Chicken and Dumplings
Tender chicken and vegetables in a creamy broth topped with fluffy, homemade dumplings. This rustic, one-pot meal is pure comfort. Best eaten the same day.
About This Dumplings Recipe
About This Recipe
Chicken and Dumplings is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. Tender chicken and vegetables in a creamy broth topped with fluffy, homemade dumplings. This rustic, one-pot meal is pure comfort. Best eaten the same day. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Chicken and Dumplings is the kind of dish that rewards care and always feels worth repeating.
Chicken and Dumplings Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk
- 1 cup frozen peas and carrots
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Dumplings: 1 cup flour
- Dumplings: 1 1/2 tsp baking powder
- Dumplings: 1/2 tsp salt
- Dumplings: 1/2 cup milk
How to Make Chicken and Dumplings
- 1
In a large pot or Dutch oven, combine chicken, broth, milk, peas, carrots, onion, butter, flour, salt, and pepper. Bring to a boil over medium-high heat, stirring occasionally.
- 2
While the broth heats, make the dumplings. In a bowl, whisk together 1 cup flour, baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk just until a dough forms.
- 3
Once the broth mixture is boiling, drop spoonfuls of the dumpling dough onto the hot liquid. Do not stir, or the dumplings will break apart.
- 4
Reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid! The steam is essential for cooking the dumplings through so they are fluffy, not doughy.
- 5
After 15 minutes, check if dumplings are cooked through. Serve hot in bowls.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Chicken and Dumplings.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
380
Calories
26g
Protein
19g
Fat
28g
Carbs
Serving Suggestions
Serve Chicken and Dumplings with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Chicken and Dumplings
Tender chicken and vegetables in a creamy broth topped with fluffy, homemade dumplings. This rustic, one-pot meal is pure comfort. Best eaten the same day.
Prep
20 min
Cook
25 min
Total
45 min
Servings
6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk
- 1 cup frozen peas and carrots
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Dumplings: 1 cup flour
- Dumplings: 1 1/2 tsp baking powder
- Dumplings: 1/2 tsp salt
- Dumplings: 1/2 cup milk
Instructions
- In a large pot or Dutch oven, combine chicken, broth, milk, peas, carrots, onion, butter, flour, salt, and pepper. Bring to a boil over medium-high heat, stirring occasionally.
- While the broth heats, make the dumplings. In a bowl, whisk together 1 cup flour, baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk just until a dough forms.
- Once the broth mixture is boiling, drop spoonfuls of the dumpling dough onto the hot liquid. Do not stir, or the dumplings will break apart.
- Reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid! The steam is essential for cooking the dumplings through so they are fluffy, not doughy.
- After 15 minutes, check if dumplings are cooked through. Serve hot in bowls.
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