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How It Works
Homestyle chicken and dumplings with fluffy dumplings, shredded chicken, carrots, celery and peas in a creamy broth.
Main Dishes Poultry Fall Winter American Nut-Free

Chicken and Dumplings Recipe

Tender chicken and vegetables in a creamy savory broth topped with fluffy homemade drop dumplings.

Prep 20 min
Cook 40 min
Total 1 hr
Servings 6 servings
Difficulty Easy
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Air fryerConversion not recommended

Contains: Milk · Wheat

This recipe contains milk and wheat. Check the labels of packaged chicken broth and baking powder if you need to manage additional allergies or ingredient sensitivities.

WHY IT WORKS

Why This Recipe Works

01

Build Flavor in the Pot

Butter-softened onion, carrots and celery create a savory base before the broth and chicken go into the pot.

02

Thicken Before the Dumplings

A small flour roux gives the broth enough body to coat the chicken and vegetables without turning the stew heavy.

03

Steam the Dumplings

Keeping the pot covered while the dumplings cook traps the steam they need to become fluffy and cooked through.

WHAT YOU’LL NEED

Equipment

Large Dutch oven or heavy-bottomed pot with a lid
Medium mixing bowl
Whisk
Tongs and two forks
Food thermometer

THE RECIPE

Ingredients & Method

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Ingredients

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Measurements
  • Chicken Stew
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  • Dumplings
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Method

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  1. Melt 2 tablespoons (tbsp) butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots and celery and cook for about 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. Sprinkle 1/3 US cup flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth so the flour blends in without lumps.
  4. Stir in the thyme, bay leaf, 1/2 teaspoon (tsp) salt and black pepper. Add the chicken thighs and bring the broth to a gentle simmer. Partially cover and cook for about 15 to 18 minutes, or until the thickest piece of chicken reaches 165°F.
  5. Transfer the chicken to a plate. Remove and discard the bay leaf, then shred the chicken with two forks and return it to the pot with the peas and parsley. Keep the stew at a gentle simmer over low heat while you make the dumplings.
  6. For the dumplings, whisk together 2 US cups flour, baking powder and 1 teaspoon (tsp) salt in a medium bowl. Stir in the milk and 4 tablespoons (tbsp) melted butter just until a thick, shaggy dough forms; do not overmix.
  7. Drop the dough in 12 roughly equal spoonfuls over the surface of the gently simmering stew, leaving a little space between them where possible.
  8. Cover the pot tightly and simmer over low heat for 15 minutes without lifting the lid. Check a large dumpling by splitting it open; the center should be fluffy and set, not wet or paste-like. If needed, cover and cook for 2 to 3 minutes longer.
  9. Taste the broth and add more salt if needed. Spoon the chicken, vegetables, broth and dumplings into bowls and finish with a little extra parsley if desired.

COOKING GUIDANCE

Practical Cooking Notes

Doneness

165°F / 74°C

Cook the chicken until the thickest piece reaches 165°F before shredding. The finished dumplings should be puffed and set through the center with no wet, paste-like dough.

Make Ahead

Cook the chicken-and-vegetable stew base up to 2 days ahead, cool it promptly and refrigerate it covered. Reheat to a gentle simmer before mixing and adding the dumplings so they are cooked fresh.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Make It Dairy-Free

Change the following ingredients:

Replace2 tablespoons (tbsp) unsalted butter

With2 tablespoons (tbsp) unsalted plant-based butter

Use the same quantity of a plant-based butter suited to cooking or baking as required.

Replace3/4 US cup whole milk

With3/4 US cup unsweetened neutral plant milk

Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.

Replace4 tablespoons (tbsp) unsalted butter, melted and cooled slightly

With4 tablespoons (tbsp) unsalted plant-based butter, melted and cooled slightly

Use the same quantity of a plant-based butter suited to cooking or baking as required.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Boneless, skinless chicken thighs stay tender during simmering and shred easily, while frozen peas can go straight into the pot near the end. Low-sodium chicken broth gives you better control over the final seasoning.

Useful Substitutions

Boneless, skinless chicken breast can replace the thighs, but start checking it a little earlier so it does not overcook. For a richer dumpling dough, buttermilk can replace the whole milk in the same quantity.

INGREDIENT QUALITY

Quality Note

Keep the stew at a gentle simmer once the chicken is added, and keep the lid closed while the dumplings cook. A hard boil can make the chicken tougher, while lifting the lid releases the steam the dumplings need to cook through.

SPEND LESS

Cost-Saving Tip

Boneless, skinless chicken thighs are often less expensive than chicken breast and stay tender during simmering. Larger value packs can be portioned and frozen for future meals if the price per pound is lower.

COOKING TIPS

Tips

Keep the Simmer Gentle

Once the broth is added, use a steady gentle simmer rather than a hard boil so the chicken stays tender and the thickened broth remains smooth.

Thicken Before the Dumplings

Stir the dumpling dough only until no dry pockets of flour remain. Overmixing develops gluten and can make the dumplings tougher.

Portion the Dumplings Evenly

Drop roughly equal spoonfuls over the surface of the simmering stew so the dumplings finish cooking at about the same time.

Keep the Lid Closed

Once the dumplings go in, cover the pot and resist lifting the lid for 15 minutes. Escaping steam can slow their cooking and leave the centers doughy.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Refrigerate chicken and dumplings within 2 hours in covered, shallow containers and use within 3 to 4 days. The dumplings will soften as they sit in the broth.

Freezing

For the best texture, freeze the cooked chicken-and-vegetable base without the dumplings for up to about 3 months. Thaw overnight in the refrigerator, reheat to a simmer and make a fresh batch of dumplings.

Reheat in the Oven

Reheat gently in a covered pot over medium-low heat, stirring around the dumplings rather than through them, until the chicken and broth are steaming hot and reach 165°F.

Reheat in the Microwave

Microwave individual portions covered, using short intervals and stirring the broth around the dumplings between intervals, until the chicken and broth reach 165°F.

ESTIMATED PER SERVING

Nutrition

1 of 6 servings

510 kcal Calories
21 g Fat 27% DV
10 g Saturated fat 50% DV
49 g Carbohydrate 18% DV
4 g Fiber 14% DV
6 g Sugars
30 g Protein
900 mg Sodium 39% DV
130 mg Cholesterol 43% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Chicken and Dumplings FAQs

How do I know when the dumplings are cooked?

After 15 minutes of covered simmering, split one of the larger dumplings. The center should look fluffy and set rather than wet or paste-like. If needed, cover and cook for a few minutes longer.

Can I use chicken breast instead of thighs?

Yes. Boneless, skinless chicken breast works, but it is leaner than thighs. Start checking it earlier and remove it as soon as the thickest part reaches 165°F before shredding.

Why are my dumplings dense instead of fluffy?

Dense dumplings usually come from overmixing the dough, packing the spoonfuls too firmly or letting too much steam escape while they cook. Mix just until combined and keep the pot covered.

Can I make chicken and dumplings ahead of time?

The stew base can be made up to 2 days ahead and refrigerated once cooled. Reheat it to a gentle simmer before mixing and cooking a fresh batch of dumplings.

Can I use rotisserie chicken?

Yes. Skip the chicken-poaching step and add about 4 US cups shredded cooked chicken after the broth has thickened. Simmer until hot, then continue with the peas, parsley and dumplings.

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