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Homemade Chicken and Dumplings

The best chicken and dumplings recipe made completely from scratch with a rich stew and fluffy dumplings. Make it a quick meal by using rotisserie chicken!

Course Main Course
Cuisine American
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Servings 8 servings
Calories 365 kcal
Author Michelle

Ingredients

  • ½ cup unsalted butter
  • 1 yellow onion finely chopped
  • 3 carrots cut into ½-inch dice
  • 2 ribs celery finely chopped
  • 3 cloves garlic finely minced
  • ½ cup all-purpose flour
  • 5 cups chicken broth
  • cup heavy cream
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • 4 cups cooked chicken diced small
  • 3 tablespoons minced parsley

For the Dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 1 cup milk

Directions

  1. Place the chicken stock in a small saucepan and warm over low heat.

  2. In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion, carrot, and celery and saute until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.

  3. Slowly add the hot chicken stock, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme and bay leaves. Adjust the heat to maintain a slow simmer while you prepare the dumplings.

  4. Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together.

  5. Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes. Serve immediately.

Recipe Video

Recipe Notes

  • To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.
  • If cooking the chicken from scratch, I like to use chicken thighs because they are more flavorful, but you can use breasts as well. Prepare any way you’d like - saute in a pan, poach, or roast in the oven, then chop. I typically use about 2 pounds of boneless, skinless chicken thighs for this recipe.
  • For uniform dumplings, I like to use a medium cookie scoop, which holds about 1½ tablespoons, for dropping the dough into the pot.
  • Storage: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a splash of chicken stock to loosen it up a bit.
  • Freezing Instructions: You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat on the stove (or in the microwave), adding extra liquid as needed.
Nutrition Facts
Homemade Chicken and Dumplings
Amount Per Serving
Calories 365 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 55mg18%
Sodium 1457mg63%
Potassium 535mg15%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 4769IU95%
Vitamin C 23mg28%
Calcium 146mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.