Dutch Oven Chicken and Dumplings

Name: Dutch Oven Chicken and Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 4 tablespoons extra virgin olive oil; 1 yellow onion; 3 carrots; 4 cloves garlic; ¾ teaspoon kosher salt; 1 lb. rotisserie chicken; 1 teaspoon fresh thyme; ¾ teaspoon garlic powder; ½ teaspoon black pepper; ¼ cup all-purpose flour; 6 cups chicken stock; 1 cup frozen peas; 2 tablespoons salted butter; ¾ cup whole milk; 1 ¾ cups flour; 2 teaspoons baking powder; 2 teaspoons fresh thyme; ¾ teaspoon kosher salt

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
6 servings
Calories
553 kcal
Course
Main Course
Cuisine
American

Dutch Oven Chicken and Dumplings

Iris Warren

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Dutch Oven Chicken and Dumplings is the most comforting dinner! This homemade chicken and dumplings recipe involves fresh herb dumplings, which take the dish to another level of delicious. All you need are about an hour and a handful of ingredients to make this delicious meal.

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Ingredients

Servings

4 tablespoons extra virgin olive oil
1 yellow onion large (about 2 cups diced)
3 carrots 1 ¼ cups chopped
4 cloves garlic minced
¾ teaspoon kosher salt
1 lb. rotisserie chicken shredded
1 teaspoon fresh thyme
¾ teaspoon garlic powder
½ teaspoon black pepper
¼ cup all-purpose flour 35g
6 cups chicken stock 48 oz.
1 cup frozen peas

Dumplings

2 tablespoons salted butter melted
¾ cup whole milk
1 ¾ cups flour 210g
2 teaspoons baking powder
2 teaspoons fresh thyme
¾ teaspoon kosher salt

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Instructions

Prep the ingredients. Chop the onion and carrots. Mince the garlic. Shred the chicken.
Heat the olive oil in a Dutch oven over medium heat.
When warm, add the diced onion, carrots, garlic and salt. Cook until soft, about 8-10 minutes, stirring occasionally so the vegetables don’t stick to the bottom of the pan.
Measure in the chicken.
Season with thyme, garlic powder and black pepper. Stir and cook for 2-3 minutes, or until fragrant.
Measure in the flour, stirring to coat all the ingredients, and cook for 2-3 minutes.
Pour in the stock, and bring to a boil to thicken, about 10-15 minutes.
Add the peas, then make the dumplings.
In a bowl, combine the melted butter and milk. Stir to combine.
Measure in the flour, baking powder, thyme and salt. Stir until combined into a wet dough.
Use a cookie scoop to dollop 1-tablespoon dumplings into the Dutch oven.
When all the dumplings have been formed, cover. Cook over medium heat for 8-10 minutes, or until the dumplings have doubled in size and are cooked through.
Serve immediately with extra thyme leaves!

Notes

How to store: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 5 days. The dumplings in this recipe do not freeze well.

Nutrition Information

Show Details

Serving 1 serving Calories 553kcal (28%) Carbohydrates 51g (17%) Protein 34g (68%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 15g Cholesterol 93mg (31%) Sodium 1161mg (48%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 553 kcal

% Daily Value*

Serving	1 serving
Calories	553kcal	28%
Carbohydrates	51g	17%
Protein	34g	68%
Fat	23g	35%
Saturated Fat	7g	35%
Polyunsaturated Fat	15g	88%
Cholesterol	93mg	31%
Sodium	1161mg	48%
Fiber	3g	12%
Sugar	8g	16%