There are few dishes as soul-soothing as a warm bowl of homemade chicken and dumplings. This classic recipe delivers a rich, creamy chicken stew loaded with tender vegetables and topped with the most perfectly light and fluffy dumplings you can imagine. It’s the one-pot wonder that feels like a hug in a bowl.
Forget complicated steps or dense, chewy dumplings. This guide breaks down everything you need to know to master this Southern comfort food staple. Whether you’re a seasoned pro or making it for the first time, this will become your go-to chicken and dumplings recipe.
Why You’ll Love This Old-Fashioned Chicken and Dumplings Recipe
Unbelievably Flavorful: We build layers of flavor by first cooking the chicken in the broth, creating a rich, savory base that canned soup can’t compete with.
Perfectly Fluffy Dumplings: Our simple, no-fail drop dumpling recipe guarantees light, airy dumplings that steam perfectly on top of the stew. No more gummy disappointments!
Simple, Wholesome Ingredients: This recipe uses everyday ingredients you likely already have in your pantry and fridge.
A True One-Pot Meal: Everything cooks together in a single Dutch oven or large pot, making cleanup an absolute breeze. Perfect for a cozy weeknight dinner.
Ingredients You’ll Need
This recipe uses simple, classic ingredients to create its incredible flavor. Here’s what you’ll need to gather.
Simple, fresh ingredients are the key to this classic recipe.
For the Creamy Chicken Stew:
Chicken: Boneless, skinless chicken breasts or thighs work beautifully.
Vegetables: A classic mirepoix of yellow onion, carrots, and celery forms the aromatic base.
Fat: Unsalted butter adds richness for sautéing the vegetables.
Garlic: Freshly minced garlic provides the best flavor.
Flour: All-purpose flour helps thicken the stew into a luscious, creamy broth.
Chicken Broth: Use a low-sodium chicken broth so you can control the saltiness.
Herbs: A combination of dried thyme and fresh parsley adds a classic, savory taste.
Heavy Cream: A splash at the end creates that signature creamy texture.
For the Fluffy Drop Dumplings:
All-Purpose Flour: The structural base of our dumplings.
Baking Powder: This is the magic ingredient that makes the dumplings light and fluffy.
Sugar: Just a pinch to balance the flavors.
Salt: Essential for seasoning the dough.
Cold Butter: Using cold, cubed butter creates tender, flaky layers.
Milk: Whole milk or buttermilk will provide the necessary moisture and richness.
How to Make Chicken and Dumplings From Scratch
Follow these simple, step-by-step instructions for the best homemade chicken and dumplings you’ve ever had.
Step 1: Sauté the Vegetables
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened.
Step 2: Create the Roux and Broth
Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for one minute to cook out the raw flour taste. This creates a “roux” that will thicken our stew.
Step 3: Simmer the Chicken
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the dried thyme, salt, and pepper. Bring the mixture to a low simmer. Gently place the chicken breasts into the pot. Cover, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Once shredded, return the chicken to the pot and stir in the heavy cream and fresh parsley. Keep the stew at a gentle simmer.
Step 5: Mix the Dumpling Dough
While the chicken cooks, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. Pour in the milk and stir with a fork just until a soft, slightly sticky dough forms. Do not overmix!
Step 6: Cook the Dumplings
Using two spoons or a small cookie scoop, drop spoonfuls of the dumpling dough directly onto the surface of the simmering stew. Space them out as they will expand. Once all the dough is in the pot, cover it tightly with a lid and cook for 15 minutes on low heat. Do not lift the lid while they are cooking! This allows them to steam perfectly. The dumplings are done when a toothpick inserted into the center comes out clean.
A one-pot wonder: This chicken and dumplings recipe is perfect for sharing.
Old-Fashioned Chicken and Dumplings Recipe
FL Recipes
Chicken and Dumplings Recipe: The Ultimate Comfort Food Guide
This classic chicken and dumplings recipe delivers a rich, creamy stew and perfectly light, fluffy drop dumplings. A comforting, easy-to-make, one-pot meal the whole family will love.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
Slowly whisk in the chicken broth. Add thyme, salt, and pepper, and bring to a low simmer. Add the chicken breasts, cover, reduce heat to low, and simmer for 15-20 minutes, until the chicken is cooked through.
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot. Stir in the heavy cream and fresh parsley. Keep the stew at a gentle simmer.
In a bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until a soft dough forms. Do not overmix.
Drop spoonfuls of dough onto the simmering stew. Cover tightly and cook on low for 15 minutes without lifting the lid. Dumplings are done when a toothpick inserted into the center comes out clean. Serve immediately.
Nutrition
Calories: 585kcalProtein: 35gFat: 25gFiber: 5g
Notes
Don't Overmix the Dough: Mix just until the dough comes together for the most tender dumplings. Keep it at a Simmer: A gentle simmer prevents the dumplings from breaking apart. Don't Peek: Trapping the steam is crucial for light, fluffy dumplings, so keep the lid on for the full 15 minutes.
Keyword chicken and dumplings,comfort food,one-pot meal
Don’t Overmix the Dough: The key to tender dumplings is a light hand. Mix the dough just until it comes together. Overworking the gluten will result in tough, chewy dumplings.
Keep it at a Simmer: The stew should be at a gentle, consistent simmer, not a rolling boil. A hard boil can cause the dumplings to break apart.
Don’t Peek! It’s tempting, but do not lift the lid while the dumplings are cooking. This traps the steam inside the pot, which is essential for cooking them through and making them light and fluffy.
Use Cold Ingredients: For the most tender dumplings, make sure your butter and milk are cold, just like when making pie crust or biscuits.
Variations and Substitutions
This classic recipe is fantastic as is, but it’s also easy to adapt to your tastes or what you have on hand.
Using Rotisserie Chicken (A Quick Shortcut)
In a hurry? You can easily use shredded meat from a store-bought rotisserie chicken. Simply skip the chicken cooking step (Step 3 & 4) and add about 3-4 cups of shredded rotisserie chicken to the stew along with the heavy cream in Step 4.
Chicken and Dumplings with Biscuits
For an even faster dumpling shortcut, you can use canned biscuit dough. Separate the biscuits, cut each one into quarters, and drop the pieces into the simmering stew. Cover and cook for about 10-12 minutes, or until the biscuit pieces are cooked through.
What Kind of Chicken is Best?
This recipe is incredibly versatile. While we use boneless, skinless chicken breasts for a lean option, you can absolutely use juicy chicken thighs for a richer flavor. You could even use bone-in chicken for a more flavorful broth; just be sure to remove the skin and bones after cooking and before shredding. Looking for another great way to cook chicken breasts? Try this simple baked chicken breast recipe.
How to Store, Freeze, and Reheat
Storing Leftovers
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. The stew will thicken as it cools.
Freezing Chicken and Dumplings
Dumplings can change texture upon freezing and reheating. For the best results, it’s recommended to freeze the chicken stew base *without* the dumplings. Let the stew cool completely, then freeze it in an airtight, freezer-safe container for up to 3 months. When you’re ready to eat, thaw the stew, bring it to a simmer on the stovetop, and make a fresh batch of dumpling dough to cook on top.
Reheating
To reheat, place the leftovers in a saucepan over medium-low heat. You may need to add a splash of chicken broth or milk to thin the stew as it heats up. Stir gently until warmed through.
What to Serve with Chicken and Dumplings
This is a hearty, all-in-one meal, so it doesn’t need much on the side. A simple green salad with a vinaigrette, steamed green beans, or roasted broccoli are all excellent choices to add a bit of freshness and color to the meal.
Tough or gummy dumplings are usually caused by overmixing the dough. Mix the ingredients with a light hand just until they come together. Overworking the flour develops too much gluten, resulting in a dense, chewy texture instead of a light, fluffy one.
Absolutely! Using a store-bought rotisserie chicken is a fantastic time-saver. Simply skip the steps for cooking the raw chicken. Add about 3-4 cups of shredded rotisserie chicken to the pot at the end with the heavy cream before you add the dumplings.
This recipe uses a flour-and-butter roux at the beginning to thicken the stew. If you’d like it even thicker, you can make a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stir it into the simmering stew until it reaches your desired consistency.
Drop dumplings, like the ones in this recipe, are made from a soft, sticky dough that is dropped by the spoonful directly into the simmering stew to steam. Rolled dumplings are made from a firmer dough that is rolled out and cut into strips, like noodles, before being boiled in the broth.
For the best texture, we recommend freezing the chicken stew base *without* the dumplings. The dumplings can become mushy when thawed and reheated. Simply freeze the stew, and when you’re ready to serve, bring it to a simmer and cook a fresh batch of dumplings on top.
More Cozy Chicken Recipes to Try
If you loved this satisfying meal, you’ll adore other comfort food classics like this creamy homemade chicken pot pie (coming soon). We hope you enjoy every last spoonful of this chicken and dumplings recipe! If you make it, please leave a comment below and don’t forget to share your creations on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
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