#Pizza pockets over campfire full

Double cast iron camp cooker – allows you to make twice as many sandwiches with half the work prepping and cleaning!.However, aluminum pie irons do not require seasoning and can be cleaned like all other dishes, so there are benefits to using them as well.

Equipment to Make Chicken Pot Pie PocketsĬast Iron Pie Iron (Camp Cooker): Pie irons are made of aluminum or cast iron, but I highly recommend using cast iron as they withstand much higher temperatures for longer periods of time.

#Pizza pockets over campfire full

Feel free to read my full disclosure policy here. If you have time to sauté some minced onion and garlic and add it to the pot pie mix, it will be even more delicious!

Garlic and Onion: This is an optional addition.

Thyme, oregano, basil and garlic powder are all great flavors in this dish. Dash’s Garlic and Herb seasoning is always in my camping pantry because it’s so versatile, but you can substitute any seasonings here.

Cream of Chicken Soup: This makes the pot pie SO easy to make!.

If you prefer to bring frozen veggies, just be sure to defrost them before assembling the pot pie.

Mixed Veggies: Canned mixed vegetables are perfect for this recipe.

Shredded Chicken Breast: Bringing precooked chicken with you to camp will make this chicken pot pie much easier to make at your campsite.

Butter: You can add butter to the outside of the pie prior to cooking, but it crisps up just as well with only the cooking oil.

Refrigerated Pie Crust: Purchase the premade pie crusts in the refrigerated section of your grocery store.

Easily substitute a regular cooking oil and rub it over the inside of your pie iron.

Canola Oil Cooking Spray: It’s important to oil your cast iron prior to cooking to prevent sticking and to help build up the seasoning layer.

While the first one cools down, we suggest you start building the next one. Once the dough is golden on both sides, pop the pocket out. Our suggestion is to pull it out and check often until you get a feel for the heat of the fire. You might also try to nestle it into some embers. You might place your pie iron on top of a grill grate over the fire. Depending on how your fire is set up this can be accomplished in a variety of different ways. Not only top and bottom, but also front to back (fig 4). Then close the lid and you’re ready to go.įrom here on out, the goal is to warm pie iron evenly over medium heat. You really want to enclose the entire pocket. Try your best to tuck the top piece of dough inside your bottom piece. Place the dough on one side of the iron, add the cheese, sauce, toppings, more cheese, and then your top piece of dough (fig 2-3). Pie irons have a concave shape, like a shallow cup, so you’ll need the extra size to run the dough up the sides. Shape a piece of dough into a rough square that’s slightly larger than your pie iron (fig 1). This will prevent the dough from sticking and gives you a nice golden crust. A silicone brush dabbed in some olive oil works nicely. Start by lightly oiling the inside of the pie iron. For this recipe, we made our own pizza dough, but these directions will work just as easily (actually, more easily!) if you use pre-made store-bought pizza dough.