Dutch Oven Chicken and Dumplings (2024)

Dutch Oven Chicken and Dumplings is hearty dinner recipe loaded with chunks of chicken, onion, celery, carrots and soft doughy Bisquick dumplings all in a creamy and flavourful broth.

Dutch Oven Chicken and Dumplings is a classic comfort food perfect for cold weather.

This creamy chicken and dumplings recipe is made with boneless skinless chicken thighs and Bisquick.

This chicken dinner recipe takes just under and hour from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this dish, I started by dicing some onions, celery, carrots and chicken thighs.

I dropped some butter into a Dutch oven over medium-high heat.

I allowed the butter to melt completely.

Once the butter was melted I added the chopped chicken thigh chunks into the pot.

I stirred and cooked the chicken pieces until no pink remained.

Then I added the diced onions, celery and carrots to the pot.

I stirred well and cooked for a few minutes.

I added some minced garlic to the pot.

I stirred well again.

I added some all purpose flour to the pot.

I stirred well until the flour and butter formed a paste coating all of the veggies.

I continued stirring and cooking the flour mixture for a few minutes.

Then I added some chicken broth to the pot.

I stirred well and brought the liquid to a boil.

I reduced the heat to medium-low and left the soup to simmer, stirring occasionally, for fifteen minutes.

While the soup was simmering, I poured some Bisquick into a mixing bowl.

I added some milk to the dough.

I stirred until a sticky dough formed.

Once the soup had simmered for fifteen minutes, I added some half and half to the pot.

I stirred well.

Then I added some poultry seasoning to the pot.

I stirred well and increased the heat to bring the liquid to a boil.

Once the liquid was boiling, I dropped the Bisquick dough by the spoonful into the pot.

Once all the dough was added, I reduced the heat to medium-low.

I left the dish to simmer, uncovered, for ten minutes.

After ten minutes I stirred gently, placed the lid on the Dutch oven and reduced the heat to low.

I left the dish to continue cooking, covered, for an additional ten minutes.

After ten minutes I removed the lid and removed the Dutch oven from the heat.

I added some chopped parsley to the pot.

I stirred the parsley into the chicken and dumplings.

Then the creamy chicken and dumplings were ready to scoop and serve.

The rich and savory chicken broth is filled with succulent pieces of chicken, carrots, celery and onions all simmered to perfection.

Nestled within this hearty concoction are soft, pillowy dumplings that soak up the delicious flavors of the dish.

It’s a dish that’s both filling and comforting, perfect for those seeking a taste of homemade goodness.

If you are looking for a simple and delicious chicken dinner recipe, then you need to try these Dutch Oven Chicken and Dumplings!

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Dutch Oven Chicken and Dumplings:

• 1/3 cup butter
• 1.5 lbs boneless, skinless chicken thighs, chopped into bite sized chunks
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup chopped carrot
• 1 tablespoon minced garlic
• 1/3 cup all purpose flour
• 4 cups chicken broth
• 2 cups half and half
• 2 teaspoons poultry seasoning
• 2 cups Bisquick
• 2/3 cup milk
• fresh chopped parsley (optional)

How to Make Dutch Oven Chicken and Dumplings:

1. Drop the butter into a Dutch oven over medium-high heat.
2. Once the butter is melted, add the chicken thigh chunks to the pot.
3. Stir and cook the chicken until no pink remains.
4. Add the onions, celery and carrot to the pot. Stir well and cook for about 3 minutes.
5. Add the minced garlic to the pot pot. Stir well and cook for 2 minutes.
6. Add the flour to the pot.
7. Stir until a paste forms and coats all of the chicken and veggies. Continue cooking for 3 – 4 minutes.
8. Add the chicken broth to the pot and stir well.
9. Bring the liquid to a boil. Reduce the heat to medium-low and leave it to simmer, stirring occasionally, for 15 minutes.
10. While the soup is simmering, pour the Bisquick and milk into a mixing bowl. Stir until a sticky dough forms.
11. Once the soup has simmered for 15 minutes, add the half and half to the pot and stir well.
12. Add the poultry seasoning to the pot and stir well again.
13. Increase the heat to bring the liquid to a boil.
14. Once it’s boiling drop the Bisquick dough by the spoonful into the liquid.
15. After all the Bisquick dough is added, reduce the heat to medium low and leave the chicken and dumplings to simmer, uncovered, for 10 minutes.
16. After ten minutes, stir gently, place the lid on the Dutch oven and reduce the heat to low.
17. Leave the chicken and dumplings to continue simmering, covered, for ten minutes.
18. After ten minutes remove the lid and remove the Dutch oven from the heat.
19. Add the chopped parsley if desired and stir.
20. Serve and enjoy!

FAQS:

How should I store Dutch oven chicken and dumplings?

Chicken and dumplings can be stored in an airtight container in the refrigerator for 3-4 days.

What substitutions could I make?

• You could use boneless skinless chicken breasts instead of thighs if you prefer.
• You could also add additional vegetables such as peas, green beans, bell peppers or corn.

What should I serve with with Dutch oven chicken and dumplings?

Dutch oven chicken and dumplings is a hearty and satisfying meal on its own, but you can enhance the dining experience by serving it with some complementary side dishes. Here are some ideas:

1. Green Salad: A simple green salad with a light vinaigrette can add freshness and balance to the richness of the chicken and dumplings.
2. Steamed or Roasted Vegetables: Serve some steamed or roasted vegetables like broccoli, carrots, asparagus, or green beans for added nutrition and color. They can provide a nice contrast to the creamy dish.
3. Biscuits or Cornbread: If you’re a fan of bread, consider serving buttermilk biscuits or cornbread alongside your chicken and dumplings. These options pair well with the flavors of the dish.
4. Mashed Potatoes: Creamy mashed potatoes can complement the chicken and dumplings nicely, and you can even pour the chicken and dumpling stew over the mashed potatoes.
5. Garlic Bread: Serve garlic bread or cheesy garlic bread for a delicious and aromatic side that complements the flavors of the chicken and dumplings.

Ultimately, your choice of side dishes should depend on your personal preferences and what you think will best complement the flavors of your specific chicken and dumplings recipe.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Dutch Oven Chicken and Dumplings is hearty dinner recipe loaded with chunks of chicken, onion, celery, carrots and soft doughy Bisquick dumplings all in a creamy and flavourful broth.

Ingredients

• 1/3 cup butter
• 1.5 lbs boneless, skinless chicken thighs, chopped into bite sized chunks
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup chopped carrot
• 1 tablespoon minced garlic
• 1/3 cup all purpose flour
• 4 cups chicken broth
• 2 cups half and half
• 2 teaspoons poultry seasoning
• 2 cups Bisquick
• 2/3 cup milk
• fresh chopped parsley (optional)

Instructions

1. Drop the butter into a Dutch oven over medium-high heat.
2. Once the butter is melted, add the chicken thigh chunks to the pot.
3. Stir and cook the chicken until no pink remains.
4. Add the onions, celery and carrot to the pot. Stir well and cook for about 3 minutes.
5. Add the minced garlic to the pot pot. Stir well and cook for 2 minutes.
6. Add the flour to the pot.
7. Stir until a paste forms and coats all of the chicken and veggies. Continue cooking for 3 - 4 minutes.
8. Add the chicken broth to the pot and stir well.
9. Bring the liquid to a boil. Reduce the heat to medium-low and leave it to simmer, stirring occasionally, for 15 minutes.
10. While the soup is simmering, pour the Bisquick and milk into a mixing bowl. Stir until a sticky dough forms.
11. Once the soup has simmered for 15 minutes, add the half and half to the pot and stir well.
12. Add the poultry seasoning to the pot and stir well again.
13. Increase the heat to bring the liquid to a boil.
14. Once it's boiling drop the Bisquick dough by the spoonful into the liquid.
15. After all the Bisquick dough is added, reduce the heat to medium low and leave the chicken and dumplings to simmer, uncovered, for 10 minutes.
16. After ten minutes, stir gently, place the lid on the Dutch oven and reduce the heat to low.
17. Leave the chicken and dumplings to continue simmering, covered, for ten minutes.
18. After ten minutes remove the lid and remove the Dutch oven from the heat.
19. Add the chopped parsley if desired and stir.
20. Serve and enjoy!

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 683Total Fat: 43gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 298mgSodium: 1484mgCarbohydrates: 28gFiber: 3gSugar: 13gProtein: 51g

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