I searched the entire internet for a recipe for chicken pot pie made over a campfire with canned biscuits for the crust. I created my own recipe because I couldn’t locate one.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 11 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 1788 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good. I started with frying some bacon in my dutch oven for the oil/grease. I removed the fried bacon, eat it, and browned the boneless chicken breasts in the bacon grease. After they were browned, I put the lid on the dutch oven and baked the chicken for 30 minutes. Removed chicken and cubed them. Dumped out the dutch oven and added in the cooked frozen vegetables, soups and 1 packet of chicken gravy. Stirred and cooked for 15 minutes. Put biscuits on top, covered and cooked in dutch oven for about 20 minutes. Yummy. I meant to throw in some cooked potatoes too, but forgot. I’ll do that next time. Thanks.
I make this close to the same way. I start with a little olive oil & minced garlic, then brown the chicken. Also instead of biscuits I unroll canned crescent rolls. The seem to cook through better. All in all a very tasty dish
Such an easy and quick recipe for a Dutch oven! Just for the convenience, we used two cans of undrained chunk chicken breasts instead of precooked chicken breasts. We also added one large can of chicken noodle soup (26 oz) for flavoring and to dilute the creamed soups a bit. Sincle we had a large group, we also double the recipe by using the larger cans of creamed soup (26 oz) also and adding double the veggies. This recipe is a keeper!
We used canned chicken too and sometimes just leave off the biscuits so that is a completely can opening and dumping, no refrigerating dish.
Yes I used biscuits on top, but would make it again and use a crust top. It was good!!!
This is really good and easy to make, but the underside of the biscuits always remains doughy while the tops brown nicely. This happens even when I peel the biscuits in half. *When it looks done, flip the biscuits over and bake for another 10 minutes or so. Voila
My hubby really enjoyed this recipe. I’ve never attempted to make pot pie of any kind prior to tonight. It was really savory and satisfying and I didn’t need a campfire. I used another poster’s suggestion of baking it in the oven for 20-25 minutes at 375. In the last 2 minutes of baking, I turned the broiler on HI and browned the tops of the biscuits. So easy, it’s hard to mess this up.
EASY!!! I didn’t get my biscuit fully browned because of having to play around with the heat. Cooking on a campfire isn’t super easy. I checked it often and changed the elevation so it didn’t get burned on the bottom. Took a good 30-40 minutes, but was amazing!
I had a similar recipe. I used cream of chicken and herb soup, cheddar cheese, corn and carrots. I topped it off with a layer of cheddar cheese and Grands Flaky Biscuits.
I used grands biscuits as that is what I had…and cream of broccoli because again….what I had on hand. Baked in the oven at 375 for about 20 minutes.