What to prep at home: Chop the vegetables and place in one container, and add your cooked chicken to another. Transport along with other perishable food items in a cooler to the campsite.
At camp: Heat the oil in a large pan (an aluminum lasagna pan works great), and add the vegetables. Cook for several minutes until they soften. Add the cooked and cubed chicken. Then add the chicken broth, reserving 1/2 cup.
Add the corn starch to the reserved 1/2 cup of chicken broth and stir well. Then add it to the chicken and vegetables, stirring thoroughly.
Place a large piece of aluminum foil over the top and allow to cook on medium-low heat for 20 minutes. While the chicken and vegetables are cooking, open the tube of biscuit dough and cut each into quarters. Press the dried thyme into each dumpling.
After the chicken and vegetables have cooked for roughly 20 minutes, drop the dumplings into the pan. Cover with the foil and allow to cook for another 10-12 minutes. No peeking! When you remove the foil, the dumplings will be fluffy and soft. Serves 4-6.
