Dutch Oven Chicken and Dumplings is the kind of comfort food that delivers every time. It's hearty, simple, and deeply satisfying. This old-fashioned recipe features classic Southern-style flat dumplings simmered in a rich, flavorful broth with tender chicken. Made in about an hour, your Dutch oven creates an even, steady simmer for perfectly cooked dumplings and a cozy, one-pot meal.
If you’re in the mood for another hearty, one-pot comfort meal, be sure to try this Dutch Oven Lasagna. It’s just as cozy and perfect for feeding a crowd.
Quick Look at the Recipe
- ✅ Recipe Name: Easy Dutch Oven Chicken and Dumplings
- 🕒 Ready In: Just under an hour
- 👪 Serves: 8
- 🥣 Main Ingredients: Cooked chicken, chicken broth, celery, carrots, onion, flour, butter, milk, and a few dried spices.
- 📖 Dietary Info: Comfort food classic; not gluten-free or dairy-free (contains flour, butter, and milk)
- ⭐ Why You'll Love It: Classic Southern-style flat dumplings in a rich, savory broth made in one pot in about an hour.
Summarize and Save the Recipe
Chicken and dumplings sit right in that perfect middle ground between a cozy soup and a hearty stew. Around here, I’ve always leaned toward the old-fashioned version I grew up loving—the kind with flat, rolled dumplings, not the fluffy drop kind. It’s the same style you’ll recognize from places like Cracker Barrel, and for me, it’s the only way this dish should be.
There’s something about those tender strips of dough simmering in the broth that feels nostalgic. It reminds me of the kind of meal that shows up on the table when you need something warm, filling, and dependable, just like this Dutch oven pot roast.
And if you’ve ever been intimidated by making dumplings from scratch, don’t worry—this method is simple, forgiving, and one that just about anyone can master on the first try.
⭐️⭐️⭐️⭐️⭐️ Reader Review
I doubled the recipe for a big family gathering and there wasn't a single drop left in the pot. It’s officially a new staple in our rotation for any chilly evening.
— Alicia
Why You'll Love This Recipe
- No cream, no canned soup. These Dutch oven chicken dumplings cook with just a rich, clear Southern-style broth.
- Flat dumplings for the win. Instead of fluffy dumplings, this dish cooks up with flat dumplings that soak up all the sauce, stay firm without any gumminess.
- Hearty and soul-satisfying. If a recipe can be the culinary version of grandma's warm hugs, then it's this one.
- A family favorite. Just like my Dutch oven chili mac, everyone will love this recipe, even your pickiest of eaters.
- Dumplings + your Dutch oven. The Dutch oven does all the heavy lifting. I love using it to cook chicken with dumplings because it provides even heat for a steady simmer with perfect results every time.
Jump to:
Recipe Ingredients
- Chicken: The star of the dish. For the quickest, most reliable option, use a grocery store rotisserie chicken, just shred the meat, and you’re ready to go.
- Vegetables: This recipe starts with a classic mirepoix of onion, carrots, and celery. It builds the savory foundation of the broth. As they cook, they release natural sweetness and depth. Fresh parsley gets added at the end to brighten everything up and balance the richness. I use this same blend of vegetables as the base for my skillet shepherd's pie.
- Flour: You’ll use flour in two ways here: to make the dumpling dough and to thicken the broth. The flour-based roux gives the soup that signature velvety texture without making it heavy or overly creamy.
- Broth: Use a good-quality, low-sodium chicken broth so you can control the seasoning as it cooks. If your broth tastes a little flat, a small pinch of bouillon or better-than-bouillon can boost the overall flavor without overpowering the dish.
- Dairy: Butter and whole milk are key for tender dumplings. Cold butter helps keep the dumplings soft instead of dense, while the milk adds just enough richness to create that classic, comforting texture.
See the recipe card for the full list of ingredients with quantities.
Southern Chicken and Dumplings Variations
- More Veggies: You can easily bulk this up with extra vegetables like parsnips, turnips, green beans, broccoli, or peas. Add firmer vegetables (like parsnips and turnips) along with the carrots so they have time to soften. Add quicker-cooking vegetables (like green beans or broccoli) during the last 10–15 minutes so they stay tender, not mushy. Stir in peas right at the end, just before serving, to keep their bright color and fresh flavor.
- Adjust the Seasonings: For a cozy, holiday-style flavor, add ½ to 1 teaspoon of poultry seasoning to the broth. If you like a little heat, stir in ¼ to ½ teaspoon cayenne pepper or ½ to 1 teaspoon Cajun seasoning, depending on your spice preference. Fresh herbs like thyme, rosemary, or extra parsley can be added during the last 10–15 minutes of cooking. Start with 1 to 2 teaspoons chopped and adjust to taste.
- Cook Chicken in the Broth: If you prefer to cook from scratch, you can simmer bone-in chicken thighs or breasts directly in the broth for even deeper flavor. Add them at the same time you add the broth to the pot of sauteed vegetables. After cooking, shred the chicken and return it to the pot.
- Make It Creamy: Stir in a half cup of heavy cream or half and half in the last 10 minutes of cooking.
- Skip the Dumplings: Feeling a bit lazy? Swap the dumplings for egg noodles. I use them in my Dutch oven chicken noodle soup too!
How to Make Dutch Oven Chicken and Dumplings
- Step 1: Cook the Vegetables. Add the olive oil to your Dutch oven and heat over medium-high heat. Once hot, sauté the onions, carrots, and celery for about 5 minutes, or until they begin to soften.
- Step 2: Season. Add all the seasonings to the pot and continue to cook until everything becomes fragrant, stirring occasionally.
- Step 3: Add the Broth. Pour in the broth and bring to a boil. Allow to simmer away at a low boil for at least 5 minutes.
- Step 4: Mix the Dumpling Dough. While the broth comes to a boil, combine the flour, salt, milk, and butter in a medium bowl. Use a pastry cutter to form the dough. It will be sticky or tacky to the touch.
- Step 5: Shape the Dumplings. Turn the dough out onto a lightly floured surface. Roll out the dough to between ⅛" and ¼" in thickness and cut 1 x 3-inch pieces. A pizza cutter makes quick work of cutting the dumplings to size.
- Step 6: Add the Dumplings. Drop the dumplings into the boiling broth. As they drop, give them a quick yet GENTLE stir to prevent them from falling and sticking to the bottom of the pan. Cook for 15 minutes at a rolling boil, then reduce the heat to low and allow to simmer for an additional 15 minutes.
- Step 7: Mix the Roux. Remove a couple of cups of hot broth from the Dutch oven and add it to a large bowl. Whisk the reserved flour into the broth. Stir the roux into the pot of broth and dumplings.
- Step 8: Finish the Dish. Add the chicken and fresh parsley to the pot. Stir well and cook until the chicken is warmed through. Remove from heat, serve, and enjoy.
Expert Tips
- Don’t overwork the dough. Mix just until the dough comes together and no dry flour remains. Overworking the dough develops gluten, which leads to tough, chewy dumplings instead of soft and tender ones. If your flour is clumpy, give it a quick sift or whisk first so it blends in easily and you don’t have to overmix to smooth it out.
- Cold butter. Just like with making biscuits, cutting cold butter into the dough will keep them lighter and prevent the development of excess gluten developing, which gives them a gummy, chewy texture.
- Use a simple thickness guide. Roll the dough to about the thickness of three stacked flour tortillas for the right balance of tender and sturdy dumplings.
- Dumplings float. When the dumplings are first added to the pot, they will sink to the bottom, which is why we recommend stirring them immediately when dropped to prevent them from sticking to the hot bottom, but then leave them alone to do their thing. They will float to the surface once they're cooked.
- Storing leftovers. Store leftovers in an airtight container in the refrigerator for up to 4–5 days. When reheating, add a splash of broth to loosen the consistency, as the dumplings will continue to absorb liquid and soften over time. For freezing, it’s best to store the broth and chicken separately from the dumplings—this helps preserve their texture when reheated.
Serving Suggestions
A simple green salad is a great way to round out the meal, adding freshness and a boost of vegetables alongside the rich, savory chicken and dumplings.
While the dumplings themselves have a bread-like feel, a side of zesty lemon biscuits with dill makes a bright, flavorful addition that complements the dish beautifully. For extra veggies, something light and seasonal like asparagus with peas pairs perfectly and keeps the meal from feeling too heavy.
To finish things off, lean into the Southern comfort theme with a classic dessert like bananas foster. It’s warm, a little indulgent, and the perfect ending to a cozy meal.
Dutch Oven Chicken and Dumplings Recipe FAQs
Yes, you can use self-rising flour to make chicken and dumplings in a Dutch oven. It will create a slightly lighter, more tender dumpling, though still in the classic flat style. If you go this route, skip adding salt to the dough, since self-rising flour already includes it. This recipe uses all-purpose flour simply because it’s more commonly stocked in most kitchens and gives you a bit more control over the final texture.
Yes! You will need 1 ½ pounds of raw chicken breasts or thighs to equal 4 cups cooked. Cut the chicken up into small bite-sized pieces, sprinkle with salt and pepper, and add it when cooking the vegetables to brown the outside. It will continue to cook during the broth boiling stage.
Absolutely! If you have leftover roasted chicken or braised chicken thighs, this is the perfect recipe to use them up. Simply remove the meat from the bones and chop it up into bite-sized pieces. You can even use the leftover chicken bones to make a flavorful homemade broth.
Classic Southern-style flat dumplings are rolled out, cut into strips, and simmered in the chicken dumpling broth. They’re tender, slightly chewy, and more like thick noodles. Fluffy dumplings are dropped by spoonful into the pot, where they puff up as they cook. They’re light, airy, and more like soft, steamed biscuits. It comes down to preference: flat dumplings are heartier and traditional, while fluffy dumplings are softer and more bread-like.
Gummy dumplings are usually caused by overworking the dough or letting them simmer too aggressively. When the dough is mixed or kneaded too much, it develops excess gluten, which makes the dumplings dense and chewy instead of tender. Cooking at a rolling boil can also make them tough on the outside before they cook through properly.
To fix this, mix the dough just until it comes together, roll it out gently, and keep the broth at a low, steady simmer, not a rapid boil, while the dumplings cook.
More Southern Style Recipes
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Get the Recipe
Dutch Oven Chicken and Dumplings
Equipment
- 5 quart Dutch Oven or larger
Ingredients
Base
- 2 tablespoon extra virgin olive oil
- 1 cup onion finely diced; one small onion
- 1 cup carrots finely diced; about 3 carrots
- 1 cup celery finely diced, about 3 ribs
- ½ teaspoon granulated garlic fresh; minced
- 2 teaspoon ground thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 48 oz chicken broth
Dumplings
- 2 cups all purpose flour
- ½ tablespoon salt
- ½ cup whole milk
- 2 tablespoon butter COLD; cubed
Finish
- ½ cup flour
- 4 cups chicken cooked; cubed/shredded
- ¼ cup fresh parsley chopped
Instructions
- In a 5 quart Dutch oven heat olive oil over medium high heat; cook onion, carrot, and celery.
- Add all the seasonings. Continue to sauté and stir until everything becomes fragrant.
- Pour in the broth and bring to a boil. Allow to simmer away at a low boil for at least 5 minutes.
- While the broth comes to a boil, combine the flour, salt, milk, and butter to a medium bowl to make a dough.
- Use a pasty cutter to form the dough. It needs to be sticky or tacky to the touch.
- On a lightly floured surface, roll out the dough to between ⅛" to no more than ¼" in thickness and cut 1 x 3 inch pieces.
- Drop the dumplings into the boiling broth. As they drop, give them a quick yet GENTLE stir to prevent them from directly sticking to the bottom of the pan.
- Cook for 15 at a roiling boil then reduce heat to low and allow to simmer an additional 15 minutes.
- Remove a couple of cups of hot broth from the Dutch oven and in a large bowl, whisk in the reserved flour into the broth. Once combined, stir the roux into the pot.
- Add the chicken and fresh parsley. Stir well and allow the chicken to warm through; 2-3 minutes. Serve and enjoy.
Notes
- Mix gently — Stir the dough just until it comes together and no dry flour remains. Overmixing develops gluten and can make the dumplings tough instead of tender. If your flour is clumpy, whisk it first so it blends easily.
- Keep the butter cold — Use cold butter when making the dough to keep the dumplings light and soft. Warm butter can lead to a denser, chewier texture.
- Roll to the right thickness — Aim for about the thickness of three stacked flour tortillas so the dumplings cook through while staying tender and sturdy.
- Watch for the float — Dumplings will sink at first, so give them a quick stir to prevent sticking, then leave them undisturbed. Once they float to the surface, they’re cooked and ready.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Jennifer says
This is the ultimate comfort food and reminds me exactly of the chicken and dumplings my grandmother used to make. The broth is rich and savory, and the dumplings come out light and fluffy every time. It’s the perfect meal for a cold winter evening when you need something hearty and warming.
Edward says
What an amazing, comforting recipe!
Alicia says
I doubled the recipe for a big family gathering and there wasn't a single drop left in the pot. It’s officially a new staple in our rotation for any chilly evening.
Grant says
The ultimate snow day meal. It’s warm, filling, and provides the kind of deep comfort that you just can't get from a canned soup.
Jenna says
I was always intimidated by the idea of making dumplings from scratch, but these instructions made it foolproof. They didn't fall apart or get gummy, which was a huge win for me!
Marco says
There is nothing more satisfying than a big bowl of this after a long week. The chicken is incredibly tender and the entire house smelled like a dream while it was cooking.
Brenda says
This tastes exactly like the version my grandmother used to make on Sunday afternoons. The dumplings are light and airy, and the broth has that perfect, rich thickness that only comes from a slow simmer.
D says
A great comfort meal.
James says
Comfort food at its best! The flat dumplings soaked up all the savory goodness and the whole family asked for seconds.
Maria says
I made these old-fashioned chicken and dumplings for a Sunday dinner—rich broth and tender dumplings that tasted like home.
Edward says
This is the ultimate comfort food and I enjoyed every bit of it! Thank you!!