Dutch Oven Chicken and Dumplings - Season & Thyme (2024)

• One Pot Meal: From the chicken to the stew to the dumplings, everything for this dish is made in the same dutch oven on the stove. I love my dutch oven for one pot meals likedutch oven venison stew and old fashioned goulash with ground beef, as welll.
• Creamy broth: For the base of this recipe, and ensure you have a creamy, thick broth, you are going to need to create a roux. A roux is a fancy french term for flour and fat cooked together and used as a thickening agent for soups and sauces. The fat here is butter, and that's most traditional.
• Filled with Veggies: This recipe starts off with a base of mirepoix-- carrots, onions, and celery. They are sauteed in butter and then flour is added to that without removing the veggies. Broth is slowly added, and voila, and a rich soup-base is born!
• Fluffy dumplings: The dumpling dough is made separately and plopped right in-- no need to shape them. Just tear a bit of dough off and place it into the simmering broth to cook.

• Mirepoix: Carrots, celery, and onions are the base of many classic soups and stews. They add flavor, color, and texture. Sauteeing them first makes sure nothing is crunchy.
• Chicken breasts: Sear the chicken breasts in the dutch oven first for added flavor and color. This recipe can also be made with boneless skinless chicken thighs.
• Whole milk: This adds a bit more creaminess to the broth. Heavy cream or half and half can be used instead.
• Chicken stock: A quality store bought stock or homemade chicken stock can both be used. I used this slow cooker bone broth.
• Dried thyme: Thyme and chicken pair perfectly together. Herbes de provence is another great option to used that included thyme as well as other dried herbs.
• Freshly chopped parsley: This is used as a garnish but it's a great way to freshen up the super hearty dish.
• Frozen peas: Add these in close to the end while still frozen to help them maintain their color and texture. Frozen peas are one of my favorite things to add to soups such as egg drop soup with vegetables and chicken pot pie soup.

• Flour: All purpose flour is best here for atender, fluffy dumpling.
• Baking powder: Don't skip, this is what helps the dumplings rise when cooking.
• Whole milk: The liquid here is whole milk, buttermilk would work just as well.

• As a shortcut, you can use already cooked chicken in this recipe. Simply add it when you add in the peas and spices. Instant Pot Shredded Chicken is an easy way to prepare chicken ahead of time for recipes such as this one.
• Canned biscuits or store bought gnocchi can be used in place of the homemade dumplings. However, the dumpling recipe is so easy, I highly recommend using it.

Step 1. In a large dutch heat oil over medium heat. Once hot, add chicken breasts and brown on each side. About 5-7 minutes per side. Once cooked through, remove to a plate to the side. Once cool, dice into bite sized pieces.

Step 2. To dutch oven, melt butter overmedium heat. Add diced onions, carrots, and celery. Saute until just tender, about 5 minutes. Add salt, pepper, and thyme.

Step 3. To the pot of cooked veggies with butter, add flour and stir to create a roux. Cook until the flour taste disappears, 1-2 minutes.

Step 4. Slowly whisk in chicken stock until thickened. Add peas, milk, and cooked diced chicken. Simmer for 10 minutes.

Step 5. In a medium bowl, combine flour, salt, and baking powder. Add in melted butter and milk until the dough just comes together.

Step 6. Gently tear off pieces of dough and add to the pot that's simmering. It is ok if the dumplings are touching. Cover and let cook for 15 minutes, flipping the dumplings halfway through. Serve topped with fresh parsley.

• You can make smaller or bigger dumplings depending on your personal preference. Smaller dumplings will cook a bit faster.
• If you want consistentsized dumplings, try using a ice cream scoop to measure out the dumpling batter when dropping them into the chicken broth mixture.
• While not 100% necessary, flipping the dumplings halfway through ensures that the dumplings are cooked all the way through.
• Make sure the heavy lid is in place and don't open it (except when flipping the dumplings) to ensure they cook properly. The trapped steam is what helps the dumplings cook.

What's the best way to store chicken and dumplings?

Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave until warmed through.

Why are my chicken dumplings not fluffy?

This can be because of over mixing the dough. When you combine the dumpling ingredients, be sure to do so until they are just combined and do not overmix.

Why isn't my chicken and dumplings thick?

The roux is what thickens the chicken and broth mixture. If you skip it, you will be left with more of a thin broth soup, rather than a stew. Cooking the homemade dumplings right in the broth also helps to thicken the dish.

Can you freeze chicken and dumplings?

Chicken and dumplings can be frozen, but because of the roux and milk in the broth, the overall texture may be affected. This dish is best enjoyed fresh.

Dutch Oven Chicken and Dumplings

Sarah Baumeister

Pillowy soft dumplings float on top of a bed of rich creamy broth that's filled with veggies and hunks of tender chicken, Dutch Oven Chicken and Dumplings is the perfect fall dish.

Nutrition

Serving: 1gCalories: 402kcalCarbohydrates: 52gProtein: 21gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 46mgSodium: 1333mgPotassium: 625mgFiber: 4gSugar: 9gVitamin A: 4038IUVitamin C: 16mgCalcium: 233mgIron: 4mg