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
- 2 , 29 ounce
- 1 , 10.75 ounce
- 1 , 10.75 ounce
- 2 large cooked chicken breasts , cut into cubes
- 1 , 10 ounce
Instructions
-
1
Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
-
2
Cook over campfire coals until warmed through but not boiling, about 15 minutes.
-
3
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.
-
4
Heat until the biscuits are cooked through, 15 to 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Colorful Four Bean Salad
This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.
Classic Southern Deviled Eggs
This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.
Summer Meat Slaw
This summer meat slaw is the most exciting thing to happen to coleslaw in centuries. You can use leftover pulled pork—I used kalua pork—or any cooked meat, and it is unlike any slaw you've ever had. Your summer cookouts will never be the same.