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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
Cook Time:35 minutes
Total Time:50 minutes

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