Chicken Pie Recipe with Chef Keith Snow

Chicken Pie Recipe with Chef Keith Snow

Bust out your emergency food, because this chicken pie recipe is your new go-to meal for times of crisis, or when you simply don't have time for anything fancy (although those eating this meal will certainly think it's fancy!). Try it out today! Ingredients

• 1.5 c Freeze-Dried White Chicken
• 1/3 c Freeze-Dried White Onion Flakes
• 1/4 c Freeze-Dried Green Peas
• 1/4 c Freeze-Dried Celery Pieces
• 1/4 c Dehydrated Carrot Dices
• 1 c Freeze-Dried Potato Dices
• 7 Tbs Chicken Gravy Mix
• 2 cups water for gravy
• 2 cups boiling water for freeze-dried ingredients
• Defrosted Puff pastry dough (or homemade pie crust)

Directions

1. In pot add water and chicken gravy mix, bring to simmer over medium-high heat, season with black pepper, cook 5 minutes, set aside.
2. In a bowl add carrots and all freeze-dried ingredients and 3 cups boiling water, stir well, cover, and let sit 10-15 minutes.
3. In an oven-safe dish or pie plate, add the re-hydrated vegetables, season with salt and pepper, pour the chicken gravy until everything is very moist, lay on puff pastry, and use paring knife to add some decorative cuts.
4. Place in 400 degree oven for 25 minutes.

Did you make it? Let us know how it was in the comments!