Chicken & Leek Casserole With Dumplings

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chicken and leek casserole

Prep Time

15 Mins

Cooking Time

1 Hour 15 Mins

Total Time

1 Hour 30 Mins

Serves

3-4 People

9 Quart Camp Oven

Bottom Heat

Required

Experience

Easy

Chicken & Leek Casserole With Dumplings

Introduction:

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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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:

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.

Did you make this recipe?

Tag @thecampovencook on Instagram and hashtag it #campovencooking

Derek is a long time lover of camp oven cooking and a founder of the COCIA Forum.

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