Homemade Chicken and Dumplings (Southern Comfort Food)
Chicken and dumplings is pure Southern comfort. Tender shredded chicken and soft vegetables simmer in a creamy broth. Then big, fluffy dumplings steam right on top.
It looks old-fashioned, but it’s simple to make. The dumplings are a quick drop dough, so there’s no rolling or cutting. Everything cooks in one pot in about an hour.
This is the dish I make in my kitchen on the coldest nights of the year. It fills the whole house with a cozy smell and everyone comes back for seconds.
Why You’ll Love This Chicken and Dumplings
- Fluffy dumplings. Light and tender, never gummy.
- Creamy broth. Rich and thick without being heavy.
- One pot. Less cleanup on a busy night.
- Pantry staples. Flour, milk, butter, broth and chicken.
- Family favorite. True comfort food everyone loves.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Chicken: Thighs stay the juiciest. Breasts work too. Rotisserie chicken is a great shortcut.
- Vegetables: Onion, carrots, celery and garlic.
- Broth and cream: Low-sodium chicken broth plus a splash of heavy cream.
- Dumplings: Flour, baking powder, salt, cold butter and cold milk.
- Peas and parsley: Optional, but they add color.
How to Make Chicken and Dumplings
- Cook the veggies. Soften the onion, carrots and celery in butter, then add garlic.
- Thicken and simmer. Stir in flour, whisk in broth, add the chicken and herbs. Simmer until the chicken reaches 165°F (74°C).
- Shred. Shred the chicken and return it to the pot with cream and peas.
- Make the dough. Cut cold butter into the dry mix, then stir in the milk just until combined.
- Steam the dumplings. Drop spoonfuls on the simmering stew, cover and cook 15 minutes without peeking.
My Tips for the Best Chicken and Dumplings
- Don’t overmix the dough. A few lumps mean fluffy dumplings.
- Keep the lid on. The steam is what cooks the dumplings through.
- Keep it at a gentle simmer. A hard boil can break the dumplings apart.
- Use a wide pot so the dumplings have room to puff up.
- Check one dumpling with a toothpick. It should come out clean.
Variations to Try
- Biscuit dumplings: Cut refrigerated biscuit dough into quarters and drop them in.
- Herb dumplings: Add 1 tsp dried thyme or chives to the dough.
- Turkey and dumplings: Use leftover holiday turkey.
- Lighter: Skip the cream for a brothier stew.
Make-Ahead, Storage and Reheating
- Make ahead: Make the chicken stew up to 2 days ahead. Cook the dumplings right before serving.
- Storage: Refrigerate leftovers up to 3 days.
- Reheating: Warm gently on the stove with a splash of broth. The dumplings soak up liquid overnight.
What to Serve With It
Chicken and dumplings is a full meal on its own. Add a simple green salad or some roasted vegetables on the side. If you love cozy chicken soups, try my Creamy Chicken Wild Rice Soup next.
Frequently Asked Questions
Why are my dumplings gummy? The dough was overmixed or the lid was lifted too soon. Mix gently and keep the pot covered for the full 15 minutes.
Can I use rotisserie chicken? Yes. Simmer the broth and vegetables 10 minutes, then add 3 to 4 cups shredded chicken with the cream.
What’s the difference between drop and rolled dumplings? Drop dumplings are fluffy, like biscuits. Rolled dumplings are flat and chewy, like noodles.
Can I freeze chicken and dumplings? The stew freezes well for up to 3 months. The dumplings get soft, so it’s best to make them fresh.
One Last Thing
I hope this homemade chicken and dumplings brings some warmth to your table. If you make it, please leave a comment and a star rating below. And save it to your comfort food board on Pinterest!
Chicken and Dumplings
Ingredients
Chicken stew:
- 3 tbsp butter
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 1/2 lb boneless skinless chicken thighs or breasts
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1/2 cup frozen peas optional
Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp cold butter cubed
- 1 cup cold whole milk
- 2 tbsp fresh parsley chopped
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook 6 minutes until soft. Add the garlic and cook 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth. Add the chicken, thyme, bay leaf, salt and pepper. Bring to a boil, then lower to a simmer.
- Cover and simmer 20 to 25 minutes, until the chicken reaches 165°F (74°C). Remove the chicken, shred it and return it to the pot with the cream and peas. Remove the bay leaf.
- For the dumplings, whisk the flour, baking powder and salt in a bowl. Cut in the cold butter with a fork or pastry cutter until crumbly. Stir in the milk and parsley just until a soft, sticky dough forms.
- Bring the stew back to a gentle simmer. Drop heaping tablespoons of dough on top, spacing them out. Cover and simmer 15 minutes without lifting the lid.
- Check that the dumplings are cooked through (a toothpick comes out clean). Taste the broth, adjust the salt and serve hot.
Notes
Storage: Refrigerate leftovers up to 3 days. The dumplings soak up broth as they sit.
Reheat: Warm gently on the stove with a splash of broth until hot.
Variations: Use rotisserie chicken (add it with the cream), use refrigerated biscuit dough cut into pieces for quick dumplings, or add a pinch of nutmeg to the dumplings.
