Dutch Oven Chicken Pot Pie (Camp Comfort Food)
Dragonfly Supply
One-Pot Meals

Dutch Oven Chicken Pot Pie (Camp Comfort Food)

By Brian Diamond

Published June 17, 2026 · Updated June 18, 2026

One-Pot Mealseasy6 servings· Prep 15 min· Cook 30 min
Dutch Oven Chicken Pot Pie (Camp Comfort Food)

This is the bring-or-buy camp dinner that tastes like you tried hard. Nearly every part is a shortcut — cooked chicken, frozen veg, canned soup, a can of biscuits — and the Dutch oven turns it into golden, bubbling pot pie in the coals. Warm, filling, and exactly right on a cool night.

Ingredients

  • 2–3 cups cooked chicken, shredded or diced (rotisserie or canned)
  • 1 bag (12 oz) frozen mixed vegetables
  • 2 cans (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1 can refrigerated biscuits (or a pie crust)
  • 2 tbsp butter
  • Salt and pepper

Steps

  1. Line or lightly grease the Dutch oven. Stir together the chicken, frozen vegetables, soup, milk, butter, and a little salt and pepper right in the pot.
  2. Set it over the coals to heat through and start bubbling, stirring once or twice, about 10 minutes.
  3. Lay the biscuits (or crust) over the top in a single layer.
  4. Cover and bake with coals on the lid and only a few underneath — top-heavy heat browns the biscuits without scorching the bottom (coal counts). Bake about 20–25 minutes, until golden and cooked through.
  5. Let it stand a few minutes, then spoon up biscuit-and-filling together.

Tips & variations

$This is the bring-or-buy camp dinner that tastes like you tried hard. Nearly every part is a shortcut — cooked chicken, frozen veg, canned soup, a can of biscuits — and the Dutch oven turns it into golden, bubbling pot pie in the coals. Warm, filling, and exactly right on a cool night.$

Common questions

Biscuits or pie crust for Dutch oven pot pie?
Refrigerated biscuits are the easiest and most forgiving at camp — they puff up golden and you do not have to worry about a soggy bottom crust. A pie crust laid over the top works too; skip a bottom crust, which tends to steam rather than bake in a Dutch oven.
Can you make it with shortcuts?
That is the whole idea. Rotisserie or canned chicken, frozen mixed veg, canned cream of chicken soup, and a can of biscuits turn this into a 30-minute camp dinner with almost no prep. Brown butter and a little pepper are all the upgrade it needs.
How do you manage the coals so the biscuits brown?
Use top-heavy heat: most of the coals go on the lid and just a few underneath, so the biscuits bake and brown while the filling stays at a simmer. Quarter-turn the oven and lid every 10 minutes or so to avoid hot spots. Our charcoal guide has the counts by oven size.
Can you make it in a cast iron skillet instead?
Yes — a deep cast iron skillet with a lid or foil works. Heat the filling, top with biscuits, and set it over coals with a few on the lid (or close the grill) until the biscuits are golden. Same idea, smaller batch.

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