Dutch Oven Chicken and Dumplings with Biscuits: 4 Easy Steps!

Dutch Oven Chicken and Dumplings with Biscuits

There are few things as comforting as a warm, hearty bowl of Chicken and dumplings. And when it’s made in a Dutch oven, the flavors are even more rich and delicious. In this blog post, I’ll walk you through the steps to make a delicious Dutch Oven Chicken and Dumplings with Biscuits. This dish is not only a crowd-pleaser but also a comforting hug in a bowl, making it the ultimate go-to meal for cozy nights or family gatherings. 


Ingredients for Chicken and Dumplings with Biscuits

Let’s talk about what goes into this pot of love. Think of it as a few basic building blocks that you can play with depending on your mood:

The Chicken: I like thighs – they have that melt-in-your-mouth quality that makes it extra luxurious. But breasts? Totally fine if you prefer ’em!

The Flavor Base: You can’t go wrong with the classics – some diced onion, a couple of carrots, and a few celery stalks. This is where that cozy sweetness starts.

Broth & Seasoning: Chicken broth is the heart of the stew, but veggie broth works well if that’s what you have. Poultry seasoning brings a mix of herbs, but thyme on its own is great, too. And, of course, good old salt and pepper!

Creamy Touch (If You Like): A splash of heavy cream at the end… oh, that takes things to a whole new level of richness.

The Dumplings: Here’s where it gets fun! Grab those canned biscuits for a shortcut – I won’t judge. But if you’re feeling adventurous, a simple homemade dough is truly special.


There’s something about the process that feels just as comforting as eating it. First, you season that Chicken and give it a good sear. That little bit of browning? It’s the key to building delicious flavor. Then, in go those veggies, softening and releasing the most wonderful aroma.

Next, the broth goes in. A gentle simmer is all you need, giving that chicken time to become so tender it practically falls apart. This is the slow, huge part of the process… let the flavors mingle and deepen. And when it’s just about done, those pillowy dumplings get dropped in, transforming the stew into the ultimate comfort food.

Dumplings: Make dough, drop into stew

Chicken and Dumplings with Biscuits: Dumplings Make dough, drop into stew

Now comes the truly fun part – those fluffy pillows of goodness that take this dish to another level. Do you go old-school homemade, or keep it quick with ready-made biscuits? Both work, so choose your adventure!

Mix and Match: If you’re whipping up your dumpling dough, it couldn’t be easier. Just a bit of flour, baking powder, salt, an egg, and a splash of milk. Whisk them together, and you’re ready to go. Of course, if you’re a team biscuit, just follow the instructions on the can, and you’re set!

Spoonful by Spoonful: Your stew is bubbling away, the Chicken is fall-apart tender… it’s dumpling time! Grab a spoon and scoop portions of dough, dropping them right on top of that deliciousness. No need to fuss too much – a little rustic charm is part of the experience.

Prepare Biscuits

Going the biscuit route? Time to turn those doughy rounds into fluffy havens of warmth. Either cut them in quarters for bite-sized dumplings or leave them whole if you love a big, fluffy topping.

Nestle and Steam: One by one, gently place your biscuits on the simmering stew. Try to give them a bit of breathing room – they’ll puff up as they cook. Now, this is important: pop the lid on your Dutch oven and let some magic happen. The steam is key for perfectly cooked, cloud-like dumplings.

Tips From a Fellow Comfort-Seeker

Chicken and Dumplings with Biscuits Tips From a Fellow Comfort-Seeker

Resist the Stir: It might be tempting to give those dumplings a little stir, but hold on! Leaving them be is best; too much agitation can make them dense.

The Flavor Check: Before you dig in, give it a quick taste test. Maybe it needs a pinch of salt or a final splash of cream for extra richness. And fresh herbs? A sprinkling of chives or parsley is always a delicious finishing touch. This is your creation; make it sing!

Serving suggestions

Serving suggestions for Chicken and Dumplings with Biscuits

Okay, let’s be real: the whole reason I make this dish is for that moment when those dumplings are ready. The whole house smells incredible; my stomach’s been rumbling for an hour, and I can barely wait to lift that lid. And when I do? Pure joy! Those biscuits have turned into these golden-brown clouds of goodness, and they’re practically begging to be devoured. It’s almost a shame to break into them… but then again, that first bite is always worth it.

You gotta serve this in big bowls, the kind you can curl up on the couch with. Generous scoops of everything – tender chicken, those fluffy pillows of dumpling heaven, and lots of that rich, savory broth. A little sprinkle of chives on top? Why not, it makes it look extra fancy. Now close your eyes, take a bite, and just let that wave of warmth wash over you. This, my friend, is what a hug in food form feels like.

Make It Yours: Flavor Tweaks and Twists

You already know Chicken and dumplings are a winner, but it’s those little personal touches that make it feel like your own, you know? Here’s how I like to play around with the recipe:

The Cheese Factor: Me? I’m a total sucker for cheese. Stirring some cheddar into the dumpling dough? Yes, please! Little pockets of melted deliciousness are my idea of perfection.

Spice It Up (Just a Bit): If you crave a subtle kick, a tiny bit of cayenne in the broth will give it a lovely warmth. Smoked paprika in the dumplings? Also amazing.

From the Herb Garden: Fresh herbs always take things to the next level. Thyme in the dumplings is a classic for a reason. Parsley on top adds freshness and a pop of color.

Whole Grain Goodness: Feeling a little virtuous? Switch out some of that white flour for whole wheat – it adds this nutty, wholesome flavor that pairs so well with the Chicken.


Chicken and dumplings are so much more than just a recipe. It’s the warmth of your kitchen on a chilly day, the lingering scent of savory goodness, and the feeling of absolute contentment after that first bite. It’s a dish that nourishes both body and soul. So, the next time you crave a bit of home-cooked love, gather your ingredients and get ready. It’s time to create your own delicious version of this timeless classic.


Can I use rotisserie chicken to save time? 

Absolutely! This is a fantastic shortcut if you’re short on time but still craving that comfort food fix.

Is there a gluten-free way to enjoy this? 

Yes! Substitute a gluten-free all-purpose flour blend for regular flour in your dumpling recipe.

My dumplings turned out dense; what did I do wrong? 

Overmixing the dough is the usual culprit. Stir the dumpling ingredients just until combined, and remember – resist the urge to stir them too much once they’re in the pot.

How do I store leftovers? 

Leftover Chicken and dumplings should be kept well in the refrigerator for up to 3 days. Reheat gently on the stovetop for best results.

Chicken and Dumplings with Biscuits Tips From a Fellow Comfort-Seeker

Dutch Oven Chicken and Dumplings with Biscuits: 4 Easy Steps!

Dutch oven chicken and dumplings with biscuits for a comforting and flavorful meal.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Comfort Food
Servings 4


  • 1 pounds boneless, skinless chicken thighs (or breasts)
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks  celery, diced
  • 32 ounces  chicken broth (or vegetable broth)
  • 1 tablespoon  poultry seasoning (or 1 teaspoon dried thyme)
  • ½ teaspoon  salt (adjust to taste)
  • 1/4  teaspoon  black pepper (adjust to taste)
  • ½ cup heavy cream (optional, for richness)

Canned Biscuits

  • 1 can refrigerated biscuits

Homemade Dumplings

  • 1 cup  all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon  salt
  • 1 large egg
  • cup  milk  approx., start with less and add as needed


  • Sear Chicken: Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear chicken in batches until browned on all sides. Remove to a plate.
  • Sauté Vegetables: Add onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, for 5-7 minutes or until softened.
  • Build Stew: Return seared chicken to the pot along with any accumulated juices. Pour in chicken broth, add poultry seasoning (or thyme), additional salt, and pepper. Bring to a simmer, then reduce heat to low. Simmer for 15-20 minutes, or until chicken is cooked through.

Prepare Dumplings

  • Whisk together flour, baking powder, and salt.
  • In a separate bowl, beat the egg and whisk in milk.
  • Combine wet and dry ingredients, mix until just combined (do not overmix)

Finish Stew:

  • Drop spoonfuls of dumpling dough (or quartered biscuits) on top of the simmering stew. Cover with a lid.
  • Simmer for 12-15 minutes, or until dumplings are cooked through (a toothpick inserted should come out clean, or biscuits are cooked according to package instructions).
  • Optional: Stir in heavy cream for extra richness.
  • Adjust seasonings to taste. Garnish with fresh herbs if desired.


  • Resist the urge to stir the dumplings excessively to avoid them becoming dense.
  • For added flavor, consider incorporating other spices, vegetables, or a touch of whole wheat flour into the dough.
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