Go Back

Chicken and Dumplings

A comforting Southern classic with tender chicken, creamy broth, and fluffy dumplings simmered to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups cooked shredded chicken
  • 6 cups chicken broth
  • 1 cup milk or half-and-half
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 3 tbsp butter, melted
  • 1 cup milk
  • 2 tbsp fresh parsley, chopped

Equipment

  • Dutch oven
  • Mixing bowls
  • Measuring cups
  • Ladle

Method
 

  1. Melt butter and olive oil in a large pot. Sauté onion, carrots, and celery until softened.
  2. Add garlic and cook for 1 minute more.
  3. Sprinkle flour over vegetables and stir until coated. Slowly add broth, stirring constantly.
  4. Add shredded chicken, thyme, salt, pepper, and bay leaf. Simmer 10–15 minutes.
  5. Stir in milk and peas; simmer on low.
  6. Whisk together dumpling ingredients in a bowl until combined.
  7. Drop spoonfuls of dough on top of simmering stew. Cover and steam 15 minutes.
  8. Remove bay leaf and serve warm, garnished with parsley.

Notes

Classic comfort food — creamy, hearty, and best served warm with fresh herbs.