This chicken and dumplings recipe is pure comfort food. Tender shredded chicken and vegetables simmer in a creamy, savory broth, then get topped with fluffy drop dumplings that steam right in the pot. It takes about an hour, and the stew and dumplings cook in the same pot.
The dumplings are the part people worry about, but they’re easier than they look. The dough is mixed in one bowl, dropped in with a spoon, and the lid does the rest.
Why You’ll Love This Chicken and Dumplings Recipe
- Everything cooks in one pot. You only need a bowl for the dumpling dough.
- The dumplings are fluffy. They’re drop dumplings, so there’s no rolling or cutting.
- The stew is rich without being heavy. A little cream and a flour-thickened base give it body.
- It feeds a crowd. The recipe serves six and reheats well.
Ingredients for Chicken and Dumplings
The full list with amounts is in the recipe card below. Here are the details worth knowing.
- Chicken thighs: They stay tender and juicy while simmering. Breasts work too, but check them a little earlier.
- Flour: Stirred into the vegetables, it thickens the broth into a silky stew.
- Cream or milk: Heavy cream makes it richer. Whole milk gives a lighter result.
- Baking powder: This is what makes the dumplings puff up and turn fluffy. Make sure it’s fresh.
- Cold butter and cold milk: Keeping them cold gives the dumplings a tender, biscuit-like texture.
How to Make Chicken and Dumplings
1. Cook the vegetables
Melt the butter in a large, wide pot. Cook the onion, carrots and celery until softened, then add the garlic for 30 seconds.
2. Build the stew
Sprinkle in the flour and stir for a minute so it doesn’t taste raw. Whisk in the broth slowly to avoid lumps, then add the chicken, bay leaves, thyme, salt and pepper. Simmer until the chicken reaches 165°F (74°C).
3. Shred the chicken
Move the chicken to a plate, shred it with two forks and stir it back into the pot. Take out the bay leaves.
4. Mix the dumpling dough
Whisk the flour, baking powder and salt. Rub in the cold butter with your fingers until the mixture looks like coarse crumbs, then stir in the milk just until combined. The dough should be sticky. Overmixing makes dumplings tough.
5. Drop in the dumplings and cover
Stir in the cream and peas and bring the stew to a gentle simmer. Drop heaping tablespoons of dough on top, cover tightly and cook for 12 to 15 minutes. Don’t lift the lid while they steam. A clean toothpick pushed into a dumpling means they’re done.
Tips for the Best Chicken and Dumplings
- Keep it at a gentle simmer. A hard boil can break the dumplings apart.
- Don’t peek. Lifting the lid lets the steam out and the dumplings can turn dense.
- Use a wide pot. The dumplings need room to puff without merging into one big mass.
- Check the chicken temperature. It’s cooked at 165°F (74°C). The safe minimum cooking temperatures chart lists other meats.
Chicken and Dumplings Variations
- Use rotisserie chicken: Skip the simmering. Cook the vegetables, add the flour and broth, simmer for 10 minutes, then stir in about 3 cups of shredded chicken.
- Add herbs to the dumplings: Stir a spoonful of chopped parsley or chives into the dough.
- Add more vegetables: Corn, green beans or diced potatoes can go in with the vegetables. Cook potatoes until tender before adding the dumplings.
What to Serve With Chicken and Dumplings
It’s a full meal on its own. A simple green salad or steamed green beans balances the richness. Looking for more weeknight ideas? Check out our easy dinner recipes.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings soak up liquid as they sit, so add a splash of broth or water when you reheat the pot gently on the stove.
Chicken and Dumplings FAQ
Why are my dumplings dense?
Usually the dough was overmixed, the baking powder was old, or the lid was lifted during cooking. Mix just until combined and keep the pot covered.
Can I use chicken breasts instead of thighs?
Yes. Breasts cook a little faster, so start checking the temperature after about 12 minutes of simmering.
Can I make it ahead?
You can make the stew a day ahead. Reheat it to a simmer, then mix and cook the dumplings fresh so they stay fluffy.
Chicken and Dumplings Recipe Card
Chicken and Dumplings
Ingredients
Method
- Cook the vegetables. Melt the butter in a large, wide pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Build the stew. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then add the chicken, bay leaves, thyme, salt and pepper. Bring to a simmer and cook, partly covered, for 15 minutes, until the chicken reaches 165°F (74°C).
- Shred the chicken. Move the chicken to a plate, shred it with two forks and return it to the pot. Remove the bay leaves.
- Make the dumpling dough. Whisk the flour, baking powder and salt in a bowl. Rub in the cold butter with your fingers until the mixture looks like coarse crumbs. Stir in the milk just until a sticky dough forms. Don’t overmix.
- Cook the dumplings. Stir the cream and peas into the stew and bring it back to a gentle simmer. Drop heaping tablespoons of dough on top, leaving a little space between them. Cover the pot tightly and cook for 12 to 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
- Serve. Sprinkle with parsley and serve right away in wide bowls.
