Easy Camp Chicken and Dumplings
A pot of steaming chicken and dumplings is one of the great American comfort foods. Tender bites of chicken swim in a creamy sauce with vegetables and light, pillowy dumplings. Here’s an easy version to make in camp.
Ingredients
I batch of Bisquick biscuit recipe.
1 chicken breast, or three chicken thighs, or shredding rotisserie chicken.
5 cups of chicken broth, bullion, canned, it doesn’t matter.
1 can of Veg-All, or 1 can of carrots and peas.
dash of thyme and sage.
Salt and pepper to taste.
Olive oil.
Add some olive oil to a pan and heat over medium heat. Add chicken and cook until lightly browned and done.
While the chicken is cooking, bring 5 cups of water, some chicken stock or bullion, to a boil. Add Veg-All and lower to medium-low. Add the cooked chicken.
Now, prepare Bisquick biscuit mix according to directions on the package. I got a bit off in my measuring, so I’m going to say, wing this one. Just get it to a stiff dough like this.
Drop dough by the spoonful onto the bubbling stock, chicken, and vegetables. Cover and cook 20 minutes on medium to low heat. More on the low side as you can get on a camp stove. You won’t have to add any thickener, the stew will get nice and thick on it’s own.
The finished product. Makes about three servings. Give or take.
