Dutch Oven Chicken and Dumplings

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.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 553kcal

Ingredients

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
6 cups chicken stock (48 oz.)
1 cup frozen peas

Dumplings

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

US Customary - Metric

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.

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