Chicken and Dumplings Recipe (The Ultimate Comfort Food)

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There are few meals as deeply comforting as a warm bowl of this Chicken and Dumplings Recipe. It’s the kind of dish that warms you from the inside out, a true culinary hug. This recipe perfects the classic, delivering a rich, savory chicken stew brimming with tender vegetables and crowned with the lightest, fluffiest homemade dumplings you’ve ever tasted. Forget the shortcuts; making this dish entirely from scratch is surprisingly simple and the reward is a depth of flavor that canned soup or biscuit dough just can’t match.

We’re going back to basics to create a meal that tastes like it simmered on the stove all day, but comes together easily for a perfect weeknight dinner or Sunday supper.

Why This is the Best Chicken and Dumplings Recipe

This isn’t just another stew; it’s the definitive Chicken and Dumplings Recipe for the enthusiastic home cook. What sets it apart is the focus on building flavor at every single step.

Rich, Savory Broth: We start by searing the chicken and creating a simple roux, which gives the stew a velvety, creamy texture and deep, savory base.
Foolproof Fluffy Dumplings: Say goodbye to dense, gummy dumplings! Our recipe uses a simple buttermilk batter that steams up perfectly light and airy every time. The key is in the gentle simmer.
Classic, Hearty Ingredients: We stick to the timeless combination of tender chicken, carrots, celery, and onions. It’s simple, wholesome, and incredibly satisfying.
Completely From Scratch, Totally Achievable: We guide you through each step to prove that a homemade Chicken and Dumplings Recipe is well within your reach, no matter your skill level.

The Key Ingredients for Perfect Chicken and Dumplings

The magic of this dish comes from using simple, high-quality ingredients. Here’s what you’ll need and why it matters.

For the Chicken Stew

Chicken Thighs: We use boneless, skinless chicken thighs because they have more flavor than breasts and remain incredibly tender and juicy during cooking.
Mirepoix (Onion, Carrots, Celery): This classic trio forms the aromatic foundation of the stew, providing a sweet and savory base.
Butter & Flour: These combine to create a roux, the essential thickening agent for that perfectly creamy, velvety broth.
Chicken Broth: Use a good quality, low-sodium chicken broth as it’s the soul of the stew.
Heavy Cream: A splash at the end adds a final touch of richness that makes the dish truly luxurious.

For the Homemade Drop Dumplings

All-Purpose Flour: The structural backbone of our dumplings.
Baking Powder: This is the leavening agent that makes the dumplings puff up and become light and airy.
Buttermilk: The secret ingredient! The acidity in buttermilk creates incredibly tender dumplings.
Melted Butter: Adds richness and flavor to the dumpling dough.

A spoonful of sticky dumpling batter being dropped into the simmering chicken stew. — Dropping the light, airy dumpling batter is the final step to perfection.

Step-by-Step Instructions

Follow these steps closely to create the perfect bowl of chicken and dumplings. We’ll start by building the stew and then finish by cooking the dumplings directly in the savory broth.

Part 1: Making the Creamy Chicken Stew

Sear the Chicken: Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown. It does not need to be cooked through. Remove the chicken and set aside.
Sauté the Vegetables: Add the butter to the pot. Once melted, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Create the Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This roux will thicken our stew beautifully.
Build the Broth: Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then return the seared chicken to the pot.
Simmer and Shred: Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken to a plate and shred it using two forks, then return the shredded chicken to the stew. Stir in the heavy cream and frozen peas. Season with salt and pepper to taste.

Part 2: Making and Cooking the Dumplings

Mix the Dough: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. In a separate small bowl, whisk together the buttermilk and melted butter. Pour the wet ingredients into the dry ingredients and stir with a fork until just combined. Do not overmix! The dough should be sticky.
Drop and Steam: Bring the stew back to a gentle simmer over medium-low heat. Drop rounded tablespoons of the dumpling dough on top of the simmering stew, leaving a little space between each one.
Cook to Perfection: Cover the pot with a tight-fitting lid, reduce the heat to low, and let the dumplings steam for 15-20 minutes. Do not lift the lid while they are cooking! The trapped steam is essential for light, fluffy dumplings.
Serve and Enjoy: The dumplings are done when they are puffed and a toothpick inserted into the center comes out clean. Serve your homemade Chicken and Dumplings immediately, garnished with fresh parsley. For another comforting meal, try this Creamy Chicken Parmesan Soup.

Pro Tips for Foolproof Chicken and Dumplings

Keep these simple tips in mind to ensure your chicken and dumplings are perfect every time.

Don’t Overmix the Dumplings: Mix the dough just until the ingredients are combined. Overworking the gluten will result in tough, dense dumplings instead of light and fluffy ones.
Simmer, Don’t Boil: Once you add the dumplings, it is crucial to maintain a gentle simmer. Boiling the stew can cause the dumplings to break apart or become tough.
Keep the Lid On: The dumplings cook by steaming. Lifting the lid releases the steam and can make them heavy and doughy, so resist the urge to peek!
Use Chicken Thighs: For the most flavor and tender meat that doesn’t dry out, chicken thighs are superior to breasts in this slow-simmered dish. You can explore more hearty Southern dishes like this Southern Spaghetti Bake.

A Dutch oven filled with creamy chicken stew before the dumplings are added, showcasing the rich broth and tender vegetables. — The rich and flavorful base for our perfect chicken and dumplings.

Delicious Variations to Try

While the classic recipe is fantastic, feel free to make it your own with these simple variations.

Add Fresh Herbs: Stir in a tablespoon of fresh, chopped herbs like thyme, rosemary, or sage along with the garlic for a more aromatic stew.
Make it Spicy: For a little kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the stew.

li>Add More Veggies: Feel free to add other vegetables like mushrooms, green beans, or corn. Add heartier vegetables with the mirepoix and quicker-cooking ones with the peas.

Try Rolled Dumplings: If you prefer a flatter, more noodle-like dumpling, you can adapt the dough with a little less buttermilk to make it less sticky, then roll it out and cut it into strips.

If you’re a fan of creamy potato dishes, our creamy mashed potatoes recipe (coming soon) would be a delightful side to consider for another meal.

Storing and Reheating Leftovers

Chicken and dumplings make for fantastic leftovers. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over low heat. Avoid the microwave, as it can make the dumplings rubbery. Note that the dumplings will absorb more broth as they sit, so the stew will be thicker the next day.

Frequently Asked Questions

Can I use rotisserie chicken for this recipe?

Absolutely! To save time, you can use about 4 cups of shredded rotisserie chicken. We recommend adding it to the stew when you return the vegetables to the pot to allow it to absorb all the wonderful flavors.

How do I know when my dumplings are cooked through?

Dumplings are cooked when they have puffed up significantly and a toothpick inserted into the center comes out clean, with no wet batter. This typically takes about 15-20 minutes of simmering in a covered pot.

How do you make the broth in chicken and dumplings thick and creamy?

This recipe creates a creamy broth by first making a simple roux with butter and flour, which thickens the chicken stock beautifully. A splash of heavy cream at the end adds extra richness for a velvety finish.

What is the secret to fluffy, not dense, dumplings?

The secret is twofold: don’t overmix the batter (mix just until combined) and simmer, don’t boil, the stew once the dumplings are in. A gentle simmer steams them perfectly, while boiling can make them tough.

What’s the difference between drop dumplings and rolled dumplings?

Drop dumplings, like the ones in this recipe, are made from a soft, sticky dough that’s dropped by the spoonful directly into the stew to steam. Rolled dumplings are made from a firmer dough that’s rolled out and cut into strips, resulting in a flatter, more noodle-like dumpling.

Share Your Comfort Food Creation!

We hope you love this ultimate Chicken and Dumplings Recipe! There’s nothing better than mastering a classic comfort food dish to share with family and friends. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!