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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."
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55 m servings 473 cals
Original recipe yields 6 servings

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  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: 473 calories; 18.4 g fat; 46.8 g carbohydrates; 29.1 g protein; 60 mg cholesterol; 1787 mg sodium. Full nutrition

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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 ...

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.

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...

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 ge...

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.