Wayne & Jay Switzer of the Lone Star Dutch Oven Society graciously contributed this way-too-easy recipe for our November 2000 issue's story on Dutch oven cooking.
1 10 3/4 oz. can of Campbell’s® Cream of Celery Soup
1 10 oz. can of cooked chicken (drained)
1 20 oz. can VegAll® large cut vegetables (drained)
1 package of (2) Pillsbury® Pie Crusts
1 1/2 t poultry seasoning
Place one pie crust inside a 10-inch Dutch oven. Mix together all other ingredients and pour mixture into the pie crust-lined Dutch oven. Cover mixture with the remaining pie crust. Bake over 10-12 hot briquettes on the bottom, with another 10-12 briquettes on top, for 20 minutes or until golden brown.
From the December 2000 issue.