Chicken Pot Pie in a dutch oven was first introduced to the troop at a crossover camp - the first camp our new crossover scouts attend with teh troop. It's a great recipe to start them out with because it doesn't have very strong flavors that young, pickier scouts don't like. It has become such a hit with the troop that the Patrol Leaders plan it for many of their campouts. 

4 chicken breasts, chopped
1 onion, chopped
2 cans diced potatoes
1 bag frozen carrots
1 can corn
2 cans cream of chicken soup
1/2 cup evaporated milk
1 1/2 tsp. poultry seasoning
1 tsp. garlic powder
1 1/2 cup bisquick

Serves: a good size patrol including adults.

Directions:

In a large Dutch oven, brown the chicken breasts. Add the onion, poultry seasoning, and garlic powder. Allow to simmer and soften the onions. Add the vegetables, potatoes, soup, and evaporated milk and stir together. Allow to cook for about 10 minutes.

While it cooks, mix bisquick with milk to make a thick bisquit dough. Top the chicken pot pie with the bisquit mix, cover, and cook 20-30 minutes, until the top is browned. The dutch oven should be perculating and hot, so you will typically want to increase the coals on the top of the dutch oven, and reduce the bottom coal to 3 or 4.

If you're looking for a Dutch Oven, Amazon has a great selection.