Chicken and Dumplings
A pot of this easy and delicious chicken and dumplings recipe is pure comfort food perfection. It’s a creamy chicken stew loaded with tender vegetables and fluffy dumplings that are made from scratch in no time at all.
Ultimate Chicken and Dumplings
This chicken and dumplings recipe is one of my whole family’s favorite comfort foods. It’s got a creamy base seasoned with garlic and Italian herbs, tender veggies, and bites of satisfying chicken, but everyone’s favorite part is the cloud-like dumplings cooked right in the broth.
In the comfort food canon, chicken and dumplings checks a lot of boxes. It is:
- Easy to make all in one pot. Fewer dishes make happier cooks.
- Cozy and satisfying. It’s virtually a hug in a bowl.
- Flavorful and delicious. Every layer of this dish is seasoned; no bland dumplings here!
I typically serve this either on its own or with a simple side of steamed green beans, peas, or a green salad. You can’t go wrong.
Related: Creamy Turkey and Dumplings Soup
Ingredients & Substitutions
Here are a few notes and shopping tips about the ingredients you’ll need, as well as possible substitutions. Full amounts are noted in the printer-friendly recipe card below.
- Shredded chicken. Use white meat, dark meat, or a mix. I usually grab a rotisserie chicken for this.
- Carrots, celery, and onion. Also known as a mirepoix, this is a perfect trio of flavorful, quick-cooking veggies frequently used in soups and stews.
- Chicken stock or chicken broth. I prefer using a low-sodium variety so that I can add salt to taste at the end.
- Heavy cream. You can substitute half and half if you prefer; the dish will still be creamy thanks in part to the starch released by the dumplings while cooking.
- Italian seasoning, kosher salt, and black pepper.
- Garlic. Freshly minced garlic is best but jarred minced garlic works as does garlic powder in a pinch.
- Butter.
- Buttermilk. For the dumplings.
- All-purpose flour, baking powder, cayenne pepper. Also for the dumplings. Don’t worry; the cayenne just adds a touch of flavor, it’s not enough to make them remotely spicy.
- Italian parsley or fresh thyme. A nice finishing garnish, but not strictly necessary.
What if I don’t have pre-cooked chicken?
Not to worry; grab a couple of boneless skinless chicken breasts or chicken thighs, season well with salt and pepper, and sear them in a mixture of butter and olive oil in the stockpot as a first step.
Cook for 3-4 minutes on each side, until very nearly if not entirely cooked through, then remove and shred or dice. Proceed with cooking the vegetables, and when you add the broth, take care to scrape the bottom of the pot well to release all the flavor from browning the chicken into your stew. It will be delicious.
What can I substitute for buttermilk?
In a pinch, substitute 1/2 cup milk plus 2 teaspoons lemon juice, or read about other buttermilk substitute options.
How To Make Easy Chicken and Dumplings
This is a general overview. As always, you will find full instructions with exact ingredients and times in the print-friendly recipe card below.
- Sauté vegetables in a bit of butter in a large stockpot or Dutch oven.
- Season with garlic, Italian herbs, salt, and pepper.
- Pour in the broth, simmer, and toss in the shredded chicken.
- Make the dumpling dough while the liquid simmers and deepens in flavor. This is a simple matter of mixing the flour, baking powder, salt, cayenne, buttermilk, and cream together into a wet, craggy dough.
- Cook dumplings directly in the pot.
- Stir in cream and season with salt and pepper to taste. Enjoy!
Pro Tip
Using drop dumplings that cook directly in the pot not only keeps this a true one-pot meal, it also means that the starch released by the dumplings naturally thickens the dish.
Recipe FAQs & Expert Tips
Why are my chicken and dumplings not fluffy?
The ratio of baking powder to flour is important: too little baking powder, and the dumplings will have no lift; too much can cause dumplings to rise and then collapse. You also want to take care when flipping over the dumplings in the pot. I find a large spoon works best to scoop under each dumpling and turn it over in one smooth, gentle motion.
Should chicken and dumplings be thick or thin?
This is personal preference. My family prefers chicken and dumplings with a thick, creamy base, which you’ll get by adding a bit of cream and by cooking the dumplings directly in the pot as directed. If you prefer a thinner, more broth-like base, reduce or omit the cream added in the final step.
Why do my dumplings get gummy?
The best dumplings are tender and soft, easy to eat with just a spoon. If your dumplings instead turn tough or gummy, the most likely culprit is overworked dough. Take care to gently fold the dough together just until the wet and dry ingredients are combined and you don’t see streaks or pockets of flour. Stop mixing right then.
Why are my dumplings bland?
Even a dumpling with the perfect texture can be unsatisfying if it has no flavor of its own, and let’s be honest: plain flour and baking powder don’t taste great. Including buttermilk keeps dumplings tender and also imports a subtle tang, while a pinch of cayenne pepper wakes up the flavors. Don’t skip these. In a pinch with no buttermilk? Substitute milk but add 2 teaspoons lemon juice.
Can you overcook dumplings?
Yes, overcooked dumplings will disintegrate or have an “off” texture. For best results, stick to the recommended cooking times, and if you need to keep the dish warm, do so over low heat.
Can I make this recipe gluten-free?
Yes! I have had success substituting Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for the all-purpose flour in the dumplings.
Storage & Reheating
Leftover chicken and dumplings is cause for celebration in my house, because it is absolutely delicious for future meals.
- Storage: Leftovers keep very well for 4-5 days. Store in any airtight container in the refrigerator. (These are our favorite meal prep boxes.)
- Reheating: Warm in the microwave or over medium-low heat in a small saucepan. The cream sauce will be thick when cold, but loosen up as it warms. If needed, stir in chicken broth or water to help thin it out.
- Freezing: Although I’ve yet to try it, I am not optimistic that the dumplings and cream sauce would keep the proper consistency when frozen and defrosted. Best to eat within a few days.
Is chicken and dumplings good for a meal train?
Yes! I have delivered chicken and dumplings twice as a meal train meal, to rave reviews each time, which is a great feeling. One friend told me her whole family loved it and she snuck so many bites while warming it up that her husband asked if they were going to sit down as a family or just belly straight up to the stove. You can bet that made my day! 🙂
If preparing this for a meal train, I recommend making the dish in its entirety, then carefully spooning it out into an 8×10- or 9×13-inch foil pan with a tight-fitting lid. Store in the fridge and instruct your recipient to warm it for 15-20 minutes in the oven at 200 degrees F, until fully heated through. This goes really well with a side salad kit or some steam-in-bag peas, and chocolate chip or apple cinnamon cookies for dessert.
Related Recipes
Looking for more ways to use shredded chicken? We love a white bean chicken chili, white bean chicken soup, or classic chicken noodle soup with egg noodles. You can also swap shredded chicken into this turkey pot pie recipe for an easy yet cozy meal.
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Chicken and Dumplings
Ingredients
For the Soup:
- 1 Tablespoon butter
- 1 large yellow onion chopped
- 4 medium carrots peeled and chopped
- 2 medium celery ribs chopped
- 2-3 cloves garlic minced
- 2 teaspoons Italian seasoning
- kosher salt and fresh-ground black pepper
- 3 cups chicken broth or stock
- 2-3 cups shredded cooked chicken
- 1/2 cup heavy cream
For the Dumplings:
- 1 and 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1/2 cup heavy cream
Instructions
- Melt butter in a large stockpot or Dutch oven set over medium-high heat. Add onion, carrots, and celery. Cook 4-5 minutes, stirring frequently, until vegetables just begin to soften.
- Stir in garlic, Italian seasoning, 1/2 teaspoon salt, and a few turns of black pepper. Cook 1 minute more, just until fragrant, then pour in chicken stock or broth. Bring mixture to a rapid simmer, then add shredded chicken.
- To make the dumplings, combine flour, baking powder, salt, and cayenne in a medium bowl. Add buttermilk and 1/2 cup heavy cream, then stir with a rubber spatula until the mixture comes together into a shaggy dough.
- Drop spoonfuls of dough directly into the simmering liquid. Cover the pot and let cook for 5 minutes, then remove lid. Gently flip dumplings over, leave the lid off, and simmer for another 5 minutes.
- Reduce heat to medium-low, then stir in 1/2 cup cream and cook for 1-2 minutes, just until warmed through. Taste and season with more salt and pepper to taste. Serve piping hot with fresh herbs as a garnish, if desired.
Notes
-
- Thinner Broth: My family prefers chicken and dumplings with a thick, creamy base, which this recipe yields as written. If you prefer a thinner, more broth-like base, reduce or omit the cream added in the final step.
- Gluten-Free: Substitute Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for the all-purpose flour in the dumplings.Â
- Storage: Leftovers keep very well for 4-5 days. Store in any airtight container in the refrigerator.Â
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- Reheating:Â Warm in the microwave or over medium-low heat in a small saucepan. The cream sauce will be thick when cold, but loosen up as it warms. If needed, stir in chicken broth or water to help thin it out.
- Freezing: Not recommended.
- Recipe: Adapted from my favorite creamy turkey and dumplings soup.
