Campfire Chicken Dumplings In Dutch Oven
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Today, we’re taking a classic comfort dish to the great outdoors with our Campfire Dutch Oven Chicken and Dumplings with biscuits recipe. This is one of our favorite Dutch oven recipes and is perfect for those cooler fall evenings. Enjoy the warmth of sitting around the campfire, as you cook up a pot of steaming, savory chicken stew topped with fluffy, golden dumplings.
This recipe is not just about filling your belly with hearty goodness, but also about enjoying the simple pleasures of outdoor cooking. What we like most about this dish is how flexible it is and is a perfect way to use up leftovers. So gather your ingredients, fire up your Dutch oven, and get ready to enjoy a meal that’ll make your camping trip unforgettable!
Ingredients – Dutch Oven Chicken and Dumplings with Biscuits
- 2 lbs chicken boneless & skinless, cut into bite sized pieces – We prefer the darker meat of thighs or we often just use a pre-cooked rotisserie chicken.
- ¼ cup unsalted butter
- 1 cup each – celery, carrots, and onion diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups chicken stock – We prefer this chicken bouillon. Tastes great, lasts forever, and takes up less space than liquid stock.
- 1 cup whole milk
- 1 8oz can corn drained
- 1 tsp thyme
- 3 tsp dried parsley
- salt & black pepper to taste
- Dumpling Ingredients – Just follow the directions on the Bisquick box
- 2 cups Bisquick
- ⅔ cup whole milk
- Or premade biscuit dough. I prefer the Pillsbury Grands Flaky
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Cooking Directions – Campfire Chicken and Dumplings
- Prepare fire or charcoal briquettes – Aiming for a gentle simmer for the majority of the cooking.
- In a pre-heated Dutch oven, melt butter and add the chicken. Cook until browned on all sides, about 6 minutes.
- Add the celery, carrot, onion, and garlic and continue to cook for 5-6 minutes or until vegetables soften.
- Add the flour and stir to coat. Cook for 4 minutes, stirring frequently. Add the chicken stock and milk and continue to stir. Bring to a boil. Add the corn and spices, and season to taste.
- In a mixing bowl, whisk together the Bisquick and milk until a dough forms.
- Form the dough into ½” balls and drop them into the pot. Cover and simmer for 10 more minutes. Stir well before serving.
Dutch Oven Chicken and Dumplings
A wholesome chicken and dumpling recipe that is great in a Dutch Oven. Rich and creamy chicken and veggies topped with drop biscuits. It tastes as good as it looks!
Ingredients
- 2 lbs chicken thighs boneless & skinless, cut into bite sized pieces
- ¼ cup unsalted butter
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup onion diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- 1 8oz can corn drained
- 1 tsp thyme
- 3 tsp dried parsley
- salt & black pepper to taste
- Dumplings
- 2 cups Bisquick
- ⅔ cup whole milk
- Or pre-made biscuit dough
Instructions
- Prepare fire or charcoal briquettes
- In a pre-heated Dutch oven, melt butter and add the chicken. Cook until browned on all sides, about 6 minutes. Add the celery, carrot, onion, and garlic and continue to cook for 5-6 minutes or until vegetables soften.
- Add the flour and stir to coat. Cook for 4 minutes, stirring frequently. Add the chicken stock and milk and continue to stir. Bring to a boil. Add the corn and spices, and season to taste.
- In a mixing bowl, whisk together the Bisquick and milk until a dough forms.
- Form the dough into ½” balls and drop them into the pot. Cover and simmer for 10 more minutes. Stir well before serving.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 590Total Fat 33gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 19gCholesterol 224mgSodium 807mgCarbohydrates 32gFiber 3gSugar 11gProtein 44g
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