This Dutch Oven Chicken and Dumplings is my ultimate comfort food recipe—creamy chicken stew, fluffy homemade dumplings, and that magical feeling that dinner is doing something right for your soul. I’ve tested and re-tested this until it was exactly how I wanted it: tender chicken, velvety sauce and soft (not soggy!) dumplings.
Choose your adventure: From-scratch or shortcut
This recipe was born as a full-on, from-scratch labor of love—and if you’ve got the time and energy, it’s 100% worth it. But if it’s 5pm, you’re exhausted, and someone just spilled yogurt on the dog? I’ve got you, because I also totally get that sometimes you just want dumplings without the deep dive.
Here’s how to simplify without sacrificing that cozy, creamy, soul-hugging vibe:
- Dumpling shortcut #1: Use a can of biscuit dough. Just cut into pieces and drop them right into the stew like you made them yourself (because you kind of did).
- Dumpling shortcut #2: Mix up a quick Bisquick-style drop biscuit dough—less measuring, still delicious.
- Time-saving swap: Use rotisserie chicken or pre-cooked shredded chicken to skip the browning step.
Whichever route you take, the final result is rich, creamy, and deeply comforting—just like it should be!
What’s in the pot (besides joy and carbs)
Ok hold your breath and take a peek because this looks like A LOT. But many are shown twice (once for dumplings, once for stew) or are just, ya know, “a pinch of that”. Bear with me!
For the stew, you’ll need boneless chicken thighs or breasts, a classic “mirepoix” (that’s boujie for onion, carrot and celery), garlic, a touch of flour to thicken, broth, half and half, and a few sneaky flavor boosters like Dijon and Worcestershire. Don’t skip the herbs if you can—they round everything out.
For the dumplings: flour, baking powder, seasonings, sour cream, milk, and melted butter. Shortcut options? Use biscuit dough (yes, the canned kind), or mix up some Bisquick-style drop biscuits and call it a day!
Printable recipe
Dutch Oven Chicken and Dumplings
Ingredients
For the chicken stew:
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts (OR chicken thighs)
- salt & pepper (to taste)
- 4 tablespoons butter
- 1 small yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth (more if sauce gets too thick; plus a little chicken bouillon if you want extra flavor!)
- 1½ cups half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup frozen peas
Seasonings:
- 1 teaspoon onion powder
- ½ teaspoon EACH dried thyme, dried parsley
- ¼ teaspoon EACH dried rosemary, ground sage
- salt and black pepper (to taste)
For the dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon salt
- 1 teaspoon sugar
- ⅔ cup cold sour cream
- ⅓ cup cold milk
- 3 tablespoons butter (melted)
Optional/shortcuts:
- 1 (16.3-oz) can refrigerated biscuit dough (cut into 1-inch pieces, in place of homemade dumplings (OR make your favorite Bisquick dumplings for a semi-homemade variation!))
- chopped parsley (to serve)
Instructions
- Sear the chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then sear for 3–4 minutes per side until golden.Don’t worry about cooking it through—it finishes in the stew. Transfer to a plate and set aside.1 tablespoon olive oil, 2 pounds boneless, skinless chicken breasts, salt & pepper
- Build the flavor base: Lower the heat to medium. Melt the butter in the same pot, then stir in the onion, carrots, and celery. Cook for about 5–6 minutes, stirring occasionally, until everything is soft and smells amazing.Add the garlic and cook for another 30 seconds—don’t let it burn.Sprinkle flour evenly over the veggies.4 tablespoons butter, 1 small yellow onion, 2 medium carrots, 2 ribs celery, 3 cloves garlic, ¼ cup all-purpose flour
- Simmer: Stir constantly for 1–2 minutes to cook off that raw flour taste and create the thickener for your stew. It'll look a little pasty at first—totally normal. Slowly whisk in the chicken broth, scraping up all the golden bits from the bottom (flavor central!).Stir in the half and half, Worcestershire sauce, Dijon mustard, and all the seasonings. If you're using bouillon, this is the time. Bring it to a gentle simmer.4 cups low-sodium chicken broth, 1½ cups half and half, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon onion powder, ½ teaspoon EACH dried thyme, dried parsley, ¼ teaspoon EACH dried rosemary, ground sage, salt and black pepper
- Shred the chicken: While the stew simmers, shred the chicken into bite-sized pieces. Add it (and any juices!) back into the pot, along with the peas. Stir everything together. If your stew looks too thick, add a splash more broth.¾ cup frozen peas
- Make the dumplings: In a medium bowl, whisk the flour, baking powder, garlic powder, onion powder, salt, and sugar. Add the sour cream, cold milk, and melted butter. Stir gently with a fork until just combined. The dough will be thick and sticky—don’t overmix!Use a cookie scoop or large spoon to drop 1½-inch mounds of dough onto the surface of the simmering stew. Space them out a bit—they’ll puff up!2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¾ teaspoon salt, 1 teaspoon sugar, ⅔ cup cold sour cream, ⅓ cup cold milk, 3 tablespoons butter
- Cook the dumplings: Cover the pot with a tight-fitting lid and do not lift it for 15 minutes. The steam is doing all the work.
- Check + finish: After 15 minutes, check a dumpling with a toothpick—it should come out clean. If they need more time, re-cover and simmer for 2–3 more minutes. Gently stir the stew once to combine everything (don’t break up the dumplings!). Taste and adjust seasoning. Serve hot, with chopped parsley if you’re feeling fancy.
FAQ: Everything You Need to Know Before You Start Chopping Carrots
TL;DR (for the skimmers and the overwhelmed):
- Sear the chicken first for flavor, but don’t worry about cooking it through—it finishes in the stew.
- Whisk in the broth slowly after the flour step to avoid lumps (and scrape up all that flavor!).
- Don’t lift the lid while the dumplings steam—seriously, resist the urge.
- Use a toothpick to check dumplings for doneness (clean = cooked).
- Too thick? Add a splash of broth or milk before serving.
- Shortcut crew? Biscuit dough totally works—and no one will complain.
⏱️ Time + Sanity Management
Is this a quick weeknight dinner?
Nope. Let’s be real—it’s about 30 minutes of prep and a full hour start to finish. Not hard, just…involved. Save it for a slow Sunday or a “we need something cozy and real” kind of day.
Can I make parts ahead of time?
Yes! The stew base can be made ahead and refrigerated for up to 2 days. Reheat it gently, then drop in your dumplings fresh.
🍗 Chicken Choices
Thighs or breasts?
Either works! Thighs are juicier and a little more forgiving, but breasts are great if that’s what you have on hand.
Can I use rotisserie chicken?
Yes, and it’s a great shortcut. Skip the searing step and add it after the stew base is done.
🧂 Dumpling Details
Can I use canned biscuit dough?
Yes! One 16.3 oz can, cut into 1-inch pieces, works great. Drop it right on the simmering stew.
Can I use Bisquick?
Definitely. Mix it up like you’re making drop biscuits and scoop it right into the pot.
Can I double the dumplings?
I mean… you can. But it’ll crowd the pot. For best results, stick to a single layer or cook the stew in two batches if doubling.
How do I know my dumplings are done?
Poke one with a toothpick after 15 minutes. If it comes out clean, you’re good. Still sticky? Give it 2–3 more minutes with the lid on.
🥕 Veggies + Flavor
Do I need all those dried herbs?
They make it really flavorful, but if you’re out of one, don’t stress. Thyme, parsley, and sage do most of the heavy lifting. Use a herbes de Provence mix if you have it. And I’ve been known to throw in Italian seasoning before when I didn’t feel like measuring out individual spices 😉
Can I add other veggies?
Sure! Mushrooms, corn, green beans—it’s flexible. Just be mindful of water content or things getting mushy.
🍽️ Leftovers + Storage
How do I store leftovers?
Keep everything in an airtight container in the fridge for up to 3 days. Dumplings do soak up liquid, so the stew will be thicker the next day.
How do I reheat it?
Gently on the stovetop or in the microwave. Add a splash of broth or milk to loosen the sauce, and be careful not to overheat the dumplings—they can get a little spongy.
Tell me your dumpling feelings
If this Dutch Oven Chicken and Dumplings made your dinner feel like a warm hug, leave a comment or rating below—I’d love to know!
📌 And don’t forget to pin it so you’ve got it saved for the next chilly day when you’re craving comfort in a bowl.
Chris says
What is “1½ cups half and half”, half and half of what? Why add sugar to dumplings? Thank you.
Nora says
Half and half is a common dairy product in the US – I think it’s called light or single cream in other English-speaking countries. Or you can combine half milk, and half heavy cream. There’s only 1 teaspoon of sugar, you can easily skip it if you prefer. I like to add a few pinches because don’t ask me why and it may be a coincidence, but I notice a difference in texture and prefer it with the sugar. Hope this helps!