Campers often look forward to cooking over the campfire, only to be disappointed by the resulting meal. As we all know, campfires are prettttty hot and, therefore, cook food prettttty fast. And that’s not always a good thing. Red meat will end up dry and over-cooked or charred on the outside but raw on the inside…. gross. If you’re looking for an easy and foolproof recipe, look no further!
You can’t go wrong with this Campfire Chicken Pot Pie. It is very easy and equally delicious. Take the cook times with a grain of salt as they will vary greatly depending on the intensity of your campfire. This meal will serve 4-6 people (unless you’re like me and you want 2-3 biscuits for yourself…).
Ingredients
2 29-ounce cans mixed vegetables with potatoes
1 10 3/4-ounce can cream of chicken soup
1 10 3/4-ounce can cream of mushroom soup
2 large cooked chicken breasts, cut into cubes
1 16.3-ounce can refrigerated biscuit dough
Directions
Season, cook. and dice the chicken.
Pro tip: line your Dutch Oven with aluminum foil for easy clean up.
Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
Arrange biscuit dough segments in a layer atop the vegetable mixture.
Put lid on the Dutch oven and cook over campfire coals until warmed through but not boiling, about 15 minutes.
Carefully arrange some hot coals atop the lid. Continue cooking until the biscuits are cooked through, 15 to 30 minutes.
The Chicken Pot Pie is finished when the biscuits are cooked through and beginning to brown on the top.
