Dutch Oven Chicken Pot Pie

On our recent campout to Table Rock State Park, we made Dutch Oven Chicken Pot Pie for dinner. It was so delicious! There were no leftovers. This is a simple, quick recipe that is great for any campout.

Ingredients

• 1 1/2 Cups Cooked, Shredded Chicken Breast
• 2 Pre-Made Pie Crusts (for the top and bottom of pot pie)
• 1 Cup Each of Frozen Peas, Carrots and Corn
• 1/2 Teaspoon Thyme
• 1 Can of Cream of Chicken Soup
• 1 Can of Chicken Broth (Use the empty Cream of Chicken Soup can to measure)
• Salt and Pepper to Taste

Directions

This is a simple recipe to follow. It is much easier to already have your chicken breast baked and shredded before the campout and keep it refrigerated until you need it.

First add the cooked chicken, frozen vegetables, soup, Thyme, and chicken broth into a bowl and stir well.

Add the Salt and Pepper to taste.

Next place one of the pre-made pie crusts in the bottom of either a greased Dutch oven liner or a well seasoned Dutch oven.

Then add the chicken pot pie mixture on top of the pie crust.

Finally add the second pie crust on top and pinch down to seal. Don’t forget to cut slits in the top of the crust to vent.

Bake

If you are using the Dutch oven liners go ahead and place the Chicken Pot Pie directly into the Dutch Oven, if not you are ready to go.

The Dutch oven liners I used for this recipe were a bit tall for my Dutch Oven. I think I bought the 6 quart instead of the 4 quart. I had to roll the edges down a little to get the lid of my Dutch Oven to fit. You want the lid to fit correctly to keep the heat in while it bakes.

Normally when baking with a Dutch Oven we put 14 briquettes on top and 7 below to get the temperature to 350 degrees. This trip we did it a bit different with amazing results. This may not work for you, we could have been extremely lucky in our timing.

We carefully placed 20 or so briquettes on the top lid of the Dutch Oven and placed 14 directly on the ground that was covered in gravel. My husband placed the Dutch oven on top of these briquettes. The Chicken Pot Pie baked for about 45 minutes.

We couldn’t use the fire ring like we normally do for our outdoor cooking because it was placed on a hillside. The Dutch Oven Chicken Pot Pie would not have baked evenly.

The Chicken Pot Pie came out amazing! Both the top and bottom crusts were crisp. No soggy crust here!

Baking with a Dutch oven can be tricky and your baking times will vary from mine.

I served it immediately to my hungry family by just scooping it out with a large spoon onto waiting plates. I didn’t bother cutting it. The pot pie will thicken as it cools, but everyone was too hungry to wait.

More Dutch Oven Recipes

Try Dutch Oven Chicken Pot Pie or any of my other Dutch Oven Recipes here.

Happy Camping!

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