Some days just call for a bowl of something warm and comforting. A meal that feels like a cozy blanket and a hug all at once.
This Homemade Chicken and Dumplings recipe is exactly that. It’s a classic for a reason. Rich, creamy chicken stew topped with soft, fluffy biscuit dumplings that soak up all that incredible flavor.
Forget the complicated versions you might have seen. This recipe is straightforward, uses simple ingredients, and delivers a perfect result every single time. Let’s get cooking.
What You’ll Need
Here are the ingredients you’ll need to gather. We’ll break it down for the chicken stew and the biscuit dumplings.
For the Chicken Stew:
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked, shredded chicken (a rotisserie chicken works great!)
- 1 teaspoon dried thyme
- 1/2 cup frozen peas
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
For the Biscuit Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk (or regular milk)
Tools Required
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Large mixing bowl
- Pastry blender or forks
- Whisk
- Spoon or cookie scoop
Pro Tips
I’ve made this dish more times than I can count. Here are a few tips that guarantee a perfect outcome, especially for your first time.
- Keep Your Dumpling Ingredients Cold. For the fluffiest, most tender dumplings, make sure your butter and buttermilk are very cold. This creates steam pockets as the dumplings cook, making them light instead of dense.
- Simmer, Don’t Boil. Once you add the dumplings to the stew, turn the heat down to a gentle simmer. Boiling them aggressively can cause them to break apart or become tough. A gentle simmer cooks them through perfectly.
- Don’t Overwork the Dough. When mixing the biscuit dough, stop as soon as the ingredients are just combined. Over-mixing develops gluten, which leads to heavy, chewy dumplings. A slightly shaggy dough is what you want.
- Use a Rotisserie Chicken. To save time and add extra flavor, a store-bought rotisserie chicken is your best friend. The meat is already tender and flavorful, cutting down your prep and cook time significantly.
How to Make Chicken and Dumplings
Follow these steps for a delicious and hearty meal.
Part 1: Making the Creamy Chicken Stew
Step 1: Sauté the Vegetables
Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6-8 minutes.
Step 2: Add Garlic and Flour
Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux that will thicken your stew.
Step 3: Create the Broth
Slowly whisk in the 6 cups of chicken broth, a little at a time, making sure to scrape up any browned bits from the bottom of the pot. This adds a lot of flavor.
Step 4: Simmer and Thicken
Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally, until it has thickened slightly. Stir in the 1 cup of milk or cream and the dried thyme.
Step 5: Add Chicken and Peas
Stir in the 3 cups of shredded chicken and the 1/2 cup of frozen peas. Season with salt and pepper to your liking. Let the stew return to a gentle simmer while you prepare the dumplings.
Part 2: Making and Cooking the Biscuit Dumplings
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Step 2: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 3: Add Buttermilk
Pour in the 3/4 cup of cold buttermilk and stir with a fork just until a soft, slightly sticky dough forms. Do not overmix.
Step 4: Cook the Dumplings
Drop spoonfuls of the biscuit dough directly onto the surface of the simmering stew. You should get about 8-10 dumplings. Space them out as they will expand.
Step 5: Cover and Steam
Cover the pot tightly with a lid, reduce the heat to low, and let the dumplings steam for 15-18 minutes. Do not lift the lid during this time! This is crucial for letting them cook through and get fluffy.
Step 6: Finish and Serve
After 15 minutes, check if a toothpick inserted into the center of a dumpling comes out clean. If so, they’re done. Sprinkle with fresh parsley and serve immediately.
Substitutions and Variations
This recipe is flexible. Here are some ways to change it up based on what you have.
| Ingredient | Substitution Idea |
|---|---|
| Chicken | Use leftover Thanksgiving turkey. |
| Vegetables | Add mushrooms, corn, or diced potatoes. |
| Herbs | Try rosemary or sage instead of thyme. |
| Buttermilk | Mix 1 tbsp lemon juice into regular milk. |
Dietary Adjustments
Need to make this fit a specific diet? No problem.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend for the stew thickener and a gluten-free biscuit mix for the dumplings.
- Dairy-Free: Use oil or a dairy-free butter substitute in the stew. Swap the milk/cream for full-fat oat milk or canned coconut milk, and use a dairy-free milk alternative for the dumplings.
Meal Pairing and Efficiency
This dish is a complete meal, but a simple side can round it out perfectly.
| Category | Suggestions |
|---|---|
| Side Dish | A simple green salad with a vinaigrette. |
| Drink Pairing | A crisp white wine like a Sauvignon Blanc. |
| Efficiency Tip | Use pre-chopped mirepoix mix (onion, celery, carrots). |
Disclaimer: Nutritional information is an estimate and may vary based on ingredients used.
Make-Ahead, Storage, and Leftovers
You can prepare the stew base (up to the point before adding milk/cream and chicken) up to 2 days in advance and store it in the fridge. Reheat gently on the stove before continuing.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more liquid and become softer overnight, which many people enjoy!
Reheat gently on the stovetop over low heat until warmed through. Avoid the microwave, as it can make the dumplings rubbery.
Frequently Asked Questions (FAQ)
Q1. Why are my dumplings gummy or tough?
Ans: This usually happens for two reasons: the dough was overmixed, or the stew was boiling too rapidly. Be gentle with the dough and keep the stew at a low simmer while the dumplings cook.
Q2. Can I use canned biscuit dough instead of making it from scratch?
Ans: Yes, you can. Cut canned biscuits into quarters and drop them into the simmering stew. Cook according to the package directions, usually about 10-12 minutes, covered.
Q3. My stew seems too thin. How can I fix it?
Ans: The easiest way is to make a slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly stir this into the simmering stew and cook for a minute or two until it thickens up.
Q4. How do I know for sure when the dumplings are cooked?
Ans: The “no-peeking” rule is important, but after 15 minutes, you can check. The dumplings should look puffed and dry on top. A wooden skewer or toothpick inserted into the center of the largest dumpling should come out with no wet dough on it.
Wrapping Up
There you have it—a simple, heartwarming recipe for chicken and dumplings that is sure to become a family favorite. It’s the perfect meal for a chilly evening or anytime you need a taste of home.
Give this recipe a try and see how easy it is to create this classic dish from scratch. I’d love to hear how it turns out for you. Leave a comment below with your experience or any questions you might have!
