Cheesy White Chicken Chili Low-and-Slow in a Cast Iron Dutch Oven Recipe

Cheese, chicken, and beans. A White Chili Recipe Baked Low-and-Slow in a Cast Iron Dutch Oven for a meal that will taste like you’ve been cooking all day long.

Chicken, Lunch, Meal, Meats, Supper, Uncategorized

by Sulae @ beerandiron.com

October 18, 2023

Easy Chunk Pumpkin and Beer Chili Recipe in a Cast Iron Dutch Oven

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.

Beef, Chili, Dinner, Meal, Meats, Pork, Soups, Supper, Uncategorized

by Sulae @ beerandiron.com

October 6, 2023

Cantina Jack Chicken Recipe in a Cast Iron Camp Dutch Oven

Grab your 12-Inch Deep Camp Cast Iron Dutch Oven and ¡vamos a empezar esta fiesta! (let’s get this party started!).

Let me get this out up front. This is really a super easy recipe. Create this recipe once and then you’ll forever and ever create this recipe from memory. It’s just that easy.

This recipe article contains affiliate links.

For this recipe, I am using the deep 12-inch camp cast iron Dutch oven. We use a second 10-inch camp cast iron Dutch oven as a “warming pot” and to roll the chicken in the cornflakes. I am using a third 8-inch camp cast iron Dutch oven for melting my butter.

You will need your 12-inch camp cast iron Dutch oven for the recipe but the other two Dutch ovens are optional. Use what you have. No worries.

12-Inch Deep Cast Iron Dutch Oven with the Notch (Camp Chef’s Version: https://amzn.to/3F2ej15

Lodge’s Version: https://amzn.to/3ZJODzH

10-Inch Cast Iron Dutch Oven: https://amzn.to/3PJHQS1

8-Inch Cast Iron Dutch Oven: https://amzn.to/3rAxjkb

Or a Skillet like this: https://amzn.to/3rDKjp7

NOTE: You don’t have to use a Dutch Oven with a Temperature Probe Notch, any Deep 12-Inch Camp Cast Iron Dutch Oven will Work. If you are using a regular Camp Cast Iron Dutch Oven, cut the vegetable ingredient amounts in half. If you are using a 10-Inch Camp Cast Iron Dutch Oven, cut both the vegetable ingredients and the number of chicken breasts in half.

Supplies You May Need

Tenderizing and Pre-Preparing the Chicken

Cutting Board
Needle Tenderizer (https://amzn.to/46E8zX6)
Tenderizing Mallet
Larger Zipper Bag (https://amzn.to/3Q8V3FC)
Paper Towels
Drying / Cooling Rack (Optional – https://amzn.to/3ZHiyZn)

Prepare the Vegetables

Colander or Strainer to let the Vegetables Drain
Bowl to Catch the Liquid from the Vegetables
Spoon or Rubber Spatula to Stir the Vegetables
Parchment Paper to Cover the Vegetables (I use Parchment Paper in Other Parts of the Recipe as Well).

Cut the Cheese

Cutting Board
Knife
Parchment Paper to Wrap the Cheese
Bowl or other Container to Store the Cheese

For the Cornflakes

Gallon-Sized Zipper Bag
Rolling Pin (Optional)
A Container that is Large Enough to Hold the Crushed Cornflakes and Room to Allow for Rolling the Chicken in the Crushed Cornflakes

Cooking the Chicken

The Temperature Probe – Meat Thermometer
Charcoal Briquette Chimney
Tongs to Manipulate the Briquettes
Wind Screen (Optional)
Cooking Surface (Optional) – I use an Upside Down Garbage Can Lid

Shredding the Cheese

Cutting Board (I am going to cook this cheese and am going to use the same cutting board)
Cheese Shredder
Parchment Paper to Wrap the Shredded Cheese
Bowl or Container to Store the Shredded Cheese (I just use the same one I used for the Pepper Jack Cheese Logs)

Pepper Rings / Rounds

Knife
Cutting Board

Also

Lid Stand
Lid Lifter
Leather Gloves
Serving spoons

To better understand the ingredients, let’s take a quick look at the way this recipe is “stacked.” First, we are going to tenderize and brine our chicken at home and pack it up for easy-does-it in camp.

In camp, we’re going to prepare everything and get it all set up.

Third, we’re going to pre cook our chicken a bit.

Fourth, we’ll add the vegetables (remember the reference to “base ingredients”) and the cheese.

Fifth, well…there ain’t no fifth. Fifth is: We gonna EAT!

For the Chicken:

6-8 Boneless and Skinless Chicken Breasts (Tenderized and Brined): https://beerandiron.com/how-to-tenderize-chicken-breasts/

1-2 oz Beer and Iron’s Taco Seasoning (Store-Bought Packets are about 1 oz): https://beerandiron.com/homemade-taco-seasoning/

16 oz. Pepper Jack Cheese (or Monterey Jack Cheese for a Mild Version)

½ Gallon Zipper Bag of Cornflakes (Crushed)

8 Tablespoons of Melted Butter

The Vegetables / The Base Ingredients:

32-34 oz Fire Roasted Diced Tomatoes (Regular if you can not find Fire Roasted)

4-6 oz Sliced Black Olives (Drained)

14-15 oz Diced Green Chilies (Somewhat Drained)

22 oz. Mexican Style Corn (Drained)

30 oz Black Beans (Drained)

Garnish:

1/2 cup green onions; sliced or maybe even some rounds cut from a nice spicy pepper like a jalapeno. I used Jalapeno and Red Fresno Chili Peppers in the video.

Preparation and Steps to this Recipe

You can 100% create this recipe at camp. There’s nothing that says you can’t. Me? I am going to do some pre-prepping at home and then have everything ready for cooking at camp. The recipe will be presented in two parts:

Home Pre-Preparation Steps
At Camp Cooking Steps

Home Pre-Preparation

Step 1: Tenderize and Brine 6-8 Chicken Breast Halves. You’ll tenderize these a bit more than normal. They really need to be thinner than you’d normally prepare a chicken breast. Get it down to about ¼ inch. A bit thicker is okay.

How to Tenderize Chicken Breast: https://beerandiron.com/2022/12/how-to-tenderize-chicken-breasts

How to Brine Meat: https://beerandiron.com/2023/01/how-to-beer-brine-whole-chicken

NOTE: Only brine tenderized chicken breast meat for about one hour. Then, remove from the brine and pat dry.

Step 2: After pouring out the used brine from the zipper bag, place a few paper towels in the zipper bag and place the chicken back into the zipper bag with the paper towels. Refrigerate until you are ready to use.

Step 3: Gather together the cans of:

Diced Green Chilies
Sliced Black Olives
Mexican Style Corn
Black Beans
Fire Roasted Diced Tomatoes

You’ll need to make sure you have your can opener and the strainer. A bowl to drain everything in is suggested.

Step 4: Add your cornflakes to a zipper bag and crunch up to a coarse “meal” like consistency. Don’t crush back to a cornmeal and don’t leave them in big flakes. Somewhere in between is perfect. You will store these in the same zipper bag.

Step 5: Gather your cheese, knife to cut the cheese, and the cheese shredder. You can use a bit of parchment or a paper plate to shred the cheese over.

My suggestion is to use the block cheese and prepare the cheese at camp. When we roll the cheese in the chicken, the packaged cheese sticks may make sense but you’ll be doing the V-8 Head Bonk if you do. And, use the block for shredding too. The anti-caking stuff they put on shredded cheese…well…you’ll see what I am talking about when you try the packaged shredded stuff (everyone I teach this recipe to tries the pre-shredded and swears off the stuff after that…at least for this recipe).

Step 6: Bring your butter. We’re going to use this to “moisten” the chicken before we roll the chicken breast in the crushed cornflakes.

I will often bring my 8-inch camp cast iron Dutch oven and put the butter in the pot with about 2-4 briquettes under the little Dutch until the butter is just perfect.

Step 7: Slice the green onions and or your peppers. We’ll use these to garnish our meal when it’s time to eat.

Okay. Check everything.

In an ice chest, we will have our chicken tenderized and brined and stored with the paper towels in the zipper bag and in the ice chest. We have our cheese and our butter in the ice chest too. A small container or zipper bag holds our green onions that have been “doubled bagged.”

In another container, we’ll have our canned Diced Green Chilies, Sliced Black Olives, Mexican Style Corn, Black Beans, and Fire Roasted Diced Tomatoes. Your homemade taco seasoning or a packet or two of store-bought taco seasoning is there as well.

At Camp – Time to Cook

We’re presenting this recipe in a deep 12-inch cast iron Dutch oven. It’ll be baked in two parts. First, we’ll cook the chicken until it’s almost done. Then, we’ll add the base ingredients and finish the recipe to bring the chicken to 165°F / 75°C.

Here’s the article/video on how to Heat the Camp Cast Iron Dutch Oven: https://beerandiron.com/2023/04/how-to-heat-camp-cast-iron-dutch-oven

Step 1: Set 26-30 charcoal briquettes to fire.

Step 2: Slowly melt 8 tablespoons of butter. We use the 8-inch cast iron camp Dutch oven for this. You can set the butter in a metal container and keep it near the charcoal that is being prepped. Don’t heat the butter to a cooking temperature; you just want it melted to a liquid.

Step 3: On a cutting board or a piece of parchment paper, Lay out one of the tenderized and flattened chicken breasts. Dust one side with some of the taco seasoning almost like a dry rub. Dust with discretion; a little goes a long way.

Step 4: Set the crushed cornflakes out and have them ready to roll the chicken breast in.

Step 5: Baton cut the cheese (in long, stick-like cuts). Add the cut cheese sticks to the chicken and roll the thinned chicken breast over the cheese where the cheese is wrapped in the rolled chicken.

Step 6: Keep your hand on the rolled chicken and then coat the chicken in the butter. Now, roll the chicken in the crushed cornflakes. Secure the chicken with two or three toothpicks (if you forget your toothpicks, consider using some fresh and thin twig pieces from a branch of a tree or bush [make sure that tree or bush ain’t poisonous…seems like a no-brainer but…]).

Chef Tip: Roll one chicken breast up at a time.

Chef Tip: Use the same number of toothpicks for each chicken breast. This way you will remember how many toothpicks to remove later. DON’T FORGET one of those toothpicks in the chicken breast when you serve (in a few steps we will remove them).

Chef Tip: There’ll be some cornflakes left. We save these for the time being to add a few more to the recipe a few steps from now.

Step 7: Place each prepared chicken breast roll in the bottom of the cast iron camp Dutch oven one-at-a-time and until all the pieces are prepared and set with the toothpicks pointing up.

Step 8: Cover the camp Dutch oven. Place 8 hot charcoal briquettes under the Dutch oven (as the Heating the Camp Cast Iron Dutch Oven video shows) and place 16 hot charcoal briquettes on the top. If you have a windshield (see this article and video), then secure the windshield around the Dutch oven.

Heating the Camp Cast Iron Dutch Oven: https://beerandiron.com/how-to-heat-camp-cast-iron-dutch-oven/

Turn the pot and lid 1/3rd turn every 10 minutes.

If you are using a temperature probe, move the briquettes about every 10 minutes or so.

Let the chicken cook until the temperature of the chicken is about 125°F / 50°C to about 145°F / 63°C. Remember, we are going to add more ingredients and let the chicken continue cooking. We will eventually get it to the 165°F / 75°C point.

Chef Tip: How are your charcoal briquettes doing? Do you need to set more to fire to finish baking this dish? We still need to heat the base ingredients, melt the cheese, and finish cooking the chicken.

Step 9: While the chicken is cooking, prepare your base ingredients: Set a colander over a bowl or other receptacle to receive the liquids as we open each can and drain by pouring the contents into the colander:

Can Diced Green Chilies
Sliced Black Olives
Can Black Beans
Can Fire Roasted Diced Tomatoes
Can Mexican Style Corn (I save the corn for last because the liquid is “watery” and helps with the draining)

Just pour them all in the colander and, using the rubber / silicone spatula, move things about and mix well. Most of the liquid should drain away to the bowl below the colander. Set aside for later.

Step 10: Shred the rest of the cheese and keep the cheese in a separate container separate from the base ingredients. Set aside for later.

NOTE: These next steps go rather quickly.

Step 11: Once the chicken has reached about 125°F / 50°C to about 145°F / 63°C, remove the lid and place it on a lid stand (the briquettes can remain where they are). Using tongs, remove the chicken from the pot and set aside (take care that we don’t lose our cornflake crust).

REMOVE THE TOOTHPICKS – the chicken is now firm and will hold its form. Remove each toothpick and make sure you have them all out.

Chef Tip: Sometimes there’ll be an excessive amount of oil (cheese and butter) left in the pot after you remove the chicken. This can be (per your preference) completely or partially wiped out and discarded.

Step 12: Dump all of the base ingredients from the colander into the bottom of the Dutch oven. Then, using the tongs, replace the chicken to the top of the base ingredients (not submerged but resting on top).

Step 13: Here, you can add a few more cornflakes from earlier. Go easy…more is not better.

Step 14: Sprinkle the shredded cheese over the top of the chicken. Return the lid and cover the pot. Do you need a fresh set of hot charcoal briquettes? This is a good time to add a fresh set. You could even add a few extra on the top to toast the cheese.

Step 15: When the chicken has reached 165°F / 75°C, it’s time to eat! Garnish with the green onions. No resting time needed. Just serve and enjoy.

Summary

This recipe goes very well with some cornbread or even some Mexican rice (both cooked in separate Dutch ovens). I love to take the rolled-up chicken and use a white bread roll to make a sandwich. There’s some prep and some steps to accomplish this meal and the end result will be well worth it!

We usually cut these chicken rolls in half and use each chicken roll as 2 servings.

Y’all enjoy this one!

My name is Sulae and I love to share the magic that comes out of my black pots and pans. You all keep on cooking in those cast iron beauties and enjoying those frosted glasses of fermented barley pop. We’ll see you all next time on BeerAndIron.com.

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Cantina Jack Chicken Recipe in a Cast Iron Camp Dutch Oven

Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and cornflake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 45

Course Main Course

Cuisine Mexican

Servings

Equipment

Cutting Board
Needle Tenderizer
Tenderizing Mallet
Larger Zipper Bag
Paper Towels
Drying Rack (Optional) (Optional)
12-Inch Deep Cast Iron Dutch Oven with the Notch
10-Inch Cast Iron Dutch Oven (Optional)
8-Inch Cast Iron Dutch Oven (Optional)
Colander or Strainer to let the Vegetables Drain
Bowl to Catch the Liquid from the Vegetables
Spoon or Rubber Spatula to Stir the Vegetables
Parchment Paper to Cover the Vegetables (I use Parchment Paper in Other Parts of the Recipe as Well).
Cheese Shredder
Parchment Paper to Wrap the Cheese
Bowl or other Container to Store the Cheese
Gallon-Sized Zipper Bag For the Cornflakes
Rolling Pin (Optional) (Optional)
The Temperature Probe – Meat Thermometer
Charcoal Briquette Chimney
Tongs to Manipulate the Briquettes
Wind Screen (Optional) (Optional)
Lid Stand
Lid Lifter
Leather Gloves (Optional)
Serving spoons

Ingredients

For the Chicken:

6-8 Boneless and Skinless Chicken Breasts (Tenderized and Brined)
1-2 Ounces Beer and Iron’s Taco Seasoning Store-Bought Packets are about 1 oz
½ Gallon Crushed Cornflakes ½ Gallon Zipper Bag of Cornflakes (Crushed)
16 Ounces Pepper Jack Cheese (or Monterey Jack Cheese for a Mild Version)
8 Tablespoons Melted Butter

The Vegetables / The Base Ingredients:

32-34 Ounces Fire Roasted Diced Tomatoes (Regular if you can not find Fire Roasted)
4-6 Ounces Sliced Black Olives Drained
14-15 Ounces Diced Green Chiles Somewhat Drained
22 Ounces Mexican Style Corn Drained
30 Ounces 30 oz Black Beans Drained

Garnish:

1/2 Cup Green Onions Optional
Slices Jalapeno Pepper Optional

Instructions

Home Pre-Preparation

Tenderize and Brine 6-8 Chicken Breast Halves. You’ll tenderize these a bit more than normal. They really need to be thinner than you’d normally prepare a chicken breast. Get it down to about ¼ inch. A bit thicker is okay.
Brine the tenderized chicken breast meat for about one hour. Then, remove from the brine and pat dry. (Brine: 24 ounces of beer and 2 Tablespoons Salt)
After pouring out the used brine from the zipper bag, place a few paper towels in the zipper bag and place the chicken back into the zipper bag with the paper towels. Refrigerate until you are ready to use.
Add your cornflakes to a gallon zipper bag and crush to a coarse “meal” like consistency. Don’t crush back to a cornmeal and don’t leave them in big flakes. Somewhere in between is perfect. Leave them in the zipper bag (this could be done in camp)

At Camp – Time to Cook

Set 26-30 charcoal briquettes to fire.
Slowly melt 8 tablespoons of butter. Just melt to the point you can still touch the butter.
Lay out one of the tenderized and flattened chicken breasts. Dust one side with some of the taco seasoning.
Set the crushed cornflakes out and have them ready to roll the chicken breast in.
Baton cut the cheese (in long, stick-like cuts). Add the cut cheese sticks to the chicken and roll the thinned chicken breast over the cheese where the cheese is wrapped in the rolled chicken.
Keep your hand on the rolled chicken and then coat the chicken in the butter. Now, roll the chicken in the crushed cornflakes. Secure the chicken with two or three toothpicks
Place each prepared chicken breast roll in the bottom of the cast iron camp Dutch oven one-at-a-time and until all the pieces are prepared and set with the toothpicks pointing up
Cover the camp Dutch oven. Place 8 hot charcoal briquettes under the Dutch oven and place 16 hot charcoal briquettes on the top.
Turn the pot and lid 1/3rd turn every 10 minutes. If you are using a temperature probe, move the briquettes about every 10 minutes or so.
While the chicken is cooking, prepare your base ingredients: Set a colander over a bowl or other receptacle to receive the liquids as we open each can of vegetables and drain by pouring the contents into the colander
Shred the rest of the cheese and keep the cheese in a separate container separate from the base ingredients. Set aside for later.
Once the chicken has reached about 125°F / 50°C to about 145°F / 63°C, remove the lid and place it on a lid stand (the briquettes can remain where they are). Using tongs, remove the chicken from the pot and set aside (take care that we don’t lose our cornflake crust).
Dump all of the base ingredients from the colander into the bottom of the Dutch oven. Then, using the tongs, replace the chicken to the top of the base ingredients (not submerged but resting on top).
Here, you can add a few more cornflakes from earlier. Go easy…more is not better.
Sprinkle the shredded cheese over the top of the chicken. Return the lid and cover the pot. Do you need a fresh set of hot charcoal briquettes? This is a good time to add a fresh set. You could even add a few extra on the top to toast the cheese.
When the chicken has reached 165°F / 75°C, it’s time to eat! Garnish with the green onions. No resting time needed. Just serve and enjoy.

Notes

This recipe goes very well with some cornbread or even some Mexican rice (both cooked in separate Dutch ovens). I love to take the rolled up chicken and use a white bread roll to make a sandwich. There’s some prep and some steps to accomplish and the end result will be well worth it!

We usually cut these chicken rolls in half and use each chicken roll as 2 servings.

Keyword baked chicken, beer mac and cheese, Cantina Jack Chicken

Tried this recipe?Let us know how it was!

Casserole, Chicken, Dinner, Meal, Meats, Supper, Uncategorized

by Sulae @ beerandiron.com

September 17, 2023

Baked Chicken and Beer Rice Recipe in a Camp Cast Iron Dutch Oven

From Fire-to-Plate, I’ll show you how to create this recipe using either Chicken Breast, Bone-in / Skin-on Chicken Thighs, or Skinless / Boneless Chicken Thighs…in a Camp Cast Iron Dutch Oven!

Casserole, Chicken, Dinner, Meal, Meats, Supper, Uncategorized

by Sulae @ beerandiron.com

August 27, 2023

Butter and Cream Biscuit Recipe in a Camp Cast Iron Dutch Oven

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, Dinner, Meal, Meats, Supper, Uncategorized

by Sulae @ beerandiron.com

August 3, 2023

Chicken Pot Pie Recipe in the Camp Cast Iron Dutch Oven

Chicken Pot Pie Recipe Cooked in a Camp Cast Iron Dutch Oven

I love this recipe. It’s easy to prepare at home and have many of the ingredients ready for cooking in camp. This recipe has three parts: 1) Preparing and cooking the chicken, 2), cooking the pot pie mixture with all the veggies and potatoes, and 3) the biscuit part that goes on top.

And, we are going to use HOMEMADE BISCUITS. You can use canned biscuits and that’s A-OK. But, this recipe goes from great to awesome with those biscuits on top. Not to mention that the left overs (if there are any) will be great for breakfast in the morning.

Three parts!? Yeah! I know. Right? No worries. It ain’t near the work you think it’s going to be. It’s a super easy recipe that can be created in camp.

History tells us that the pot pie was prepared with the crust under the “stuff” and not on top like I show in the video. A pot pie dish was originally a way to take a bunch of leftovers and turn them into a brand new meal. But, before the pot pie became popular in England in the 1500’s and later in America in the 1700’s, the Romans may have made the pot pie with living birds as a gag to play on dinner guest.

A 12-inch deep cast iron camp Dutch oven should do the trick. We’ll be baking this recipe in the camp cast iron Dutch oven and need some depth for the biscuits we’re going to use on the top (affiliate)

Lodge Cast Iron Camp Dutch Oven – 12 Inch / 6 quart: https://amzn.to/3Y1A3Tl

Lodge Cast Iron Deep Camp Dutch Oven – 12 Inch / 8 quart: https://amzn.to/3NYjTWa

You can create this recipe in any Dutch oven may it be in camp or at home. The only thing to keep in mind is the biscuit topping; we need both some room for the biscuits to rise and some air space between the top of the biscuits and the lid of the Dutch oven.

Some cast iron Dutch oven manufacturers have created pots with lids that second as a skillet. The lid will offer the additional room. Here’s an example: https://amzn.to/3K2pUzU

Supplies You May Need (Affiliate Links)

Cutting Board for tenderizing and cutting the chicken and to cut the vegetables. I suggest using a separate cutting board. We use a red one for meat and another color for vegetables.
Meat: https://amzn.to/3NVPibP
Vegetables: https://amzn.to/3DeNYvB
Tenderizing Mallet (optional): https://amzn.to/46OrKye
Needle Tenderizer (optional): https://amzn.to/44Jaqc8
Zipper Bag – We use the zipper bag to brine the chicken before we cut the pieces and then to store the pieces until we are ready to cook: https://amzn.to/3OgcBhV
Knife to cut the chicken, potatoes, onions, and garlic.
Measuring Cups
Measuring Spoons
Can Opener
Wooden Spatula or Sauté Paddle: https://amzn.to/3K1g1Cu
Pastry Cutter: https://amzn.to/43uQqsP
Biscuit Cutter: https://amzn.to/3rrJdw9
Rubber / Silicone Spatula to Stir the Biscuits with and to get the Biscuit Dough out of the bowl.
Basting Brush (to add the egg glaze/coating to the top of the biscuits).

Mixture Ingredients

3-4 Large Boneless Skinless Chicken Breasts (brined, tenderized, and cut into bite-sized pieces).
1/2 Cup of Flour (separate and apart from the biscuit flour).
2 Cans of Cream of Chicken Soup
A Few Pieces of Fatty Bacon
1 Large Onion, Chopped or Diced
3-6 Cloves of Garlic, Diced or Minced
3 Russet Potatoes
2 Bags of Frozen Mixed Vegetables
1/2 cup evaporated milk
Worcestershire sauce to taste (1-3 Tablespoons [give or take])
Pepper to Taste
Salt to Taste
A Bit of Beer on Reserve. Hold on to the beer; we’ll add it if we need to.

Note on Salt: I brine my chicken meat before I cook this recipe. Brined chicken has salt already. Worcestershire sauce has salt and so does the Cream of Chicken Soup. Just sayin’

Biscuit Ingredients

2 Cups of All Purpose White Flour
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Salt
8 Tablespoons of Cold Butter
1+ Cup of Buttermilk (or 1/2 Cup of Buttermilk and 1/2 Cup of Beer [Mild Lager or Wheat Beer])
1 Scramble, Raw Egg for Coating the Biscuits

Note: You could use a full cup of buttermilk. But, you may need a bit more buttermilk to get the right consistency. Or, if you only have milk, just use a cup of milk. It’s all good!

Ready to Cook

There are a couple of ways to do this. You can pre-prepare your ingredients at home or prepare the whole meal in camp. It’s totally up to you. If you are pre-preparing at home, don’t cut your potatoes until you get to camp.

You could set your charcoal briquettes or wood to fire and get your coals ready for the Dutch oven. Or, you could get everything chopped up and ready before setting the fire. It’s up to you.

We’ll be frying our bacon and sautéing our chicken, onions, and garlic first. Set your Dutch oven up for frying. For our 12-inch Dutch oven, we’ll need 24 briquettes or the equivalent in wood embers.

Later, we’ll be baking the dish. Considering the 12-inch Dutch oven and the baking method, when the time comes, we’ll place 16 briquettes on the top and 8 briquettes on the bottom.

Learn how to heat a camp cast iron Dutch oven here: https://beerandiron.com/how-to-heat-camp-cast-iron-dutch-oven/

This recipe will cook in two parts. You will need a second batch of briquettes when it comes time to cook the top biscuits.

Step 1: Tenderize 3-4 Large Boneless Skinless Chicken Breasts. Brine them in a beer/salt brine for about 1 hour then pat dry. You could pre-prepare the chicken at home and carry it to camp in a doubled zipper bag or other container.

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 2: Pull out the frozen veggies and let them start warming up to “room” temperature. Or, rather, “the great outdoor’s” temperature.

Step 3: Cut the chicken breast meat into larger bite-sized pieces. Pat dry the chicken breast meat. Place the cut, pat-dried chicken meat into the 1/2 cup of flour and coat the pieces. They will eventually stick together and the flour will be a bit sticky; that’s A-OK. Set the floured chicken aside.

Step 3: Cut up the onion and the garlic. Set aside.

Step 4: With the cast iron camp Dutch oven over 30-briquettes (or more), render the fat from some of the fatty bacon (cut or not cut).

Step 5: While the bacon fat is rendering, wash and cut the potatoes into bite-sized chunks. Skin on or skin off; it’s up to you. I just leave it on. You could place the cut potatoes in a bowl of water (optional).

Step 6: Brown the chicken pieces up until they are no longer pink…and just before they are safe to eat. Chicken is considered “done” at 165°F / 74°C. I will cook a bit more when we put this all together. NOTE: Don’t overwhelm your pot with the chicken. Sear/brown in batches. Add more bacon if you need more fat.

Step 7: Once the chicken is browned remove the chicken from the pot and then sauté the onions and garlic until the onions are clear…not so clear as to be able to read newsprint through them, but you get the point. NOTE: If you need more cooking fat, you can add more bacon before adding the onions and garlic.

Step 8: Here’s the easy step: After you’ve sautéed the onions and garlic, return the chicken to the pot. Then, mix in the veggies, evaporated milk, cans of soup, potatoes, poultry seasoning, and Worcestershire Sauce. Salt and Pepper to taste.

Step 9: Mix all the ingredients in the pot all about and smooth out the top. The mixture should not be too runny nor should it “set” like pudding either. If the mixture is too thick (more than likely), add some of the reserved beer.

NOTE: We’re not creating soup. And, the ingredients in the pot all have moisture to some degree. We want it thick but not too thick.

Step 10: Bring the mixture to a bubbling boil. Don’t let it stick to the bottom. If it’s sticking, add some beer to thin it out. Once the mixture is bubbling, set the camp Dutch oven to bake.

If your briquettes have burned down too much, you will need to use a fresh batch.

Place 16 briquettes on the top of the oven and 8 under the oven and let the mixture cook until the potatoes are soft and taste done (careful on sampling those potatoes…they are HOT!).

Step 11: While the mixture is heating up to a “bubble,” prepare the dry ingredients for the biscuits. Mix together in a bowl:

2 Cups of All Purpose White Flour
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Salt

Blend all these ingredients together. Then, cut in the butter with the pastry cutter. You want a cornmeal consistency.

Don’t add the buttermilk (or other liquids) yet. Store the dry biscuit ingredients in a cold place (like the ice chest) for now.

Step 12: Once the potatoes are cooked (and the chicken is at least 165°F / 74°C), prepare the biscuits.

Note: How do your briquettes look? Do you need to start another set?

Biscuit Steps

A word on the biscuits. Homemade biscuits are my preference. However, a can of biscuits will work perfectly in this recipe. It’s up to you.

Biscuit Step 1: Add the buttermilk (or other liquid) to the dry biscuit ingredients.

Biscuit Step 2: Using the rubber / silicone spatula, mix the biscuit ingredients until you have a sticky dough mixture.

Biscuit Step 3: Remove the dough and set on a floured surface. Don’t knead the dough. Just flatten the dough and then fold over a few times. Dust with flour if it’s too sticky. Coat with a bit of flour so the dough does not stick to the surface nor your hands.

You’ll want to flatten the dough a bit thinner than you would if you were making morning biscuits. We want these biscuits to be a bit thinner than normal.

Biscuit Step 4: Cut the biscuits with a biscuit cutter. You could form them with your hands or cut them with a knife. No worries. Cutting with a biscuit cutter gives the best results. And, they all don’t have to be round either. Cut them “any which way but loose.” They may have half-moon shapes and that’s okay. We’ll piece these together in a bit.

Biscuit Step 5: Place the cut biscuits on the top of the cooked pot pie mixture. Just puzzle them in. If you run out of room, just shove the last one or two in sideways.

Biscuit Step 6: Scramble the raw egg. Using the basting brush, “paint” the top of the biscuits with the raw egg.

Return the lid to the pot.

Step 13: The hot pot pie mixture is our biscuit’s “bottom heat.” We need to heat the top of the Dutch oven. Place any of the remaining briquettes from the bottom of the Dutch oven to the top of the Dutch oven. Add the equivalent of about 20 briquettes to the top and let the biscuits bake.

Step 14: After about 10 minutes, check on the biscuits. How do they look? Turn the lid 1/3rd turn. Let the biscuits cook until they are nice and golden brown.

NOTE: If they look like they are done but are not browning up, add more briquettes to the top of the oven.

Once the biscuits have brown up nicely, your meal is ready to eat!!

Summary

And that’s it y’all. This is one of my all time favorite camp cast iron Dutch oven recipes. And, as easy as it is cooking this in camp, it’s easier to cook in the home stove. Use your 7 quart cast iron Dutch oven (or half the recipe for the 5 quart) and enjoy. NOTE: if you cook this inside, cook on the stove top until the potatoes are done (Step 12), then prep the biscuits and then bake at 400°F / 205°C until the biscuits are golden brown.

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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Chicken Pot Pie Recipe in a Camp Cast Iron Dutch Oven

Beer-Brined & Tenderized Chicken Breast, Potatoes, Vegetables, with a Buttermilk Biscuit Crust all cooked in a Camp Cast Iron Dutch Oven. We high-society now!

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Prep Time 1

Cook Time 1

Course Main Course

Cuisine American

Servings Folks