picnic chicken pies
(1 RATING)
I developed this recipe for camping out. The pies can be made and cooked ahead of time, then frozen. Reheat in foil over a campfire. These take a while to prepare but are well worth it! Note about the chicken. If you sprinkle the chicken breasts with garlic salt and lemon pepper, then bake in foil, they are very flavorful and moist and great in this recipe or any chicken salad!
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prep time
1 Hr
cook time
20 Min
method
Bake
yield
8-12 serving(s)
Ingredients
- 1 package frozen puff pastry, thawed
- 4 large - chicken breasts, boneless and skinless, thoroughly cooked.
- 1 large jar pimentos
- 1 cup celery, chopped fine
- 1/2 cup onion, chopped
- 2 tablespoons butter
- 1 jar chopped mushrooms (4 oz.)
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup raisins
- 1 1/2 cups hot water
- 1 - egg
- 1 tablespoon water
How To Make picnic chicken pies
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Step 1Pour hot water over raisins and soak for 1 hour, then drain.
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Step 2Chop chicken breasts into small pieces.
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Step 3In a large skillet, saute onion and celery in butter until onion is translucent. Drain. Return to skillet.
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Step 4Add salt and curry powder to skillet. Mix well. Add mushrooms, pimentos, raisins,chicken and sour cream to skillet. Mix all ingredients well. Turn off heat.
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Step 5Heat oven to 400 degrees. Roll out one pastry sheet to a rectangle 12" x 16". Cut into 12 4"x4" squares. Beat egg and water together. Put 1 or 2 tablespoons of meat mixture onto each square and fold along the diagonal to make a triangle. Seal the edges and brush with egg-water mixture. Slit tops to vent.
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Step 6Repeat with second pastry sheet. Place pies on cookie sheets and bake for 15-20 minutes, until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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