Ingredients55 m servings 473
- 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.
Per Serving: 473 calories; 18.4 46.8 29.1 60 1787 Full nutrition
ReviewsRead all reviews 8
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...
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.
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...
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.
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!!!