Home Chicken Dinners Dutch Oven Chicken and Dumplings
Becky Hardin
4.61 from 86 votes
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Dutch Oven Chicken and Dumplings is the ultimate comfort food! This chicken and dumplings recipe is made with evaporated milk for an ultra-creamy, rich base. We then top it with the best from-scratch dumplings that really couldn’t be easier to make.
What’s in This Dutch Oven Chicken and Dumplings Recipe?
It’s no secret that homemade is best. However, that doesn’t mean that homemade has to mean hassle! This Dutch oven chicken and dumplings recipe may be made from scratch but it’s still so easy.
- Butter: Unsalted butter adds richness to both the soup and the dumplings.
- Veggies: Yellow onion, baby carrots, and canned peas add color and nutrition to this recipe.
- Garlic: Fresh garlic adds depth to the soup.
- Flour: All-purpose flour thickens the soup and gives the dumplings their structure.
- Evaporated Milk: Our secret ingredient for the creamiest chicken and dumplings ever!
- Chicken Stock: Forms the base of the soup. We like low-sodium.
- Shredded Cooked Chicken: Make your own from chicken breasts, or use a rotisserie chicken to save time.
- Seasonings: A bay leaf, salt, pepper, and lemon juice help balance the flavor of the soup, while salt and thyme enhance the flavor of the dumplings.
- Baking Powder: Helps the dumplings puff up so they aren’t dense.
- Milk: Whole milk hydrates the dumplings so they can be scooped into the soup.
Variations on Chicken and Dumplings with Evaporated Milk
You can substitute other vegetables into this soup if you like. Celery and mushrooms are popular additions.
One thing to note is that evaporated milk is not the same thing as condensed milk, so take care not to mix them up!
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How to Store and Reheat
Store any leftovers you have in an airtight container in the fridge for 2-3 days. Reheat back on the stovetop or in the microwave for 30 seconds at a time until warmed through.
How to Freeze
Chicken and dumplings freezes really well. Let it cool completely and then wrap it a couple of times in foil and place in a freezer bag. It will keep up to 3 months. Thaw it in the fridge overnight before reheating on the stovetop.
Notes from the Test Kitchen
There’s just something so satisfying about thick biscuits sitting atop a hearty, rich, creamy chicken soup. This classic recipe always satisfies with no extra frills!
Top Reader Review
“I have been making chicken and dumplings for years and I have to say, I made this for Easter dinner and these are the best chicken and dumplings I’ve ever made. It was a huge hit! Delish!! My new go to recipe.” – Cass F.
4.61 from 86 votes
Dutch Oven Chicken and Dumplings Recipe
This Dutch Oven Chicken and Dumplings recipe is made with evaporated milk for an ultra-creamy, rich base and topped with the best dumplings.
Step-by-step photos can be seen below the recipe card.
Prep: 15 minutes minutes
Cook: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 people
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Ingredients
- 6 tablespoons unsalted butter ¾ stick
- 1 cup chopped yellow onion
- 1 cup thinly chopped baby carrots
- 2 cloves garlic minced
- 15 ounces canned peas 1 can
- 3 tablespoons all-purpose flour
- 12 ounces evaporated milk 1 can
- 4 cups low-sodium chicken stock
- 3 cups shredded cooked chicken
- 1 bay leaf
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice from ½ lemon
For the Dumplings
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon dried thyme
- ¾ cup whole milk
- 4 tablespoons unsalted butter melted (½ stick)
Equipment
Dutch Oven
Instructions
In a large Dutch oven melt 6 tablespoons of unsalted butter over medium-high heat.
6 tablespoons unsalted butter
Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
1 cup chopped yellow onion, 1 cup thinly chopped baby carrots, 15 ounces canned peas, 2 cloves garlic
Add 3 tablespoons of flour to the pot and stir to combine. Add the evaporated milk and chicken stock. Stir to combine.
3 tablespoons all-purpose flour, 12 ounces evaporated milk, 4 cups low-sodium chicken stock
Bring the pot to a boil and add the chicken and bay leaf. Season with salt and pepper. Add 1 tablespoon of lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
3 cups shredded cooked chicken, 1 bay leaf, Kosher salt and freshly ground black pepper, 1 tablespoon lemon juice
In a large bowl, whisk together the flour, baking powder, salt, and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon kosher salt, ¼ teaspoon dried thyme, ¾ cup whole milk, 4 tablespoons unsalted butter
Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9-10 balls.
Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
Press the dough balls down into the pot so that they are covered by the liquid.
Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it’s cooked through before removing the pot from the heat. If it’s not cooked through, keep simmering the pot for 3-4 more minutes.
Notes
- When you roll the biscuits for the top of your pot pie it’s OK if they aren’t perfect balls. Gently form the balls, not pressing too hard, and then drop them into your pot.
Storage:Store Dutch oven chicken and dumplings in an airtight container in the refrigerator for up t o 3 days or in the freezer for up to 3 months.
Nutrition Facts
Dutch Oven Chicken and Dumplings Recipe
Amount Per Serving
Calories 949Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 25g156%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 184mg61%
Sodium 2073mg90%
Potassium 1111mg32%
Carbohydrates 85g28%
Fiber 7g29%
Sugar 18g20%
Protein 50g100%
Vitamin A 7252IU145%
Vitamin C 16mg19%
Calcium 602mg60%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course, Soup
Cuisine:American
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
How to Make Dutch Oven Chicken and Dumplings Step by Step
Cook the veggies:Melt 6 tbsp of butter over medium-high heat. Add 1 cup of chopped onion and 1 cup of chopped baby carrots. Cook for 5 minutes. Then, add a 15oz can of peas and 2 cloves of minced garlic.
Make it creamy: Stir in 3 tbsp of flour. Then stir in a 12 oz can of evaporated milk and 4 cups of chicken stock. Bring to a boil, then add 3 cups of shredded chicken and herbs. Sprinkle in salt, pepper, and 1 tbsp of lemon juice. Let simmer for 10 minutes.
Make the dumpling dough: Whisk together 2 cups flour, 1 tbsp + 1 tsp baking powder, 1 tsp salt, and 1/4 tsp dried thyme. Pour 3/4 cup of milk and 4 tbsp of melted butter in the center of the bowl, then stir until a dough forms.
Form the dumplings: Use a large cookie scoop to create balls of dough.
Add dumplings to the pot: Spread the balls of dough all over the top of the creamy mixture in the pot. Try not to overlap. Press down so they’re covered by the liquid.
Simmer: Cover the pot with a lid. Reduce the heat to a simmer and cook for 15 minutes.
How do you tell if dumplings are done in chicken and dumplings?
The dumplings are done when they are no longer doughy in the middle. You can poke one with a toothpick, or remove one and cut it in half, to tell.
Why are my chicken and dumplings not fluffy?
It’s important to make sure that your baking powder is in date and that you keep the soup covered while the dumplings simmer over low heat. Never let the soup boil, or your dumplings will overcook!
What goes with chicken and dumplings?
This hearty soup is a great meal all by itself, but you could serve it with some bread or a light salad.
Can you freeze chicken and dumplings?
Yes! This soup freezes well for up to 3 months!
More Chicken Soup Recipes We Love
- Olive Garden Chicken and Gnocchi Soup
- White Chicken Lasagna Soup
- Chicken Tortilla Soup
- Crack Chicken Soup
- Buffalo Chicken Soup
- Chicken Taco Soup
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
Marion L Lehman says
I made this for Sunday dinner & it was great! I messed up by adding too much ground celery but my family LOVED it! Thank you for such easy recipes!Reply
- Becky Hardin says
I’m happy to help! I’m so happy that you all loved it so much!
Reply
- Amy says
I love it! However, is there any way to reduce the amount of fat without sacrificing flavor? Thanks so much!Reply
- Becky Hardin says
I don’t have a recipe for that quite yet! All bad things taste so good!
Reply
- Ellie says
This is my mom’s chicken and light, fluffy dumplings! Thanks for sharing!Reply
- Becky Hardin says
Thanks for sharing, Ellie!
Reply
- Pamela says
Perfect for hold time dumplings….love itReply
- Becky Hardin says
Thanks for sharing, Pamela!
Reply
- Shelley says
My son LOVED the dumplings! I will be saving this recipe for sure! - Becky Hardin says
Thanks so much for sharing, Shelley!
- Sandra Hansen says
Delicious and easy to prepare.Reply
- Becky Hardin says
So glad you enjoyed it, Sandra!
Reply
- Cass Flint says
I have been making chicken and dumplings for years and I have to say, I made this for Easter dinner and these are the best chicken and dumplings I’ve ever made. It was a huge hit! Delish!! My new go to recipe.Reply
- Becky Hardin says
Oh, I’m so happy to hear that, Cass! Thanks so much for stopping by!
Reply
