This recipe can be made ahead of time and is perfect at a camp or for when company drops by. Instead of using chicken, try using flaked fish. You can make this tasty trout pie in a regular pie pan or in a baking dish. Just add ingredients to fill the space and hungry feeders. 

Like any of the recipes that I present, you are encouraged to make them your own. 

Pastry/ Pie Crust    You can certainly use store bought but homemade is not rocket science. You can also use biscuit rolls. In a pinch, I have even used bread slices.

Filling (for 4-6 servings)

• 2 cups of flaked, cooked trout. You can use poached, smoked, or fried/ baked fish leftovers. Big trout works great, but any oily fish will do.
• 1 tbsp Butter
• 2 tbsp flour
• Salt and pepper. I also use Old Bay seafood seasoning in all my fish dishes. 
• ½ tsp of chicken bouillon granules
• 1/8 tsp of garlic powder
• Parsley
• ¾ cup of milk
• 2 medium white potatoes. About 1 pound
• ½ cup thinly sliced carrots
• ½ cup of peas and corn
• ½ cup of diced onions
• 1 egg
• 1 tbsp of water

 Melt the butter in a pan. Stir in the flour, parsley, spices, and bouillon granules. Blend in the milk, stirring constantly. After about 5 minutes, the sauce will thicken. Set aside. 

You can thinly slice the potatoes or make them into small cubes. Combine with the fish. Add the vegetables. You could also add sliced mushrooms if you like them. Stir in the sauce. 

Place one crust on the bottom of the pie pan and fill with the mixture. Place the top crust on top and position. Seal the edges and close/flute the edge seam. Add some slits to the crust. Blend the egg with the water to make a brushed-on coating for the top crust. 

In a pinch, I have just sprayed or brushed on vegetable oil, for the top. 

You want to bake this pie at around 375 degrees for 1 hour. I have made this dish on a campfire using a Dutch Oven, with great success. A smoker style grill does a wonderful job with this pie.

If you are using tube biscuit dough, this can be placed on the bottom / top of the dish more like a traditional casserole style Chicken Pot Pie. 

You can make this trout pie recipe into single servings but put a crust on the bottom and top. 

Cream will make a creamier sauce than milk. I have also used sour cream on occasion. 

Mashed potatoes work well as the top crust. It will mimic a merengue topping. 

You could also add shrimp or other seafood. For camp, I have used small cans of shrimp. 

You can also make this ahead of time and freeze it. Reheating is fast and can even be done on a wood stove. You can make a foil tent to serve as a makeshift oven.

Serve with a salad and you are money!

Montana Grant