Chicken Pot Pie Ch Style

Directions

1. * (My batch had a mix of home-grown chiles including Bishop's Crown, Hawaiian and wild Baccatums, my family's had red bell)
2. I wanted to share a recipe for those of you who like to camp (and you who do not). 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.
3. Pre-boil chicken and save broth, or possibly use canned chicken and broth. Add in potato to chicken pot 30 min from finish and save, as potatoes should be cooked and saturated with water before adding.
4. Saute/fry pepper, chile pwdr, garlic, onion, celery, carrots, and chiles in dutch oven till onions start to clear. Use caution with the fumes if your chiles are really warm. Add in butter if needed.
5. Add in flour to saute/fry and cook 2 min stirring constantly. This will make a pastey looking mess.
6. Combine broth and Half & Half and gradually stir in.
7. Cook, stirring constantly, till mix becomes thick and bubbly. Add in chicken, peas, and potatoes, bring back to a boil stirring regularly.
8. Cover with pie crust, cut slits in crust. Bake at 400 degrees for about 40 min if you're cooking indoors in an oven. At high altitude, saute/fry a little longer to quicken cooking.
9. 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.
10. This recipe is highly recommended.