This pot pie is a variation on a recipe from a 2010 edition of Real Simple Magazine. Unable to find the 14 oz. cans of corn chowder called for in the original recipe, I substituted with one can of Progresso Chicken Corn Chowder (with bacon!) and a 10 oz. can of undiluted cream of chicken soup. In my 10 inch dutch oven the pie baked for 40 minutes with 10 coals in a ring around the base of the oven, 15 coals in a ring around the outside of the lid and 6 spaced evenly in the center. This is a good and easy way to transform leftovers into a hearty and filling dinner. Use canned vegetables if you're camping, you'll be pleasantly surprised by the homemade flavor of this quick and convenient pie.
Creamy Chicken and Corn Pot Pie
1 rotisserie chicken, cooked and shredded (about 4 cups)
1 18.5 oz can chicken corn chowder (like Progresso)
1 10.75 oz can cream of chicken soup, undiluted
2 cups frozen chopped vegetables
1 tsp fresh thyme leaves OR 1/2 tsp dried thyme
Salt and freshly ground black pepper to taste
1 ready made 9 inch pie crust (brought to room temperature according to package directions).
Lightly oil or spray 10 inch dutch oven.
In large bowl, combine first six ingredients.
Spoon into prepared oven.
Cover with pie crust; pinch edges of crust to fit oven.
Cut several slits in crust.
Bake at 375 degrees for 40-45 minutes or until crust is golden brown and pie is bubbling.
Makes 4 servings.
|Spoon chicken and vegetable filling in 10 inch dutch oven|
then cover with pre-made pie crust