Easy Chicken and Dumplings (Fluffy Homemade Dumplings)

Chicken and dumplings is the kind of dinner that feels like a warm hug. Tender shredded chicken and vegetables in a thick, creamy broth, topped with big, fluffy dumplings that steam right on top of the stew. It is classic Southern comfort food, and it was always on the table at my house when someone needed cheering up. This version is made in one pot and the dumplings are a simple drop biscuit dough, so there is no rolling or cutting.

Quick answer: To make chicken and dumplings, cook onion, carrots and celery in butter, stir in ⅓ cup (40g) of flour, then add 6 cups (1.4 liters) of chicken broth and simmer raw chicken in it for 20 minutes. Shred the chicken, stir in a splash of cream and peas, then drop spoonfuls of dumpling dough (flour, baking powder, salt, butter and milk) on top. Cover and simmer for 15 minutes without lifting the lid until the dumplings are fluffy and cooked through.

It serves 6 and takes about 1 hour.

Why You Will Love Chicken and Dumplings

• The dumplings are light and fluffy. They puff up like little clouds as they steam on top of the stew.
• It is one pot. The chicken cooks in the broth, and the dumplings cook right on top.
• The broth is rich and creamy. A little flour and cream make it thick and velvety.
• It is cheap and filling. Pantry staples turn into a meal that feeds 6.
• It tastes like home. Few dinners are this cozy.

Ingredients

This serves 6.

For the stew

• 4 tbsp (55g) butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• ⅓ cup (40g) all purpose flour (plain flour)
• 6 cups (1.4 liters) low sodium chicken broth
• 1½ lb (680g) boneless, skinless chicken thighs or breasts
• 1 bay leaf and 1 tsp dried thyme
• 1 tsp salt and ½ tsp black pepper
• ½ cup (120 ml) heavy cream (double cream) or whole milk
• 1 cup (140g) frozen peas
• 2 tbsp chopped fresh parsley

For the fluffy dumplings

• 2 cups (250g) all purpose flour (plain flour)
• 1 tbsp baking powder
• 1 tsp sugar
• ¾ tsp salt
• ½ tsp garlic powder (optional)
• 4 tbsp (55g) cold butter, cubed, or melted butter
• ¾ cup (180 ml) cold whole milk or buttermilk
• 1 tbsp chopped parsley

A few notes on the ingredients

Chicken: Thighs stay juicy and add more flavor to the broth. Breasts work too. You can also use 3 to 4 cups of shredded rotisserie chicken and skip simmering.

Dumplings: These are fluffy drop dumplings, like little biscuits steamed in broth. In the South, some families make flat, rolled dumplings instead, which are more like thick noodles. Both are delicious.

Buttermilk: Makes the dumplings extra tender with a slight tang. Regular milk works great too.

How to Make Chicken and Dumplings (Step by Step)

Cook the vegetables. Melt the butter in a large Dutch oven or wide pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes until softened. Add the garlic for 1 minute.

Add the flour. Sprinkle the flour over the vegetables and stir for 1 to 2 minutes.

Add broth and chicken. Slowly whisk in the broth until smooth. Add the whole chicken pieces, bay leaf, thyme, salt and pepper. Bring to a boil, then lower to a simmer, cover partly and cook for 20 minutes until the chicken reaches 165°F (74°C).

Shred the chicken. Remove the chicken, shred it with two forks and return it to the pot. Remove the bay leaf. Stir in the cream, peas and parsley. Keep it at a gentle simmer.

Make the dumpling dough. In a bowl, whisk the flour, baking powder, sugar, salt and garlic powder. Rub in the cold butter with your fingers until it looks like coarse crumbs. Stir in the milk and parsley just until a sticky, shaggy dough forms. Do not overmix.

Drop the dumplings. Use a large spoon or ice cream scoop to drop 10 to 12 mounds of dough on top of the simmering stew, leaving a little space between them.

Cover and steam. Cover the pot tightly and simmer gently for 15 minutes. Do not lift the lid. The steam is what makes them fluffy.

Check and serve. A toothpick in the center of a dumpling should come out clean. Ladle into bowls with plenty of broth.

Shortcut Chicken and Dumplings

Short on time? These shortcuts get dinner on the table in about 35 minutes:

• Rotisserie chicken: Skip simmering the raw chicken. Simmer the broth and vegetables for 10 minutes, then add 4 cups of shredded rotisserie chicken.
• Canned biscuit dumplings: Cut a can of refrigerated biscuits into quarters and drop them into the simmering stew. Cover and cook for 12 to 15 minutes.
• Frozen vegetables: Use 3 cups of frozen mixed vegetables instead of fresh carrots, celery and peas.

Crockpot Chicken and Dumplings

Add the onion, carrots, celery, garlic, raw chicken, broth and seasonings to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken. Whisk ⅓ cup flour with the cream until smooth, stir it in with the peas, and turn the slow cooker to high. Drop the dumpling dough on top, cover and cook for 30 to 40 minutes until the dumplings are cooked through.

My Tips for Fluffy Dumplings

• Keep the butter and milk cold. Cold fat makes steam pockets, which makes lighter dumplings.
• Do not overmix the dough. Stir only until there is no dry flour. Overmixed dough makes tough, dense dumplings.
• Keep a gentle simmer. A hard boil can break the dumplings apart. Too low, and they will not cook through.
• Do not peek. Lifting the lid lets out the steam the dumplings need to rise.
• Give them space. They puff up as they cook. Crowding them makes them gummy where they touch.

Common Mistakes

• Thin broth. If the stew is too thin, the dumplings sink and get soggy. Make sure it thickens before adding them.
• Dropping dough into cold stew. The stew must be simmering so the dumplings start cooking right away.
• Undercooked centers. Always check one dumpling with a toothpick before serving.
• Too much stirring after the dumplings go in. Leave them alone until they are done.

What to Serve With Chicken and Dumplings

• Steamed green beans or roasted Brussels sprouts
• A crisp green salad
• Cornbread or buttered dinner rolls
• Cranberry sauce for a holiday feel

If you love cozy chicken comfort food, my creamy white chicken chili is another hearty one-pot favorite, and my classic chicken noodle soup is perfect for sick days. For another creamy chicken dinner, try my creamy marry me chicken.

How to Store and Reheat?

Fridge: Keep leftovers in an airtight container for up to 3 days. The dumplings soak up broth as they sit, so the stew will be thicker.

Reheat: Warm gently on the stove over medium low heat with a splash of broth or milk. Stir carefully so the dumplings do not break.

Freezer: Freeze the stew without dumplings for up to 3 months. When reheating, bring it to a simmer and make a fresh batch of dumplings on top.

Chicken and Dumplings FAQs

Why are my dumplings gummy?

Gummy dumplings usually mean they were overmixed, crowded together, undercooked, or the lid was lifted while they steamed.

Can I use Bisquick for dumplings?

Yes. Mix 2 cups of baking mix with ⅔ cup of milk and drop by spoonfuls onto the simmering stew. Cover and cook for 10 minutes, then uncover and cook 10 more.

What is the difference between rolled and drop dumplings?

Drop dumplings are fluffy and biscuit like. Rolled dumplings are rolled thin, cut into strips and simmered, so they are flatter and chewier, more like noodles.

Can I make chicken and dumplings ahead?

Make the stew ahead and refrigerate it for up to 2 days. Add the dumplings when you reheat it for the freshest texture.

How do I thicken chicken and dumplings?

Simmer the stew uncovered for a few minutes before adding the dumplings, or whisk 1 tbsp cornstarch (cornflour) with 2 tbsp water and stir it in.

Final Thoughts

Chicken and dumplings is one of the coziest meals you can make, and it is easier than it looks. Once you see those dumplings puff up on top of the stew, you will be hooked. Make it on the next chilly evening and watch everyone come back for seconds.