Classic Chicken and Dumplings

A comforting bowl of tender chicken, vegetables, fluffy dumplings, and a rich, creamy broth—perfect for chilly evenings or whenever you’re craving homemade comfort food.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Chicken Stew

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 6 cups chicken broth
• 1 cup whole milk or half-and-half
• 1½ pounds (680 g) cooked chicken, shredded or diced (rotisserie chicken works well)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

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For the Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon black pepper
• 2 tablespoons cold unsalted butter, melted
• 1 cup whole milk
• 1 tablespoon chopped fresh parsley (optional)

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Instructions

1. Cook the Vegetables

1. Melt the butter with the olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the onion, carrots, and celery.
3. Cook for 6–8 minutes, stirring occasionally, until softened.
4. Stir in the garlic and cook for 30 seconds.

2. Make the Broth

1. Sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring constantly.
2. Gradually whisk in the chicken broth until smooth.
3. Stir in the milk, thyme, parsley, rosemary, bay leaf, salt, and pepper.
4. Bring to a gentle simmer.

3. Add the Chicken

• Stir in the cooked chicken.
• Simmer gently for 10 minutes.
• Add the frozen peas.

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4. Prepare the Dumplings

In a medium bowl:

1. Whisk together the flour, baking powder, salt, garlic powder, and pepper.
2. Stir in the melted butter and milk until just combined. Do not overmix.

The dough should be thick and sticky.

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5. Cook the Dumplings

1. Drop heaping tablespoons of dough onto the gently simmering stew.
2. Cover tightly with a lid.
3. Reduce heat to low and cook for 15–18 minutes.

Important: Do not lift the lid while the dumplings are cooking. The trapped steam is what makes them light and fluffy.

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6. Finish

• Remove the bay leaf.
• Stir in the fresh parsley.
• Taste and adjust seasoning if needed.

Serve hot.

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Optional Add-Ins

• 8 ounces sliced mushrooms
• 1 teaspoon poultry seasoning
• ½ cup heavy cream for extra richness
• ½ teaspoon smoked paprika
• Fresh thyme leaves

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Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze the stew (without dumplings, if possible) for up to 3 months. Fresh dumplings have the best texture.

Reheating

• Stovetop: Warm over medium-low heat, adding a splash of broth or milk if needed.
• Microwave: Heat individual portions in 1-minute intervals, stirring between each.

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Approximate Nutrition (Per Serving)

• Calories: 460
• Protein: 31 g
• Carbohydrates: 34 g
• Fat: 22 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 760 mg

Tips for the Best Chicken and Dumplings

• Rotisserie chicken makes this recipe quick and flavorful.
• Keep the stew at a gentle simmer, not a rolling boil, while the dumplings cook.
• Resist the urge to peek under the lid during cooking—steam is essential for fluffy dumplings.
• For a thicker stew, simmer for a few extra minutes before adding the dumplings or stir in an extra tablespoon of flour when making the roux.