Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into ½ inch cubes
  • 4 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 2 cups frozen mixed peas and carrots, thawed
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup cold unsalted butter, cubed
  • ¾ cup whole milk
  • 2 tbsp melted butter

Instructions:

  1. Place your Dutch oven over medium heat on the campfire grate and melt 4 tbsp of butter.
  2. Add the diced chicken and sear until the edges are golden brown.
  3. Add the onions, carrots, and celery; sauté for 5–7 minutes until vegetables soften and onions become translucent.
  4. Sprinkle ⅓ cup of flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Gradually pour in the chicken broth and heavy cream, stirring vigorously to avoid lumps.
  6. Simmer for 5 minutes until the sauce thickens into a rich gravy, then stir in frozen peas, carrots, thyme, salt, and pepper.
  7. Remove pot from direct heat. In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
  8. Cut in the cold cubed butter using a fork until the mixture resembles coarse crumbs, then stir in milk until a shaggy dough forms.
  9. Drop spoonfuls of dough evenly across the top of the filling.
  10. Cover with the lid and place the Dutch oven over hot coals, adding 8–10 hot briquettes to the lid for top-down heat.
  11. Bake for 15–20 minutes until biscuits are a deep mahogany color.
  12. Brush the tops of the biscuits with melted butter immediately after removing from the fire.