Campfire Chicken Pot Pie
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.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 2 29 ounce cans mixed vegetables (with potatoes)
- 1 10.75 ounce can cream of chicken soup
- 1 10.75 ounce can cream of mushroom soup
- 2 large large cooked chicken breasts, cut into cubes
- 1 10 ounce can refrigerated biscuit dough
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Ingredients 2 (29 ounce) cans mixed vegetables (with potatoes) 1 (10.75 ounce) can cream of chicken soup 1 (10.75 ounce) can cream of mushroom soup 2 large cooked chicken breasts, cut into cubes 1 (10 ounce) can refrigerated biscuit dough Directions Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid. Cook over campfire coals until warmed through but not boiling, about 15 minutes. 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. Heat until the biscuits are cooked through, 15 to 30 minutes.
