dutch oven chicken and dumplings
A comforting, hearty stew featuring tender chicken, soft vegetables, and fluffy Bisquick dumplings, cooked in a cast iron Dutch oven. Seasoned with basil, thyme, and bay leaf, this dish is designed to be flavorful yet gentle for sensitive stomachs. I have a sensitive stomach, but if you have an extremely sensitive stomach omit the onions and garlic.
yield
2 serving(s)
prep time
15 Min
cook time
1 Hr 45 Min
method
Stove Top
Ingredients For dutch oven chicken and dumplings
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1boneless, skinless chicken breast
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1 mdcarrot, sliced
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1 stalkcelery, chopped
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1/4 csliced onion
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4 cchicken, broth (approximately, just make sure the chicken and vegetables are covered)
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2 tspchicken base
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1/4 tspgarlic powder
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1/2 tspdried basil
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1/2 tspdried thyme
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1bay leaf
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1 cBisquick
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1/3 cmilk (I used 2% but I don't think it matters)
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salt and pepper, to taste
How To Make dutch oven chicken and dumplings
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1In a cast iron Dutch oven, combine chicken breasts, sliced carrot, chopped celery, 1/4 cup sliced onions, garlic powder, dried basil, dried thyme, and bay leaf.
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2Pour in 4-5 cups of low-sodium chicken broth and add 1-2 tsp chicken base. Season with a pinch of salt and white pepper.
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3Cover with a lid and place in the preheated oven. Cook for 1 to 1.5 hours, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are fork-tender.
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4Remove Dutch oven from oven. Using tongs or forks, shred chicken in the broth for better flavor and easier digestion. Return shredded chicken to the pot and remove bay leaf.
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5In a mixing bowl, combine 1 cup regular Bisquick mix with 1/3 cup milk. Stir until just combined (do not overmix to ensure fluffy dumplings).
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6Bring broth to a gentle simmer (either in the oven or on the stovetop over medium-low heat). Drop tablespoon-sized portions of dumpling dough into the simmering broth
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7Cover and return to the oven (or continue on stovetop) for 15-20 minutes, until dumplings are cooked through and fluffy.
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8Taste and adjust seasoning with salt and white pepper if needed. Serve hot.
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