Chicken & Dumplings (Dutch Oven)

Dinner

Ingredients 10 servings

Boneless Chicken Thighs, prefrozen 3.0 pound(s)

Fresh Mushrooms, Sliced 32.0 ounce(s)

Cream of Chicken Soup (10.5 oz cans) 3.0 can(s)

Cream of Mushroom Soup (Dairy Free or GF if needed) 3.0 can(s)

Chicken Broth 2.0 cup(s)

Vegetable Broth 2.0 cup(s)

Frozen Peas and Carrots 1.0 cup(s)

Yellow Onions 1.0 whole

Celery Stalks 3.0 whole

Garlic Powder 2.0 teaspoon(s)

Dried thyme 1.0 teaspoon(s)

Salt 1.0 teaspoon(s)

Black Pepper 0.5 teaspoon(s)

Biscuit Mix (e.g. Bisquick) 2.0 cup(s)

Gluten-Free Biscuit Mix 2.0 cup(s)

Whole Milk 0.75 cup(s)

Non-Dairy Milk 0.75 cup(s)

Dietary Restrictions

Wheat / Gluten Dairy Poultry

Recipe Instructions

PRE-TRIP PREP: Thaw chicken in cooler the day before use. This is an ideal Dutch oven dinner on a layover day.

ON THE RIVER: Prepare 28 briquettes (14 below, 14 on top). In the Dutch oven, combine cream of chicken soup, chicken broth, onion, celery, garlic powder, thyme, salt, and pepper; stir to combine. Add raw chicken thighs submerged in the liquid. Cover and cook 30 minutes until chicken is cooked through. Remove chicken and shred with two forks; return to pot with peas and carrots; stir.

DUMPLINGS: Mix biscuit mix and milk until a soft dough forms. Drop tablespoon-sized dumplings over the surface of the stew; replace lid. Cook 15–18 more minutes until dumplings are fluffy and cooked through. Serve in bowls directly from Dutch oven.