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Dutch Oven Chicken and Dumplings with Fluffy Homemade Dumplings

A close-up of homemade chicken and dumplings with shredded chicken, peas, and herbs in a creamy sauce.
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Make this classic comfort food easily in your Dutch oven. This recipe delivers tender chicken and soft, fluffy homemade dumplings in a rich, creamy broth, perfect for a hearty family dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 6 cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the seasoned chicken, chicken broth, thyme, and rosemary to the Dutch oven. Bring the mixture to a simmer, then reduce heat, cover, and cook for 15 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
  5. In a small bowl, whisk together the 1/2 cup flour with 1/2 cup of cold water until smooth to create a slurry. Stir this slurry into the simmering broth in the Dutch oven. Cook, stirring constantly, until the broth thickens slightly.
  6. Stir in the heavy cream, shredded chicken, and frozen peas. Taste and adjust salt and pepper as needed. Keep the stew at a gentle simmer.
  7. Prepare the dumplings: In a medium bowl, whisk together the 2 cups flour, baking powder, and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until the dough comes together. Do not overmix.
  9. Drop the dumpling dough by rounded tablespoons directly onto the simmering stew, leaving a little space between each one.
  10. Cover the Dutch oven tightly and cook the dumplings without lifting the lid for 15 minutes. The dumplings will steam and become fluffy.
  11. Remove from heat. Ladle the creamy chicken and dumplings into bowls and serve immediately.

Notes

  • For a richer flavor, use rotisserie chicken instead of raw chicken breasts.
  • If you prefer flat, old-fashioned style dumplings, roll the dough out thinly and cut it into strips before dropping them into the stew.
  • This recipe works well as a one pot chicken meal, minimizing cleanup.

Nutrition

Find it online: https://rosatasty.com/chicken-and-dumplings-dutch-oven-fluffy-recipe/