A camping recipe from David. This is an easy one pot meal.
Prep Time: 45 minutes
Total Time: 45 minutes
Ingredients:
- 2 chicken breasts, skinless boneless
- 2 15-ounce cans chicken broth
- 1 medium potato, diced
- 1 small onion, diced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 cup peas
- 1/2 teaspoon garlic salt
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 3 tablspoons flour
- 1 can of 5 refrigerator biscuits
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Preparation:
Use a cast-iron Dutch oven, a stove top Dutch oven, or a large pot with a lid. Add oil to pot and heat to medium. Saute the chicken breasts for about 20 minutes, turning after 10 minutes. Remove chicken to a cutting board. Add butter to pot. Saute onions for about 5 minutes. Add flour and stir to moisten and make a rue. Add one can of broth and stir until the gravy is smooth. Add remaining vegetables, diced chicken, spices and 2nd can of broth. Stir well, bring to a boil and then reduce to a simmer. Take biscuits, cut each into 4 pieces, and place them on top of the stew. Put a lid on the pot and simmer for about 10 minutes. Remove the bay leaves before serving.
Servings: 4-6
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