Prepping · Recipes

Prepping Meals: One Pot Chicken and Veggies

Sometimes there are stories behind recipes and this is one of them. Back in 2008 (so long ago), in the height of my backpacking years, and when I was producing multiple recipes a year for my readers at Trailcooking, I had finally dialed in how to cook pasta that didn’t need to be drained, and could be done in a smaller pot. My first successful recipe for this one pot method was this recipe. It’s been a staple in our pantry for prepping, as I can make it on a backpacking stove, on a fire, or even in a kitchen. It’s shelf stable, and can be packed into a mason jar for long-term storage.

We packed up our gear and recipes and hit the road. Kirk and I were out hiking for a couple weeks, on vacation, and one day we ended up in the Olympic Mountains, up at Hurricane Ridge, in Washington State. We went for a hike in the wildflowers on the ridges.

After a nice hike, we drove out towards Hurricane Hill, and filmed an episode of Trail Cooking & The Outdoors (we were early adopters to YouTube before it got big) in a very scenic picnic area. I was wearing a microphone setup that blocked a lot of outside sound, but most of the shoot we had a very large Raven in the tree above me talking loudly. It wasn’t happy I wasn’t sharing food with it. It stayed there for a good hour!

One Pot Chicken & Veggies


Pack in a sandwich bag the dry ingredients. Put the Parmesan cheese in a small bag and tuck with the chicken and soy sauce packets.

Bring the dry ingredients, chicken, soy sauce and 1½ cups water to a boil in a small saucepan.

Cook, covered, on low heat (gently bubbling) for 7 minutes. Turn off heat and let sit for 5 minutes covered. Add in the cheese, stirring well.

Can be doubled, but use the same amount of chicken. If using canned chicken, add in any broth in the can.

Serves 1.