Dutch Oven Chicken Pot Pie with Buttermilk Biscuit Topping

I watched Sandra Lee prepare a simple chicken and turkey pot pie with packaged products this morning on her Food Network show. She topped the casserole with large Pillsbury-brand biscuits and baked it in the oven.

The recipe gave me an idea for my next camping trip.

I adapted Sandra's recipe for Dutch oven. Since I don't purchase frozen onions or often use seasoning mixes (like the McCormick's Grill Mates), I slowly cooked chopped onions and garlic in olive oil for a few minutes. Once I mixed in the remaining ingredients, the casserole was ready for charcoal.

The chicken pot pie is made with canned soup, frozen vegetables and frozen pre-cooked chicken is sufficiently easy without using frozen onions or a seasoning mix.

The chicken mixture should be thick, so resist the urge to thin with milk or broth.

DUTCH OVEN CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING

This recipe is the ideal way to use leftover cooked chicken or turkey anytime during the year.

Filling:
1 tablespoon olive oil
1 cup chopped onion
1 clove garlic, minced
2 small red potatoes, cubed
1 (16-ounce) package frozen mixed vegetables, thawed
2 cups cooked cubed chicken
2 (10-ounce) cans cream of mushroom soup
1 teaspoon dried thyme
2 tablespoons flat-leaf parsley
Ground black pepper, to taste

Topping:
16 ounces refrigerated biscuit dough
1 tablespoon butter, melted

Preheat 12-inch Dutch oven to approx. with 350 degrees F with 12 charcoal briquetts on lid and 7 underneath oven. Pour olive oil in hot oven. Add onions and garlic and sweat lid on until soft, about 10 to 15 minutes.

Combine remaining filling ingredients in Dutch oven. Be sure to mix in onion and garlic. Check seasoning. Replace lid and bake for 1-1/2 hours. Add additional burning charcoal as needed to maintain heat.

Remove lid. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of mixture. Brush tops of biscuits with melted butter. Return lid, adding extra burning charcoal to lid if necessary, and continue baking for another 15 to 20 minutes or until biscuits have risen and are golden brown.