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!
- In pot add water and chicken gravy mix, bring to simmer over medium-high heat, season with black pepper, cook 5 minutes, set aside.
- In a bowl add carrots and all freeze-dried ingredients and 3 cups boiling water, stir well, cover, and let sit 10-15 minutes.
- 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.
- Place in 400 degree oven for 25 minutes.
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