At this weekend’s Henry’s Farm campout, Matt made chicken pot pie in Dutch ovens to general acclaim.  In my mind it was actually chicken with biscuits vs. a pot pie, but the name doesn’t matter.  Here is how he made a 12-inch Dutch oven full of pot pie.  This will serve 6-10 people depending on their appetite.

Meat from 1 Costco rotisserie chicken, cut into rough chunks

¼ lb. bacon, cut into 1-inch strips

1 large onion, roughly chopped

3 cloves garlic, chopped

1/2 cup all-purpose flour

3 Russet potatoes, peeled and cut into ½ inch dice (boiled for about 10 minutes in salted water)

2 10-oz bags frozen mixed vegetables, thawed

2 cans condensed Cream of Chicken soup

½ cup evaporated milk (1 small can)

1-3 Tbs. Worcestershire sauce (to taste)

1 tsp. dried thyme

1 tsp. poultry seasoning

3 cups chicken broth

Salt and pepper to taste

1-1/2 cans (12) refrigerated biscuits

Put a sheet of heavy duty aluminum on a flat piece of ground.  Put on the foil a heap of about 25 lit charcoal coals spread into a 12-inch circle.  Put the Dutch oven on top of the coals with an aluminum foil liner to assist in clean-up.  When the lined Dutch oven is hot, add the bacon and cook until it has rendered most of its fat and is at least partially browned.  Add the onions and garlic, stir and cook until translucent.  Add the flour and cook a minute or so, stirring well.  Add the potatoes and mixed vegetables, and mix well.  Add the cream of mushroom soup, evaporated milk, Worcestershire sauce, thyme and poultry seasoning, and mix well.  Add about 3 cups chicken broth and stir well.  The mixture should be saucy, but not soupy.  Add the chicken and stir well.  Cover and allow to cook for about 20 minutes to blend everything together.  Remove the lid and check the seasoning and adjust as necessary.

Place 12 pieces of biscuit dough on top of the chicken and vegetables and cover.  Remove the coals from beneath the Dutch oven to prevent it from overcooking/burning the chicken and vegetables.  Place about 10 lit coals on top of the Dutch oven lid and bake for about 15 minutes until the biscuits are cooked through.  Serve and enjoy.

This could be made at home, making the base chicken and vegetables in an pot suitable for both stovetop and oven use 12-14 inches in diameter, then topping with the biscuits and baking in a preheated oven per the biscuits’ package direction.

Note – Matt made a vegetarian version as well, replacing the chicken with a bag of broccoli florets, and the 2 cans cream of chicken soup with 1 can each of cream of mushroom and cream of celery , and the chicken broth with vegetable broth.  That was also well received.