This Dutch Oven Chicken and Dumplings is comfort food at its finest! Made entirely from scratch, this dish is hearty and a family favorite everyone will enjoy!
For years, I made a shortcut version of chicken and dumplings because it was quick, easy, and to be honest, I assumed dumplings were dificult to make.
My go to version (click HERE) included a package of pre-made biscuit dough and a slow cooker, so needless to say, it was definitely the shortcut version!
Fast forward a few years and I was watching a cooking show on tv one afternoon. She was making some Chicken and Dumplings and when she got to the dumpling stage, it was incredibly simple.
Since I was intrigued with trying it myself, I added some ingredients to my grocery list and prepared myself for the challenge.
I love using my Dutch Oven any opportunity I can, so I pulled it out and set off to work.
Only a few batches of the dough were epic fails, but the last batch I made was perfection. Flavorful on its own, but complimenting the rest of the dish perfectly.
I chose to make mine as drop dumplings versus rolling out the dough and cutting perfect bites. This made it hearty and definitely fit the “comfort food” vibe I was going for.
After a bit of prep work, tweaking along the way, and allowing everything to simmer together….this Dutch Oven Chicken and Dumplings came about and was a bit hit!
I served ours with some crusty bread and it was a complete meal everyone enjoyed!
If you’re looking for a great meal option on a cold evening, give this a try! I’d love to know what you think!
Recipe adapted from: Garnished Plate
Dutch Oven Chicken and Dumplings
- 2 tbsp olive oil
- 1 lb chicken breast *boneless/skinless, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 tsp poultry seasoning
- 4 cups chicken broth
- 1/4 cup heavy cream
- 1 cup flour *all purpose
- 1 tsp baking powder
- 1 egg
- 1/2 cup milk
- 1 tsp salt
- 1 tsp parsley
- Add olive oil to Dutch Oven and heat over medium.
- Add in the chicken and 1 tsp poultry seasoning, cooking until chicken is no longer pink.
- Add in the carrots and celery, cooking an additional 2-3 minutes.
- Add remaining seasoning and chicken broth. Stir to combine.
- Allow to simmer for about 25 minutes and then add in the cream.
- In a medium mixing bowl, combine the flour, baking powder, egg, milk, salt, and Parsley.
- Drop the dough by the spoonful into the simmering soup mixture and allow to cook an additional 6-9 minutes.
- Serve in bowls and enjoy!