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A large Dutch oven filled with chicken and dumplings.

Dutch Oven Chicken and Dumplings

A woman's face.Angie Zoobkoff
This hearty Dutch oven chicken and dumplings recipe is made with tender chicken thighs, a rich, creamy broth, and pillowy dumplings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 448 kcal

Equipment

Ingredients
  

For the chicken stew

  • 2 tablespoons vegetable oil
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium onion diced
  • 1 clove garlic minced
  • ⅓ cup all-purpose flour
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups chicken broth
  • 2 cups milk
  • 1 ½ pounds (680 g) boneless skinless chicken thighs cut into bite-size pieces

For the dumplings

  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup sour cream

Instructions
 

Make the chicken stew

  • Prepare a campfire and set your Dutch oven on a grate 5 to 6 inches above the flame. Alternatively, set your Dutch oven on a camp stove over medium heat.
  • Add the oil and let warm for about 2 minutes.
  • Stir in the carrots, celery, and onion and cook until softened, about 20 minutes. (This may take less time on a camp stove.) Add the garlic and cook for 1 minute.
  • Sprinkle the flour, sage, thyme, parsley, salt, and pepper over the vegetables and cook for 1 minute.
  • Pour in the chicken broth and milk and bring to a gentle simmer. Cook until slightly thickened, 5 to 10 minutes. While the liquid is heating, make the dumplings.

Make the dumplings

  • In a medium bowl, combine the flour, baking powder, and salt. Stir in the milk and sour cream, folding gently until no dry patches remain.
  • Add the chicken to the simmering liquid. Scoop tablespoons of the dumpling mixture on top of the liquid in a single layer.
  • Cover and cook until the chicken is cooked through and the dumplings are tender, 15 to 20 minutes. Remove from the heat and let it cool for 5 to 10 minutes before serving.

Notes

  • Get ahead--Combine your spices in a small jar or bag and combine your dry dumpling ingredients before heading out to camp.
  • Simmer, don't boil--Keep your chicken and dumpling mixture at a low simmer while it cooks, but avoid having it boil as this can cause the liquid to separate.

Nutrition

Serving: 1 portionCalories: 448kcalCarbohydrates: 41gProtein: 34gFat: 17gCholesterol: 112mgSodium: 889mgFiber: 2gSugar: 7g
Keyword campfire cooking, chicken dinner, cold weather camping, dutch oven cooking
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