Ingredients
4 boneless chicken thighs
Potatoes
Sweet potato
Carrots
Onion
Pastry (short crust & puff)
Garlic
Vegetable stock powder
Flour
Water

Method
Dice up all meat and vegetables. Coat chicken pieces in flour. Preheat small camp oven, in a small amount of oil, fry off a teaspoon (or more) of garlic. Add chicken pieces and onion and brown off. Add the rest of the vegetables, top with a couple of teaspoons of stock and drown in water. Bring to boil, reduce heat and simmer for an hour and a half or so until the sauce is nice and thick.
Preheat larger camp oven. Line base of pie dish with shortcrust. Add wet ingredients and top with the puff pastry.  Bake in preheated camp oven on a reasonably high temp for about 45 minutes. Enjoy