The Gourmet Dirtbag: Chicken Pot Pie (without an oven)


When you spend 10 months of the year on the road with just a two-burner stove, you've got to get creative to eat healthy and tasty meals. To mix things up on chilly days, traveling Conservation Team veterans Mike and Amanda figured out how to make chicken pot pie without an oven.

Chicken Pot Pie (without the oven)
Serves 2


  • 1lb. chicken breasts, diced in bite sized pieces
  • 1 carrot, thinly sliced
  • 1/2 cup frozen or canned peas
  • 1 medium potato, cut in small cubes
  • 1 very small white onion or shallot, diced
  • 1 can of chicken gravy
  • 1 pre-made frozen pie crust, cut into strips
  • 1 Tbs olive oil
  • Salt and pepper to taste


Add olive oil to a large pot, add chicken and sauté until fully cooked. Remove chicken from the pot. Add carrots, potato, and onion to the pot and sauté until tender. Add the chicken back to the pot, add peas, and pour in the chicken gravy. Season with salt and pepper to taste. Heat everything until warm.

As the chicken and veggies are warming, heat up a frying pan coated in oil. Toast the pie crust strips in a hot frying pan until golden brown.

Serve the chicken, veggie, and gravy mix in a bowl and top with toasted piecrust strips. Voila! Chicken Pot Pie – from your camp stove.

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Life and Cooking on the Road

Life on the road doesn’t mean you have to eat crap. Our Conservation Team crews spend 10 months of the year living out of a Jeep and a tent, and they’ve become experts on cooking creative meals that fuel long days of trail work, climbing, and travel. In this new series, our 6 traveling nomads will share all of their favorite recipes that use simple, quality ingredients to create something remarkably tasty and satisfying. So plug in, and fuel your next adventure.