Dutch Oven Chicken and Dumplings
Pillowy soft dumplings float on top of a bed of rich creamy broth that's filled with veggies and hunks of tender chicken, Dutch Oven Chicken and Dumplings is the perfect fall dish.
Servings: 6 servings
Calories: 402kcal
Ingredients
- 1 tbsp. olive oil
- 2 boneless skinless chicken breasts
- 1 yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- ¼ cup flour
- ½ stick butter
- ½ cup milk
- 4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon freshly cracked pepper
- ¼ cup freshly chopped parsley
- 1 cup frozen peas
Dumplings
- 2 cups flour
- 1 teaspoon salt
- 1 tbs baking powder
- 2 tbs butter melted
- 1 cup milk
Instructions
- In a large dutch heat oil over medium heat. Once hot, add chicken breasts and brown on each side. About 5-7 minutes per side. Once cooked through, remove to a plate to the side. Once cool, dice into bite sized pieces.
- To dutch oven, melt butter over medium heat. Add diced onions, carrots, and celery. Saute until just tender, about 5 minutes. Add salt, pepper, and thyme.
- To the pot of cooked veggies with butter, add flour and stir to create a roux. Cook until the flour taste disappears, 1-2 minutes.
- Slowly whisk in chicken stock until thickened. Add peas, milk, and cooked diced chicken. Simmer for 10 minutes.
- In a medium bowl, combine flour, salt, and baking powder. Add in melted butter and milk until the dough just comes together.
- Gently tear off pieces of dough and add to the pot that's simmering. It is ok if the dumplings are touching. Cover and let cook for 15 minutes, flipping the dumplings halfway through. Serve topped with fresh parsley.
Notes
- If you want consistent sized dumplings, try using a ice cream scoop to measure out the dumpling batter when dropping them into the chicken broth mixture.
- While not 100% necessary, flipping the dumplings halfway through ensures that the dumplings are cooked all the way through.
- Make sure the heavy lid is in place and don't open it (except when flipping the dumplings) to ensure they cook properly. The trapped steam is what helps the dumplings cook.
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 52g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 1333mg | Potassium: 625mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4038IU | Vitamin C: 16mg | Calcium: 233mg | Iron: 4mg