Dutch Oven Chicken Pot Pie Camping Recipe

Dutch Oven Chicken Pot Pie by CampingForFoodies features a blue camping plate filled with a big helping of chicken pot pie dinner in front of a cast iron camp Dutch oven with a serving spoon and a fluffy biscuit upper-crust chicken pot pie with carrots, peas, green beans and corn.

Prep Time: 5

Cook Time: 50

Additional Time: 5

Total Time: 1

Servings: Servings

Camping For Foodies Dinner Camping Recipes: This Dutch Oven Chicken Pot Pie is cozy comfort food that's perfect for cold weather trips.

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Ingredients

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

Instructions

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.

Notes

For conventional or RV ovens, you can use a cast iron skillet rather than a Dutch oven. Use medium-high heat on your stove to melt the butter, sauté the veggies and brown the chicken. Then follow the directions to add dry and wet ingredients, stir with whisk and continue simmering over medium heat on your stovetop.

Once you add the biscuit dough, you'll transfer the skillet to a pre-heated oven to bake at 350 F degrees for about 20-25 minutes. You want the top of the crust to be lightly golden-brown biscuits.

Here are a few more useful links:

Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Nutrition Information