פאי עוף

מצרכים

• 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.

אופן ההכנה

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