Directions

Step 1

Heat a large Dutch oven over a bed of coals*. Add oil, carrots, onions and cook until onions are a bit translucent, 5-7 minutes.

Step 2

Add mushrooms, shredded chicken, and peas. Cook for 3-5 minutes, stirring to mix.

Step 3

Add condensed cream of chicken soup and Pale Ale. Cover and bring to a boil.

Step 4

Remove lid and arrange biscuits on top of soup mixture. Cover with lid and arrange 10 coals on top. Cook for 15 minutes, until biscuits are browned on top and cooked all the way through.

Step 5

Remove from heat and let cool for 5 minutes. Top with chopped parsley and serve.