Tuesday, June 7, 2011

Dutch Oven: Chicken Pot Pie

This is kind of a cheater recipe... easy to prepare if your going campoing or to a music festival. It also can be made using a sitove/oven combo in your house. I've made it out in the desert using briquettes and at home. You can cut up your own veggies, but when I went camping I thought it was easiest to bring frozen veggie packs.

Note: I'm using a 10 inch cast iron dutch oven.

1 lb chicken
2 vegetable soup mix kroger brand frozen packages (12 oz)
2 cans cream of ckicken soup (10.5 oz)
Enough milk to fill the soup cans (almost 3 cups)
1 tube kroger brand jumbo biscuits
2 tbsp italian seasoning
2 tbsp olive oil
2 tbsp minced garlic

If our cooking outside with charcol you will need about 22 pieces. I hope you know how to get those goin. When you bake near the end you will need 14 on top and 8 on the bottom to reach 350 degree f... but that's using a 10 inch dutch oven. If it is bigger you will need more. Or preheat your oven to 350.

First things first get the pot warmed up and put the olive oil in. When hot add garlic then add chicken shortly after. Flip the pieces around so that they start to get cooked.

Add veggie packets.

Add cream of chicken soup and milk.

Add italian seasoning and bring to a boil.

I let the mixture thicken up a bit then add the biscuits on top.

Put the lid on and bake for about 13 mins, but pop the lid off and check to make sure the biscuits are done... you don't want raw biscuits.

This can feed about 6 people really well and its simple to make.

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