Chicken Pot Pie (Dutch Oven)



4 boneless skinless chicken breast halves, diced
3 tblsp. bacon grease or olive oil
4 cloves garlic, minced
1 yellow onion, diced
4 medium potatoes, diced
16 oz. bag frozen mixed vegetables, thawed
2 (10.5 oz.) cans cream of chicken soup
1/2 cup evaporated milk
1 1/2 tsp. poultry seasoning
1 tblsp. Worcestershire sauce
salt and pepper to taste
1 can refrigerated crescent rolls

Heat a 12" dutch oven using 20 - 22 briquettes on bottom until hot.  Add bacon grease, chicken and garlic; season with salt and pepper to taste.  Cook chicken, stirring frequently, until no longer pink.

Add onions and potatoes; continue cooking until onions are translucent but still firm. 

Stir in vegetables, soup, evaporated milk, poultry seasoning, and Worcestershire sauce; season with additional salt and pepper as desired.  Let mixture come to a low boil. 

Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.

Reduce heat on bottom to 8 - 10 briquettes and add 14 - 16 briquettes to the lid.  Bake for 25 - 30 minutes until rolls are golden brown and flaky. 

Check to make sure potatoes are cooked through.  If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.

Serves 6

From the kitchen of Byron Bills (c) 2003.
Photo credits:  www.tablespoon.com