Chicken Pot Pie


Prep time: 5 minutes at home to measure and pack

Cook time: 20 minutes

Total time: 25 minutes

Serves 2

Tools Needed:

Pot that will fit two servings

Additional pot or skillet with lid or nesting cover


  • 1/4 cup dried chicken
  • 2 chicken boullion cubes
  • 2 tablespoons dried onions
  • 1/4 teaspoon garlic powder
  • 1 tablespoon dried celery
  • 1  1/2 tablespoon dried carrots
  • 1 1/2 tablespoons dried peas
  • 1 tablespoon dried mushrooms (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon celery seed
  • 1/4 cup dried milk
  • 1 teaspoon dried parsley
  • 2 tablespoons flour or cornstarch kept separate

For Crust:

  • 1 cup flour
  • 6 tablespoons coconut oil
  • 1/4 teaspoon salt
  • 3 tablespoons water (added at campsite)


Add all ingredients to your lightweight container of choice keeping crust mix separate. At your campsite, mix the contents of the bag with enough water to cover all the ingredients with about an inch of water. Simmer over your heat source until everything is re-hydrated, adding water if needed. While the filling is simmering, add three tablespoons of water to the crust mixture until the dough comes together. Either press the half the dough into the bottom and sides of a pot or skillet, or roll it out on a flat surface using a water bottle. Roll or press the other half of the dough to make the top crust. If it’s easier press small pieces at a time and you can just lay them on top of your filling later. When the filling is rehydrated, mix the flour or cornstarch with water until it has a milk like consistently. While stirring the filling slowly add the flour mixture until the filling is thickened. Pour the filling into your prepared pie crust and cover with the other half of the crust. Cover the skillet or pot with a lid. Place on hot coals in the fire and scoop more on top of lid. Let cook 10 minutes and then begin checking for doneness every five minutes. It is done when the crust is golden.

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