Homemade Chicken and Dumplings

Chicken and Dumplings Recipe

Description

This comforting Chicken and Dumplings recipe combines tender chunks of chicken, hearty vegetables, and fluffy, pillowy dumplings in a rich, savory broth. It’s a classic Southern-inspired dish perfect for chilly days or when you need a warm, satisfying meal the whole family will love.

Ingredients

For the Chicken Stew:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 6 cups chicken broth

• 3 cups cooked chicken, shredded (rotisserie works great)

• 1 teaspoon dried thyme

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• ½ teaspoon poultry seasoning

• 1 bay leaf

• ½ cup heavy cream

For the Dumplings:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 2 tablespoons butter, cold and cubed

• 1 cup whole milk

Instructions

1. Prepare the Stew Base:

   • In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat.

   • Add onion, carrots, and celery. Cook for 5–6 minutes until softened.

   • Stir in garlic and cook for 1 more minute.

2. Add Broth and Seasonings:

   • Pour in chicken broth, then add shredded chicken, thyme, salt, pepper, poultry seasoning, and bay leaf.

   • Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

3. Make the Dumpling Dough:

   • In a mixing bowl, whisk together flour, baking powder, and salt.

   • Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

   • Stir in milk until just combined (do not overmix).

4. Cook the Dumplings:

   • Drop tablespoon-sized portions of dough onto the simmering stew (don’t stir once dropped).

   • Cover pot with a tight-fitting lid and cook for 15 minutes without lifting the lid (this helps dumplings steam and stay fluffy).

5. Finish the Stew:

   • Remove bay leaf.

   • Stir in heavy cream gently. Adjust seasoning with more salt and pepper if needed.

6. Serve:

   • Ladle into bowls, making sure each serving gets tender dumplings and rich broth. Enjoy warm.

Equipment

• Large Dutch oven or heavy pot with lid

• Cutting board & knife

• Mixing bowls

• Wooden spoon or spatula

• Pastry cutter or fork

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6

Chicken and Dumplings Recipe

This comforting Chicken and Dumplings recipe combines tender chunks of chicken, hearty vegetables, and fluffy, pillowy dumplings in a rich, savory broth. It’s a classic Southern-inspired dish perfect for chilly days or when you need a warm, satisfying meal the whole family will love.

Print Recipe

Prep Time:15 minutes mins

Cook Time:35 minutes mins

Total Time:50 minutes mins

Equipment

• Large Dutch oven or heavy pot with lid
• Cutting board & knife
• Mixing bowls
• Wooden spoon or spatula
• Pastry cutter or fork

Ingredients

• For the Chicken Stew:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion diced
• 2 carrots peeled and sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 6 cups chicken broth
• 3 cups cooked chicken shredded (rotisserie works great)
• 1 teaspoon dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• ½ teaspoon poultry seasoning
• 1 bay leaf
• ½ cup heavy cream
• For the Dumplings:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons butter cold and cubed
• 1 cup whole milk

Instructions

• Prepare the Stew Base:
• In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat.
• Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
• Stir in garlic and cook for 1 more minute.
• Add Broth and Seasonings:
• Pour in chicken broth, then add shredded chicken, thyme, salt, pepper, poultry seasoning, and bay leaf.
• Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
• Make the Dumpling Dough:
• In a mixing bowl, whisk together flour, baking powder, and salt.
• Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
• Stir in milk until just combined (do not overmix).
• Cook the Dumplings:
• Drop tablespoon-sized portions of dough onto the simmering stew (don’t stir once dropped).
• Cover pot with a tight-fitting lid and cook for 15 minutes without lifting the lid (this helps dumplings steam and stay fluffy).
• Finish the Stew:
• Remove bay leaf.
• Stir in heavy cream gently. Adjust seasoning with more salt and pepper if needed.
• Serve:
• Ladle into bowls, making sure each serving gets tender dumplings and rich broth. Enjoy warm.

Servings: 6 servings

10 FAQs About Chicken and Dumplings

1. Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs add extra flavor and stay juicier in the stew. You can also use a mix of both for the best of both worlds.

2. Can I make the dumplings ahead of time?
Not exactly. Dumplings are best cooked fresh in the stew. However, you can mix the dry ingredients and store them until you’re ready to add milk and butter.

3. What can I use instead of heavy cream?
Half-and-half or whole milk can be used for a lighter version, but the broth won’t be as rich and creamy.

4. Can I make this gluten-free?
Yes! Swap the flour in the dumplings for a 1:1 gluten-free flour blend. Make sure your baking powder and broth are gluten-free too.

5. How do I keep the dumplings fluffy?
Don’t overmix the dough and keep the lid closed while steaming. Lifting the lid early can make them dense.

6. Can I use canned biscuits instead of homemade dumplings?
Yes! Cut canned biscuits into quarters and drop them into the simmering stew, following the same cooking method.

7. Can I make this in a slow cooker?
Yes. Cook the stew base on low for 6–7 hours or high for 3–4 hours. Add dumplings in the last 30 minutes of cooking.

8. Can I freeze chicken and dumplings?
Freezing is possible, but dumplings can change texture after thawing. For best results, freeze the stew without dumplings and make fresh dumplings when reheating.

9. Can I add vegetables like peas or corn?
Absolutely! Stir in frozen peas, corn, or green beans during the last 5 minutes of cooking.

10. How can I thicken the broth if it’s too thin?
Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the simmering stew before adding dumplings.

How To Store Chicken and Dumplings

• Refrigerator:
  Let cool completely, then store in an airtight container in the fridge for up to 3 days.

• Freezer:
  For best quality, freeze the stew base without dumplings for up to 2 months. Thaw in the fridge overnight before reheating.

• Reheating:
  Warm gently on the stovetop over low heat. If reheating with dumplings, add a splash of chicken broth or milk to prevent them from drying out.