This Recipe is meant for Boy Scouts.
Decide for yourself if it is appropriate for your younger scouts or not.

4 Tbsp oil
1 to 1.5 lb. chicken breast meat (or 2 12oz. cans)
2 tsp minced garlic (or 4 cloves)
1 onion
4 potatos
3/4 cup milk (or 1/4 cup powdered milk and 3/4 cup water)
1/4 cup flour
2 cans Campbell's cream of chicken soup
2 tsp poultry seasoning (McCormick's)
1 lb. mixed vegetables (carrots, corn, peas)
1 tube refrigerated crescent rolls

Dice chicken.
Put oil in D.O. and place on hot coals to stew.
Add chicken and garlic.
Cook and stir until chicken is done. If using canned chicken, heat for about 5 minutes.

While cooking chicken, dice potatos and onion.
Add potatos and onion to chicken; cook and stir for 10 minutes.
Mix milk and flour in a cup.
Add milk mix and all ingredients except crescent rolls to chicken mix.
If it seems too thick, add more water.
Bring chicken mix to a boil.
Unroll crescent rolls and create a dough layer on top of the chicken mix.

Put lid on D.O. and place it on a ring of coals. Cover with coals to bake at about 350 degrees.
Check at 20 minutes, then every 5 to 10 minutes. Pot Pie is done when rolls are golden brown and flake.

Serves about 6