This has to be one of the easiest and most popular dutch oven recipes out there. It is also a great way to use up your leftovers. Two cans of soup and a cup of milk make the creamiest base for whatever vegetables you have on hand. I like to cut up big chunks of carrots and blanch them beforehand, it gives the pie a little more of a made from scratch flavor. Toss in some peas right from the freezer and they'll stay green and crisp. I first made this in my 10 inch dutch oven and ended up scorching the biscuits, I should have known better but was in a hurry and was too lazy to fetch my larger one. On my second try it baked perfectly in my 12 inch camp oven with 12 briquettes in a ring around the bottom and the lid completely covered with coals. This comforting dish cooks in a jiffy, basically all you are doing is heating the ingredients and baking the biscuits. Next time you come home from work and are craving some real down home cooking but are too hungry and tired to wait, give this one a try. From Back of the Box Cooking.
Easy Chicken and Biscuits
1 10 oz. can Campbell's Cream of Celery Soup
1 10 oz. can Campbell's Condensed Cream of Potato Soup
1 cup milk
1/4 tsp dried thyme, crushed
1/4 tsp ground black pepper
4 cups cooked cut-up vegetables
2-3 cups cooked chicken, cubed
1 7 oz. package refrigerated buttermilk biscuits
Lightly oil or spray a 12 inch dutch oven.
Mix soups, milk, thyme, black pepper, vegetables, and chicken. Pour in dutch oven. Bake at 400 degrees for 10-15 minutes or until hot and bubbling.
Place biscuits on top of chicken mixture. Cover and bake for 12-15 minutes or until biscuits are golden.
|Oops, first attempt in a 10 inch oven, biscuits fused to the lid|