chicken and leek casserole

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.

chicken & leek

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.

chicken & leek

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

Recipe by Mick VillerCourse: Camp Oven Stew Recipes, Chicken RecipesCuisine: AustralianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes
Calories

300

kcal
Camp Oven Size

9 QT

Heating Method

Top and bottom Heat

Total time

1

hour 

30

minutes

Ingredients

  • 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.

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