Chicken and Dumplings: The Ultimate Comfort Food Recipe

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There’s something about a warm bowl of chicken and dumplings that feels like a hug in a bowl. Whether it’s a chilly winter evening or you’re simply craving something hearty and satisfying, this dish always delivers. It’s the kind of meal that brings people together, warms your soul, and reminds you of the simple joys of home-cooked comfort food.

From the tender chicken and creamy broth to the pillowy dumplings that float on top, every bite of chicken and dumplings is a delightful combination of flavor and texture. Best of all, it’s easier to make than you might think! Whether you’re a seasoned cook or just starting out, this recipe will guide you step-by-step to create a dish your family will love.

Why Chicken and Dumplings is a Beloved Classic

  • Hearty and Filling: It’s a one-pot meal packed with protein, vegetables, and fluffy dumplings.
  • Perfect for Any Season: While it’s a winter favorite, this dish is just as satisfying on a rainy spring day.
  • Family Favorite: A dish that even picky eaters will enjoy, making it great for family dinners.
  • Customizable: You can adapt the recipe to suit your tastes or dietary preferences.

Ingredients for Chicken and Dumplings

Here’s everything you’ll need to make this classic dish. The recipe is divided into two parts: the chicken stew and the dumplings.

Chicken Stew IngredientsQuantity
Olive oil2 tablespoons
Celery, diced2 ribs
Carrots, diced2 large
Yellow onion, chopped1
Garlic, minced1 clove
Unsalted butter5 tablespoons
All-purpose flour⅓ cup
Low-sodium chicken broth6 cups
Chicken bouillon paste (or base)4 teaspoons
Dried thyme¼ teaspoon
Dried sage¼ teaspoon
Dried rosemary¼ teaspoon
Kosher salt1 teaspoon
Black pepper, freshly ground½ teaspoon
Boneless, skinless chicken breasts or thighs1 ½ pounds
Evaporated milk (canned)12 oz
Frozen peas½ cup
Fresh parsley (for garnish)As desired
Dumpling IngredientsQuantity
All-purpose flour1 ⅔ cups
Baking powder1 tablespoon
Kosher salt½ teaspoon
Milk¾ cup
Sour cream¼ cup
Butter, melted2 tablespoons

How to Make Chicken and Dumplings

1. Prepare Your Ingredients

Start by prepping all your ingredients to ensure smooth cooking:

  • Dice the celery, carrots, and onion. Mince the garlic.
  • Cut the chicken into large chunks for even cooking.

2. Sauté the Vegetables

  • Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced celery, carrots, onion, and garlic. Sauté for 5-6 minutes until softened and fragrant.

3. Make the Roux

  • Add the butter to the pot and let it melt. Stir in the flour and cook for 1-2 minutes, whisking constantly.
  • This roux will thicken the broth and create the creamy base for your chicken and dumplings.

4. Add the Broth and Seasonings

  • Gradually pour in the chicken broth while whisking to prevent lumps.
  • Stir in the chicken bouillon paste, dried thyme, sage, rosemary, salt, and pepper. Bring the mixture to a gentle boil.

5. Add the Chicken

  • Place the chicken breasts or thighs into the pot, ensuring they’re submerged in the broth. Reduce the heat to low and let the chicken simmer for 20-25 minutes, or until fully cooked.

6. Shred the Chicken

  • Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

7. Add the Evaporated Milk and Peas

  • Pour in the evaporated milk and stir to combine. Add the frozen peas and simmer for an additional 5 minutes.

Making the Dumplings

1. Mix the Dumpling Dough

  • In a medium bowl, combine the flour, baking powder, and salt.
  • Stir in the milk, sour cream, and melted butter until just combined. Be careful not to overmix; the dough should be slightly sticky.

2. Drop the Dumplings

  • Using a spoon or small cookie scoop, drop rounded spoonfuls of the dough onto the surface of the simmering stew. Make sure there’s space between each dumpling, as they will expand as they cook.

3. Simmer the Dumplings

  • Cover the pot with a tight-fitting lid and let the dumplings cook for 15 minutes. Avoid lifting the lid during this time, as the steam is essential for cooking the dumplings.

Finishing Touches

  • Once the dumplings are cooked through and fluffy, garnish the chicken and dumplings with freshly chopped parsley.
  • Serve hot and enjoy the warm, comforting flavors of this classic dish.

Tips for the Best Chicken and Dumplings

  • Use Fresh Herbs: While dried herbs work well, using fresh thyme, rosemary, and sage will add a burst of flavor.
  • Don’t Overmix the Dumpling Dough: Overmixing can make the dumplings dense instead of fluffy.
  • Low and Slow: Simmer the stew on low heat to allow the flavors to develop fully.
  • Add a Kick: For extra flavor, stir in a pinch of cayenne pepper or a dash of hot sauce.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (serves 6):

NutrientAmount
Calories450
Protein32g
Carbohydrates28g
Fat21g
Fiber3g
Sodium950mg

Make-Ahead and Storage Instructions

Make-Ahead Tips

  • The chicken stew can be made a day in advance and stored in the refrigerator. Reheat gently before adding the dumplings.

Storage

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze the chicken stew (without dumplings) for up to 2 months. Thaw and reheat before adding fresh dumplings.

Reheating

  • Reheat the dish in a pot over medium-low heat, stirring occasionally. Add a splash of broth or milk if the stew has thickened too much.

FAQs About Chicken and Dumplings

1. Can I use rotisserie chicken?

Yes! Using rotisserie chicken is a great time-saving option. Simply shred the cooked chicken and add it to the stew during Step 7.

2. Can I make the dumplings gluten-free?

Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend for both the stew and dumplings.

3. What can I use instead of evaporated milk?

You can substitute evaporated milk with heavy cream, half-and-half, or even whole milk for a lighter option.

4. How do I know when the dumplings are done?

The dumplings are fully cooked when they are fluffy and no longer doughy in the center. You can test one by cutting it in half.

5. Can I add other vegetables?

Of course! Corn, green beans, or mushrooms make great additions to the stew.

6. Can I make this in a slow cooker?

Yes. Cook the stew ingredients (minus the dumplings) in the slow cooker on low for 6-8 hours or high for 3-4 hours. Add the dumplings in the last 30 minutes and cook on high.

Your New Comfort Food Staple

This chicken and dumplings recipe is everything you want in a comfort meal: rich, creamy, hearty, and utterly satisfying. Whether it’s a cold evening or a family dinner, this dish will quickly become a go-to in your kitchen.

So why wait? Gather your ingredients, warm up your pot, and create this delicious classic. You’ll love every spoonful, and so will everyone you share it with!

Chicken and Dumplings: The Ultimate Comfort Food Recipe

Chicken and dumplings is the ultimate comfort food—a creamy, hearty stew packed with tender chicken, vegetables, and fluffy dumplings. This one-pot meal is perfect for cozy family dinners or when you’re craving something warm and satisfying.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

Chicken Stew

  • 2 tablespoons olive oil
  • 2 ribs celery diced
  • 2 large carrots diced
  • 1 yellow onion chopped
  • 1 clove garlic minced
  • 5 tablespoons unsalted butter
  • cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 4 teaspoons chicken bouillon paste or base
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 12 oz evaporated milk canned
  • ½ cup frozen peas
  • Fresh parsley for garnish

Dumplings

  • 1 ⅔ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup milk
  • ¼ cup sour cream
  • 2 tablespoons butter melted

Instructions
 

Prepare the Stew

  • Heat olive oil in a large pot over medium heat. Sauté celery, carrots, onion, and garlic for 5-6 minutes until softened.
  • Add butter and let it melt, then stir in the flour to create a roux. Cook for 1-2 minutes, whisking constantly.
  • Slowly pour in the chicken broth while whisking to prevent lumps. Add chicken bouillon, thyme, sage, rosemary, salt, and pepper.
  • Add the chicken to the pot. Simmer over low heat for 20-25 minutes, or until the chicken is fully cooked.

Shred the Chicken

  • Remove the chicken from the pot and shred it using two forks.
  • Return the shredded chicken to the pot and stir in the evaporated milk and frozen peas. Let it simmer while preparing the dumplings.

Make the Dumplings

  • In a bowl, combine flour, baking powder, and salt. Add milk, sour cream, and melted butter. Stir until just combined (don’t overmix).
  • Drop spoonfuls of the dough onto the surface of the simmering stew. Leave space between the dumplings.

Cook the Dumplings

  • Cover the pot with a lid and let the dumplings cook for 15 minutes. Avoid lifting the lid during this time to allow steam to cook the dumplings fully.

Garnish and Serve

  • Garnish the dish with fresh parsley and serve hot. Enjoy the creamy, comforting flavors of this hearty meal!
Keyword homemade dumplings