Dutch Oven Chicken and Dumplings
This Dutch oven chicken and dumplings is a one-pot, comfort-food classic with tender chicken in a rich broth and fluffy drop dumplings.
Ingredients
For the broth
- 2 lbs chicken, bone-in, skinless (thighs or breasts) Thighs give more fat and flavor.
- 4 cups chicken broth Low-sodium if you want control over salt.
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, chopped
For the dumplings
- 2 cups all-purpose flour Use a 1:1 gluten-free flour blend for gluten-free dumplings.
- 1 tablespoon baking powder Check if gluten-free if needed.
- 1 teaspoon salt Plus extra to taste.
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter, melted Can use olive oil for dairy-free.
- 1 cup milk Use dairy or plant milk; full-fat for richer dumplings.
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Finishing Touch
- 2 cups frozen peas
Instructions
Preparation
- Heat 1-2 tablespoons of neutral oil in a Dutch oven over medium heat.
- Add chopped onion, sliced carrots, and celery. Cook, stirring occasionally, until softened and fragrant — about 6-8 minutes.
- Nestle the chicken into the vegetables. Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook until the chicken reaches 165°F internally and is tender, about 20-25 minutes depending on piece size.
Cooking Chicken and Dumplings
- Remove the chicken to a cutting board and let cool slightly. Shred the meat off the bones, discard bones, and return the shredded chicken to the pot.
- In a mixing bowl, whisk together flour, baking powder, salt, and pepper.
- Stir in melted butter, milk, thyme, and parsley until just combined. The batter should be thick but drop-able; don’t overmix.
- Drop tablespoonfuls (or larger spoonfuls for bigger dumplings) of the batter into the simmering broth, spacing them so they don’t crowd.
- Cover the Dutch oven and cook on low for 15-20 minutes. Avoid lifting the lid while they steam.
- Stir in the frozen peas and cook 3-5 minutes more until heated through.
- Taste and adjust seasoning before serving. Serve hot.
Notes
Refrigerate leftovers within 2 hours. Store in airtight containers. Best to freeze broth and shredded chicken separately from the dumplings. Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the mixture.