Fluffy dumplings in a creamy chicken stew
Chicken and Dumplings
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
6
6 bowls
Difficulty
Medium
Cost
Budget
$
Chicken and Dumplings
Fluffy dumplings in a creamy chicken stew
★4.4(12)
A thick, creamy chicken stew topped with pillowy drop dumplings that steam to perfection right on top. Southern comfort food at its best.
20m
Prep Time
45m
Cook Time
65m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Few dishes embody the soul of Southern comfort cooking like a pot of chicken and dumplings. The stew is creamy and rich, loaded with tender chicken and vegetables, and those fluffy dumplings sitting on top are like clouds of pure satisfaction.
This is not fussy food — it is the kind of one-pot cooking that fills the house with a wonderful aroma and brings everyone to the kitchen. The dumplings are simple drop-style, mixed and spooned on top of the bubbling stew where they steam into pillowy perfection. No rolling or cutting required.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 4 tbsp butter
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups all-purpose flour (for dumplings)
- 1 tbsp baking powder
Instructions
- 1
Melt butter in a large Dutch oven over medium heat. Sauté onion, carrots, and celery for 5 minutes. Add 1/3 cup flour and stir for 1 minute to make a roux.
- 2
Gradually whisk in chicken broth, scraping up any bits from the bottom. Add chicken thighs and bring to a simmer. Cook covered for 20 minutes until chicken is cooked through.
- 3
Remove chicken, shred with two forks, and return to the pot. Stir in heavy cream and season with salt, pepper, and fresh thyme.
- 4
Make the dumplings: whisk 2 cups flour, baking powder, 1 tsp salt. Cut in 3 tbsp cold butter, then stir in 3/4 cup milk until just combined. Do not overmix.
- 5
Drop spoonfuls of dumpling dough onto the surface of the simmering stew, spacing them slightly apart. Cover tightly.
- 6
Cook for 15 minutes without lifting the lid. The dumplings are done when they are fluffy and a toothpick inserted in the center comes out clean.
- 7
Serve in deep bowls with a generous ladle of stew and a dumpling or two on top.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Heavy creamHalf-and-half
Half-and-half makes a lighter version that is still creamy and satisfying.
Chicken thighsChicken breast or rotisserie chicken
Either works. Thighs are juicier and more flavorful in a stew.
Fresh thymeDried thyme
Use 1 tsp dried in place of 1 tbsp fresh.
Tips & Storage
Pro Tips
Do not lift the lid while the dumplings cook — the steam is what makes them fluffy.
The dumpling dough should be thick and shaggy. Overmixing leads to dense, tough dumplings.
If the stew is too thick, thin it with a splash of broth before adding dumplings.
Fresh thyme makes a noticeable difference here — use it if you have it.
Storage
Refrigerate for up to 3 days. The dumplings will absorb liquid and soften, which many people actually prefer.
Reheating
Reheat on the stovetop over medium-low heat. Add a splash of broth as the stew thickens when cold. Dumplings will not re-crisp but the flavor stays wonderful.
Nutrition Facts
Per serving (1 large bowl) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates38g
Fat22g
Fiber2g
Sugar4g
Sodium860mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use biscuit dough for the dumplings?
- You can use canned biscuit dough cut into quarters for a shortcut. Place on top the same way.
- Can I make this with a rotisserie chicken?
- Yes, use 3 cups shredded rotisserie chicken and add it after the broth step instead of poaching raw chicken.
- My dumplings are dense. What went wrong?
- Likely overmixed dough or the lid was lifted during cooking. Mix until just combined and resist the urge to peek.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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