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This one-pot chicken and dumplings recipe takes old-fashioned comfort food up a notch, with a rich, flavorful stew and extra-fluffy dumplings.
Somewhere between a hearty chicken soup and a creamy stew, chicken and dumplings is a meal all its own. Tender chicken and vegetables simmer in a rich, creamy broth, and the fluffy, biscuit-like dumplings steam right on top of the stew, soaking up some of the savory broth as they cook. It’s an old-fashioned favorite, and everything comes together in one big pot. Just the kind of dinner I look forward to on a chilly night.
What Kind of Dumplings Are Best for Chicken and Dumplings?
There are two main styles of dumplings: flat, rolled dumplings that are almost noodle-like, and soft, fluffy drop dumplings made from a biscuit-like dough. I prefer the drop dumplings for this recipe. After testing several versions, I found that adding an egg to the dough made the dumplings especially light and fluffy.
What You’ll Need To Make Chicken and Dumplings
- Bone-In, Skin-On Chicken Thighs: A great choice for a long-simmered stew because they stay tender and juicy without drying out. The bones also give the broth more body and depth as the chicken cooks.
- Onion, Carrots, Celery & Garlic: The classic aromatic and vegetable base for the stew. Cooking them in the chicken drippings softens them and picks up all the browned bits from the bottom of the pot.
- All-Purpose Flour: Thickens the stew and also forms the base of the dumplings. For accuracy, spoon it into your measuring cup and level it off.
- Chicken Broth, Thyme & Bay Leaf: Create a savory, flavorful base for the stew. Use a good-quality broth, such as Swanson or Better Than Bouillon.
- Heavy Cream: Stirred into the stew at the end for a creamy finish and also moistens the dumpling dough.
- Frozen Peas: Added near the end so they stay bright and tender rather than turning mushy.
- Dry Sherry (Optional): A small splash at the end adds a little extra depth and complements the creamy chicken broth.
- Baking Powder & Egg: Help the dumplings puff up and turn fluffy as they steam.
- Unsalted Butter: Melted and stirred into the dough for richness and a biscuit-like quality.
- Fresh Parsley (Optional): Adds a little freshness and color throughout the dumplings.
- Jump to the printable recipe for precise measurements
How to Make Chicken & Dumplings
Brown the chicken: Season the chicken, then brown it well on both sides in a large pot or Dutch oven. You’re not trying to cook it through at this point; the goal is to render some of the fat and build a good browned base for the stew. Transfer the chicken to a plate, leaving the fat behind.
Cook the vegetables: Cook the vegetables in the rendered chicken fat until they begin to soften, then add the garlic and flour. Stir for about a minute to cook off the flour’s raw taste, and scrape up any browned bits from the bottom of the pot as you go—they’ll add lots of flavor to the stew.
Add the broth and simmer the chicken: Gradually stir in the broth, scraping up any remaining browned bits, then add the herbs. When the chicken is cool enough to handle, remove and discard the skin, return the thighs and any accumulated juices to the pot, and simmer until tender.
Finish the stew: Remove the chicken and cut or shred the meat into bite-size pieces. Return the chicken to the pot and finish the stew with the cream, peas, and sherry.
Make the dumpling batter: Whisk the flour, baking powder, salt, and pepper in one bowl and the cream, egg, melted butter, and parsley in another, then stir together just until combined. The batter will be quite thick, almost like cookie dough. Use a light hand, as overmixing can make the dumplings dense rather than fluffy.
Cook the dumplings: Drop mounds of dough over the gently simmering stew, then cover the pot tightly and cook until the dumplings are puffed and cooked through. Resist the urge to peek—the trapped steam is what cooks the dumplings, and lifting the lid lets that heat and moisture escape.
Serve: Ladle the stew and dumplings into bowls and serve hot.
Make-Ahead, Storage & Reheating
You can get the stew ready ahead of time and save the dumplings for dinner. That gives you a head start without leaving the dumplings sitting in the broth, where they’ll soften and soak up much of the liquid.
- Make ahead: Prepare the stew without the dumplings, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened. Once it’s simmering, make the dumpling batter and cook as directed.
- Store leftovers: Refrigerate leftover stew and dumplings for up to 3 days. The dumplings will be softer after sitting, but they’ll still make a good next-day meal.
- Reheat: Microwave individual portions or warm larger amounts gently in a covered pot on the stovetop until heated through. Add a little broth or water as needed, and stir carefully to avoid breaking up the dumplings.
- Freezing: I don’t recommend freezing this dish, as the dumplings lose their texture after thawing.
Video Tutorial
Chicken and Dumplings
Ingredients
For the Stew
- 2 lb bone-in, skin-on chicken thighs, trimmed of excess skin and fat
- 1 scant teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, sliced into ¼-in (6-mm) thick rounds
- 2 celery ribs, cut into ¼-in (6-mm) dice
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ cup heavy cream
- 1 cup frozen peas
- 2 tablespoons dry sherry (optional)
For the Dumplings
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup heavy cream
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons finely chopped fresh parsley (optional)
Instructions
- Season the chicken all over with the salt and pepper. In a large Dutch oven or soup pot (at least 5½ qt/5.2L), heat the oil over medium-high heat until shimmering.
- Add the chicken, skin side down, and cook until golden, about 5 minutes. Flip and cook for a few minutes more, until lightly browned. Transfer to a plate and set aside, leaving the rendered fat in the pot.
- Lower the heat to medium. Add the onion, carrots, and celery and cook, stirring occasionally and scraping up any browned bits, until the vegetables just start to soften, 4 to 5 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Do not brown.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute.
- Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme and bay leaf.
- When the chicken is cool enough to handle, remove and discard the skin.
- Return the chicken and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 35 minutes, or until the chicken is tender and cooked through.
- Using tongs, transfer the chicken to a cutting board. Remove and discard the bones, then shred or cut the chicken into bite-size pieces, discarding any tough or sinewy bits.
- Skim any excess fat from the surface of the stew and discard the bay leaf. Return the chicken to the pot, then stir in the heavy cream, peas, and sherry (if using). Bring to a simmer.
- Make the dumpling batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. In a small bowl, whisk together the cream, egg, melted butter, and parsley (if using). Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix; the batter will be thick, like cookie dough.
- Using two spoons, drop golf ball-sized mounds of dough over the surface of the gently simmering stew, leaving a little space between them. You should get about 12 dumplings (it’s okay if they touch).
- Cover the pot tightly, reduce the heat to low, and cook without lifting the lid for 15 to 18 minutes, or until the dumplings are puffed and cooked through. To check for doneness, split one of the larger dumplings in half; the center should be fluffy and cooked through, with no wet dough. If needed, cover and cook a few minutes longer.
- Ladle the stew and dumplings into bowls and serve.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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What To Serve With Chicken and Dumplings
Chicken and dumplings is a hearty meal all on its own, so I like to keep the sides simple. A crisp green salad with vinaigrette or roasted Brussels sprouts balance out the richness without making the meal too heavy. For dessert, keep the comfort food theme going with apple crisp or a warm apple cobbler.
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