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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Step One.
Place all ingredients in the camp oven, bring to the boil and simmer gently for an hour.
Step Two
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.
Step three:
Check out the lovely golden colour of the dumplings made with wholemeal flour. All served straight from the camp oven on the table.
Chicken & Leek Casserole With Dumplings
Course: Camp Oven Stew Recipes, Chicken RecipesCuisine: AustralianDifficulty: Medium4
servings15
minutes1
hour15
minutes300
kcal9 QT
Top and bottom Heat
1
30
minutesIngredients
- Casserole
6 chicken thighs – diced
1 cup Campbells chicken stock
1 diced carrot
2 diced potatoes
1 cup of water
1 sliced leek
Salt & Pepper
- Dumplings
1 1/2 cups wholemeal self-raising
25 grams of soft butter
Sprinkle of thyme
Sprinkle of salt
Milk
Directions
- 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.
