Easy Chicken and Dumplings: Your New Comfort Food Obsession

There’s something almost magical about a big, steamy bowl of Chicken and Dumplings. It’s the culinary equivalent of a warm hug on a chilly day, a dish that whispers “everything is going to be okay” with every spoonful. This is the recipe I turn to when life gets hectic, when the kids are extra fussy, or when I simply need a taste of pure, uncomplicated comfort. It’s the kind of meal that fills your home with an incredible aroma and gathers everyone around the table, ready to dig in.

My version of this classic is straightforward, forgiving, and designed for real life. You don’t need to be a professional chef to pull it off. With a few simple steps, you’ll have a hearty, flavorful pot of goodness that feels like it simmered all day, even if you whipped it up between carpool and homework. Let’s make some memories, one delicious dumpling at a time.

Why You’ll Love This Chicken and Dumplings Recipe

• Weeknight Warrior: It comes together faster than you think, making it perfect for busy evenings.
• Comfort in a Bowl: It’s the ultimate soul-soothing, feel-good meal the whole family will adore.
• Budget-Friendly: Uses simple, affordable ingredients you probably already have in your pantry.
• Leftover Hero: Tastes even better the next day, making lunches a breeze.

Ingredients

Chicken Dumplings Recipe

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• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Savor our savory chicken dumplings recipe Quick easy comfort food fix using simple ingredients Perfect homemade meal for any occasion

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Ingredients

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• 2 tablespoon butter or olive oil
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 0.33 cup all-purpose flour
• 6 cups chicken broth
• 4 cups cooked, shredded chicken
• 0.5 cup heavy cream or half-and-half
• Salt to taste
• Black pepper to taste
• 1 cup frozen peas (optional)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 0.25 cup unsalted butter, melted

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Instructions

• In your large pot, melt the butter over medium heat. Add the onion, carrots, and celery and cook until they begin to soften, about 5-7 minutes.
• Stir in the garlic and thyme and cook for one more minute until fragrant.
• Sprinkle the flour over the vegetables and stir constantly for about a minute to cook off the raw flour taste.
• Slowly pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and let it thicken slightly for 5 minutes.
• Stir the shredded chicken and peas (if using) into the pot. Reduce the heat to low.
• In a mixing bowl, whisk together the flour, baking powder, and salt for the dumplings.
• In a separate bowl or measuring cup, mix the melted butter and milk. Pour this into the dry ingredients and stir until just combined. Don’t overmix! A few lumps are perfectly fine.
• Return the stew to a low simmer. Drop the dumpling dough by heaping spoonfuls directly onto the surface of the simmering stew.
• Cover the pot tightly with its lid and let it simmer for 15 minutes. Do NOT peek! The steam is what cooks the dumplings to fluffy perfection.
• After 15 minutes, remove the lid. The dumplings should be puffed up and cooked through. Gently stir in the heavy cream, season with plenty of salt and pepper, and serve immediately.

Notes

A straightforward, forgiving, and comforting Chicken and Dumplings recipe perfect for busy weeknights. This soul-soothing meal is packed with flavor and comes together with simple, affordable ingredients.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 450 calories
• Sugar: 8 grams
• Fat: 20 grams
• Carbohydrates: 35 grams
• Fiber: 4 grams
• Protein: 30 grams

For the Stew:

• 2 tbsp butter or olive oil
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ⅓ cup all-purpose flour
• 6 cups chicken broth
• 4 cups cooked, shredded chicken (a rotisserie chicken works great here!)
• ½ cup heavy cream or half-and-half
• Salt and black pepper to taste
• 1 cup frozen peas (optional)

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• ¼ cup (½ stick) unsalted butter, melted

Equipment

You’ll need a large Dutch oven or heavy-bottomed pot with a tight-fitting lid. This is key for creating the perfect steam to cook the dumplings. A standard mixing bowl and a spoon are all you need for the dumpling dough.

Step-by-Step Instructions

Make the Stew Base

1. In your large pot, melt the butter over medium heat. Add the onion, carrots, and celery and cook until they begin to soften, about 5-7 minutes.
2. Stir in the garlic and thyme and cook for one more minute until fragrant.
3. Sprinkle the flour over the vegetables and stir constantly for about a minute to cook off the raw flour taste.
4. Slowly pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and let it thicken slightly for 5 minutes.

Finish the Stew and Make the Dumplings

1. Stir the shredded chicken and peas (if using) into the pot. Reduce the heat to low.
2. In a mixing bowl, whisk together the flour, baking powder, and salt for the dumplings.
3. In a separate bowl or measuring cup, mix the melted butter and milk. Pour this into the dry ingredients and stir until just combined. Don’t overmix! A few lumps are perfectly fine.

Cook the Dumplings

1. Return the stew to a low simmer. Drop the dumpling dough by heaping spoonfuls directly onto the surface of the simmering stew.
2. Cover the pot tightly with its lid and let it simmer for 15 minutes. Do NOT peek! The steam is what cooks the dumplings to fluffy perfection.
3. After 15 minutes, remove the lid. The dumplings should be puffed up and cooked through. Gently stir in the heavy cream, season with plenty of salt and pepper, and serve immediately.

Tips & Variations for the Best Chicken and Dumplings

This recipe is wonderfully adaptable. Don’t worry if your stew seems too thick or too thin at first—you can always adjust it! If it’s too thick, add a splash more broth. Too thin? Let it simmer uncovered for a few extra minutes.

For a lighter version, you can use whole milk instead of cream. Want to change up the veggies? Try adding chopped mushrooms or green beans. If you’re in a real pinch for time, using a pre-cooked rotisserie chicken is a total game-changer and my little secret for getting dinner on the table fast.

What to Serve With Chicken and Dumplings

This dish is a complete meal all on its own, packed with protein, veggies, and carbs. But if you’re looking to round out the table, a simple bright and crunchy green salad provides a nice contrast to the rich stew. A slice of crusty bread is also never turned down for mopping up every last bit of goodness from the bowl.

How to Store and Reheat Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb the broth, so when reheating, you may want to add a little extra broth or water to loosen it up. Gently reheat it on the stove over low heat, stirring occasionally. I don’t recommend freezing this one, as the dumplings can become a bit mushy upon thawing.

Frequently Asked Questions

Can I use canned biscuits for the dumplings?

You can! While homemade dumplings are incredibly rewarding, in a super tight pinch, you can use refrigerated biscuit dough. Just tear each biscuit into 4 pieces and drop them in. They’ll be a bit denser but still delicious.

My dumplings are gummy. What happened?

This usually means the stew wasn’t at a steady simmer when you added the dough, or the lid was lifted during cooking. Keeping the lid on traps the steam, which is essential for light, fluffy dumplings. Resist the urge to peek!

Can I make this in a slow cooker?

Absolutely. Sauté the veggies on the stove first for the best flavor, then add them along with the broth and chicken to your slow cooker. Cook on low for 6-7 hours. An hour before serving, mix and drop in your dumpling dough, cover, and cook on high for that last hour without lifting the lid.

What’s the best way to shred chicken?

The easiest method is to use two forks to pull the meat apart. For a real time-saver, you can also put slightly cooled cooked chicken in the bowl of a stand mixer and use the paddle attachment on low speed for a few seconds—it shreds it perfectly!

I hope this easy Chicken and Dumplings recipe finds its way into your regular rotation and brings your table as much joy and comfort as it has brought mine. It’s more than just dinner; it’s a bowlful of reassurance that sometimes, the simplest things are the very best. Don’t forget to pin it so you have it ready for your next cozy night in!