Try this Chicken Pot Pie-Ch Style recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken Pot Pie-Ch Style
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Salt or to taste; 1 c Chopped; seeded ripe peppers; 1 c Half & Half; 1 cn LeSuer peas; 2 1/2 c Chicken broth; 1 c Celery chopped; 1/2 c Butter or marg.; 1 ts Garlic granules or minced; 1 ts Black pepper; 1/2 ts Chile powder; 1 c Chopped potatoes; 1 c Chopped carrots; Uncooked pie crust as needed; 1 c Onions chopped; 4 c Cooked chopped chicken meat; 1/2 c Flour

Find the most delicious recipes here

INGREDIENTS

1 ts Salt or to taste
1 c Chopped; seeded ripe peppers
1 c Half & Half
1 cn LeSuer peas
2 1/2 c Chicken broth
1 c Celery ; chopped
1/2 c Butter or marg.
1 ts Garlic granules or minced
1 ts Black pepper
1/2 ts Chile powder
1 c Chopped potatoes
1 c Chopped carrots
Uncooked pie crust as needed
1 c Onions ; chopped
4 c Cooked chopped chicken meat
1/2 c Flour

Servings

INSTRUCTIONS

* (my batch had a mixture of home-grown chiles including Bishops Crown, Hawaiian and wild Baccatums, my familys had red bell) I wanted to share a recipe for those of you who like to camp (and you who dont). This is for Chicken Pot Pie, and I cooked it at 9,700 elevation on a wood coal fire in a Dutch oven with no problems. Pre-boil chicken and save broth, or use canned chicken and broth. Add potato to chicken pot 30 minutes from finish and save, as potatoes should be cooked and saturated with water before adding. Saute pepper, chile powder, garlic, onion, celery, carrots, and chiles in dutch oven until onions start to clear. Use caution with the fumes if your chiles are really hot. Add butter if needed. Add flour to saute and cook 2 minutes stirring constantly. This will make a pastey looking mess. Combine broth and Half & Half and gradually stir in. Cook, stirring constantly, until mix becomes thick and bubbly. Add chicken, peas, and potatoes, bring back to a boil stirring regularly. Cover with pie crust, cut slits in crust. Bake at 400 degrees for about 40 minutes if youre cooking indoors in an oven. At high altitude, saute a little longer to quicken cooking. I used a 12" Dutch oven with flange top lid covered with good coals on top and sitting 8" above a medium bed of coals in the fire pit. If your dutch oven does not have a flange lid, make a raised lip out of aluminum foil around the outside and load the lid with coals. Check the crust several times to regulate top baking heat. Try to get a slow boil from the bottom heat. This recipe is highly recommended. Posted to CHILE-HEADS DIGEST by Calvin Donaghey on Jul 11, 1999, converted by MM_Buster v2.0l.

NOTES

Alert editor

Chicken Pot Pie-Ch Style

1 ts Salt or to taste
1 c Chopped; seeded ripe peppers
1 c Half & Half
1 cn LeSuer peas
2 1/2 c Chicken broth
1 c Celery chopped
1/2 c Butter or marg.
1 ts Garlic granules or minced
1 ts Black pepper
1/2 ts Chile powder
1 c Chopped potatoes
1 c Chopped carrots
 Uncooked pie crust as needed
1 c Onions chopped
4 c Cooked chopped chicken meat
1/2 c Flour

* (my batch had a mixture of home-grown chiles including Bishops  Crown, Hawaiian and wild Baccatums, my familys had red bell)    I wanted to share a recipe for those of you who like to camp (and you  who dont). This is for Chicken Pot Pie, and I cooked it at 9,700  elevation on a wood coal fire in a Dutch oven with no problems.    Pre-boil chicken and save broth, or use canned chicken and broth. Add  potato to chicken pot 30 minutes from finish and save, as potatoes  should be cooked and saturated with water before adding.    Saute pepper, chile powder, garlic, onion, celery, carrots, and  chiles in dutch oven until onions start to clear. Use caution with  the fumes if your chiles are really hot. Add butter if needed.    Add flour to saute and cook 2 minutes stirring constantly. This will  make a pastey looking mess.    Combine broth and Half & Half and gradually stir in.    Cook, stirring constantly, until mix becomes thick and bubbly. Add  chicken, peas, and potatoes, bring back to a boil stirring regularly.    Cover with pie crust, cut slits in crust. Bake at 400 degrees for  about 40 minutes if youre cooking indoors in an oven. At high  altitude, saute a little longer to quicken cooking.    I used a 12" Dutch oven with flange top lid covered with good coals  on top and sitting 8" above a medium bed of coals in the fire pit. If  your dutch oven does not have a flange lid, make a raised lip out of  aluminum foil around the outside and load the lid with coals. Check  the crust several times to regulate top baking heat. Try to get a  slow boil from the bottom heat.    This recipe is highly recommended.    Posted to CHILE-HEADS DIGEST by Calvin Donaghey  <gdonaghey@bitstreet.com> on Jul 11, 1999, converted by MM_Buster  v2.0l.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1340g)
Recipe Makes: 1 servings

Calories: 1556
Calories from Fat: 1102 (71%)

Amt Per Serving		% DV

	Total Fat 122.5g	163 %
	Saturated Fat 76g	380 %
	Monounsaturated Fat 32.1g
	Polyunsanturated Fat 5.1g
Cholesterol 333.8mg		103 %
Sodium 5546.6mg		191 %
Potassium 1399.5mg		37 %
Total Carbohydrate 98.7g		29 %
	Dietary Fiber 10g	40 %
	Sugars, other 88.7g
Protein 22.6g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1556

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe