Classic Chicken and Dumplings Made from Scratch

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This classic chicken and dumplings recipe brings together tender chicken, fresh vegetables, and homemade dumplings in a rich, creamy broth. Made all in one pot, it's the ultimate comfort food that's perfect for cold days or when you need a hearty, satisfying meal.

Clare Greco
Updated on Tue, 21 Jan 2025 13:26:31 GMT
A bowl of creamy chicken and dumplings garnished with parsley and diced carrots. Pin it
A bowl of creamy chicken and dumplings garnished with parsley and diced carrots. | recipesim.com

The Coziest Chicken and Dumplings

This recipe takes me back to my grandma's kitchen where she taught me how to make the perfect chicken and dumplings. Everything comes together in one pot and fills your home with the most amazing smell. The rich creamy broth tender chicken and those soft pillowy dumplings just make you feel good inside. My family runs to the kitchen whenever they smell this cooking.

Pure Comfort in a Bowl

Nothing beats a big bowl of homemade chicken and dumplings on a cold day. I love how the vegetables add so much flavor to the broth and the dumplings soak up all that goodness. Even my pickiest eater asks for seconds when I make this. It's become our favorite Sunday dinner tradition.

What You Need

  • Olive Oil: 2 tablespoons just enough to get things started
  • Celery: 2 stalks sliced thin
  • Carrots: 2 nice big ones diced up
  • Onion: 1 large one diced small
  • Garlic: 2 cloves minced fine
  • Butter: 5 tablespoons this makes everything rich
  • Flour: 1/3 cup for thickening
  • Chicken Stock: 6 cups homemade is amazing but store bought works too
  • Italian Seasoning: 1 1/2 teaspoons my secret ingredient
  • Salt: 1 teaspoon to taste
  • Black Pepper: 1/2 teaspoon fresh ground is best
  • Chicken Breasts: 1 1/2 pounds about 3 good sized ones
  • Evaporated Milk: 12 ounces makes it extra creamy
  • Frozen Peas: 1/2 cup for color and sweetness
  • Fresh Parsley: A handful chopped up
  • For the Dumplings:
    • Flour: 2 cups measured right
    • Baking Powder: 1/2 teaspoon for fluffy dumplings
    • Cold Butter: 2 tablespoons cut tiny
    • Milk: 1 cup whole milk is best

Let's Get Cooking

Start With the Base
Get your big pot nice and hot then add your olive oil. I love using my grandma's old dutch oven for this
Cook Those Veggies
Toss in your celery carrots and onion let them get soft and fragrant about 5 minutes. Add the garlic at the end just till you can smell it
Make It Rich
Add your butter and let it melt then stir in the flour. This makes everything nice and thick
Build the Broth
Pour in your chicken stock a bit at a time stirring well then add those seasonings. Let it start bubbling
Cook the Chicken
Pop your chicken breasts right in cover the pot and let them simmer about 20 minutes. I check with a thermometer for 165°F
Shred and Return
Pull out that tender chicken shred it up with two forks and put it back in the pot
Make It Creamy
Now's when I add the evaporated milk and those pretty green peas let it all come together
Dumpling Time
Mix up your flour and baking powder cut in that cold butter until its crumbly then stir in your milk just until its mixed
Shape and Drop
Roll out your dough on a floured counter cut it into squares and drop them right into the pot one at a time
Let Them Cook
Give those dumplings about 15 minutes to get fluffy and perfect stir gently now and then
Time to Eat
Sprinkle with fresh parsley and bring it straight to the table
A bowl of creamy chicken and dumplings with peas and carrots, garnished with fresh parsley. Pin it
A bowl of creamy chicken and dumplings with peas and carrots, garnished with fresh parsley. | recipesim.com

Making It Your Own

I sometimes use chicken thighs instead of breasts they add so much flavor. When I'm really busy I'll grab a rotisserie chicken from the store or even use canned biscuits for the dumplings. Fresh herbs from my garden like thyme or rosemary make it extra special. Just make sure to serve it piping hot that's when it's most comforting.

Saving Some For Later

This recipe makes great leftovers. I keep them in a container in the fridge for about 4 days. Sometimes I freeze portions for busy nights just let them thaw overnight in the fridge. The dumplings might get a bit softer but it still tastes amazing warmed up with some fresh herbs on top.

Frequently Asked Questions

→ How do I know when the dumplings are done?

The dumplings should be firm to the touch and not doughy in the middle. They'll float to the top when first added but need about 15-20 minutes to cook through.

→ Can I use rotisserie chicken?

Yes, skip the chicken cooking step and add shredded rotisserie chicken when the recipe calls for returning the chicken to the pot.

→ Why use evaporated milk?

Evaporated milk makes the broth creamy without being too heavy. You can substitute heavy cream or half-and-half if needed.

→ Can I make this ahead?

The chicken and vegetable base can be made ahead, but add dumplings just before serving. They're best fresh and can get mushy if stored too long.

→ How should I store leftovers?

Store in an airtight container in the fridge for up to 3 days. The dumplings will soften more but still taste good.

Chicken and Dumplings

A hearty one-pot meal featuring tender chicken and vegetables in rich broth, topped with homemade dumplings. Pure comfort food at its best.

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (8 cups)

Dietary: ~

Ingredients

01 1 1/2 pounds chicken breast (about 3 breasts).
02 2 tablespoons olive oil.
03 2 celery stalks, sliced.
04 2 carrots, peeled and diced.
05 1 large onion, diced.
06 2 garlic cloves, minced.
07 5 tablespoons butter.
08 1/3 cup all-purpose flour.
09 6 cups chicken stock.
10 1 1/2 teaspoons Italian seasoning.
11 1 teaspoon kosher salt.
12 1/2 teaspoon black pepper.
13 12 ounces evaporated milk.
14 1/2 cup frozen peas.
15 Fresh parsley for garnish.
16 2 cups all-purpose flour, plus more for dusting (for dumplings).
17 1/2 teaspoon baking powder (for dumplings).
18 2 tablespoons cold butter (for dumplings).
19 1 cup whole milk (for dumplings).

Instructions

Step 01

Heat oil in large pot over medium heat.

Step 02

Cook celery, carrots, and onion until tender (5 minutes).

Step 03

Add garlic, cook for 30 seconds.

Step 04

Add butter, melt it, then stir in flour to make a paste.

Step 05

Gradually whisk in chicken stock.

Step 06

Add seasonings, bring to a simmer.

Step 07

Add chicken breasts, cover and cook for 20-25 minutes.

Step 08

Remove and shred chicken, then return it to the pot.

Step 09

Stir in milk and peas.

Step 10

Mix flour and baking powder for dumplings.

Step 11

Blend in cold butter until crumbly.

Step 12

Stir in milk to form a dough.

Step 13

Roll dough 1/4 inch thick on a floured surface.

Step 14

Cut dough into squares.

Step 15

Drop dumplings into the pot one at a time and cook for 15-20 minutes until firm.

Step 16

Garnish with parsley before serving.

Notes

  1. Keep broth at a gentle simmer when cooking dumplings. Too vigorous boiling can break them apart.

Tools You'll Need

  • Large pot with lid.
  • Rolling pin.
  • Pizza cutter or knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, milk, evaporated milk).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 555
  • Total Fat: 27 g
  • Total Carbohydrate: 60 g
  • Protein: 18 g