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Chicken Pot Pie w/ Chiles
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    Chicken Pot Pie w/ Chiles

  • 1/2 cup red or green hot peppers, ( Jal., NuMex, Aji, or other mild pods Habs are too strong for this recipe and will overpower the flavor) seeds removed, finely chopped (If you substitute canned green chiles, add when you add potatoes.)
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2/3 cup butter or margarine
  • 1/2 cup flour
  • 2 1/2 cups chicken broth
  • 1 cup half & half (canned milk works OK)
  • 1 tsp salt
  • 1 tsp garlic granules
  • 1 tsp black pepper
  • 1 can Leseur Peas
  • 4 cups cooked chopped chicken
  • 1 package frozen Pillsbury All Ready Pie Crust (2 crusts)
  • 2 cups cooked diced potatoes or 1 can new potatoes, sliced.
  • In a large Dutch Oven:
    Sautee peppers, onion, celery, garlic & carrots in margarine/butter 10 minutes, or until onions start to clear Sprinkle in flour and cook 1 minute, stirring constantly. Add broth and Half & Half, cook, stirring constantly, until thick and bubbly. Add salt, pepper, chicken, peas, and potatoes. Stir well. Tear the 2 pie crusts into large pieces and cover the surface, poke holes in crust. Cover with Dutch Oven lid, bake until crust is golden brown (40 minutes at 400 degrees). Medium coals below, hot coals above. Check occasionally and rotate lid if one spot is too hot.

    Hints:
    Set Dutch Oven lid aside with coals on top to pre-heat while cooking vegetables. Replenish coals as needed. Charcoal is slower and cooler--use a lot if cooking with charcoal. Freeze chicken and broth in a freezer baggie before the trip, or use canned broth. Chop raw veggies before your trip and store together in a baggie.

    From:   Calvin Donaghey. Via: Chile Head Mailing List
    Posted By:   Calvin Donaghey, gdonaghey@bitstreet.com
    Post Date:   Sat, 15 Jan 2000

    *BACK TO CHICKEN*







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