Chicken and Dumplings
This cozy chicken and dumplings recipe makes a tender chicken stew with soft, fluffy drop dumplings cooked right on top. It is a one-pot dinner that feels old-fashioned in the nicest way, with simple ingredients and a no
Total
75 min
Servings
6 servings
Level
Medium
Chicken and dumplings is comfort food built from practical pantry cooking: chicken, vegetables, broth, and a simple dough dropped into the pot. The dumplings steam on top of the simmering stew, so they turn tender and fluffy without a separate pan.
This version uses boneless chicken thighs because they stay juicy, but chicken breast works too if you watch the cooking time. A little milk and flour thicken the broth into a creamy gravy without making it heavy.
The key is to keep the stew at a gentle simmer once the dumplings go in. Boiling too hard can make the dumplings tough or break them apart.
01What you'll need
Ingredients
20 items · 6 servings
- For the chicken stew:
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage or poultry seasoning
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken broth
- 1/2 cup whole milk or half-and-half
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley, optional
- For the dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt 1/2 teaspoon garlic powder, optional 3 tablespoons cold unsalted butter, cut into small cubes 3
02How to make it
Step-by-step
1. Season the chicken
Pat the chicken dry with paper towels. Season it with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Dry chicken browns better and adds more flavor to the stew.
2. Brown the chicken
Heat the oil or butter in a large Dutch oven or heavy pot over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 3 to 4 minutes, turning once, until lightly browned. It does not need to be cooked through. Transfer the chicken to a plate.
3. Soften the vegetables
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot. Cook for 5 to 6 minutes, stirring often, until the onion looks soft and glossy. Add the garlic, thyme, and sage, and cook for 30 seconds.
4. Build the broth
Sprinkle the 1/4 cup flour over the vegetables and stir for 1 minute. This makes a roux, which is a flour-and-fat mixture that helps thicken the stew. Slowly pour in the chicken broth while stirring, scraping the browned bits from the bottom of the pot.
5. Simmer the chicken
Return the chicken and any juices to the pot. Bring the stew to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 minutes, stirring now and then, until the chicken is cooked through and the carrots are nearly tender.
6. Mix the dumpling dough
While the stew simmers, whisk the dumpling flour, baking powder, salt, and garlic powder, if using, in a bowl. Rub in the cold butter with your fingertips or a pastry cutter until the mixture looks crumbly. Stir in the milk just until a soft, sticky dough forms. Do not overmix; a few floury streaks are fine.
7. Finish the stew
Stir the 1/2 cup milk or half-and-half and the frozen peas into the pot. Taste the broth and add more salt or pepper if needed. Keep the stew at a gentle simmer, not a hard boil.
8. Drop and steam the dumplings
Drop heaping tablespoons of dumpling dough over the surface of the stew, leaving a little space between each one. Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid. The dumplings are done when they look puffed and a toothpick inserted into the center comes out without wet dough.
9. Rest and serve
Turn off the heat and let the pot stand, covered, for 5 minutes. Sprinkle with parsley, if using. Spoon the chicken, vegetables, gravy, and dumplings into shallow bowls and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Cook the chicken stew up to 2 days ahead, but wait to make and cook the dumplings until just before serving. Dumplings are softest when fresh.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The dumplings will absorb some liquid as they sit, so add a splash of broth or milk when reheating.
- Reheating: Warm gently on the stovetop over low heat or in the microwave at 50% power. Avoid boiling, which can make the dumplings dense.
- Chicken swap: Boneless chicken breasts work, but cut them into slightly larger pieces and simmer only until cooked through so they do not dry out. Leftover cooked chicken can be stirred in after the broth thickens; simmer just long enough to heat it.
- Vegetable swaps: Use frozen mixed vegetables instead of peas and carrots, or add sliced mushrooms with the onion. Keep the total amount of vegetables close to the recipe so the pot does not become too crowded.
- Dumpling texture: For fluffy dumplings, use fresh baking powder, mix the dough lightly, and keep the lid closed while they steam. If steam escapes, the tops may stay gummy.
Cook's note
This recipe makes a thick, spoonable chicken stew. If you prefer a looser broth, add an extra 1/2 to 1 cup chicken broth before dropping in the dumplings.
04Frequently asked
Questions & answers
Can I use rotisserie chicken for chicken and dumplings?
Yes. Skip the browning step and make the vegetable broth base first. Stir in about 3 cups shredded rotisserie chicken before adding the dumplings, then simmer until the chicken is hot.
Why are my dumplings gummy in the middle?
They may need more time, or the lid may have been lifted too often. Dumplings cook with trapped steam. Keep the stew at a gentle simmer, cover tightly, and check after 15 minutes with a toothpick.
Can I make chicken and dumplings without milk?
Yes. Use unsweetened plain oat milk or more chicken broth in the stew. For the dumplings, use broth or an unsweetened dairy-free milk. The flavor will be a little less rich but still good.
Can I freeze chicken and dumplings?
The chicken stew freezes well before the dumplings are added. Freeze it for up to 3 months, thaw overnight in the refrigerator, then reheat and cook fresh dumplings on top. Fully cooked dumplings can become soft and heavy after freezing.
How do I know the chicken is fully cooked?
Chicken is safe to eat when the thickest piece reaches 165°F on an instant-read thermometer. If you do not have one, cut into a piece; it should be opaque all the way through with no pink center.
05Keep cooking
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