I love one-pot camp oven meals, and the camp oven is excellent for them, this Chicken and leek casserole is perfect on a cold night camping under the stars.
This recipe was shared by Derek Bullock the Camp Oven Cook.
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Place all ingredients in the camp oven, bring to the boil and simmer gently for an hour.
Place the flour, salt and thyme in a bowl and mix well. Add in the butter and mix with fingers until mixture resembles coarse breadcrumbs. Stir in milk until you have a moist soft dough. Drop tablespoons of the mix on top of the casserole, replace the lid and steam for 15 minutes.
Check out the lovely golden colour of the dumplings made with wholemeal flour. All served straight from the camp oven on the table.
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