If you’re in the mood for something cozy, warm, and seriously comforting, this Chicken and Dumplings recipe is your go-to today.

It’s the kind of meal you make when you want to fill the house with good smells and your belly with something hearty.

Trust me, you’re going to love this recipe.

Why You’ll Love This Recipe

• It’s a full meal in one pot

• Simple ingredients you probably already have

• The dumplings are fluffy and homemade (but easy!)

• Feeds the whole family with leftovers

• Perfect for cold nights or when you need comfort food

Ingredients Needed

For the Chicken Stew:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 3 cups cooked chicken (shredded or cubed)

• 6 cups chicken broth

• 1 cup milk or half-and-half

• 1 teaspoon dried thyme

• 1/2 teaspoon black pepper

• Salt to taste

• 2 tablespoons all-purpose flour

For the Dumplings:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3/4 cup milk

• 4 tablespoons butter (melted)

• Optional: 1 tablespoon chopped parsley or chives

Step-by-Step Instructions

Step 1: Start the Stew

• In a big pot, melt the butter and oil over medium heat.

• Add the onion, carrots, and celery. Cook until they start to soften, about 5–7 minutes.

• Stir in the garlic and cook for 1 more minute.

• Add the flour and stir until it coats everything evenly.

Step 2: Add Liquids and Chicken

• Slowly pour in the chicken broth while stirring. Then add the milk, cooked chicken, thyme, pepper, and a pinch of salt.

• Bring to a gentle boil, then lower the heat and let it simmer for about 15 minutes.

Step 3: Make the Dumpling Dough

• In a medium bowl, whisk together the flour, baking powder, salt, and pepper.

• Stir in the milk and melted butter until just combined. Don’t overmix.

Step 4: Add Dumplings to the Pot

• Drop spoonfuls of the dumpling dough on top of the simmering stew. Keep them about an inch apart.

• Cover the pot with a lid. Let them cook for 15–20 minutes without lifting the lid.

Step 5: Check and Serve

• After 20 minutes, check one dumpling by cutting it open. It should be cooked through, not doughy.

• Taste the stew and adjust the seasoning if needed.

• Serve hot and enjoy.

Pro Tips for the Best Chicken and Dumplings

• Use rotisserie chicken to save time

• Make sure your baking powder is fresh for fluffy dumplings

• Don’t peek while dumplings are cooking!

• Add a handful of peas or corn at the end for extra color

• Let the dumpling dough rest for 5 minutes before dropping it in

Common Mistakes to Avoid & How to Perfect the Recipe

• Overmixing dumpling dough makes them tough. Stir until just combined.

• Opening the lid too soon interrupts the steaming. Keep it closed!

• Undercooking vegetables: sauté long enough to soften before adding liquid.

• Adding dumplings too early: wait until the stew is simmering.

• Crowding the pot: leave space between dumplings so they can puff up.

Serving and Presentation Ideas

• Sprinkle chopped parsley or chives on top

• Serve with a simple green salad

• Ladle into deep bowls for that homey vibe

• Add a splash of cream for a richer finish

Variations and Recipe Swaps

• Swap chicken for turkey (great for leftovers!)

• Add mushrooms or green beans

• Use store-bought biscuit dough if you’re short on time

• Go dairy-free with almond milk and vegan butter

• Make it spicy with a pinch of cayenne or red pepper flakes

Storage and Reheating Tips

• Store leftovers in the fridge for up to 4 days

• Reheat gently on the stove with a splash of broth

• Freeze the stew without dumplings, then make fresh dumplings later

• Dumplings don’t freeze well, so keep them separate if prepping ahead

What to Serve with Chicken and Dumplings

• Side salad with vinaigrette

• Roasted green beans or carrots

• Warm cornbread or biscuits

• Pickled vegetables for a tangy bite

FAQs

Q: Can I use canned biscuits instead of making dumplings?
Yes! Cut them into quarters and drop them in like the homemade dough.

Q: Can I make this in a slow cooker?
Yes, but add the dumplings during the last hour so they don’t get soggy.

Q: What kind of chicken works best?
Shredded rotisserie chicken is quick and flavorful. Leftovers or poached chicken work too.

Q: Can I make it gluten-free?
Use gluten-free flour for both the stew and dumplings, and make sure your baking powder is gluten-free too.

Q: My dumplings are doughy inside. What happened?
They probably needed more time or the lid was lifted too early. Keep the lid closed for the full 20 minutes.

Q: Can I make this ahead?
Yes. Make the stew ahead and reheat before adding fresh dumplings.

Q: How do I thicken the stew?
If it feels too thin, mix 1 tablespoon of flour with a splash of broth and stir it in while simmering.

Conclusion

You Might Also Want To Try

• Chicken And Rice Casserole
• Chicken And Rice Recipe
• Chicken Lettuce Wraps

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Continue to Content

Chicken Dumplings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Print

Ingredients

• For the Chicken Stew:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 3 cups cooked chicken (shredded or cubed)
• 6 cups chicken broth
• 1 cup milk or half-and-half
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons all-purpose flour
• For the Dumplings:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup milk
• 4 tablespoons butter (melted)
• Optional: 1 tablespoon chopped parsley or chives

Instructions

Step 1: Start the Stew

• In a big pot, melt the butter and oil over medium heat.
• Add the onion, carrots, and celery. Cook until they start to soften, about 5–7 minutes.
• Stir in the garlic and cook for 1 more minute.
• Add the flour and stir until it coats everything evenly.

Step 2: Add Liquids and Chicken

• Slowly pour in the chicken broth while stirring. Then add the milk, cooked chicken, thyme, pepper, and a pinch of salt.
• Bring to a gentle boil, then lower the heat and let it simmer for about 15 minutes.

Step 3: Make the Dumpling Dough

• In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
• Stir in the milk and melted butter until just combined. Don’t overmix.

Step 4: Add Dumplings to the Pot

• Drop spoonfuls of the dumpling dough on top of the simmering stew. Keep them about an inch apart.
• Cover the pot with a lid. Let them cook for 15–20 minutes without lifting the lid.

Step 5: Check and Serve

• After 20 minutes, check one dumpling by cutting it open. It should be cooked through, not doughy.
• Taste the stew and adjust the seasoning if needed.
• Serve hot and enjoy.

Notes

• Use homemade or store-bought chicken
• Make dumplings fresh for the best texture
• Don’t skip the resting time for the dough

Nutrition Information

Yield 6
Amount Per Serving Calories ~350

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