Looking for a new dehydrated backpacking meal recipe to try for your next hiking or backpacking trip? Backcountry Chicken Pot Pie is an easy, comfort food recipe you can make at home and also turn into a dehydrated backpacking meal for your next trip.

The whole process of how to dehydrate your own food might sound intimidating and time consuming, but I promise you – dehydrating your own backpacking food is super easy AND it’s cost effective. Not only will you save money on being able to extend the shelf life of some of your favorite leftovers, but you’ll also save money by not having to purchase those super expensive backpacking freeze dried meals.

I’ll not only share with you how to make my Backcountry Chicken Pot Pie recipe, but I’ll also share with you how to dehydrate this into a backpacking meal using a food dehydrator and how to rehydrate this meal in less than 15 minutes, using only boiling water and a freezer Ziplock Bag.

I love being able to turn some of my most favorite comfort food recipes into delicious backpacking meals!

Backcountry Chicken Pot Pie Recipe

Ingredients

 Pot Pie Filling:

4 cups chicken broth
2 bay leaves
1 lbs chicken breasts (boneless & skinless)
1 tbsp olive oil
1 cup leeks (finely sliced)
1 cup carrots (diced)
1 cup red potatoes (diced)
1 cup radishes (quartered)
1 ½ tsp dried thyme
2 tbsp fresh lemon juice
2 tbsp cornstarch (mixed with ¼ cup water)

Cornmeal Batter Topping:

1 ¼ cup Bisquick
1/3 cup yellow cornmeal
1 tbsp olive oil
1 tsp salt
1 cup buttermilk or milk

Cooking Instructions For Pot Pie Filling:

• Bring broth and bay leaves to a boil
• Add chicken and return to boil
• Simmer for 12 minutes (or until chicken is cooked all the way through)
• Remove chicken and place on plate to cool (shred chicken once cooled)
• Reserve broth and remove bay leaves
• Heat oven to 425 degrees F
• Heat olive oil over medium heat
• Add leeks
• Cover and cook for 5 minutes, until leeks are soft
• Add carrots
• Add potatoes
• Add radishes
• Add thyme
• Add reserved chicken broth
• Bring to a boil
• Lower heat and simmer for 10 minutes
• Add lemon juice
• Add cornstarch mixture
• Cook and stir until filling is slightly thickened
• Add chicken
• Season with salt and pepper
• Add filling to baking dish

Instructions For Cornmeal Batter Topping:

In a mixing bowl:

• Add Bisquick
• Add cornmeal
• Add olive oil
• Add salt
• Add milk
• Whisk together
• Spoon over pie filling

Bake for 25 to 30 minutes

Dehydrating Instructions

1. Prep food dehydrator by lining each tray with parchment paper or Non-Stick, Reusable Teflon sheets
2. Spread 1 1/2 cups of pot pie in a thin layer on each tray
3. One serving = 1 1/2 cups; one serving = one tray in the dehydrator
4. Turn in dehydrator to medium (135 degrees)
5. Rotate trays one an hour to ensure that each tray gets dehydrated evenly
6. Dehydrate for 8-10 hours, or until pot pie is fully dehydrated
7. Once dehydrated, remove each tray and allow to cool completely
8. Break up each tray of pot pie in a mixing bowl
9. Add broken up pot pie into a Ziplock Freezer Bag/storage bag/container or vacuumed sealed bag
10. Store in a sealed bag/container in a cool, dry place
11. Shelf life for pot pie is anywhere from 6 months to 1 year, depending on how it’s stored

Rehydrating in the Backcountry

• Boil 2 cups of water in a backcountry stove
• Add boiling water to pot pie in a Ziplock freezer bag (quart size)
• Stir food and seal bag
• Add food bag to a DIY meal cozy or something similar and let sit for 12-15 minutes
• Remove food from meal cozy, stir food and enjoy

My Backcountry Chicken Pot Pie recipe is not only a delicious, easy to make, home cooked meal, but it also makes the perfect, delicious backpacking meal you can enjoy for dinner on your next hiking or backpacking trip.

Learn how to make your own backpacking meals with some of my favorite recipes:

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