There are few things more comforting than a steaming bowl of Chicken and Dumplings, especially when it’s made from scratch with plenty of love. This homespun classic, brimming with savory chicken, tender vegetables, and fluffy dumplings, is everything I crave on a chilly evening or whenever I need a hug from the inside out. The combination of simple, wholesome ingredients with a luxuriously creamy broth makes this dish an absolute mainstay in my kitchen, and it’s a recipe that will warm your table and your heart every single time.
Ingredients You’ll Need
Chicken and Dumplings doesn’t ask for complicated ingredients, which is one of the reasons I keep coming back to this recipe week after week. Each component is essential: from aromatic veggies for depth to creamy broth for richness, and those irresistible dumplings floating on top. Here’s what you’ll need and why each one matters:
- Olive oil: Gives the base a subtle fruitiness and helps sauté the veggies to perfection.
- Unsalted butter: Brings a rich, savory flavor that melds beautifully with the olive oil.
- Onion: Creates a sweet, mellow depth as it cooks down—absolutely essential for cozy flavor.
- Garlic: Adds an aromatic punch, making every bite extra inviting.
- Carrots: Lend color, natural sweetness, and this is one veggie even picky eaters tend to love in Chicken and Dumplings.
- Celery: For a gentle peppery flavor and crunchy contrast in each spoonful.
- Salt: Balances everything, bringing out savory notes throughout the dish.
- Black pepper: Adds subtle heat and depth to each mouthful.
- Dried thyme: Earthy, classic, and uplifting—thyme belongs in every good chicken stew.
- Dried parsley: Bright and herbal, for a fresh, green undertone.
- Turmeric (optional): Just a pinch delivers a lovely golden color (and a little extra warmth in flavor).
- Chicken broth: Acts as the foundation, carrying all the juicy, savory chicken flavors through the whole dish.
- Cooked shredded chicken: Rotisserie chicken is perfect here; it’s tender, flavorful, and makes prep a breeze.
- Frozen peas: For a burst of sweetness and pop of color right at the end.
- Heavy cream: Adds silky richness and body to the broth so each bite feels luxurious.
- All-purpose flour (for dumplings): Forms the fluffy heart of the dumplings themselves.
- Baking powder (for dumplings): Ensures those dumplings turn light and pillowy as they steam.
- Salt (for dumplings): Essential for flavor—never skip it in your dumpling batter!
- Cold unsalted butter (for dumplings): Tiny cubes steam in the dumplings to yield the perfect, tender texture.
- Whole milk (for dumplings): Binds everything together, creating a soft, scoopable dough.
How to Make Chicken and Dumplings
Step 1: Sauté the Aromatics and Veggies
Begin by heating olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter has melted, toss in the diced onion, minced garlic, carrots, and celery. Stir often, letting the veggies soften and become fragrant—about 5 to 6 minutes. This step builds a rich base for your Chicken and Dumplings and is the secret to a deeply flavored broth.
Step 2: Season and Simmer
Sprinkle in the salt, black pepper, dried thyme, dried parsley, and a dash of turmeric if you’d like a bit of golden color. Pour in the chicken broth and bring the mixture to a gentle boil. Once you see those happy little bubbles, stir in the shredded chicken and frozen peas, then gently mix in the heavy cream. Lower the heat so everything simmers quietly, giving flavors time to meld.
Step 3: Make the Dumpling Dough
While your stew simmers, make the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and cut it into the flour with a fork or pastry cutter until the mix looks like coarse, tiny crumbs. Pour in the whole milk and stir gently until just combined, taking care not to overmix—the secret to light, fluffy dumplings!
Step 4: Drop and Steam the Dumplings
With the stew at a gentle simmer, use a spoon to drop dollops (about 1 to 2 tablespoons each) of the dumpling dough onto the surface. Once all your dumplings are nestled on top, cover the pot tightly with a lid and resist the urge to peek! Let them steam for 15 minutes undisturbed; this will ensure your dumplings turn out cloud-like and perfectly cooked through.
Step 5: Check and Serve
After 15 minutes, lift the lid and check a dumpling—cut into it, and it should be fluffy and dry inside, not doughy. If needed, cook a couple minutes longer. Ladle the Chicken and Dumplings into bowls while everything is piping hot, and take in the soul-soothing aroma!
How to Serve Chicken and Dumplings
Garnishes
A sprinkle of fresh parsley brightens up the rich stew, while a twist of black pepper or a dash of hot sauce can add a little kick for those who love extra heat. You can also float a few extra peas or a shaving of grated Parmesan for an irresistible finishing touch.
Side Dishes
Since Chicken and Dumplings is hearty on its own, simple sides work best. Think a crisp green salad, roasted Brussels sprouts, or warm buttered rolls to soak up every drop of creamy broth. A glass of iced tea or a mild, fruity white wine rounds things out beautifully.
Creative Ways to Present
Try serving individual portions in oven-safe mugs for a cozy, pub-style vibe. Or for a casual gathering, bring the pot right to the table and let everyone ladle their own Chicken and Dumplings. Garnish each bowl right before serving so everything looks as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Dumplings should cool first before being refrigerated in an airtight container. The flavors deepen overnight, so enjoy any extras within 3 days for the best taste and texture.
Freezing
Chicken and Dumplings can be frozen, but keep in mind the dumplings may soften a bit upon thawing. For best results, freeze the stew base separately from the dumplings if you plan ahead. Otherwise, freeze portions in airtight containers for up to 2 months.
Reheating
To reheat, warm your Chicken and Dumplings gently in a pot over low heat, stirring occasionally until everything is thoroughly heated. Add a splash of broth or cream if the stew seems a bit thick, and microwave single portions in short bursts for quick lunches.
FAQs
What kind of chicken works best in Chicken and Dumplings?
Rotisserie chicken is my favorite for this recipe; it’s incredibly flavorful and a massive time-saver. But any cooked shredded chicken—roasted, poached, or leftover from another meal—will work beautifully if it’s moist and tender.
Can I use store-bought biscuit dough instead of making dumplings from scratch?
Absolutely! Store-bought biscuit dough is a great shortcut for busy nights, and it still gives you those fluffy dumplings atop your stew. Just drop spoonfuls in place of the homemade dough and follow the same cooking instructions.
Is it possible to make Chicken and Dumplings gluten-free?
Yes, you can swap the all-purpose flour for a cup-for-cup gluten-free blend in both the dumplings and to thicken the stew (if desired). Just keep an eye on texture and don’t overwork gluten-free dumpling dough.
Can I add extra vegetables to this dish?
Of course! Feel free to stir in sliced mushrooms, spinach, corn, or diced potatoes along with the carrots and celery. This recipe is endlessly adaptable—just keep in mind cooking times for harder veggies.
How do I know when the dumplings are done?
After 15 minutes of steaming, check one dumpling by cutting it open. It should look fluffy and cooked all the way through, not gooey or doughy. If they’re not quite ready, simply cook another couple minutes with the lid back on.
Final Thoughts
Once you’ve ladled up your first bowl of Chicken and Dumplings, I guarantee this recipe will become a favorite in your home as well. Warm, filling, and filled with old-fashioned flavor, it’s comfort food at its finest. Give it a try—you’re in for the coziest meal of the season!
Print
Chicken and Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and hearty dish, Chicken and Dumplings is a classic American recipe that features tender shredded chicken, flavorful vegetables, and fluffy dumplings in a creamy stew. Perfect for chilly evenings or when you’re craving a satisfying meal.
Ingredients
Main Stew:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon turmeric (optional, for color)
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably from a rotisserie chicken)
- 1 cup frozen peas
- 1/2 cup heavy cream
Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter (cold and cubed)
- 3/4 cup whole milk
Instructions
- Main Stew: In a large pot, sauté onion, garlic, carrots, and celery. Add seasonings, chicken broth, chicken, peas, and cream. Simmer.
- Dumplings: Mix flour, baking powder, salt. Cut in butter, stir in milk. Drop spoonfuls onto stew. Cover and cook for 15 minutes.
- Serve warm.
Notes
- For a shortcut, use biscuit dough or make the soup base ahead of time.
- Leftovers reheat well the next day.
- Add a dash of hot sauce for extra flavor depth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
