Fast Dutch Oven Chicken Meal

This shortcut Dutch oven chicken and dumplings recipe transforms a classic southern comfort food into an easy weeknight meal. The combination of tender rotisserie chicken and fluffy dumplings swimming in creamy broth creates a satisfying one-pot dinner that tastes like it simmered all day, even though it comes together in just 30 minutes.

I first made this recipe during a particularly busy week when I needed something hearty but quick. My family was so impressed they couldn’t believe it wasn’t my grandmother’s all-day recipe that usually takes hours of simmering.

Ingredients

• Rotisserie chicken: Provides tender precooked meat and saves significant time compared to cooking raw chicken
• Refrigerated biscuit dough: Creates perfect dumplings without measuring or mixing dough from scratch
• Cream of celery soup: Adds instant creaminess and savory depth to the broth base
• Chicken stock: Forms the foundation of the flavorful broth while adding rich chicken flavor
• Salt and pepper: Allow you to season to your personal taste preferences
• All purpose flour: Prevents the biscuit dough from sticking when rolling thin
• Fresh parsley: Brightens the dish visually and adds a pop of fresh flavor as garnish

Step-by-Step Instructions

Prepare the chicken:

Remove all meat from the rotisserie chicken carcass, focusing on both white and dark meat for the best flavor. Shred larger pieces with two forks or chop into bite sized chunks, keeping them relatively uniform for even eating.

Create the broth base:

Pour the chicken stock into your Dutch oven, then add the cream of celery soup. Whisk thoroughly until completely combined with no lumps remaining. Heat over medium until it begins to gently simmer, which typically takes about 5 minutes.

Prepare the dumplings:

Open the refrigerated biscuit tube and lightly flour your work surface. Roll each biscuit into a very thin round, aiming for about 1/8 inch thickness. The thinner you roll them, the more tender your dumplings will be. Cut each flattened biscuit into roughly 1 inch squares or rectangles using a knife or pizza cutter.

Cook the dumplings:

Add the dumpling pieces to the simmering broth one at a time to prevent sticking. Work quickly but carefully to maintain a gentle simmer without letting the broth reach a rolling boil, which can make dumplings tough. Let them cook undisturbed for about 2 minutes before proceeding.

Complete the dish:

Add the prepared chicken to the pot with the cooking dumplings. Stir very gently to incorporate without breaking the dumplings. Reduce heat to medium low and allow everything to simmer together for about 15 minutes until the dumplings are cooked through and tender.

Season and serve:

Taste the broth and add salt and pepper as needed. Ladle generous portions into bowls, ensuring each serving gets plenty of chicken, dumplings and broth. Sprinkle with fresh chopped parsley for a bright finish.

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This recipe became an instant classic in our home after my youngest daughter declared it better than the chicken and dumplings at our favorite local diner. The refrigerated biscuits might seem like a shortcut, but they actually create the perfect dumpling texture that reminds me of my southern grandmother’s version without all the fuss.

Storing Leftovers

Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb broth as they sit, making the dish thicker when chilled. When reheating, add a splash of chicken broth or water to thin the consistency if desired. Warm gently over medium low heat, stirring occasionally to prevent sticking. Avoid microwaving if possible as it can make the dumplings tough.

Simple Substitutions

If you prefer to make this recipe even more from scratch, you can easily swap the cream of celery soup for a homemade roux made with butter, flour, and chicken broth. For added veggie nutrition, consider adding frozen peas and diced carrots during the last 5 minutes of cooking. No rotisserie chicken available? Quickly poach two chicken breasts in the broth before adding the dumplings, then shred and return to the pot. The refrigerated biscuits can be replaced with homemade drop biscuit dough if you have a favorite recipe.

Serving Suggestions

This hearty chicken and dumplings recipe stands beautifully on its own as a complete meal, but pairs wonderfully with simple sides. A crisp green salad with vinaigrette provides refreshing contrast to the rich, creamy main dish. For a truly southern experience, serve with a side of collard greens or green beans. For special occasions, add a basket of warm cornbread with honey butter to round out the meal. This comfort food classic also presents beautifully in wide, shallow bowls garnished with fresh herbs.

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Frequently Asked Questions

→ Can I use homemade dumpling dough instead of biscuit dough?

Yes, you can use homemade dumpling dough if you prefer. Just roll it thin and cut into small pieces before adding to the simmering broth.

→ What other vegetables can I add?

You can add vegetables like carrots, frozen peas, or green beans. Add them during the last few minutes of cooking to keep them tender and vibrant.

→ Can I use another type of chicken instead of rotisserie?

Absolutely! You can use chicken breasts or thighs. Cook them in the broth, shred, and return them to the pot for a homemade touch.

→ How do I make the dish creamier?

Add a splash of heavy cream or substitute cream of celery soup with cream of chicken soup for extra richness and flavor.

→ How can I enhance the flavor of the broth?

Try adding fresh herbs like thyme or parsley while cooking. A bay leaf can also provide depth, but remember to remove it before serving.

→ Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the shredded chicken and dumpling dough in advance for quicker assembly.