A Dutch oven is a cast-iron pot with a lid that allows you to cook for more than one person at a time over a campfire. Instead of cooking directly over the campfire, the most common method is to rake some of the coals away from the campfire and place the Dutch oven on top of the coals. Additional coals are then placed on the lid of the oven to prevent uneven cooking and speed cook time.
Chicken Pot Pie
Use canned goods to create a Dutch oven chicken pot pie while you are camping to prevent food spoilage. Combine two cans of chunk chicken, two cans of mixed vegetables and two cans of condensed cream soups such as cream of chicken or cream of mushroom in your Dutch oven. Stir everything together and warm the mixture over hot coals from the campfire. Arrange one can of refrigerated biscuit dough over the warm chicken pot pie filling and cover the Dutch oven with a lid. Place approximately 12 coals on the lid and cook the chicken pot pie for 30 minutes or until the biscuits are cooked through.
Stir up a batch of campfire chili in your Dutch oven by starting with one can of your favorite store-bought chili. Add a large can of diced or stewed tomatoes and cans of beans and mixed vegetables. You can add any type of vegetables or beans you prefer and then stir in a packet of chili seasoning. This recipe is easily customizable and more servings are created by adding another can of tomatoes. Cook the chili over hot coals until it is hot, which should take approximately 15 minutes.
Baking a cake is difficult on a camping trip when items such as eggs or butter are not readily available. A dump cake utilizes only pantry ingredients and you will not have to worry about any items spoiling before you have a chance to cook. Pour one 20 oz. can of pie filling into your Dutch oven. Sprinkle one box of cake mix over the pie filling and then pour one can of soda over the mixture. Do not stir the batter. Sprinkle chopped nuts over the cake if you desire. Cover the Dutch oven and place it on hot coals from the campfire. Place 10 to 12 coals on the lid of the Dutch oven and bake for approximately 30 minutes or until the cake mix is golden brown and the pie filling is bubbly.