Growing up in a large family, my Mom often made us her famous chicken and dumplings.
While this chicken and dumplings recipe may be similar to hers, the addition of a rich broth and slowly braised chicken provides a welcome update to a hearty classic.
This recipe is easy to make outdoors if you pre-cook the chicken at home. It does call for a 12 inch Camp Dutch Oven, but can also be prepared on the stove top with an Enameled Dutch Oven, or in a conventional oven at 375 degrees.
This is also a great way to use up that leftover Thanksgiving turkey or roasted chicken!
Although a meal this good does not require a side dish, it does go well with my Peach Cobbler .
Chicken and Dumplings
- Season the chicken well with the everyday seasoning.
- Place in a baking dish, and add 1 cup of chicken stock.
- Cover the baking dish in foil, and bake for 1 hour at 325 degrees.
- Reserve one cup of the liquid, and allow the chicken to cool completely.
- Separate the cooked chicken into bite sized pieces and package for your trip.
- Let the frozen ingredients thaw a bit to speed up cooking time.
- Start about 30 charcoal briquets in a chimney.
- Pour the cream of chicken soup (and 2 cans of water) into a 12 quart dutch oven.
- Arrange half of the charcoal evenly under the dutch oven.
- Add the chicken, reserved liquid, peas, carrots, corn and celery.
- Place the lid on the dutch oven, and arrange the remaining charcoal evenly on the lid.
- Heat the contents of the dutch oven until simmering, stirring occasionally.
- Once simmering, open the dutch oven and place the biscuits on top of the chicken.
- Move about 5-6 briquets that were under the dutch oven to the lid, and allow to bake until the biscuits are a light golden brown.