I looked all over the internet for a campfire chicken pot pie recipe using canned biscuits for the crust. I couldn't find one, so I came up with my own recipe.
Fixings
2 (29 ounce) jars blended vegetables (with potatoes)
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
2 huge cooked chicken bosoms, cut into shapes
1 (10 ounce) can refrigerated roll mixture
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Mix vegetables, chicken soup, mushroom soup, and chicken 3D squares together in a Dutch stove with a level cover.
Cook over pit fire coals until warmed through yet not bubbling, around 15 minutes.
Organize roll batter sections in a layer on the vegetable blend. Put top on the Dutch stove and cautiously orchestrate a few hot coals on the cover.
Heat until the bread rolls are cooked through, 15 to 30 minutes.
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