Camping Dutch Oven Chicken Cobbler

Ingredients

• •2 Tbsp cooking oil
• •1 lb chicken thighs (boneless & skinless)
• •½ tsp salt
• •¼ tsp black pepper (freshly cracked)
• •8 oz white mushrooms (sliced)
• •1 cup onion (diced)
• •2 garlic cloves (minced)
• •1.5 cups chicken broth
• •½ cup whole milk
• •½ tsp dried thyme
• •½ tsp poultry seasoning
• •3 Tbsp cornstarch
• •¼ cup cold water
• •1.5 cups frozen peas and carrots
• •1.25 cups all-purpose flour
• •2 tsp baking powder
• •1 cup whole milk
• •8 Tbsp butter (melted & divided)
• •½ cup cheddar cheese (shredded)
• •½ tsp garlic powder
• •¼ tsp cajun seasoning
• •½ tsp dried parsley

Equipment

• • cast-iron skillet
• • mixing bowl
• • whisk
• • spatula

Instructions

1. 1Gather and prep all ingredients and preheat your oven to 400°F.
2. 2Heat 1 Tbsp oil in a skillet over medium heat. Cook seasoned chicken until golden (about 6 mins). Remove and set aside.
3. 3Add remaining oil, mushrooms, onion, and garlic to skillet. Cook for 5 mins until softened.
4. 4Pour in chicken broth, ½ cup milk, thyme, and poultry seasoning. Simmer gently.
5. 5Whisk cornstarch with cold water until smooth, stir into sauce and cook for 2-3 mins until thick.
6. 6Return chicken and frozen peas and carrots to skillet, stir to combine.
7. 7In a bowl, whisk flour and baking powder. Add 1 cup milk and 6 Tbsp melted butter. Stir in cheese, garlic powder, cajun seasoning, and parsley.
8. 8Pour topping over hot filling in skillet (do not stir).
9. 9Bake for 25-30 mins until topping is golden and bubbly.
10. 10Let rest 10 mins before serving. Brush top with remaining melted butter.