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Meal Instructions
Specimen #0060·DUTCH OVEN·Easy

Dutch Oven Chicken & Dumplings

Tender braised chicken and aromatic vegetables in a rich herb gravy topped with light, fluffy drop buttermilk dumplings in 40 minutes.

Cook temp
MED-LOW SIMMER
Total time
40m
REST
5m
Serves
6
PULL AT
165°F
Ingredients
3 cups Cooked Shredded Chicken — rotisserie or poached
4 cups Chicken Broth — low-sodium
1 cup Whole Milk
1/3 cup All-Purpose Flour — for gravy
2 tbsp Unsalted Butter
1 set Yellow Onion, Carrots & Celery — diced mirepoix
1 cup Frozen Sweet Peas
1.5 cups Dumpling Flour
1.5 tsp Baking Powder
3/4 cup Buttermilk
1 tsp Dried Thyme & Poultry Seasoning — each
1 tsp Kosher Salt & Black Pepper — each
Equipment
6-Quart Dutch Oven with Tight Lid
Mixing Bowl
Cookie Scoop or Tablespoon
DirectionsGet to the point
1Sauté 1 diced onion, 2 diced carrots, and 2 celery ribs in 2 tbsp butter in Dutch oven for 5 mins.
2Add 1/3 cup flour, then whisk in 4 cups chicken broth and 1 cup milk; simmer 5 mins until thickened.
3Stir in 3 cups shredded rotisserie or cooked chicken, 1 cup frozen peas, and poultry herbs.
4Drop 8 spoonfuls of buttermilk biscuit dough on top, cover tightly, and simmer 15 minutes undisturbed.
Dad pro tip

Do not peek under the lid for the full 15 minutes after dropping the dumplings. Dumplings don't boil in the liquid — they bake in the high-temperature steam trapped by the heavy Dutch oven lid. If you lift the lid, the dumplings collapse into lead sinkers.

Kid adjustment

Kids love the soft, fluffy biscuit dumplings. Serve a dumpling in a wide shallow bowl with shredded chicken and sweet carrots.

Reheat

Reheat gently in a saucepan over medium-low heat with a splash of milk for 5 minutes.

BASIS: Lodge 6-Qt Enameled Cast Iron Dutch Oven simmer test; USDA FSIS 165°F standard.440 kcal · 32g protein · 44g carbs · 16g fat
USDA FoodData Central #171077 & #168878
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