Start the campfire, grab a Pale Ale, and let your Dutch oven go to work.
Watch It Being Made40 min
6-8
Easy
You’ve set up your tent and it’s time to eat. Once the coals are hot, bust out the Dutch oven for this comfort classic with a Pale Ale twist.
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.
Add mushrooms, shredded chicken, and peas. Cook for 3-5 minutes, stirring to mix.
Add condensed cream of chicken soup and Pale Ale. Cover and bring to a boil.
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.
Remove from heat and let cool for 5 minutes. Top with chopped parsley and serve.
*You can also use your stovetop to sauté and your oven for baking. Preheat oven to 425° F and bake for 15-20 minutes, until biscuits are browned on top and cooked all the way through.
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.
Add mushrooms, shredded chicken, and peas. Cook for 3-5 minutes, stirring to mix.
Add condensed cream of chicken soup and Pale Ale. Cover and bring to a boil.
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.
Remove from heat and let cool for 5 minutes. Top with chopped parsley and serve.