12″ Dutch Oven

Olive Oil

1 1/2 to 2 Pounds Diced Boneless Skinless Chicken Breast or Stew Meat

1 Bag Frozen Potatoes (not hash browns or french fries)

1 Bag Frozen Soup Vegetables

1 Bag Green Peas

2 Cans Cream Soup (your choice)

1 Refrigerated Rolled Pie Crust

Brown meat in olive oil.

Add potatoes and vegetables.

Continue cooking until potatoes become soft.

Salt and pepper to taste, then add both cans of soup.

Slowly stir in water until mixture is thick and creamy.

Bring to simmer then remove from heat.

Unroll pie crust and gently place over top, filling in holes with scraps.

Bake with coals on bottom and top until crust is golden brown, usually about 20 minutes.