Chicken and Dumplings

The smell of simmering chicken and herbs drifting through the house on a gray Sunday afternoon is one of those simple pleasures that makes everything feel right with the world. My grandmother's version was always the benchmark, though she'd laugh and say her only secret was patience and plenty of butter. I've made this recipe more times than I can count, and somehow it tastes different every single time.

I first attempted this on a particularly harsh February evening when my roommate came down with a terrible flu. She took one bite of those steaming dumplings and actually cried, though she blamed it on the congestion. Now whenever either of us needs serious comfort food, this is the recipe that appears on the stove without either of us saying a word.

Ingredients

• 2 lbs chicken thighs or breasts: Thighs stay more tender during long simmering, but breasts work if that is what you have on hand
• 2 tbsp butter and 1 tbsp olive oil: The combination prevents burning while adding that rich flavor you cannot get from oil alone
• 1 large onion, 3 carrots, 2 celery stalks: This classic trio builds the foundation of flavor, so take your time sweating them down properly
• 1/4 cup flour: This creates the velvety thickness that transforms broth into proper gravy
• 6 cups chicken broth and 1 cup milk or cream: The broth provides depth while cream adds that luxurious finish
• 2 cups flour for dumplings: Do not pack the flour when measuring or your dumplings will turn out dense instead of light
• 3/4 cup milk for dumplings: Whole milk makes the tenderest dumplings, though buttermilk adds a lovely tang

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

Check price on Amazon

Build your flavor base:

Melt the butter with olive oil in your Dutch oven over medium heat, then add onion, carrots, and celery. Let them soften and fragrant for about 5 minutes, stirring occasionally so nothing browns too quickly.

Add depth and thicken:

Stir in the garlic until fragrant, about 1 minute, then sprinkle flour over everything and stir constantly for 2 minutes. The flour should smell nutty, not raw, which means your sauce will not taste pasty later.

Create the simmering stew:

Pour in the broth gradually while stirring, then add chicken, thyme, bay leaf, salt, and pepper. Bring to a boil, then cover and reduce heat to a gentle simmer for 20 minutes until the chicken is tender.

Finish the stew base:

Remove the bay leaf and stir in milk or cream, frozen peas, and parsley. Let everything simmer uncovered while you make the dumpling dough, giving the broth time to thicken slightly.

Mix the dumpling dough:

Whisk together flour, baking powder, and salt in a bowl, then stir in melted butter and milk until just combined. The dough should be thick and slightly sticky, but do not overmix or your dumplings will be tough.

Add the dumplings:

Drop spoonfuls of dough onto the simmering stew, spacing them out so they have room to expand. Cover the pot tightly and do not lift the lid for 15 minutes, or the dumplings will collapse and never puff up properly.

Save

My partner accidentally used self-rising flour once instead of all-purpose, and somehow those dumplings turned into the lightest, tallest ones we had ever made. Now I keep wondering if that was actually a mistake or just a happy accident that she has never admitted to.

Getting The Texture Right

The consistency of your dumpling dough matters more than most people realize. It should cling to the spoon but still be soft enough to drop easily, and mixing it until just combined is the difference between tender pillows and tough hockey pucks.

Making It Ahead

You can prepare the stew portion completely up to 2 days in advance, but wait to make and add the dumplings until you are ready to serve. Reheat the stew gently before dropping in the fresh dough.

Serving Suggestions

This dish needs nothing more than a simple green salad with vinaigrette to cut through the richness, though crusty bread never hurts for soaking up every last drop. The broth is the best part, so make sure everyone gets plenty.

• A splash of white wine in the broth adds lovely depth
• Leftovers reheat beautifully for lunch the next day
• Fresh parsley garnish makes it look as good as it tastes

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Save

There is something deeply satisfying about watching people lift their bowls to get every last drop of that broth. It is the kind of meal that makes even the longest, hardest day feel suddenly manageable.

Recipe Questions

→ Can I make chicken and dumplings ahead of time?

You can prepare the stew portion up to 2 days in advance and refrigerate. However, the dumplings are best made fresh right before serving, as they can become gummy if reheated. Store the stew separately and drop fresh dumpling dough when ready to serve.

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal because they remain tender and juicy during long simmering. Breasts work too but may dry out slightly. Both should be cut into large chunks to maintain texture throughout the cooking process.

→ Why do my dumplings turn out dense or heavy?

Overmixing the dumpling dough develops gluten, making them tough. Stir just until combined. Also, resist lifting the lid while they steam—trapping the steam is essential for fluffy results. Finally, ensure your simmer is gentle, not a rolling boil.

→ Can I use biscuit mix instead of making dumplings from scratch?

Yes, you can substitute with store-bought biscuit mix following package instructions for drop biscuits. However, homemade dumplings have a lighter texture and better flavor absorption. If using biscuit mix, reduce the liquid slightly as commercial blends typically require less moisture.

→ How do I thicken the broth if it's too thin?

The flour used to coat vegetables provides the base thickening. If needed, create a slurry by whisking 2 tablespoons of flour with 1/4 cup of cold milk, then stir into the simmering broth. Cook for 3-5 minutes until fully thickened. Alternatively, mash a few dumplings into the liquid for natural thickening.