Pie irons might just be the greatest camping tool ever invented (at least for cooking anyway). There is no better way to make a hot, mouth-watering pocket of deliciousness while camping than by dropping a few ingredients into a pie iron, closing it up, and cooking it lickety-split over a warm campfire. When it’s finished and you bite into it, you have an ooey gooey center inside of a crispy outer shell.
Whether you use it to make a cheesy egg breakfast sandwich, a hot Philly cheesesteak sandwich, or a sweet apple dessert, you’re going to love its simplicity. For hearty and easy pie iron pot pies, give these 3 recipes a try!
Chicken Pot Pie
1 lb. sautéed chicken breasts
1 cans mixed vegetables (carrots, beans, peas), drained
2 tsp. chicken bullion granules
1 can cream of chicken
2 tubes of Pillsbury BIG crescent rolls
salt and pepper to taste
- Sauté the chicken over medium heat in cooking oil.
- In a bowl, mix the cooked chicken breasts with the vegetables, chicken bullion granules, and the cream of chicken soup. Add salt and pepper if desired. Set it aside.
- Liberally spray the tops and bottoms of your pie irons with cooking spray.
- Mold a crescent roll triangle into the bottom of each pie iron.
- Spoon about 1/3- 1/2 cup of the chicken mixture onto each crescent roll.
- Cover each one with another crescent roll triangle. Pinch the sides together to seal them shut.
- Close the pie irons and hold them over hot campfire coals for about 2 minutes on each side. Check for doneness before removing the pot pies from the pie irons.
- Serve with fruit and enjoy a healthy, delicious campfire meal that the whole family will love!
*Note: As a timesaver, the chicken mixture can be prepared at home ahead of time and kept cold in the refrigerator or freezer. Since the mixture will be cold, just make sure it warms all the way through over the fire.
Pepperoni Pizza Pot Pie
2 Refrigerated pizza crusts
1 package of shredded mozzarella cheese
1 roll of Italian sausage (16 oz.)
1 package of cream cheese (8 oz.), softened
1 can of pizza sauce
½ tsp. Oregano
Optional add-ins: green peppers, black olives, mushrooms, onions, ham, pineapple, etc.
- Cook the sausage in a skillet and drain off the excess fat.
- In a small bowl, mix together the softened cream cheese, mozzarella, and oregano.
- Add the cheese mixture to the sausage in the skillet. It will start to melt and mix together (but you can help it along by stirring it!).
- Toss in the pepperoni and other add-ins and mix it all together. Set it aside.
- Spray the inside of your pie irons with cooking spray. Sprinkle oregano on the pie irons if desired (then the outside of the crust will be flavored).
- Unroll the pizza crust and mold pieces into the bottom of each pie iron so that the bottoms are completely covered. You’ll have to cut or tear the pizza crust to make it fit.
- Spoon a little pizza sauce onto each pizza crust.
- Spoon 1/3 – 1/2 cup of the filling into each pie iron.
- Top each one with another piece of pizza crust and crimp the edges together to seal them shut.
- Close the pie irons and hold them over hot campfire coals for about 2 minutes on each side. Check for doneness before sliding the pizzas out of the pie irons.
- Serve with breadsticks or a salad and follow it up with this delicious Blackberry Campfire Cobbler Recipe for a berry good dessert!
Mexican Pot Pie
1 lb. ground beef
1 package of taco seasoning mix
1 package of refrigerated crescent rolls
1 C. shredded Mexican cheese
½ C. chopped onion (if desired)
Shredded lettuce, diced tomatoes, salsa, sour cream, guacamole, black olives, jalapeños
- Cook the ground beef and onion in the skillet and drain off excess fat once it’s done cooking.
- Follow the directions on the seasoning packet and mix it in. Set it aside.
- Liberally spray the bottom and top of each pie iron with cooking spray.
- Open the crescent rolls and roll them out.
- Place one or two triangles in the bottom of your pie irons (so they completely cover the bottom).
- Spoon about 1/3 – 1/2 cup of the ground beef mixture on top of the crescent rolls. Top with cheese.
- Place another 1 or 2 crescent rolls on top of the beef mixture and seal the edges by crimping them.
- Close the pie iron. Hold it over the hot coals of your campfire for about 2 minutes on each side. Check it to see if it’s done before removing it from the pie iron.
- Serve with the toppings of your choice and enjoy a fiesta by the fire.
Do you have any pie iron recipes that are always a hit during your camping trips? Share them with us in the comments and our tastebuds will thank you later!