There’s nothing quite like a warm, comforting bowl of homemade Chicken and Dumplings. This classic dish, with its creamy chicken stew and fluffy, tender dumplings, is the culinary equivalent of a cozy hug. If you’ve been searching for the perfect Chicken and Dumplings Recipe to soothe your soul and impress your family, you’ve come to the right place. This recipe is straightforward, packed with flavor, and guarantees perfectly light dumplings every single time.
Forget gummy, dense dumplings and bland stew. We’re diving deep into the secrets of creating a rich, savory chicken base and cloud-like dumplings that are simply irresistible. This is more than just a meal; it’s a comforting experience that brings everyone to the table. We’ll also give you some ideas on how to use leftovers to create something new, like these delicious Crack Chicken Sandwiches.
Why You’ll Love This Recipe
- Unbeatable Comfort: This is the ultimate comfort food, perfect for chilly evenings or whenever you need a pick-me-up.
- Simple, Wholesome Ingredients: Made with pantry staples like chicken, vegetables, and flour, it’s an accessible recipe for any home cook.
- Fluffy, Never-Gummy Dumplings: Our method ensures your dumplings are light, airy, and cook perfectly in the savory stew.
- Family-Friendly: It’s a crowd-pleasing dish that both kids and adults will adore.
The Key to the Perfect Chicken Stew
The foundation of any great Chicken and Dumplings Recipe is the stew itself. A rich, flavorful base is essential to complement the soft dumplings. We start by building layers of flavor with a classic mirepoix—a mix of onions, carrots, and celery. Sautéing these vegetables unlocks their natural sweetness and creates a delicious aromatic base.
What Kind of Chicken Should I Use?
You have a few great options here, depending on your time and preference. For the richest flavor, using bone-in chicken thighs is a fantastic choice, as the bones add depth to the broth. However, for a quicker meal, boneless, skinless chicken breasts or thighs work beautifully. You can even use a store-bought rotisserie chicken to make this an incredibly easy weeknight dinner!
Ingredients You’ll Need
This easy chicken and dumplings recipe uses simple ingredients to create a dish that’s bursting with flavor. Here’s what you’ll need to gather.
For the Chicken Stew:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth, low sodium
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup heavy cream
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup buttermilk
How to Make Homemade Chicken and Dumplings
Making this creamy Chicken and Dumplings Recipe is easier than you think. Follow these simple steps for a perfect result every time.
- Sauté the Vegetables: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sear the Chicken: Add the cubed chicken to the pot. Season generously with salt and pepper. Cook until lightly browned on all sides. You may need to do this in batches to avoid overcrowding the pot.
- Build the Stew: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
- Prepare the Dumpling Dough: While the stew simmers, make the dumplings. In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until a soft dough forms. Do not overmix.
- Cook the Dumplings: Remove the bay leaves from the stew. Stir in the heavy cream and frozen peas. Bring the stew back to a gentle simmer. Drop spoonfuls of the dumpling dough (about 1-2 tablespoons each) on top of the simmering stew, leaving a little space between each one.
- Steam and Serve: Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid while they are cooking! To check for doneness, insert a toothpick into the center of a dumpling; it should come out clean.
- Finish and Garnish: Gently stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy immediately. If you enjoy this, you’ll also love our Gnocchi Chicken Pot Pie (coming soon).
Tips for Success
- Don’t Overmix the Dough: For light and fluffy dumplings, handle the dough as little as possible. Overmixing develops the gluten and will result in tough, chewy dumplings.
- Keep the Stew Simmering: A gentle simmer is key for cooking the dumplings. If the stew is boiling too rapidly, the dumplings can break apart. If it’s not hot enough, they can become soggy.
- Don’t Peek!: It’s crucial to keep the pot covered while the dumplings are cooking. Lifting the lid releases the steam needed to cook them properly and make them light and fluffy.
- Thickening the Stew: If you prefer a thicker stew, you can create a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water. Slowly whisk this into the simmering stew before you add the dumplings.
Variations and Substitutions
While this classic recipe is fantastic as is, feel free to customize it to your liking. For a different but equally comforting meal, try our Crockpot Beef Stew (coming soon).
- Biscuit Dumplings: For a super quick shortcut, use canned biscuit dough. Cut each biscuit into quarters and drop them into the simmering stew.
- Add More Veggies: Feel free to add other vegetables like mushrooms, green beans, or corn for extra flavor and nutrients.
- Herb Variations: Add other fresh herbs like rosemary or sage to the stew for a different aromatic profile.
How to Store and Reheat
Storing and reheating chicken and dumplings can be a bit tricky, as the dumplings can absorb liquid and become mushy. For best results:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the dumplings and stew separately if possible.
- Reheating: Gently reheat the stew on the stovetop over low heat. Once the stew is warm, add the dumplings back in and cover the pot for a few minutes to let them steam and soften. Avoid using the microwave, as it can make the dumplings rubbery.
Absolutely! For a quick and easy shortcut, you can use canned biscuit dough. Simply cut each biscuit into quarters and drop them into the simmering stew. Cover and cook for about 10-15 minutes, or until the biscuits are cooked through.
Yes, using a rotisserie chicken is a great time-saver! Sauté the vegetables as directed, then add the shredded meat from the rotisserie chicken along with the chicken broth and seasonings. Since the chicken is already cooked, you can proceed directly to making and cooking the dumplings.
If you prefer a thicker, gravy-like stew, you can create a cornstarch slurry. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Slowly whisk the slurry into the simmering stew before you add the dumplings and let it cook for a minute to thicken.
The key to light, fluffy dumplings is to not overwork the dough. Mix the ingredients until they just come together. Also, ensure you drop the dough into gently simmering, not boiling, stew and keep the lid on tight while they steam.
This recipe uses drop dumplings, which are soft, biscuit-like, and steamed on top of the stew. Rolled dumplings are made from a flatter, denser dough that is rolled out, cut into strips, and simmered in the broth, resulting in a more noodle-like texture.
Absolutely! For a quick and easy shortcut, you can use canned biscuit dough. Simply cut each biscuit into quarters and drop them into the simmering stew. Cover and cook for about 10-15 minutes, or until the biscuits are cooked through.
Yes, using a rotisserie chicken is a great time-saver! Sauté the vegetables as directed, then add the shredded meat from the rotisserie chicken along with the chicken broth and seasonings. Since the chicken is already cooked, you can proceed directly to making and cooking the dumplings.
If you prefer a thicker, gravy-like stew, you can create a cornstarch slurry. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Slowly whisk the slurry into the simmering stew before you add the dumplings and let it cook for a minute to thicken.
The key to light, fluffy dumplings is to not overwork the dough. Mix the ingredients until they just come together. Also, ensure you drop the dough into gently simmering, not boiling, stew and keep the lid on tight while they steam.
This recipe uses drop dumplings, which are soft, biscuit-like, and steamed on top of the stew. Rolled dumplings are made from a flatter, denser dough that is rolled out, cut into strips, and simmered in the broth, resulting in a more noodle-like texture.
Enjoy Your Cozy Meal!
This Chicken and Dumplings Recipe is a true classic for a reason. It’s warm, hearty, and deeply satisfying. We hope you love making and sharing this dish with your loved ones. If you try it, please leave a comment below and let us know how it turned out! For more recipe inspiration, be sure to follow us on Pinterest.
Chicken and Dumplings Recipe: The Ultimate Comfort Food
This Chicken and Dumplings Recipe is the ultimate comfort food! Learn how to make a creamy chicken stew with perfectly light, fluffy homemade dumplings for a cozy, satisfying meal the whole family will love.
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the cubed chicken to the pot. Season generously with salt and pepper. Cook until lightly browned on all sides. You may need to do this in batches to avoid overcrowding the pot.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
- While the stew simmers, make the dumplings. In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until a soft dough forms. Do not overmix.
- Remove the bay leaves from the stew. Stir in the heavy cream and frozen peas. Bring the stew back to a gentle simmer. Drop spoonfuls of the dumpling dough (about 1-2 tablespoons each) on top of the simmering stew, leaving a little space between each one.
- Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid while they are cooking! To check for doneness, insert a toothpick into the center of a dumpling; it should come out clean.
- Gently stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy immediately.
Notes
Tip 1: For the lightest, fluffiest dumplings, make sure your butter and buttermilk are very cold and do not overwork the dough.
Tip 2: Don't lift the lid while the dumplings are steaming! This is the most important step to ensure they cook through properly.
Tip 3: For an extra rich stew, use a combination of chicken broth and a splash of white wine.
Chicken and Dumplings Recipe: The Ultimate Comfort Food
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the cubed chicken to the pot. Season generously with salt and pepper. Cook until lightly browned on all sides. You may need to do this in batches to avoid overcrowding the pot.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
- While the stew simmers, make the dumplings. In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until a soft dough forms. Do not overmix.
- Remove the bay leaves from the stew. Stir in the heavy cream and frozen peas. Bring the stew back to a gentle simmer. Drop spoonfuls of the dumpling dough (about 1-2 tablespoons each) on top of the simmering stew, leaving a little space between each one.
- Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid while they are cooking! To check for doneness, insert a toothpick into the center of a dumpling; it should come out clean.
- Gently stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy immediately.
Notes
Tip 2: Don't lift the lid while the dumplings are steaming! This is the most important step to ensure they cook through properly.
Tip 3: For an extra rich stew, use a combination of chicken broth and a splash of white wine.
