Chicken and Dumplings

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Chicken and dumplings (not to be confused with Asian dumplings) are a delicious comfort food. The dish includes tender shredded chicken, veggies, creamy broth, and soft, fluffy dumplings.

To make it vegetarian, just leave out the chicken and use vegetable broth instead. This recipe is cozy, flavorful, and easy to make!

Be sure to try my easy chicken noodle soup and lemon chicken orzo soup as well!

A pot filled with chicken and dumplings with onions, parsley, and  garlic on the side.
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I love a big pot of chicken and veggies because it’s so comforting and tasty. But add some soft, fluffy biscuits on top, and it goes from good to amazing. I really enjoyed this recipe and wouldn’t change a thing!

Serve this with some cheesy garlic bread on the side for a complete comfort meal!

INGREDIENT NOTES

See the recipe card below for ingredient quantities and complete instructions.

  • Chicken – You can use store-bought rotisserie chicken, which is what I did, or cook the chicken yourself. If you’re cooking it, you can boil it right in the broth or follow this pan seared chicken breasts recipe, then shred or dice it.
  • Chicken Stock – You can use store-bought chicken stock, water and a few tablespoons of better-than-bouillon, or homemade stock. Completely optional!
  • Veggies – I used a combination of onions, carrots, celery, and peas but you can use as many veggies as you’d like! Spinach is a great addition!
  • Peas – I highly recommend using frozen peas over canned for best results.
  • Salt and Pepper – You’ll need lots of salt and pepper to season this dish! Season to your liking of course.
Measured ingredients on a gray surface.

HOW TO MAKE CHICKEN AND DUMPLINGS

  • Melt 3 tablespoons of butter in a large pot. Add carrots, celery, and onion. Cook for 3 minutes until softened, stir in garlic and cook for 1 minute.
  • Add flour and cook for 2 minutes, stirring constantly. Pour in chicken stock. Add the granulated garlic and Italian seasoning and simmer with the lid on for 10 minutes.
  • Meanwhile, make the dumpling dough. In a bowl, mix flour, baking powder, salt, and rosemary. Make a well in the center. Add olive oil and milk. Stir gently until combined.
  • After 10 minutes, add chicken and heavy cream to the pot. Bring to a simmer and season with salt and pepper.
  • Drop spoonfuls of dough (about 2 tablespoons each) into the pot.
    Cover and simmer for 22-25 minutes or until dumplings are fluffy. Check if they’re fully cooked by cutting one open. Finally add the green peas, give it a stir, and check for seasoning. The green peas cook super quickly.
Four photo collage showing how to prepare chicken and dumplings.

TOP TIPS

  • Once you drop the biscuits into the broth, don’t stir them. Just drop them in, cover the pot, and leave them alone so they don’t fall apart.
  • I highly recommend making your own biscuits from scratch since it’s so easy and doesn’t require rolling. But you can also use store-bought canned biscuits or Bisquick batter if you prefer.
  • Make sure to season the chicken and dumplings generously for best results!
  • Add the green peas at the end so they don’t get mushy, they only need 1-2 minutes to cook.
Two small bowls filled with chicken and dumplings.

STORAGE

Chicken and dumplings can be stored in an airtight container in the fridge for up to 4 days.  When reheating, you can microwave the stew for a minute or so (keep an eye on the dumplings as they can heat up very fast), or you can reheat in a saucepan. 

If the stew is too thick you can thin it down with chicken broth or milk.  You can also freeze leftovers in an airtight container or Ziploc bag for up to three months.  Be sure to thaw in the fridge overnight before trying to reheat.

Tried this easy chicken and dumplings recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!

A pot filled with chicken and dumplings with onions, parsley, and garlic on the side.
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Chicken and Dumplings

Chicken and dumplings are a delicious comfort food. The dish includes tender shredded chicken, veggies, creamy broth, and soft, fluffy dumplings.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 5
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Ingredients 

  • 3 tablespoons butter, 42g
  • 1 cup carrots roughly chopped, 2 medium (155g)
  • 1 cup celery roughly chopped, 4 medium (125g)
  • ½ cup onion diced, 1 medium (130g)
  • 4 garlic cloves finely minced, (15g)
  • 1/3 cup all-purpose flour, 46g
  • 6 cups chicken stock , or water with better than bouillon
  • 1 teaspoon Italian seasoning
  • 2 teaspoons Garlic Powder
  • 1 rotisserie chicken, skin and bones removed, meat shredded or cut into bite sized pieces
  • ½ cup frozen peas
  • ½ cup heavy cream
  • Fresh parsley for garnish
  • Salt and pepper to taste

Dumplings

  • 1 ½ cups all-purpose flour, 205g
  • 1 ½ teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh rosemary , or ½ teaspoon dried
  • 3 tablespoons olive oil
  • ¾ cup whole milk

Instructions 

  • Melt 3 tablespoons of butter in a Dutch oven or large saucepan.
  • Add carrots, celery, and onion to pot and sauté until the veggies begin to soften, about 3 minutes.
  • Add in garlic and continue sauteing for another minute.
  • Add in flour and continue cooking for 2 minutes.
  • Pour in chicken stock, garlic powder, Italian seasoning, and bring to a simmer.
  • Cover pot with a lid and simmer for 10 minutes.
  • While pot is simmering away, make the dumpling dough.  In a mixing bowl stir all-purpose flour, baking powder, salt and rosemary together.
  • Make a well in the dry ingredients and add in the olive oil and milk.  Gently stir until just combined.
  • After the stew has been simmering for 10 minutes, add in the cooked chicken and heavy cream.  Bring back to a simmer.
  • Season to taste with salt and pepper.
  • Drop spoonsful of dough approximately 2 tablespoons in size each into the simmering pot.
  • Cover the pot with a lid and continue simmering for 22-25 minutes to allow the dumplings to steam. Add the frozen peas and cook for 1-2 minutes. The dumplings should be light and fluffy when fully cooked.  You can check for doneness by removing a dumpling and cutting it open. 
  • Garnish with fresh parsley, serve, and enjoy.

Notes

  1. Any cooked chicken or turkey meat can be used in this recipe.  If you aren’t using a rotisserie chicken, you will need about 3-4 cups of cooked chicken.
  2. This stew is quite flexible so if you would prefer to add different vegetables go for it, onions, carrots, and celery and peas are just the traditional vegetables used, green beans and cauliflower would also be great.
  3. If you aren’t using Better Than Bouillon, you can sub with chicken broth and half a cube of chicken stock if you have it, to up the flavour.

Nutrition

Calories: 762kcal | Carbohydrates: 54g | Protein: 49g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 1373mg | Potassium: 652mg | Fiber: 3g | Sugar: 9g | Vitamin A: 857IU | Vitamin C: 13mg | Calcium: 150mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Entree
Cuisine: American
Servings: 5
Calories: 762
Keyword: American chicken and dumplings, chicken and dumplings
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