Campfire Chicken Pot Pie

Recipe View 5 mins In a 12-inch Dutch oven with a flat lid, gently stir together the drained mixed vegetables, cream of chicken soup, cream of mushroom soup, and cubed chicken. Ensure the ingredients are well combined. (Prep time: 5 minutes)

Recipe View 15 mins Position the Dutch oven over a bed of campfire coals, ensuring the heat is evenly distributed. Cook the mixture until it is heated through, taking care not to bring it to a boil. Stir occasionally to prevent sticking and ensure even heating. (Cook time: 15 minutes)

Recipe View 5 mins Open the can of refrigerated biscuit dough and arrange the biscuit segments in a single layer atop the vegetable and chicken mixture, covering as much of the surface as possible. (Prep time: 5 minutes)

Recipe View 2 mins Carefully place the lid on the Dutch oven, ensuring a snug fit. Gently arrange a layer of hot coals on top of the lid to provide even heat from above. (Prep time: 2 minutes)

Recipe View 23 mins Bake the pot pie until the biscuits are cooked through and golden brown. This may take anywhere from 15 to 30 minutes, depending on the heat of the coals. Check frequently to prevent burning, rotating the Dutch oven if necessary for even cooking. (Cook time: 15-30 minutes)

Recipe View Remove the Dutch oven from the coals and let it cool slightly before serving. Carefully scoop out portions of the pot pie, ensuring each serving includes a generous amount of the creamy filling and a golden-brown biscuit topping. Enjoy your delicious campfire creation!