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Campfire Chicken Pot Pie Packets

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 2 cups chicken breast boneless, skinless, diced into 1/2 inch cubes
  • 1 can cream of chicken soup 10.5 oz can, undiluted
  • 1/2 cup milk whole or 2%
  • 1 bag frozen mixed vegetables 12 oz bag (peas, carrots, corn, green beans), thawed
  • 1 cup potatoes peeled and diced small (1/4 inch)
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 can refrigerated biscuits large flaky style (usually 8 count)
  • 1/2 tsp black pepper ground

Instructions
 

  • Prepare your campfire or grill for medium heat cooking. You want a bed of hot coals rather than high, leaping flames.
  • In a large bowl, combine the diced chicken, cream of chicken soup, milk, thawed mixed vegetables, diced potatoes, thyme, garlic powder, and black pepper. Stir until well mixed.
  • Tear off four large sheets of heavy-duty aluminum foil (about 18 inches long each). Spray the center of each sheet with non-stick cooking spray.
  • Divide the chicken and vegetable mixture evenly among the four foil sheets, placing it in the center.
  • Place one or two refrigerated biscuits directly on top of the filling mixture in each packet.
  • Bring the long sides of the foil together over the food and fold them down to seal. Fold up the short ends to create a fully sealed packet, leaving a little room inside for heat circulation.
  • Place the foil packets on a grate over the campfire coals (or on a grill over medium heat). Cook for 25-30 minutes, rotating the packets occasionally to prevent hot spots.
  • Carefully open a packet to check that the chicken is cooked through (internal temp 165°F) and the biscuits are golden and cooked through. Serve immediately.