Kendall Katwalk Chicken and Dumplings: A Trailside Triumph

The scent of woodsmoke, the whisper of wind through pines, and the promise of a hearty meal – these are the hallmarks of a perfect backcountry evening. I remember one particular Pacific Crest Trail trip, a single overnight venture that felt like a lifetime of adventure compressed into 24 hours. I was trying to impress someone, a certain someone who had, with a mischievous glint in his eye, jokingly requested chicken and dumplings for dinner. The audacity! In the wild, no less! Yet, as I prepped in my tiny camp kitchen, surrounded by my awe-struck hiking buddies whose usual trail fare was far more humble, I felt a thrill of culinary defiance. The subsequent meal, under the vast, star-dusted canvas of a full moon painting the mountains in silver, was more than just food; it was a memory etched in flavor and moonlight. And yes, that certain someone is now my husband, a testament, perhaps, to the power of good trail food.

Recipe Overview

• Prep Time: Not specified (Pre-bagged at home)
• Cook Time: 25 minutes
• Total Time: 25 minutes
• Servings: 2
• Yield: 2 servings
• Dietary Type: Omnivore

Ingredients

This recipe is ingeniously designed for minimalist backpacking, relying on dehydrated and shelf-stable components. The genius lies in its simplicity and how it transforms basic elements into a comforting classic.

• 1 (7 ounce) packet cooked chicken (foil pouch or shelf-stable pouch)
• 2 ¼ cups Bisquick baking mix
• 1 teaspoon dried parsley
• 3 teaspoons chicken bouillon
• 1 tablespoon dried vegetable flakes (often a mix of carrots, peas, celery, etc.)
• 1 tablespoon dried onion flakes
• ½ teaspoon celery salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried thyme

Equipment Needed

The beauty of this recipe is its minimal equipment requirement, perfect for the limited space and weight constraints of backpacking.

• A single pot or dutch oven with a lid (ideally a lightweight backpacking pot)
• Measuring cups and spoons (used at home for packing)
• A zip-top plastic bag for the dumpling mix
• A second zip-top plastic bag for the broth ingredients
• A knife or scissors to snip a corner of the dumpling bag

Instructions

The magic of this dish truly unfolds in its streamlined preparation, both at home and at the campsite. The key is smart pre-packing.

1. At Home Preparation: This is where the culinary sleight-of-hand begins. To streamline your camp cooking, divide your dry ingredients into two separate, well-sealed zip-top plastic bags.

   • In the first bag, combine the 2 ¼ cups of Bisquick baking mix and the 1 teaspoon of dried parsley. Seal this bag securely, pressing out as much air as possible.
   • In the second bag, combine the remaining dry ingredients: the 3 teaspoons of chicken bouillon, 1 tablespoon of dried vegetable flakes, 1 tablespoon of dried onion flakes, ½ teaspoon of celery salt, ¼ teaspoon of black pepper, and ¼ teaspoon of dried thyme. Again, seal this bag tightly.
   • Keep the 7-ounce packet of cooked chicken separate. This foil pouch is ready to go and doesn’t need to be combined with anything at this stage.

2. At the Campsite – Boiling the Broth: Once you’ve reached your scenic destination and are ready to prepare dinner, bring 3 cups of water to a rolling boil in your pot over your camp stove. Once boiling, carefully add the contents of your second zip-top bag (the one with the bouillon and dried vegetables).

3. Simmering the Base: Reduce the heat to a low simmer. Stir the mixture to ensure the bouillon and dried vegetables begin to rehydrate and meld into a flavorful broth. Let this simmer gently for a few minutes.

4. Adding the Chicken: Open the packet of cooked chicken and add it to the simmering broth. Stir gently to distribute the chicken throughout the pot.

5. Preparing the Dumplings: Now, for the star of the show – the dumplings! Take the first zip-top bag containing the Bisquick and parsley. Add ⅔ cup of water directly into this bag. Seal the bag tightly, ensuring no leaks.

6. Mixing the Dumpling Dough: With the bag securely sealed, begin to squish and combine the ingredients. Work the mixture with your hands until a cohesive, albeit shaggy, dumpling dough forms. You’re looking for a texture that can be piped or squeezed out.

7. Forming and Adding Dumplings: Carefully snip off a small corner of the Bisquick bag. This will act as your piping tip. Over the simmering chicken and broth, squeeze out small dollops of the dumpling dough directly into the pot. Aim for bite-sized dumplings, about 1 to 1 ½ inches in diameter. Don’t overcrowd the pot; they will expand as they cook.

8. Cooking the Dumplings: Once all the dumplings have been added, cover the pot with its lid and let them simmer. The cooking time for the dumplings is just a couple of minutes. They are ready when they puff up and float to the top of the liquid. This visual cue tells you they are cooked through and delightfully tender.

Expert Tips & Tricks

This recipe is already a masterclass in backcountry efficiency, but a few nuanced touches can elevate it even further.

• Pre-portioning is Key: The act of dividing ingredients into separate bags at home is crucial. It not only saves time and space at camp but also prevents cross-contamination and makes the cooking process incredibly smooth, even with chilled fingers.
• Water Temperature: While the recipe calls for boiling water, sometimes on a cold day, the water might cool slightly by the time you add the bouillon. Ensure your water is actively simmering to properly rehydrate those dried vegetables and dissolve the bouillon effectively.
• Dumpling Size Control: When snipping the corner of the Bisquick bag, start small. You can always snip a little more if you want larger dumplings, but you can’t undo a large opening. Uniform dumpling size ensures even cooking.
• Lid Tightness: A good seal with the lid is important for steaming the dumplings from the top while they cook from the bottom in the simmering broth. This trapped steam helps them puff up beautifully.

Serving & Storage Suggestions

Kendall Katwalk Chicken and Dumplings is best served immediately, hot off the camp stove. Ladle generous portions into your bowls, ensuring each serving gets a good amount of chicken and several fluffy dumplings. The aroma alone is a reward in itself after a long day of hiking.

As for storage, this is a dish best enjoyed fresh. In a backcountry setting, leftovers are rare, but if you happen to have any, allow the mixture to cool completely before sealing it in a leak-proof container. It should be kept at a safe temperature until you can reheat it thoroughly over your stove the next day. In a refrigerator at home, it will keep for 2–3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Information

While precise backcountry nutritional information can be tricky, here’s an estimated breakdown based on the ingredients.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	754.5 kcal	–
Calories from Fat	246 kcal	–
Total Fat	27.4 g	42%
Saturated Fat	7.2 g	35%
Cholesterol	77.1 mg	25%
Sodium	1844.8 mg	76%
Total Carbohydrate	87.9 g	29%
Dietary Fiber	3.2 g	12%
Sugars	16.7 g	66%
Protein	36 g	71%

Note: Nutritional values are estimates and can vary based on specific product brands and exact measurements used.

Variations & Substitutions

While this recipe is perfectly calibrated for backpacking, some creative adaptations can be considered for home use or if you have slightly different ingredients available.

• Fresh Chicken: If you’re not backpacking and have access to fresh ingredients, you can poach chicken breasts or thighs in water or broth, then shred them to use in place of the foil pouch.
• Fresh Vegetables: For a richer flavor at home, sauté diced onions, carrots, and celery in a little oil before adding the water and chicken bouillon.
• Herbs: Fresh herbs like thyme or parsley can be chopped and added at the end of cooking for a burst of freshness.
• Gluten-Free: For a gluten-free option, you would need to find a gluten-free biscuit mix substitute that can be used in a similar fashion, or experiment with a homemade gluten-free dumpling batter. This would likely require significant recipe adjustment.

FAQs (Frequently Asked Questions)

Q: Can I use fresh chicken instead of the foil pouch?
A: Yes, at home, you can use pre-cooked shredded chicken or even poach chicken breasts directly in the broth before adding the dumpling mix.

Q: How do I ensure the dumplings are cooked through?
A: The most reliable indicator is that they will puff up and float to the surface of the liquid. You can also gently poke one with a toothpick; it should come out clean.

Q: What kind of water should I use for the broth?
A: Potable water, of course! Whether it’s filtered stream water or water from your home tap, ensure it’s safe to consume.

Q: Can I make this recipe vegetarian?
A: To make this vegetarian, you would need to omit the chicken and use a vegetable bouillon. The dumplings themselves are vegetarian.

Q: What if my dumplings aren’t puffing up?
A: Ensure your liquid is simmering and that the pot is covered tightly to trap steam. An underdeveloped Bisquick mixture can also contribute; ensure it’s well-squished.

Final Thoughts

There’s a profound satisfaction in creating a comforting, familiar dish like chicken and dumplings in the heart of the wilderness. It’s a testament to how simple ingredients, thoughtfully prepared, can deliver immense joy and sustenance, miles away from the conveniences of a full kitchen. This Kendall Katwalk Chicken and Dumplings recipe is more than just a meal; it’s a portable hug, a reminder of home on the trail, and proof that culinary adventure knows no bounds. I encourage you to try this ingeniously simple recipe on your next escape, and I’d love to hear about the starry skies and happy trails it accompanies.