Dutch Oven Chicken and Dumplings
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
6 servings
-
Calories
553 kcal
-
Course
Main Course
-
Cuisine
American
Dutch Oven Chicken and Dumplings
Description
Dutch Oven Chicken and Dumplings is a savory dish built from shredded rotisserie chicken, aromatics like onion, carrot, and garlic, and a flavorful broth thickened with flour. Fresh thyme and garlic powder season the stew, while frozen peas add a mild sweetness and color. The dumplings are made from a simple dough of flour, baking powder, and fresh thyme mixed with milk and melted butter, which are dolloped on top and cooked covered to steam through.
The end result is a warm, rustic stew featuring tender chicken and vegetables with soft, fluffy dumplings that absorb the broth’s richness. This recipe relies on slow cooking in a Dutch oven to develop a cohesive, thickened stew consistency.
It can be served as a standalone meal for its blend of protein, vegetables, and starch. The recipe yields a comforting main course ideal for cooler days.
Store leftovers in an airtight container in the refrigerator for up to 5 days, but avoid freezing as the dumplings do not freeze well and can become soggy or fall apart.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 yellow onion large (about 2 cups diced)
- 3 carrot 1 ¼ cups chopped
- 4 cloves garlic minced
- ¾ teaspoon kosher salt
- 1 lb. rotisserie chicken shredded
- 1 teaspoon thyme fresh
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup all-purpose flour 35g
- 6 cups chicken stock 48 oz.
- 1 cup peas frozen
Dumplings
- 2 tablespoons butter melted, salted
- ¾ cup milk whole
- 1 ¾ cups flour 210g
- 2 teaspoons baking powder
- 2 teaspoons thyme fresh
- ¾ teaspoon kosher salt
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
- Store leftovers in an airtight container refrigerated for up to 5 days.
- The dumplings do not freeze well and are best eaten fresh.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
