Uploaded June 2024 | Updated September 2026, 2 weeks ago
Chicken Pot Pie
(For a 12" - 14" Camp Oven and a pie pan 6-8 servings)
If your cast iron pie pan has no handles or you're using a tin pie pan use a 12" oven. If your pie pan has handles, use a 14" oven
You will also need a large or deep skillet. A chicken fryer works best
Ingredients for filling:
2 tbsp. butter
1 cup finely chopped white onion
1 dozen baby carrots, cut into 1/2" coins
2 stalks celery, cut into 1/2" slices
1 can sliced mushrooms, drained (6 oz. can)
3 tbsp. all purpose flour
1/4 tsp. fresh ground pepper
1/8 tsp. salt
1/2 tsp. dried thyme (or savory leaves)
1/4 tsp. tarragon (or parsley)
4 cups cooked chicken, diced
1 pkg. 10 oz. frozen baby peas, thawed
3 cups chicken stock.
Directions:
1. Start by prepping briquettes for your choice of skillet. We use a lid inverter with the chicken fryer. (You can double layer the briquettes and the lid inverter helps hold them in place) If your skillet gets too hot, simply hold it above the coals for a bit. Also, count out your briquettes for the camp oven, 36 total (12 under the oven wall and 24 on the lid if you're using a 14" oven and have them ready to light)
2. To make the filling, heat the butter with the skillet and add the onion, carrots and celery. Cook them 8-10 minutes with gentle stirring, or until they soften. Add the mushrooms, stir and cook 4-5 minutes. Sprinkle on the flour, pepper and salt. Stir to mix thoroughly, cooking for 3 minutes. Add the chicken stock, thyme and tarragon. Bring mixture to a boil and cook until thickened, several minutes longer. Stir in the chicken an thawed peas. Scrape the mixture into a large bowl and set aside.
3. Preheat the Camp Oven. 36 total briquettes for a 14" oven, 12 under the oven wall and 24 on the lid. For a 12" oven the total coal count is 29, 10 under and 19 on the lid.
4. If using a pastry crust, decide if you want a top crust only, (as shown in the video) or if you want a bottom crust, followed by filling and a top crust. You can either us premade crust dough or dough from scratch. See other recipes to make pastry dough from scratch. Other recipes are given for a biscuit and mashed potato toppings as well.
5. Place the filling into the pie pan. Invert dough over filling, pressing dough firmly to pie pan edges to form a seal, trimming off any excess dough hanging over the edges of the pie pan. You may want to use strips of foil to shield the edges of the dough from browning too rapidly. Cut vent slits in the dough to allow filling to vent when baking the pie. Quickly place the completed pie into the preheated oven. Cover the pie immediately with the oven lid to mitigate heat loss. Bake for 25 minutes, rotating the lid and the oven one time to ensure even heating. Change coals every hour, if needed. (We were in a canyon and experienced high winds, so we did have to change the batch of coals) If need be, you can remove the foil around the edges if you notice it's taking a long time to brown the crust.
6. Check for doneness after baking a total of 30-35 minutes. The crust should be golden brown and filling bubbling. Trust your nose, you should be able to smell it baking, to know when you need lift the lid to check doneness. When done, remove pie pan from the oven to cool slightly before cutting into the crust. Enjoy!!!
Webisode Index:
0:00 Intro
0:32 Opening
01:23 Pantry Box
03:00 Pie Filling
08:19 Baking the Pie
13:26 Eating the Pie
14:21 Closing
15:28 Outro
15:58 End Screen Link
16:18 The End
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazened with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
Chicken Pot Pie
(For a 12" - 14" Camp Oven and a pie pan 6-8 servings)
If your cast iron pie pan has no handles or you're using a tin pie pan use a 12" oven. If your pie pan has handles, use a 14" oven
You will also need a large or deep skillet. A chicken fryer works best
Ingredients for filling:
2 tbsp. butter
1 cup finely chopped white onion
1 dozen baby carrots, cut into 1/2" coins
2 stalks celery, cut into 1/2" slices
1 can sliced mushrooms, drained (6 oz. can)
3 tbsp. all purpose flour
1/4 tsp. fresh ground pepper
1/8 tsp. salt
1/2 tsp. dried thyme (or savory leaves)
1/4 tsp. tarragon (or parsley)
4 cups cooked chicken, diced
1 pkg. 10 oz. frozen baby peas, thawed
3 cups chicken stock.
Directions:
1. Start by prepping briquettes for your choice of skillet. We use a lid inverter with the chicken fryer. (You can double layer the briquettes and the lid inverter helps hold them in place) If your skillet gets too hot, simply hold it above the coals for a bit. Also, count out your briquettes for the camp oven, 36 total (12 under the oven wall and 24 on the lid if you're using a 14" oven and have them ready to light)
2. To make the filling, heat the butter with the skillet and add the onion, carrots and celery. Cook them 8-10 minutes with gentle stirring, or until they soften. Add the mushrooms, stir and cook 4-5 minutes. Sprinkle on the flour, pepper and salt. Stir to mix thoroughly, cooking for 3 minutes. Add the chicken stock, thyme and tarragon. Bring mixture to a boil and cook until thickened, several minutes longer. Stir in the chicken an thawed peas. Scrape the mixture into a large bowl and set aside.
3. Preheat the Camp Oven. 36 total briquettes for a 14" oven, 12 under the oven wall and 24 on the lid. For a 12" oven the total coal count is 29, 10 under and 19 on the lid.
4. If using a pastry crust, decide if you want a top crust only, (as shown in the video) or if you want a bottom crust, followed by filling and a top crust. You can either us premade crust dough or dough from scratch. See other recipes to make pastry dough from scratch. Other recipes are given for a biscuit and mashed potato toppings as well.
5. Place the filling into the pie pan. Invert dough over filling, pressing dough firmly to pie pan edges to form a seal, trimming off any excess dough hanging over the edges of the pie pan. You may want to use strips of foil to shield the edges of the dough from browning too rapidly. Cut vent slits in the dough to allow filling to vent when baking the pie. Quickly place the completed pie into the preheated oven. Cover the pie immediately with the oven lid to mitigate heat loss. Bake for 25 minutes, rotating the lid and the oven one time to ensure even heating. Change coals every hour, if needed. (We were in a canyon and experienced high winds, so we did have to change the batch of coals) If need be, you can remove the foil around the edges if you notice it's taking a long time to brown the crust.
6. Check for doneness after baking a total of 30-35 minutes. The crust should be golden brown and filling bubbling. Trust your nose, you should be able to smell it baking, to know when you need lift the lid to check doneness. When done, remove pie pan from the oven to cool slightly before cutting into the crust. Enjoy!!!
Webisode Index:
0:00 Intro
0:32 Opening
01:23 Pantry Box
03:00 Pie Filling
08:19 Baking the Pie
13:26 Eating the Pie
14:21 Closing
15:28 Outro
15:58 End Screen Link
16:18 The End
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazened with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
