Easy Dutch Oven Chicken Pot Pie With Refrigerated Biscuits
Some warm and hearty Dutch oven camping recipes are made easier by using a few prepared ingredients. This Dutch Oven Chicken Pot Pie features classic flavors and a fluffy upper-crust made from prepared refrigerated biscuit dough.
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Prep To Make This Chicken Pot Pie Biscuit Recipe
This is one of our semi-homemade easy camping meals that does not require a lot of prep. You’ll need to chop a bit of onion and garlic. But the peas, carrots, green beans and corn are already prepped because you are just using a frozen pack of mixed veggies.
The other thing you’ll need to prep is the chicken. It needs to be cut into bite sized pieces.
Camp Cooking Tip: Cube chicken at home and freeze in sealable plastic food bags for quick preparation at the campsite. Remove from freezer and store in refrigerator or cooler until you’re ready to make the dish on your trip.
The last thing you need to do is cut the refrigerated biscuit dough into quarters.
Methods Of Cooking Chicken Pot Pie Recipes
If you are making this as one of our campfire recipes, you’ll need to get your fire going in order to cook with hot coals from a nice hardwood … alternatively, you can use charcoal briquettes.
You can also make this as one of our camp stove recipes if you have a Dutch oven dome and heat diffuser plate, so get your stove ready for cooking on a level surface.
Steps To Make Campfire Dutch Oven Pot Pie
Step 1. Prepare your ingredients as directed.
Step 2. Prepare your heat source for baking at an oven temperature of 350 F degrees. You will need 25 total coals = 17 top / 8 bottom if you are using a standard-depth12-inch Dutch oven. If you are using a different oven size, check our Dutch oven temperature chart to see how many coals you will need.
Camp Cooking Tip: If you use a 10-inch Dutch oven you won’t be able to use the entire tube of biscuits for the top crust because they will overcrowd the chicken pot pie filling underneath. Just like when you make a traditional pot pie with pie crusts and you need to cut slits in the top of the pie crust to let steam escape, you need to do the same at the campsite by leaving space between the biscuit dough pieces.
Camp Cooking Tip: When you start your Dutch oven recipes by sautéing, you’ll have all of the coals under the oven … then you need to redistribute the coals for baking. For this chicken pot pie Dutch oven recipe you will leave 8 coals on the bottom and move 17 coals to the top of the lid for baking.
Step 3. Brown the ingredients. You will melt the butter then sauté the onion, garlic and mixed vegetables. Then, you’ll add the chicken to brown it.
Step 4. Add the seasonings and liquids. It’s time to add the flour, sage, thyme, salt and pepper to cook the flour a bit. Then you’ll add the chicken broth and evaporated milk.
Step 5. Top with biscuits and bake. You’ll scatter the biscuit pieces across the top of the chicken mixture for baking with the lid on for about 20-25 minutes. Remember, you are not starting with cooked chicken. This recipe calls for raw chicken breast meat, so you get those nice browned bits from the pan, then you actually cook chicken at the same time as the biscuits are baking.
Camp Cooking Tip: To ensure even baking, turn the Dutch oven and the lid 1/4 turns in opposite directions every 10-15 minutes.
Step 6. Let cool slightly and serve. After the biscuits are golden brown, you’ll remove the Dutch oven lid and set the oven aside to stand about 5 minutes before serving this meal
- I don’t normally carry milk or cream on camp trips so this recipe calls for canned evaporated milk. If you prefer, you can substitute whole milk.
- My husband prefers white meat over dark meat but chicken thighs actually have more flavor so it is fine to substitute a pound of cubed chicken thighs for the chicken breast meat.
- Carrying fresh herbs is not always necessary for the flavor you want to develop in casserole dishes. I use 1/4 teaspoon of both dried thyme and sage in this recipe but you can use 3/4 teaspoon of fresh thyme and sage if that’s your preference.
Pairings For One Pot Camping Meals
When you are serving camping dinner recipes that have the meat, veggies and bread cooked in one pot, you really don’t need to serve anything else.
When I make soups or one pot camping meals that don’t contain veggies, I often serve a simple dinner salad on the side.
Storage of leftover portions should be kept in an airtight container in a refrigerator or cooler. The can be reheated in a microwave or wrapped in aluminum foil to be heated over a campfire like a hobo packet.
Recipes Similar To Campfire Dutch Oven Chicken Pot Pie
Enjoy these other winter camping recipes when you want a warm comfort meal for dinner.
This Dutch Oven Chicken And Potatoes is one of those super simple delicious recipes that cooks in one pot. You’ll dice potatoes and chop carrots that cook with tender chunks of juicy chicken. It’ll be on your table in about 30 minutes.
This Campfire Stew is fork-tender beef in a rich tomato-based sauce along with carrots and potatoes making a hearty one pot dinner.
Enjoy this Dutch Oven Shepherd’s Pie when you want an easy meat & potatoes dinner.
This simple Dutch Oven White Chicken Chili creates a creamy gravy with a Mexican flavor profile.
Want a simple, no-frills comfort food meal? Try this Hobo Casserole.
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Dutch Oven Chicken Pot Pie Camping Recipe
- Camp Chef Dutch Oven Dome (if cooking over a camp stove)
- 2 tablespoons butter
- 1 small onion diced
- 1 clove garlic chopped (or 1/8 teaspoon garlic powder)
- 1 (12 oz) package frozen mixed veggies (peas, carrots, green beans, corn combo), defrosted
- 1 pound chicken breast meat cubed into bite sized pieces
- 1 tablespoon all purpose flour
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- Salt and pepper to taste approx. 1/4 teaspoon salt and 1/8 teaspoon pepper
- 1 (14 oz) can chicken stock or broth
- 1 (5 oz) can evaporated milk
- 1 (16 oz) tube jumbo refrigerated biscuits, cut in quarters
- Prepare ingredients as directed. Turn dough out of can onto flat surface and use sharp knife to quarter each slice.
- Preheat standard-depth 12-inch Dutch oven by placing 25 coals below the oven.
- Melt butter in bottom of oven then add the onion, garlic and vegetables, stirring frequently until softened, about 2 minutes.
- Add the chicken to the pot and stir to brown all sides of the meat, about 5 minutes.
- Now sprinkle flour, sage, thyme, salt and pepper, stirring constantly for about 1 minute.
- Gradually pour in the chicken broth and evaporated milk, stir constantly until thickened and bubbly, about 15 minutes.
- Top with biscuits leaving space between the dough so steam can escape the dough layer and brown the biscuits on the top and sides.
- Cover and bake until biscuits are golden brown, about 20 – 25 minutes.
- Camp Cooking Tip: When you start your Dutch oven recipes by sautéing, you’ll have all of the coals under the oven … then you need to redistribute the coal placement for baking. For this chicken pot pie Dutch oven recipe you will leave 8 coals on the bottom and move 17 coals to the top of the lid for baking at 350 F degrees.
- Camp Cooking Tip: Turn Dutch oven and lid 1/4 turns in opposite directions every 10 – 15 minutes for even baking.
- When the biscuits are golden brown, you’ll remove the Dutch oven from the coals and remove the lid to let stand uncovered for about 5 minutes before serving this Dutch oven pot pie camping dinner.
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