[dutch oven chicken pot pie]

Campbell's Cheddar Cheese Soup
Campbell's Cream of Celery Soup
1/2 cup 1% milk
Chicken, cooked and cubed (1 boneless skinless breast per person, recipe below)
1 medium onion, diced
Canned peas, (small can with the pull top)
3 carrots, (cleaned, peeled and sliced)
Salt and Pepper, to taste
Canned Biscuits

Line a clean dutch oven with foil (for easy cleanup).  
Prepare 30 briquettes.  Place a large piece of foil on the ground where you'll place the dutch oven, (should be a fairly flat and clean area).  Gather all of the briquettes on the foil on the ground and place the Dutch Oven on top of all the briquettes.
Heat soups and milk in the dutch oven, stirring occasionally, (a large wooden spoon is best).

Stir in cooked chicken, onion, peas, carrots, salt and pepper. Let the mixture come to a boil, then remove the Dutch Oven from the coals.  Open the can of biscuits and place the biscuits over mixture.  Dot each biscuit with butter.  

Arrange the briquettes so 6 are on the foil (to be under the oven), and 18 are set aside to be placed on top.  (You'll have extra - this is so you can choose the best briquettes.)  Put the lid on the Dutch Oven and place over the 6 briquettes.  Carefully place the 18 briquettes on the lid.  Bake for 45 minutes, or until brown on top, rotating the dutch oven 45 degrees every 15 minutes or so.  Let rest and prepare each serving with one or two biscuits per person. 

[erin's master recipe for cooked chicken breast]
Skinless, boneless chicken breasts
Salt & Pepper
Olive Oil

Place the chicken breasts between sheets of plastic wrap and pound with a meat mallet (or large frying pan) until each is about 1/4 inch thick.  
Heat a small amount of olive oil (about a tsp per breast) in a large nonstick skillet over medium-high heat.  Season the chicken breasts with salt and pepper.  Once the pan is hot, place the breasts in the pan and cook about 6 minutes per side, or until each side is golden brown.  When both sides are browned, place them on a large piece of aluminum foil.  Carefully fold the foil around the chicken so they are fully enclosed in a foil package.  Let the chicken rest in the foil on the counter for 20 minutes.  After 20 minutes: serve, slice or chill for another use.  (For this recipe above, cube the chicken and chill until ready to pack for camping.  Keep chilled with your cold food until ready to use.)

[sake it to me chicken]

Serves 2-4
adapted from Steven Raichlen's recipe 'Sake Chicken' from the recipe book 'Beer-Can Chicken and 74 Other Offbeat Recipes for the Grill'
Just pick one

For the rub: 
2 tsp sesame seeds
2 tsp wasabi powder
2 tsp coarse salt
1 tsp ground black pepper

1 chicken (3 1/2-4 pounds)
2 Tbsp sesame oil
3/4 cup sake
1-2 tsp lemon zest
Lime Teriyaki Glaze (recipe below)

1 clean empty 12oz beer can

Preheat the oven to 375 degrees. Make the rub.  Put the sesame seeds, wasabi powder, salt and pepper into a spice mill or clean coffee grinder.  Grind to a fine powder.  

Wash the chicken with room temperature water and dry with paper towels.  Sprinkle half the rub into the cavity of the chicken.  Drizzle 1 Tbsp of sesame oil on the outside of the chicken and rub the rest of the rub into the skin.

Make two additional holes to the top of the clean beer can with a knife or bottle opener.  Using a funnel, pour the sake into the can of beer and add the lemon zest through the opening.  Place the beer can (now filled with lemon zest and sake) upright into a large Pyrex Pan.  Carefully hold the chicken upright, with the opening of the cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.  Place the Pyrex pan with the chicken carefully into the oven and cook for 1 hour and 45 minutes.  Baste the chicken with the leftover 1 Tbsp sesame oil before the final 30 minutes.  (Cook until chicken has reached 180 degrees internally).
Remove from the oven and tent with foil for 10 minutes.  Carefully remove the can from the chicken and cut the chicken to serve.  Serve with the Lime Teriyaki Glaze for dipping.

Teriyaki Lime Glaze:
1/2 cup low-sodium soy sauce
1 cup sugar
2 cloves garlic, peeled and flattened with a large knife or cleaver
1/4 cup fresh lime juice

Combine the soy sauce, sugar and garlic in a medium saucepan and stir to mix.  Cook over medium-high heat, stirring often with a wooden spoon, until the sugar is dissolved and the mixture is thick, 4-6 minutes.

Stir in the lime juice and briskly simmer until the glaze thickens slightly, 5 minutes.  (It will thicken more as it cools).  Remove from the heat and let it sit, covered, until the chicken has finished cooking.  When you remove the chicken from the oven, discard the garlic before pouring the glaze into a large bowl or individual dipping bowls.
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