Description

This homemade chicken and dumplings recipe is pure comfort in a bowl. Tender chunks of chicken and soft, pillowy dumplings are simmered in a rich, creamy broth with vegetables and herbs. It’s hearty, satisfying, and made with simple ingredients for that old-fashioned, homemade flavor.

Ingredients

For the Chicken Stew:

2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked, shredded chicken (rotisserie works great)
1/2 cup heavy cream or milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Optional: 1 bay leaf

For the Dumplings:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter
1/2 cup milk (whole or 2%)

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Instructions

Make the Stew Base:
In a large pot or Dutch oven, heat butter and oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 1 minute more.
Add flour:
Sprinkle flour over the veggies and stir for 1–2 minutes to cook the flour.
Add broth & chicken:
Slowly pour in chicken broth, stirring constantly to avoid lumps. Add shredded chicken, herbs, salt, pepper, and bay leaf if using. Bring to a simmer and cook for 10 minutes.
Stir in cream:
Add the heavy cream or milk and reduce heat to low while you prepare the dumplings.
Make Dumplings:
In a mixing bowl, whisk together flour, baking powder, and salt. Cut in the butter with a fork or your fingers until crumbly. Stir in milk until just combined (don’t overmix).
Add Dumplings to Pot:
Drop spoonfuls of dough (about 1 tablespoon each) over the top of the simmering stew. Cover with a lid and simmer gently for 15–20 minutes, or until dumplings are cooked through—no peeking!
Finish & Serve:
Remove bay leaf, gently stir if needed, and serve hot. Garnish with extra parsley if desired.

Notes

You can add frozen peas during the last 5 minutes for a pop of color and sweetness.
Make it in the slow cooker: cook the chicken and broth on low for 6 hours, then stir in cream and add dumplings for the last 30–40 minutes.

Leftovers keep well in the fridge for up to 3 days and thicken as they sit.