Chicken and Dumplings

There’s nothing more comforting than a bowl of chicken and dumplings. Tender chunks of chicken simmer in a rich, savory stew filled with vegetables, herbs, and topped with fluffy, homemade dumplings. This classic one-pot meal is cozy, satisfying, and perfect for cold days, family gatherings, or anytime you’re craving comfort food made from scratch.

Why You’ll Love This Chicken and Dumplings Recipe

• 🥣 Ultimate comfort food with deep, savory flavor
• 🧄 Homemade dumplings that steam to fluffy perfection
• 🐓 Uses bone-in chicken for richer stock
• 🥕 Loaded with hearty veggies
• 🍲 One pot = less cleanup

Ingredients

For the Chicken Stew:

• 3 to 3½ lbs chicken thighs & breasts (bone-in, skin-on)
• 1 qt chicken stock (homemade or store-bought)
• 2 tsp butter or olive oil
• Salt and pepper
• 1 large onion, chopped (about 2 cups)
• 2–3 celery stalks, diced (about 2 cups)
• 3 medium carrots, diced (about 2 cups)
• 1 tsp dried thyme
• ⅓ cup all-purpose flour
• ¼ cup dry sherry or vermouth (optional)
• ¾ cup frozen peas, thawed
• ¼ cup fresh parsley, chopped
• 1 tbsp heavy cream (optional)

For the Dumplings:

• 2 cups cake flour (or all-purpose)
• 2 tsp baking powder
• ¾ tsp salt
• ¼ cup chopped fresh herbs (parsley, chives, tarragon) (optional)
• 2 tbsp butter, melted
• ¾ cup milk

Instructions

1. Simmer the Stock

In a medium pot, bring chicken stock to a simmer.

2. Brown the Chicken

In a large heavy pot, heat butter or oil. Season chicken with salt, then sear skin-side down until browned. Set aside.

3. Poach the Chicken

Remove chicken skin. Simmer chicken pieces in stock until cooked through (about 20 mins). Let cool slightly, then shred or chop.

4. Cook the Veggies

In the large pot, sauté onion, celery, carrot, and thyme until tender (4–5 mins).

5. Make the Roux

Sprinkle in flour. Stir constantly for 2–3 mins to cook out raw taste.

6. Build the Stew

Add sherry (if using). Slowly ladle in hot chicken stock while stirring to form a smooth base. Return shredded chicken to pot. Simmer gently.

7. Make the Dumpling Dough

Whisk flour, baking powder, salt, and herbs. Add butter and milk. Mix just until combined—don’t overwork!

8. Add Dumplings

Drop heaping spoonfuls of dough onto the surface of the simmering stew. Cover and do not peek. Let steam for 15 mins.

9. Finish

Check dumplings for doneness (insert a toothpick). Add peas, parsley, and cream. Stir gently and season to taste.

Recipe Details

this recipe

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6–8

Nutrition Facts (Per Serving)

• Calories: 638
• Fat: 24g
• Saturated Fat: 8g
• Carbs: 40g
• Sugar: 6g
• Protein: 60g
• Sodium: 823mg
• Cholesterol: 247mg
• Fiber: 3g
• Potassium: 842mg

Note: Values are approximate.

Tips & Variations

• 🔥 Don’t uncover the pot while dumplings steam—steam = fluffy texture
• 🧂 Season the broth generously for maximum flavor
• 🌿 Add fresh herbs for brightness (especially in the dumplings)
• 🥣 Want thinner stew? Add extra stock at the end
• 🥛 No cream? Totally optional—adds richness but not necessary

Chicken and Dumplings

A classic comfort food dish made with rich chicken stew and fluffy dumplings—just like grandma made.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: dinner

Cuisine: American

Calories: 638

Ingredients Equipment Method Notes

Ingredients

  

• **For the Stew:**
• – 3–3½ lbs bone-in chicken thighs/breasts
• – 1 qt chicken stock
• – 2 tsp butter or olive oil
• – Salt and pepper
• – 1 large onion chopped
• – 2–3 celery stalks chopped
• – 3 carrots diced
• – 1 tsp thyme
• – ⅓ cup flour
• – ¼ cup dry sherry optional
• – ¾ cup peas
• – ¼ cup parsley chopped
• – 1 tbsp heavy cream optional
• **For the Dumplings:**
• – 2 cups cake or AP flour
• – 2 tsp baking powder
• – ¾ tsp salt
• – ¼ cup chopped herbs optional
• – 2 tbsp melted butter
• – ¾ cup milk

Equipment

• – 2 pots (1 medium, 1 large)
• Wooden spoon
• Mixing bowls
• Ladle

Method

 

1. Simmer stock in a medium pot.
2. Brown chicken in a large pot. Remove skin, poach in stock 20 mins, then shred.
3. Sauté onions, carrots, celery, thyme in same pot.
4. Stir in flour and cook 2–3 mins.
5. Deglaze with sherry. Add hot stock slowly while stirring.
6. Add shredded chicken. Simmer.
7. Make dumpling dough. Drop spoonfuls onto stew. Cover and steam 15 mins.
8. Stir in peas, parsley, and cream. Season to taste.

Notes

– Don’t uncover dumplings while they cook!
– Want thinner broth? Add more stock at the end.
– Store leftovers 3–4 days, reheat gently.

FAQs

Q: Can I use boneless chicken?
A: Yes, but bone-in adds more flavor. If using boneless, supplement with extra stock or bouillon.

Q: Can I use Bisquick for dumplings?
A: You can, but homemade dumplings hold better and reheat beautifully.

Q: What if I don’t have cake flour?
A: All-purpose works fine, but cake flour gives fluffier dumplings.

Q: Can this be made ahead?
A: Yes! Reheats well—just warm gently and add a splash of stock if thickened.

Conclusion

This hearty chicken and dumplings recipe is everything comfort food should be—rich, satisfying, and made with love. From the tender chicken stew to the soft, herby dumplings, every bite is a reminder of home-cooked warmth. It’s the perfect meal to share with family or to keep for cozy leftovers.