Nothing says comfort food like a hearty bowl of chicken and dumplings. This timeless classic features tender shredded chicken, fluffy biscuit-style dumplings, and a rich, savory broth that warms you from the inside out. Whether it’s a chilly night or a nostalgic craving, this cozy dish delivers satisfaction in every spoonful.
Made with simple pantry staples, this recipe is both accessible and endlessly comforting. The dumplings are light and pillowy, soaking up all that rich, homemade chicken stew goodness. If you’ve never made chicken and dumplings from scratch, now’s the perfect time to start.
Table of Contents
Why You’ll Love This Recipe
- 🍲 Comforting and cozy – the ultimate homestyle meal
- 🐓 Tender chicken – slow-cooked until juicy and flavorful
- 🥣 Fluffy dumplings – made from scratch or biscuit-style
- 🧄 Savory broth – seasoned with herbs, veggies, and love
- 🕒 Perfect for leftovers – tastes even better the next day
Ingredients
For the Chicken Stew:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth (preferably low-sodium)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- ½ cup heavy cream or whole milk (optional for richness)
- 2 tablespoons chopped parsley (for garnish)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons cold butter, cubed
- ¾ cup whole milk or buttermilk
Instructions
- Make the Stew Base
Heat oil or butter in a large Dutch oven or pot over medium heat. Add onions, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook another minute. - Simmer the Broth
Add chicken broth, thyme, bay leaf, salt, and pepper. Bring to a simmer. Add shredded chicken and reduce heat to low. Simmer gently while you prepare the dumplings. - Prepare the Dumpling Dough
In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter with a fork or pastry cutter until mixture resembles coarse crumbs. Stir in milk just until a soft dough forms. - Drop the Dumplings
Using a spoon or small scoop, drop heaping tablespoons of dough into the simmering stew. Leave space between each dumpling as they will expand while cooking. - Cover and Steam
Cover the pot tightly with a lid and let the dumplings cook over low heat for 15 minutes. Do not lift the lid during this time. - Finish and Serve
After 15 minutes, remove the lid. Gently stir in cream or milk, if using. Discard bay leaf. Garnish with chopped parsley and serve hot.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
Nutrition Facts (Per Serving – Approx.)
- Calories: 370
- Protein: 26g
- Fat: 15g
- Carbohydrates: 32g
- Sugar: 4g
- Fiber: 2g
- Sodium: 740mg
Note: Nutrition may vary depending on added cream or ingredients.
Tips & Variations
- Use rotisserie chicken for quick prep.
- Add peas or corn for extra veggies.
- No milk? Substitute with broth in dumplings.
- Make it gluten-free with a 1:1 GF flour mix.
- Boost the flavor with a splash of white wine or fresh herbs like rosemary.
Chicken and Dumplings
Equipment
- – Large Dutch oven or pot
- Mixing bowls
- – Wooden spoon
- Measuring cups and spoons
Ingredients
- #### For the Stew:
- – 1 tbsp olive oil or butter
- – 1 medium onion diced
- – 2 carrots sliced
- – 2 celery stalks sliced
- – 3 garlic cloves minced
- – 6 cups chicken broth
- – 2 cups shredded cooked chicken
- – 1 tsp dried thyme
- – 1 tsp salt
- – ½ tsp black pepper
- – 1 bay leaf
- – ½ cup heavy cream or milk optional
- – Fresh parsley for garnish
- #### For the Dumplings:
- – 2 cups all-purpose flour
- – 1 tbsp baking powder
- – ½ tsp salt
- – 3 tbsp cold butter
- – ¾ cup milk or buttermilk
Instructions
- Sauté onion, carrot, and celery in butter until soft. Add garlic.
- Pour in broth, add seasonings and chicken. Simmer.
- In a bowl, combine flour, baking powder, salt. Cut in butter. Stir in milk.
- Drop spoonfuls of dough into the simmering stew.
- Cover pot and steam dumplings for 15 mins (no peeking!).
- Stir in cream (optional), garnish, and serve warm.
Notes
– Add herbs like rosemary or sage for extra depth.
– Store leftovers for up to 3 days in the fridge.
FAQs
Can I use biscuit mix for the dumplings?
Yes, you can substitute Bisquick or biscuit mix if you’re short on time.
Can I make this ahead of time?
Yes! Make the stew ahead, but wait to add the dumplings until just before serving so they stay fluffy.
Can I freeze leftovers?
Chicken stew freezes well, but dumplings can become mushy. Freeze the base and make fresh dumplings when reheating.
What’s the best chicken to use?
Rotisserie, poached, or leftover roasted chicken works great. Just be sure it’s tender and shredded.
Conclusion
There’s a reason chicken and dumplings has stood the test of time. It’s the kind of meal that soothes the soul and brings families together around the table. Whether you grew up with this Southern classic or you’re trying it for the first time, this recipe delivers comfort in every bite. Keep it simple or jazz it up with your favorite herbs—either way, it’s sure to become a go-to favorite.