A hearty Dutch oven recipe made with Italian sausage, ground beef, pasta, marinara, and beer, finished with a savory cobbled topping. This one‑pot camp cooking meal is perfect for cast iron, outdoor cooking, and feeding a crowd.
Fly in the Pie Chicken Pot Pie is a playful, hearty dish rooted in family tradition and cast iron cooking.
Y’all, I gotta tell ya’…this chicken cordon bleu meatloaf in Dutch oven is easy, easy, easy. It’ll give you a good idea about how to bake meatloaf in a camp Dutch oven. A bit of a mess on your hands it’ll leave but there’s no chopping or searing. It’ll be a dump-and-bake kinda meal. There is a beer gravy that I make with this recipe that’s more complicated than the actual recipe itself.
And I’m going to show you how to cook both.
It’s an easy chicken meatloaf with Swiss cheese and ham recipe topped with crispy panko crumbs. It’s a great meal to add to your Dutch oven recipes for camping or your family-friendly campfire dinner ideas.
When you think of chicken, ham, and cheese, Chicken Cordon Bleu comes to mind; I’m sure of it. I’ve wondered what Chicken Cordon Bleu means…language-wise. It’s French. Translated to English…literally…it means “blue cord.” I’ve found sources that say that it means, “blue ribbon.” “Ribbon” “Cord,” potato potato. It’s all good.
For the meat loaf: my suggestion is to use your 10-inch camp cast Iron Dutch oven. A deep or regular 10-inch oven will work A-OK. If all you have is a 12” Dutch, it’ll work too and will create a thinner or shallow meatloaf.
For the gravy: my suggestion is to use your 8-inch camp cast iron Dutch oven. However, I know many of y’all ain’t got an 8-inch Dutch and that’s okay. A cast iron skillet will work fine too. Use a Lodge 4-in-1 Camp Dutch Oven Tool also known as a Folding Dutch Oven Lid Stand to keep the skillet above the fire or briquettes.
2 Pounds of Ground Chicken
2 teaspoons of minced onion or 1 teaspoon of onion powder.
1-2 teaspoons of minced garlic or ½-1 teaspoon of garlic powder.
¼ – ½ Cup of Fresh Chopped Parsley or 2-4 teaspoons of dried parsley.
1 Egg.
1/4 cup plain breadcrumbs (or Panko Crumbs).
1 teaspoon of salt.
1 teaspoon of ground black pepper.
1/4 cup of mayonnaise.
Thin Deli-Cut Sliced Ham – Use some nice, deli-cut, thin ham for this recipe. About 8 ounces does the trick – give or take don’t you know.
6 slices of a good, thinner cut Swiss cheese.
3 tablespoons of butter.
3 tablespoons of flour.
1/4 cup of some heavy cream – In a pinch, some half-and-half would be okay.
1 Tablespoon of Worcestershire (woosh di sure) sauce.
1 tablespoon of Dijon mustard.
½ cup of Grated Parmesan Cheese
Salt and Pepper to Taste.
1 cup of an easy-drinking lager. Avoid IPAs or other beers with a higher IBU or International Bitterness Units – You could substitute the beer with chicken broth. Two things here. Be sure this beer is room temperature or outside temperature. Do not add a cold beer-from-the-fridge or ice cooler to that hot camp cast iron Dutch oven.
Second, if you feel the beer’s hoppiness will add too much bitterness to the dish, you could substitute chicken broth or even milk. Heck y’all, mix it up a bit and do half-and-half of your choice.
3/4 cup of Panko Breadcrumbs for Topping (or Plain Breadcrumbs).
½ – 1 Tablespoon of Butter to coat the inside surface of your camp cast iron Dutch oven.
My suggestion is to wash and chop the parsley at home and before leaving for camp. Store the chopped parsley in a container lined with a paper towel to keep the leaves from getting “soggy.”
Use a rubber spatula or your hands to really get this mixed up well.
Once it’s mixed up well. Split the mixture into two separate and equal portions.
Do not blend in the parmesan cheese, butter, or the flour with the gravy ingredients…yet.
Using some soft butter to coat the inside of the room temperature or rather the out-side-air temperature and not (not) a preheated 10-inch camp cast iron Dutch oven. About ½ – 1 tablespoon works best. Don’t use melted butter or add the butter to a hot pot. Just smear a chunk of butter around in there to coat the inside surface. Smeared on butter in the bottom of a cast iron pot is one of the best ways to both keep the dish from sticking and will add flavor to our meal.
Yep, I know your pot is well-seasoned. But…trust me on this one. Butter is the key.
Take out ½ of the meat loaf mixture and add this as a first layer to the camp cast iron Dutch oven. Smooth it out nice and flat.
Top the first layer with the thin slices of ham. Add a few or many…it’s up to you. Start with the ham; it’s not as “rigid” or as firm as the cheese.
Cover the ham with slices of Swiss cheese. The reason I put the cheese on over the ham is because the cheese is more “rigid” than the ham and will “stay put” better than the ham when we add the 2nd layer of meat loaf.
Cover the cheese with the other half of the meat loaf mixture. Smooth it out nice and flat. This is the reason to add the cheese layer over the ham layer. Smoothing out the top meat loaf mixture layer over thin ham would just pull the ham up and complicate the smoothing. Again, you know what I mean.
And that’s it. Put the lid on the pot. And let’s go play with fire.
How did I come up with 30-35?
We’ll bake this dish at a goal temperature of 350°F or 175°C. Using the times-two guideline and considering our 10-inch camp cast iron Dutch oven, we’ll need 20-21 total briquettes (6 or 7 under the Dutch and 13-14 on the lid). We’ll also need a few to create our gravy. Considering an 8-inch camp cast iron Dutch oven or a 10.25-inch cast iron skillet, I’d suggest another 5-10 or so.
We’ll be actively creating the gravy and not just leaving it to bake. So, we can add or remove heat if we need to and when we need to.
Place 6 or 7 briquettes under the Dutch and 13-14 on the lid. Let this bake for 15 minutes. While the meatloaf bakes during this first 15-minutes, start working on the gravy.
Add 3 tablespoons of butter to the gravy pot/pan and let the butter get fry ready. We’re going to create a Roux and need that butter fry ready.
DON’T LET THE BUTTER BURN.
Once the butter is fry-ready and hot, add the flour and create a blond or white roux. You could go a bit to the red roux…but we really need to keep it light for the best thickening power.
Wisk the ingredients together very well. It will thicken up rather quickly. From this point, keep an eye on the gravy and don’t let it scorch.
After 15-minutes, turn the pot. Turn the lid in one direction 1/3rd of a turn and then the whole pot 1/3rd of a turn in the other direction.
Check your gravy once in a while to make sure it’s not scorching. Just a bit of heat will do the trick. There’s nothing wrong with a taste test to see how things are going.
If you have a temperature probe, check the middle temperature. At 165°F / 75°C, the meal is ready to eat. BUT, if it’s slightly less than 165°F / 75°C, that’s okay. We will be adding our Panko Crumbs in a bit.
Then, we will let the meal “broil” to toast up those panko crumbs. So, if it’s just a bit below 165°F / 75°C, there’s still some cooking time to get the meal up to temperature.
Reduce the heat by a lot and let it simmer and thicken. Just let it simmer.
Add the ¾ – 1 cup of Panko Crumbs to the top of the meatloaf. Let the dish broil and get all toasted up.
LET’S EAT!!
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw and reheat gently.
Serve meatloaf sliced, topped with beer gravy.
Pair with roasted vegetables, mashed potatoes, or a fresh salad.
Use wooden utensils to protect your cast iron.
Thin ham slices work best for easy serving.
Let meatloaf rest before slicing for best texture.
Rotate Dutch oven and lid for even baking.
Substitute chicken broth for beer if preferred.
This Highfalutin Cordon Bleu Meatloaf is a showstopper for campfire cooking, combining juicy ground chicken, savory ham, and melty Swiss cheese in a hearty loaf. Finished with a crispy panko topping and rich beer gravy, it’s perfect for sharing around the campfire or at home. Enjoy gourmet flavors with simple steps and minimal equipment!
CHEERS!
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
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And easy 6-Ingredient Bread Recipe that will help learn how bread bakes in a camp cast iron Dutch oven. Easy to bake in the home oven as well.
Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowd-pleaser for sure.
This recipe calls for a 12-inch cast iron camp Dutch oven. We will start off frying and end up baking this dish. To learn more about how to heat the camp cast iron Dutch oven, follow this link: https://beerandiron.com/2023/04/how-to-heat-camp-cast-iron-dutch-oven
You’ll be glad you did. OHHH…and there’s a video too…
This recipe can be prepared with either chicken breast meat or chicken thigh meat. I am going to present the simple recipe first. Then, farther down the article, I will go into detail.
For this recipe, I am using the 12-inch camp cast iron Dutch oven. We use a second 10-inch camp cast iron Dutch oven as a “warming pot” while we are searing the chicken. A second 12-inch camp cast iron Dutch oven works just as well.
6-8 pieces of chicken
Oil (enough to pan fry/sear the chicken)
1 Green Bell Pepper; Chopped
3 Stalks Celery; Diced
1 Onion; Chopped
3-6 Cloves of Garlic; Minced
2 Cups White Rice
10 Ounce Can Cream of Mushroom Soup
10 Ounce Can Cream of Chicken Soup
8 Ounces / 1 Cup of Sour Cream
1+ Tablespoons Worcestershire Sauce
2 Cans / Bottles of Beer (Enough for 20-24 Ounces)
1 Tablespoon Poultry Seasoning (or more)
2-3 Tablespoons of Cornstarch (or more)
(Salt and) Pepper to Taste
Chef Tip #1: We are going to cook the entire recipe in one 12-inch cast iron camp Dutch oven. However, I suggest you have TWO 12-inch cast iron camp Dutch ovens at the ready (or one 12-inch and a 10-inch). We will first sear and brown our chicken; the chicken will be hot but not fully cooked when we get to the “sauté the vegetables” step. So, what do we do with the chicken while we are sautéing the vegetables? I suggest you have a 2nd camp cast iron Dutch oven “near” the heat but not over or on the heat. This way the chicken can stay warm while we sauté the vegetables.
Note on the “prepared chicken:” I always brine my chicken in a beer and salt brine. If I am using chicken breast, I first tenderize the chicken breast meat and then brine for one hour before packing the chicken breast meat to camp. If I am using chicken thighs, I brine the thighs for about 3 hours before packing for camp. And, I usually brine at room temperature and refrigerate after I have removed the chicken from the brine.
Step 1: Preheat your 12-inch cast iron camp Dutch oven over 30-40 charcoal briquettes (or equivalent heat source). Keep a 2nd Dutch oven nearby (not on or over the heat but near the heat) as a warming pot (optional).
Step 2: Add just enough oil to coat the bottom of the Dutch oven.
Step 3: Gather all your prepared ingredients and perform any fireside preparations. Set out your 6-8 pieces of prepared chicken on a cutting board or other surface and season with poultry seasoning first, then do a light dusting of cornstarch.
Step 4: Once the oil in the cast iron Dutch oven is hot and fry-ready (you’ll see wisps of smoke rising from the surface), pan fry 3-4 pieces at a time until golden brown on both sides. They do NOT have to be fully cooked at this point (better to remain a little raw). Store the pan-fried chicken in a separate Dutch oven to keep warm.
Chef Tip #2: Is your chicken searing with as much “enthusiasm” as your first batch? If you feel you may not have enough heat for sautéing the onions and garlic, set another batch of briquettes to fire to finish searing the chicken and sautéing the vegetables.
Chef Tip #3: Keep this in mind when adding chicken: the pot and oil are very hot, adding the chicken will cool it down; it’s an expectation. It’s supposed to do that. If you add too much chicken at one time, it will cool that pot too much and you will not get that good, golden sear. Take your time here. You can really add a lot of heat to the bottom of that camp cast iron Dutch oven. Really, really hot!
Chef Tip #4: When changing cooking types like we are here from frying to baking, start with a new, freshly prepared batch of briquettes for the next cooking type like when we start baking this dish.
Step 5: We are about to start baking and need to have a full, fresh set of charcoal briquettes ready. Start a new batch of charcoal briquettes for baking. Set 24 – 26 briquettes in the charcoal chimney and get them fired up.
Step 6: Remove any excess oil from the Dutch oven (a paper towel does quick work of this…don’t wipe…just pat the excess oil from the pan) and leave enough oil to sauté the onions and garlic. Add the onions and garlic to the pot and sauté until translucent(ish).
Chef Tip #5: Save that oily paper towel; it makes a great fire starter.
Step 7: Add your chopped green bell pepper, diced celery, and rice. Stir it all about for a few minutes to sauté and deglaze that pot.
Step 8: Add the can of Cream of Mushroom Soup, the can of Cream of Chicken Soup. Fill both cans with beer (20 ounces of beer) and pour the beer in the pot. Then, add the Sour Cream and a tablespoon of Worcestershire Sauce.
NOTE: You can just add all 24 ounces of beer.
Chef Tip #6: If you are struggling with your rice’s “doneness,” you may have not added enough liquid to the pot in the first place. This often happens when you are “measuring” the beer in the empty cream of chicken soup can. WATCH THE HEAD (foam)! Make sure you are adding TWO FULL cans of beer and not a can of beer with a head on it.
Step 9: Make sure all the ingredients except for the chicken are thoroughly blended. Then taste for saltiness. Add salt and pepper only if you need to. Your chicken has been brined and should be perfectly salty. Take a taste of the mixture in the pot and add salt and pepper as you enjoy a dish to taste. You may need to add some pepper but the soups that you added may have enough salt to “carry” this recipe.
Step 10: If you added salt and/or pepper, thoroughly blend the mixture again. Make sure there are no grains of rice stuck to the sides of the Dutch oven. Any grains of rice outside the liquid will not cook. Level off all the ingredients in the pot at this point.
Step 11: Add the chicken to the top and let the chicken rest on the top of the mixture. If, while sitting in the warming pot, any broth was created by the “waiting” chicken (the container or the Dutch oven you held the chicken in), pour that into the pot with the chicken and rice; just pour it in on the top; don’t worry about mixing it in.
Step 12: Place the Dutch oven lid on the pot. Start with a fresh set of 24 charcoal briquettes. Arrange them for baking. Place 8 briquettes under the oven and 16 on the lid. Turn the pot and then the lid every 10 minutes.
Step 13: Let the recipe cook until the chicken is 165°F / 75°C and the rice is completely cooked. If the rice is going to be underdone, it will be the rice closest to the top. Add beer and keep cooking if the rice needs more time.
Chef Tip #7: Cooking rice in a camp cast iron Dutch oven is kinda tricky. Noodles are as well. Here’s my suggestion for this recipe: When the chicken is almost done (around 135°F − 57°C or so), open the lid and remove some of the rice at the very top. Is the rice done? Yes? Perfect! Then let the chicken continue to cook to 165°F / 75°C. If not, add a bit of beer, broth, or water to the pot…just a bit…and then check again when the chicken reaches 165°F / 75°C. Yes? Perfect! But, what if not? Then, add a bit more liquid and remove the heat from the top of the Dutch oven. Leave the heat on the bottom. Keep checking until the rice is done.
NOTE: Only add liquid if the rice is not done AND the mixture has dried.
Step 14: Remove the pot from the heat and serve the chicken and rice hot straight from the camp cast iron Dutch oven.
Now you know how to cook this recipe, but I am sure there are some questions. The rest of this article will answer those questions. And, if not, feel free to send me a message / email and we’ll get that answer over to you lickety-split.
You can use either chicken breast or chicken thighs with this recipe.
You will need 3-4 chicken breasts that we will cut in half after we tenderize and brine the chicken.
First and foremost, you’ll do well by first tenderizing and then brining your chicken breasts at home and in preparation for this recipe. Yes, you can have the chicken straight from the package in camp and it will work A-OK. But, I will suggest…with a bit of encouragement mixed in there…that you tenderize and brine before heading out. Here are two links:
How to Tenderize Chicken Breast: https://beerandiron.com/2022/12/how-to-tenderize-chicken-breasts
How to Brine using the cold method (NOTE: Only brine tenderized chicken breast for about 1 hour): https://beerandiron.com/2023/01/how-to-beer-brine-whole-chicken
Once your chicken breasts are tenderized and have been in the brine for about 1 hour, remove the chicken from the brine and pat dry with a paper towel.
Then, pour the brine out of the zipper bag and place a few dry paper towels in the same zipper bag.
Cut the chicken breast perpendicular. You’ll have two about-equal sized pieces from each chicken breast that are around the size of the palm of your hand.
Place the 6-8 halves in the bag with the paper towels and zipper up the bags. Refrigerate until you are ready to create this recipe.
This version is a bit easier to create. We’ll prepare 6-8 chicken thighs for this recipe.
We don’t tenderize our chicken thighs. Bone-in and Skin-on chicken thigh are my preference even over and beyond the chicken breast version. Brining is optional, but will definitely enhance the flavor of this recipe.
Brine the chicken thighs. These chicken thighs are not tenderized and will do well in the brine for about 3-4 hours.
Remove the chicken thighs from the brine and onto a cutting board. Pat them dry with a few paper towels. Trim the excess fat and excess skin from each chicken thigh but leave most of the skin in place.
After pouring out the brine from the zipper bag, place a few paper towels in the bag and store the thighs in the bag and refrigerate until you are ready to cook.
Now that we have either the chicken breast or the chicken thighs ready to go, let’s get the rest of the ingredients ready.
First, pre-prepare at home the following ingredients and store them in separate containers in the refrigerator or the ice chest until you are ready to cook.
3-6 Cloves Garlic; Minced
1 Onion; Chopped
I suggest double-bagging the garlic and onions in the same container.
1 Green Bell Pepper Chopped
3 Stalks Celery; Diced
Next, measure out 2 cups of white rice and store in a container to make ready for cooking time.
10 oz Can Cream of Mushroom Soup
10 oz Can Cream of Chicken Soup
8 oz Container of Sour Cream
Bottle of Worcestershire Sauce
2 12-ounce cans/bottles of beer (we’ll only really need about 20 ounces).
Some Poultry Seasoning (we’re going to need about a tablespoon).
Container of oil for pan frying the chicken.
Small container with about 2-3 tablespoons of cornstarch.
And, don’t forget to bring some salt and pepper.
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Pillows of the Camp Cast Iron Dutch Oven. An easy recipe for having homemade biscuits in camp. We’ll use Half & Half in our example. This recipe will work with Buttermilk, Kefir, Old Milk, and even Beer and Milk.
Chicken Breast, Lemon, Beer, Capers, and Butter. This is a super-easy recipe for most any night of the week. Easy at home and easy in camp.
Chicken Piccata is kind of like cooking Chicken Marsala but it’s not creamy like Chicken Marsala. Yes, the sauce we make will thicken up but there’s no mushroom or cream. Don’t misunderstand; “not creamy” does not mean “not good.” Though creaminess does invoke images and flavors of those we’ll likely find in heaven, we don’t want to think that creamy somehow makes everything better. This Beer and Lemon sauce is delicious!
This is a pretty quick and easy recipe that will go with almost any night of the week. Of course, there’s some brining involved (as always). But that brine time gives you the opportunity to set everything up and get ready for the flow of this cook. Not to mention, there’s your beer-with-family and friends time. ENJOY!
A 12” cast iron skillet should do the trick. A larger one would be great if the chicken breast you have are on the extra large size (affiliate).
Lodge Cast Iron Chef Collection Skillet, Pre-seasoned – 12 in: https://amzn.to/3J313eQ
Lodge L10SKL Cast Iron Pan, 12″, Black: https://amzn.to/42pQ3iE
If you are cooking large chicken breasts or doubling this recipe:
Lodge 15 Inch Cast Iron Pre-Seasoned Skillet: https://amzn.to/3J5LEuh
Cutting board to cut the chicken and then the lemons. Use a separate one for the chicken and for the lemon. We’ll be creating lemon wheel garnishes and those bits of lemon will not cook to temperature.
Knife. Make sure it’s very sharp. We’ll need to cut the chicken breast in slices. AND, we’ll need to cut the lemon slices thin for our garnish.
Meat tenderizing tool(s)
Zipper bag or bowl (or both) to store the chicken while it brines.
Bowl to hold the flour Wooden spatula for stirring and turning.Optional: Meat thermometer to check the temperature of the chicken to no undercook or overcook. ThermoPro TP19H Digital Meat Thermometer: https://amzn.to/45UxupF
Step 1: Take 2-3 boneless and skinless chicken breasts and cut them lengthwise for two thin-sliced chicken breast pieces from each chicken breast. You’ll end up with 4-6 halves.
Chef Tip: If the chicken breasts are slightly frozen, they will be easier to cut. Not frozen solid, but that in-between frozen or slightly frozen and still cuttable by a knife. If you put the chicken in the brine while still a bit frozen, just let it brine for a bit longer.
Step 2: Tenderize the cut chicken slices and then brine the slices for about 30-60 minutes in a beer brine. Here’s the link on how to make a beer brine: https://beerandiron.com/2023/02/simple-roasted-chicken (This recipe shows how to brine a whole chicken but the brine recipe is the very same).
Step 3: After the chicken has been in the brine for about 30-60 minutes, remove the sliced chicken breast and set it on a tray covered with some paper towels. Pat dry the chicken breast meat.
Step 4: While or after the chicken has been in the brine, place a bowl out with the flour and have it ready for the chicken when the time comes.
The Lemon: The lemon flavor is like the cornerstone of this recipe. It’s what makes it what it is: lemony, caper-topped, and a buttery delight. I use two lemons in my recipe. But, you can use one depending on your lemon preferences. If you use one AND you want to use some of the lemon for garnishing, then be sure to skip Step 5 and jump to Step 6 and disregard the “2nd lemon in half” part.
Step 5: Cut 1 lemon in half and squeeze out the juice. Remove the seeds. The pieces of pulp can remain or be removed. It’s up to you.
Step 6: Cut a 2nd lemon in half. Thin cut slices of lemon from the largest part of the cut. Cut as many thin slices as you think you’ll need to garnish this recipe. Then, squeeze the lemon from the rest of the 2nd lemon.
NOTE: Other than the lemon slices, you will not use the lemon peel in this recipe. Discard or use in another recipe (maybe one that calls for lemon zest…hummm…).
Step 7: Heat a cast iron skillet large enough to accommodate the chicken breast and to have some air space between the pieces while you cook the chicken. Place 3-4 tablespoons of butter to melt in the skillet.
Step 8: Coat the chicken breast with the flour on both sides, and shake off any excess flour. Set them aside and until the cast iron skillet is ready.
Step 9: Once the butter is hot and ready, add the chicken to the skillet. Cook the chicken on one side until the color looks “delicious.” Then, turn the chicken to the other side. Let the chicken cook in the skillet until the chicken reaches 165°F / 75°C.
Step 10: Pull the chicken from the skillet and place it somewhere to keep it warm. Cover it if you need to. We will be using this same skillet in the next steps; you’ll need a 2nd “somewhere” to keep the chicken until we are ready to add it back to this main skillet.
Step 11: The pan will have bits and pieces of that chicken with some remaining butter. We’ll be deglazing the pan at this step. Pour in the 1 cup of beer, add the 3 (or more) tablespoons of lemon juice, and drained capers. “Scrape” gently the pan as you mix these ingredients and deglaze the pan.
Lemon Ring Garnish: Don’t add the lemon rings here. The lemon will cook right out of the rings and you’ll end up with these wagon wheel looking lemon slices.
Step 12: Keep to a simmer and allow to cook for 5 minutes (more or less) to thicken up a bit.
Step 13: Lastly, return chicken to the skillet and baste in the heavenly sauce. Flip it about to get some of the capers on the top (garnish) and then add the lemon wheels / slices all about in a most artistic manner to really bring it home (visually).
READY TO EAT!
And that’s it y’all. We got ‘er done.
My name is Sulae and I love to share the magic that comes from my black pots and pans. You all be sure to sign up for the news letter and I’ll keep my messages short-and-sweet as well as few and far between. You keep on cooking in those cast iron beauties and enjoying those frosted glasses of that fermented barley pop.
We’ll see you next time on beerandiron.com.
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Pork, rosemary, potatoes, bell pepper, and thickened with seasoned bread crumbs. An easy Cast Iron Camp Dutch Oven Recipe with few ingredients. Easy. Delicious.
I am always sharing fresh, flavorful, recipes cooked up in well-seasoned cast iron awesomeness with a bit of my liquid, hop-based, happy-maker as an ingredient.
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