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
- 325°F
- 163°C · preheat
- Total time
- 40 min
- 10 prep · 30 cook · 5 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
Chicken & Dumplings - Stewed Chicken with Thyme Creme Fraiche Dumplings · Food Wishes
Chef John shows simmering a velvety chicken stew base and dropping dumpling spoonfuls on top to steam under a tight lid.
- Target //Cook at Medium-Low Simmer (325°F / 163°C) for 30 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //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.
- Family Tweak //Kids love the soft, fluffy biscuit dumplings. Serve a dumpling in a wide shallow bowl with shredded chicken and sweet carrots.
Ingredients
- 3 cupsCooked Shredded Chicken, rotisserie or poached
- 4 cupsChicken Broth, low-sodium
- 1 cupWhole Milk
- 1/3 cupAll-Purpose Flour, for gravy
- 2 tbspUnsalted Butter
- 1 setYellow Onion, Carrots & Celery, diced mirepoix
- 1 cupFrozen Sweet Peas
- 1 1/2 cupsDumpling Flour
- 1 1/2 tspBaking Powder
- 3/4 cupButtermilk
- 1 tspDried Thyme & Poultry Seasoning, each
- 1 tspKosher Salt & Black Pepper, each
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Get to the point
- 1
Sauté 1 diced onion, 2 diced carrots, and 2 celery ribs in 2 tbsp butter in Dutch oven for 5 mins.
- 2
Add 1/3 cup flour, then whisk in 4 cups chicken broth and 1 cup milk; simmer 5 mins until thickened.
- 3
Stir in 3 cups shredded rotisserie or cooked chicken, 1 cup frozen peas, and poultry herbs.
- 4
Drop 8 spoonfuls of buttermilk biscuit dough on top, cover tightly, and simmer 15 minutes undisturbed.
Step by step
Tap a step to cross it offAromatic Mirepoix Sauté
Melt 2 tbsp unsalted butter in a 6-quart enameled Dutch oven over medium heat. Add 1 diced yellow onion, 2 sliced carrots, and 2 sliced celery ribs. Sauté for 5 minutes until vegetables soften.
WhyCooking the mirepoix slowly in butter builds the sweet savory vegetable foundation of classic Southern chicken and dumplings.
Roux Thickening & Velvety Broth Simmer
Sprinkle 1/3 cup all-purpose flour over vegetables. Cook 1 minute, stirring constantly to eliminate raw flour taste. Slowly pour in 4 cups low-sodium chicken broth and 1 cup whole milk, whisking continuously. Bring to a gentle simmer for 5 minutes until thickened.
WhyPour broth in slowly while whisking to create a smooth, lump-free velvety gravy.
Protein & Sweet Pea Folding
Stir in 3 cups cooked shredded chicken (rotisserie or poached breasts/thighs), 1 cup frozen sweet peas, 1 tsp dried thyme, 1/2 tsp poultry seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper.
WhyUsing pre-cooked rotisserie chicken cuts 30 minutes of prep time with zero loss in richness.
Buttermilk Drop Dumpling Steam Phase
15 minIn a bowl, stir 1.5 cups flour, 1.5 tsp baking powder, 1/2 tsp salt, and 3/4 cup buttermilk with a fork just until dough forms. Drop 8 large spoonfuls directly onto the simmering stew. Cover tightly with the Dutch oven lid. Cook on medium-low for 15 minutes without lifting the lid.
WhyNEVER open the lid during the 15-minute dumpling cook! Trapped steam is what causes the dumplings to puff up light and fluffy; opening the lid releases steam and makes dumplings dense and gummy.
- 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 & toddler adjustment
- Kids love the soft, fluffy biscuit dumplings. Serve a dumpling in a wide shallow bowl with shredded chicken and sweet carrots.
- Serve with
- Steamed green beans · Warm applesauce · Sweet cornbread
- Reheating
- Reheat gently in a saucepan over medium-low heat with a splash of milk for 5 minutes.
- Calories
- 440
- Protein
- 32 g
- Carbs
- 44 g
- Fat
- 16 g
Nutrition source: USDA FoodData Central #171077 & #168878. Cook-time basis: Lodge 6-Qt Enameled Cast Iron Dutch Oven simmer test; USDA FSIS 165°F standard.
Frequently Asked Questions
How do you reheat leftover dutch oven chicken & dumplings without ruining the texture?
Reheat gently in a saucepan over medium-low heat with a splash of milk for 5 minutes.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Kids love the soft, fluffy biscuit dumplings. Serve a dumpling in a wide shallow bowl with shredded chicken and sweet carrots.
What are the best side dishes to serve with this?
Recommended sides include Steamed green beans, Warm applesauce, Sweet cornbread.