Dutch Oven Chicken Pot Pie

After Daughter Kidd begged and pleaded for some chicken pot pie, Papa Kidd developed this Dutch oven recipe from several different recipes found online.  The secret ingredient is the green chiles...they don't add spice, but they add an indescribably incredible flavor when mixed with the other ingredients.

Ingredients:
3 large cans of pre-cooked chicken (or breast meat from pre-cooked rotisserie chicken)
1 can corn, drained
1 can sliced carrots, drained
2 cans mild chopped green chiles

1 bag Simply Potatoes diced with onions (or 2-3 medium potatoes, cut into cubes)
2 medium onions, chopped
2 cups sliced mushrooms
2 cans cream of chicken soup
1 can of large refrigerator biscuits (such as Pillsbury Grands)

Directions:
1. Line a 12 inch deep Dutch oven with aluminum foil.  Prepare about 25-28 charcoals.  (If you need help with this step, comment below!)  Warm Dutch oven.
2.  Add chicken with juice to oven, then add canned ingredients, onions, potatoes, and mushrooms.  Cover with lid, and add 12 charcoals below Dutch oven, and 10 charcoals on top.  Allow to simmer until vegetables are tender.
3.  Stir in cream of chicken soup.  Cover, and cook for 10 minutes.
4.  Place biscuits on top of mixture.  Cover, add 5-8 charcoals on lid, and cook until biscuits are golden and cooked through. 
5.  Remove from heat, let stand for a few minutes, serve, and enjoy!