It’s easier than you think to make the ultimate comfort food from scratch. These Dutch Oven Chicken and Dumplings are quick, easy and just the right amount of creaminess to be insanely delicious!
As I sit here writing this post, my daughter just came up and asked if we could have these for dinner again tonight. I’m not sure if you understand the significance of this request, but the fact is she rarely likes anything I make, aside from the crab rangoon she helped create last week and then proceeded to devour. The fact that these have been requested again is nothing short of a miracle, and given the fact that they were devoured by all to the point of there being zero leftovers, I can assure you these Dutch Oven Chicken and Dumplings will be on regular menu rotation at my house.
How to make chicken and dumplings?
There are so many ways to go about making these, so I’m just going to keep it simple and from scratch. Maybe another day we can delve into more varieties, but for today let’s just use our favorite dutch oven and simple ingredients.
I’ve made this recipe with both chicken thighs and chicken breasts and it turns out great either way. So use what you prefer or have on hand and don’t stress a bit.
You’ll either need a really sharp knife and some mad skills to finely chop your carrots and celery, or you can use a mini-chopper like I did and save yourself a whole lot of time.
What are the dumplings made of?
To be honest, you could use canned biscuit dough or even potato gnocchi, but I wanted to show you how easy it is to make dough from scratch. All it takes is flour, baking powder, egg, milk and seasoning.
They key to making light and fluffy dumplings is to not over-mix the flour. Stir everything together until just combined and then slowly spoon into the simmering sauce.
The dough will thicken the sauce a bit as they simmer. You’ll know they’re done when you can stick a toothpick in and they are no longer doughy in the middle. It generally takes about 5-7 minutes of simmering for them to cook through, depending on what size you make them.
The best seasoning for chicken and dumplings is whatever seasoning blend you love to have with chicken. You can do a simple poultry seasoning, an herb and garlic seasoning, or anything with herbs that compliment chicken. If your seasoning doesn’t already have salt, you’ll want to add a little (or a little more).
The total cook time on these is about 40 minutes. There’s not many things better than a good comfort food recipe like this all in one cozy pot. If you love dutch oven recipes, make sure you check out my others to find more favorites.
Dutch Oven Chicken and Dumplings
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (thighs are fine too)
- 1 cup finely diced carrots
- 1/2 cup finely diced celery
- 1 teaspoon poultry seasoning (or herb and garlic seasoning)
- 4 cups chicken broth
- 1/4 cup heavy cream
- 1 cup flour
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup milk
- 2 teaspoons dried parsley
- 1 teaspoon salt
- Cut chicken into tiny bite sized pieces
- Heat olive oil in dutch oven, add chicken, and cook for 5-7 minutes while stirring occasionally until browned on both sides
- Add carrots and celery and cook for 3-4 additional minutes
- Add seasoning and broth and simmer covered for 15-20 minutes until veggies are tender
- Add cream and return to a simmer
- Mix together remaining ingredients for dough stirring until just combined
- Drop by spoonfuls into simmering broth and cook for 5-7 minutes until dumplings are fully cooked