Campfire Chicken Pot Pie
Campfire Chicken Pot Pie is a hearty one-pot meal featuring tender chicken, carrots, celery, peas, onions, and a creamy herb-seasoned sauce topped with flaky biscuits or pie crust. Slow-baked in a cast-iron Dutch oven over glowing campfire coals, this rustic comfort food delivers rich flavor and satisfying texture in every bite. Perfect for camping trips, family dinners, RV adventures, and backyard gatherings, it's easy to prepare, highly customizable, and guaranteed to become a favorite outdoor meal. The combination of creamy filling and golden topping makes this classic recipe both comforting and unforgettable.
Ingredients
For the Filling
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
For the Topping
- 1 refrigerated pie crust or
- 1 can refrigerated biscuit dough
- 1 tablespoon melted butter
- 1 teaspoon chopped fresh parsley (optional)
Instructions
- Prepare a campfire and allow it to burn down until hot, glowing coals form. If cooking indoors, preheat the oven to 375°F (190°C).
- Place a 12-inch Dutch oven over the coals and melt the butter.
- Add the onion, carrots, and celery. Cook for about 5–7 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and stir continuously for 2 minutes.
- Slowly whisk in the chicken broth followed by the milk or cream.
- Add the cooked chicken, peas, thyme, parsley, salt, and black pepper.
- Simmer the filling for 8–10 minutes until thickened.
- Place the biscuit dough or pie crust over the filling.
- Brush the topping with melted butter.
- Cover the Dutch oven with its lid and bake over campfire coals (or in the oven) for 25–30 minutes, until the topping is golden brown and fully cooked.
- Allow the pot pie to rest for 5–10 minutes before serving.
Notes
- Rotisserie chicken makes preparation quicker.
- Frozen mixed vegetables can replace fresh vegetables.
- Heavy cream creates a richer filling.
- Biscuit topping cooks faster than pie crust.
- Use a well-seasoned Dutch oven for best results.
- Stir the filling frequently while thickening.
- Let the pot pie rest before serving to thicken naturally.
- Leftovers taste even better the next day.