The Camp Cook
Camp eBook's spot for Food, News, Tips, Ideas and Recipes

What You Need:

1 whole chicken
2 celery stalks, chopped
1 medium onion, chopped
1 T parsley
1 bay leaf
2 t salt
8 C water
1 (10 oz) pkg frozen baby carrots, partially thawed
1 (10 oz) pkg frozen peas, partially thawed
1 (6 oz) can mushrooms, drained
1 C light cream
1/4 t nutmeg
1/4 t celery salt
1/8 t pepper
1/2 C all purpose flour
1 pkg (2 included) refrigerated pie crust
4 foil pans (5X1 in)

How to Make It:

Place the water in a large pot over high heat.
Add the chicken, celery, onion, parsley, bay leaf and salt.
Bring to a rapid boil.
Reduce heat to low.
Cover the pot and simmer 2 hours.
Allow the chicken to cool in the broth.
Once chicken has cooled remove from the broth.
Cut the meat off the chicken bones.
Strain the broth and reserve 5 C.
Place the chicken, carrots, peas and mushrooms together in a large mixing bowl.
Stir to combine.
Place 4 C of reserved broth into a sauce pan.
Stir in the cream, nutmeg, celery salt and pepper and bring to a boil.
In another small mixing bowl combine the last C of reserved broth and the flour.
Stir until smooth.
Pour into the boiling mixture.
Reduce heat to low and simmer 2 minutes.
Pour over the chicken mixture.
Allow to cool completely.
Flour a flat surface.
Roll out pie crust.
Divide each crust in to two parts.
Place 1/2 of the crust into the bottom a foil pan.
Fill with chicken mixture.
Cover with the remaining crust.
Pinch to seal all the way around.
Wrap in freezer paper.
Freeze for up to 3 months.
To bake preheat oven to 450 degrees.
Unwrap each bowl and place on a cookie sheet.
Cut a slit in the top of each to vent the steam.
Bake 40 minutes or until crust is golden brown.


For More Chicken Recipes, Click Here.

Enjoy!
Dan

Labels: Chicken