Chicken and Dumplings is a hearty comfort food classic featuring tender chicken, vegetables, and fluffy dumplings simmered in a rich, creamy broth. This cozy one-pot meal is perfect for family dinners and chilly evenings.
Total Time:55 minutes
Yield:6 servings
Ingredients
2 tablespoons unsalted 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
2 cups cooked shredded chicken
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
½ cup heavy cream
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons unsalted butter, melted
1 cup milk
Instructions
In a large Dutch oven or soup pot, melt the butter with the olive oil over medium heat.
Add the onion, carrots, and celery and cook for 5–6 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Sprinkle the flour over the vegetables and stir continuously for 1 minute.
Gradually whisk in the chicken broth until smooth.
Add the shredded chicken, thyme, parsley, salt, and black pepper and bring to a gentle simmer.
Stir in the heavy cream and reduce the heat to low.
In a separate bowl, whisk together the flour, baking powder, and salt for the dumplings.
Stir in the melted butter and milk until just combined.
Drop spoonfuls of dumpling dough onto the simmering stew.
Cover the pot tightly with a lid and simmer for 15–18 minutes without lifting the lid.
Check that the dumplings are cooked through and fluffy.
Serve hot, garnished with fresh parsley if desired.
Notes
Rotisserie chicken works well for a quick and convenient version.
Do not lift the lid while the dumplings cook to ensure they become light and fluffy.
Add peas, corn, green beans, or mushrooms for extra vegetables.
If the stew becomes too thick, add additional chicken broth as needed.
The stew can be frozen separately, but fresh dumplings are recommended for best texture.
Store leftovers in the refrigerator for up to 4 days.
