I looked all over the internet for a campfire chicken pot pie recipe using canned biscuits for the crust. I couldn't find one, so I came up with my own recipe.
Ingredients
- mixed vegetables (with potatoes): 2 cans (29 ounce cans)
- cream of chicken soup: 1 can (10.75 ounce can)
- cream of mushroom soup: 1 can (10.75 ounce can)
- chicken breasts: 2 piece (cut into cubes, cooked)
- refrigerated biscuit dough: 1 can (10 ounce can)
Metric Conversion
Stages of cooking
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Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
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Cook over campfire coals until warmed through but not boiling, about 15 minutes.
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Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.
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Heat until the biscuits are cooked through, 15 to 30 minutes.
