4 Tbsp. oil
1 to 1.5 lb. chicken breast meat (or 2-12 oz. cans)
2 tsp. minced garlic (or 4 cloves)
3/4 cup milk
1/4 cup flour
2 cans Campbell’s cream of chicken soup
2 tsp. poultry seasoning (McCormick’s)
1 lb. mixed vegetables (carrots, corn, peas)
1 tube refrigerated crescent rolls
Put oil in Dutch oven and place on hot coals to heat.
Add chicken and garlic.
Cook and stir until chicken is done.
(If using canned chicken, heat for about 5 minutes.)
While cooking chicken, dice potatoes, and onion.
Add potatoes and onion to chicken; cook and stir for 10 minutes.
Mix milk and flour in a cup or bowl.
Add milk mix and all ingredients except crescent rolls to chicken mix.
If it seems too thick, add more water.
Bring chicken mix to a boil.
Unroll crescent rolls and create a dough layer on top of the chicken mix.
Put lid on Dutch oven and place it on a ring of 8 coals. Cover with 16 coals to bake at about 350 degrees.
Check at 20 minutes, then every 5 to 10 minutes. Pot Pie is done when rolls are golden brown and flake.