Back to Dutch Oven Chicken and Dumplings

Print Options


Card Sizes

Dutch Oven Chicken and Dumplings Recipe

Dutch Oven Chicken and Dumplings Recipe

I was born in Arkansas, and this recipe is one I grew up on. Well, actually, there never really was a recipe—we just threw it together till it tasted good! Chicken and Dumplings is so easy and can fix it for anyone anytime. Sometimes, if my husband and I are going off fishing all day (my favorite hobby is fishing—and more fishing!). I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready to serve within 20 minutes.
TOTAL TIME: Prep: 40 min. Cook: 1 hour YIELD:8 servings


  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 3 cups water
  • 1 cup chopped onion
  • 4 celery ribs, sliced
  • 3 medium carrots, sliced
  • 1 teaspoon celery seed
  • 2 teaspoons rubbed sage, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups biscuit/baking mix
  • 3/4 cup plus 2 tablespoons milk
  • 1 tablespoon minced fresh parsley


  • 1. Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes.
  • 2. Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender.
  • 3. For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately. Yield: 8 servings.

Nutritional Facts

1 cup: 276 calories, 9g fat (0 saturated fat), 29mg cholesterol, 579mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 meat.

Reviews for Dutch Oven Chicken and Dumplings

Sort By :
Disir User ID: 7807400 36516
Reviewed Sep. 25, 2014

"So, the dumplings sucked the broth right up. I tried to mix up some more broth to add it in. I think that if I make this again then I am going to have to add a lot more water (double or triple) or broth from the get go."

BeckyJo7 User ID: 6037732 38089
Reviewed Jun. 13, 2011

"Simple and really good. I make this all the time."

FriedaG User ID: 1671534 14599
Reviewed Dec. 20, 2009

"I used to make this recipe quite frequently and recalled it being very good. I recently brought it back into rotation for family-together meals. One of my now-adult sons exclaimed on seeing it, "I remember this!" He left with the recipe."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.