Fear the Walking Dead—I don’t dig mid-season bullshit, but AMC seems to be all about it. So here we go. The Fear the Walking Dead break is almost over. While I enjoyed season 1, I was a little disappointed about the ramp up being so rapid. I wanted a bit more pre-downfall of civilization. It sort of just seemed like another Walking Dead series. (Why do I have a problem with that? I’m not sure. I fucking love that show.) So, needless to say, I haven’t watched the first half of season 2. However! I hear that I’m missing out. Everyone has been raving about it and talking about the great character development. Mmm. I do love great character development. So I figured, I shouldn’t miss an opportunity to do a post-apocalyptic recipe.
Below is the recipe for Mini Provision Pies. Lil’ chicken pot pies you can make with all that canned stuff you find in the houses you break into. The crust is even made out of ramen noodles. You don’t even need to bake it… who fucking has time for that when you’re running from walkers? I’m hoping my mad canned food skills make me desirable to survivor groups in the future. Time will tell! In the meantime, check out the second season of Fear the Walking Dead on AMC this Sunday (8/21).
Mini Provision Pies
3 packs chicken flavored ramen noodles
1 tbsp flax seeds and 3 tbsp water, mixed*
1 can cream of chicken soup (plus half a can of water**)
1 can chicken
1 can diced potatoes
½ can carrots
½ can peas
1 tsp dried thyme
1 tsp dried oregano
12 saltine crackers
1 tbsp olive oil
vegetable oil (for frying)
salt and pepper (to taste)
*I say flax seeds and water, because of the zombie outbreak… but if you make this pre-apocalypse, feel free to use an egg… cause flax seeds as a binding agent are way weirder.
**I say water, because of the zombie outbreak… but if you make this pre-apocalypse, feel free to use milk for a creamier consistency.
Boil a large pot of water. Cook ramen noodles according to package. Drain and rinse with cold water (until noodles are cold). Squeeze out excess water and move to a large bowl. Add in flax seed mixed with water (or an egg). Using your hands mix into the noodles.
Using 12 small ramekins (or cupcake pans if that’s more available) distribute the noodles. Find small cups to nestle into each one so that the noodles come up on the sides of the cups.
Place the noodles some place cool (a refrigerator if you have access to one) for at least 20 minutes.
Meanwhile, in a large skillet, whisk together cream soup and water (or milk). Stir in canned chicken, potatoes, carrots and peas as well as the dried thyme and oregano. Heat until warm. Salt and pepper to taste.
When the noodles have been properly chilled, heat several inches of oil in a pan over medium heat. Using tongs, gently lift a noodle crust out of the receptacle and place into the preheated oil. Cook for about a minute. (Make sure there’s plenty of room in the pan because it will bubble up quite a bit.) Return to the receptacle. Repeat with remaining crusts.
Once the crusts are all cooked, spoon the warm chicken mixture into them.
Crush the saltine crackers and mix together with the 1 tbsp of olive oil (this is easily accomplished in a gallon sized freezer bag). Sprinkle over the top of the mini pies.
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