Easy Chicken and Dumplings in Cast Iron

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 people


  • 3 lbs. chicken thighs - cubed
  • 1 tbs. vegetable oil
  • 2 tbs. butter
  • 1 medium yellow onion - finely diced
  • 2/3 cups carrots - finely diced
  • 2/3 cups celery - finely diced
  • 1 tsp. thyme
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 32 oz. chicken broth
  • 1 can cream of chicken soup
  • 2 cans biscuits - cheap Pillsbury brand
  • 1 1/2 cups milk

Extra Equipment Needed

  • 12" cast iron dutch oven
  • charcoal
  • small shovel or tongs
  • extra pan or bowl
  • ladle and stirring spoon


Before You Leave Home

  1. Cut chicken thighs into 1/2 inch cubes.  Put into resealable bag.

  2. Finely dice the celery, carrots and onion. Put into resealable bag.

  3. Put salt, pepper and thyme into resealable bag.

At the Campsite

  1. Thaw out any frozen ingredients and light charcoal.

  2. Set up dutch oven for frying (12 briquettes)

  3. Add vegetable oil and brown chicken on all sides, not cooking all the way through.

  4. Remove chicken thighs and drippings from the dutch oven and set aside.

  5. Add butter, onion, celery and carrots. Cook until the onions become translucent and the celery and carrots become soft.

  6. Add your browned chicken back in, along with the chicken broth, thyme, salt and pepper. Cover and let simmer for twenty minutes.

  7. Cut biscuits into quarters.

  8. Add milk, biscuits, and cream of chicken soup. Cover and let simmer for thirty minutes, opening the dutch oven at the halfway point to separate the biscuits and stir.