Dutch Oven Pot Pie
|
1 |
pound chicken breast | (diced into small chunks) |
| 1/2 | pound bacon (optional) | |
| 2 | tablespoons butter | |
| 1 | cup diced potatoes | |
| 1 | pkg. frozen mixed vegetables | (thawed) |
| 1 | can cream of chicken soup | |
| 1 | (4 oz.) can evaporated milk | (NOT condensed milk) |
|
1/2 |
teaspoon paprika | |
| 1/8 | teaspoon poultry seasoning | (sage) |
| 2 | cans Pillsbury biscuits | |
| 18 | briquettes | |
| Cook chicken and diced potatoes in Dutch oven till chicken is no longer pink. Add the vegetables, cream of chicken soup, evaporated milk and spices. 12 briquettes on top, 6 briquettes on bottom. Cook with lid on until it starts to bubble. Then cover chicken mixture with the biscuits. Bake for 25 minutes. |