This Dutch Oven Chicken and Dumplings recipe is made with evaporated milk for an ultra-creamy, rich base and topped with the best dumplings. Step-by-step photos can be seen below the recipe card.
Bring the pot to a boil and add the chicken and bay leaf. Season with salt and pepper. Add 1 tablespoon of lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
3 cups shredded cooked chicken, 1 bay leaf, Kosher salt and freshly ground black pepper, 1 tablespoon lemon juice
In a large bowl, whisk together the flour, baking powder, salt, and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9-10 balls.
Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
Press the dough balls down into the pot so that they are covered by the liquid.
Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it’s cooked through before removing the pot from the heat. If it’s not cooked through, keep simmering the pot for 3-4 more minutes.
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Notes
When you roll the biscuits for the top of your pot pie it’s OK if they aren’t perfect balls. Gently form the balls, not pressing too hard, and then drop them into your pot.
Storage: Store Dutch oven chicken and dumplings in an airtight container in the refrigerator for up t o 3 days or in the freezer for up to 3 months.