There is nothing quite like a warm bowl of homemade Chicken and Dumplings from Scratch to soothe the soul. This recipe delivers a rich, savory chicken stew packed with tender vegetables and topped with the fluffiest, most pillowy dumplings you’ve ever tasted. Forget the canned stuff; making this classic comfort food from the ground up is surprisingly simple and infinitely more rewarding. It’s the perfect meal for a cozy Sunday dinner or a chilly weeknight when you need something truly satisfying.
We’re breaking down every step, from creating a flavorful broth to mixing the perfect dumpling dough. Get ready to master a timeless dish that will have everyone asking for seconds.
Why You’ll Love This Chicken and Dumplings from Scratch Recipe
- Incredibly Flavorful: We build layers of flavor by cooking the chicken from scratch and using the broth as the base for our creamy stew.
- Perfectly Fluffy Dumplings: Our recipe ensures light, airy drop dumplings that steam perfectly on top of the stew—no toughness or sogginess here!
- Completely Customizable: Feel free to add your favorite herbs or vegetables. This recipe is a fantastic template for you to make your own.
- One-Pot Wonder: The entire dish comes together in a single Dutch oven or large pot, making cleanup a breeze.
Key Ingredients for Perfect Chicken and Dumplings
Making delicious Chicken and Dumplings from Scratch requires simple, wholesome ingredients. Here’s what you’ll need to gather.
For the Chicken Stew
- Chicken: A whole chicken or bone-in, skin-on chicken thighs provide the best flavor for the broth. You can also use boneless, skinless chicken breasts if you’re short on time.
- Vegetables: A classic mirepoix of onion, carrots, and celery forms the aromatic base of the stew.
- Chicken Broth: While we create a flavorful broth from scratch, using some extra high-quality store-bought broth enriches the final flavor.
- Fat: Butter or a neutral oil is needed to sauté the vegetables.
- Flour: All-purpose flour helps thicken the stew into a luscious, creamy gravy.
- Heavy Cream: This is the secret to an extra-rich and creamy stew.
- Herbs: Fresh parsley, thyme, and a bay leaf add classic, aromatic notes that are essential to the dish.
For the Homemade Dumplings
- All-Purpose Flour: The structural foundation of our dumplings.
- Baking Powder: This is the leavening agent that makes the dumplings incredibly light and fluffy.
- Salt & Pepper: For essential seasoning.
- Butter: Cold, cubed butter is cut into the flour to create tender, flavorful dumplings.
- Milk or Buttermilk: Provides the moisture for the dough. Buttermilk will add a slight, pleasant tang.
How to Make Chicken and Dumplings from Scratch (Step-by-Step)
Follow these simple steps to create the most comforting bowl of chicken and dumplings you’ve ever had.
Step 1: Cook the Chicken & Make the Broth
Place the chicken, a quartered onion, chopped carrots, celery, a bay leaf, and whole peppercorns in a large Dutch oven. Cover with water and a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the chicken is cooked through and tender. Remove the chicken and set it aside to cool. Strain the broth through a fine-mesh sieve, discarding the solids. Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
Step 2: Prepare the Creamy Stew Base
In the same Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Sprinkle the all-purpose flour over the vegetables and cook for another minute, stirring constantly, to cook out the raw flour taste. Slowly whisk in 6 cups of your reserved homemade chicken broth until smooth. Bring the mixture to a simmer and cook for 10 minutes, allowing it to thicken. Stir in the shredded chicken, heavy cream, frozen peas, and fresh parsley. Season generously with salt and pepper to taste.
Step 3: Make the Dumpling Dough
While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gently stir in the milk or buttermilk until just combined. Be careful not to overmix; a shaggy, slightly sticky dough is what you want.
Step 4: Cook the Dumplings
Ensure your stew is at a gentle, steady simmer. Drop spoonfuls of the dumpling dough over the top of the hot stew, spacing them out evenly. 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 while they are cooking! The trapped steam is what makes them light and fluffy. The dumplings are done when a toothpick inserted into the center comes out clean.
Tips for the Fluffiest, Most Delicious Dumplings
- Don’t Overmix the Dough: Mix until the ingredients are just combined. Overworking the dough will develop gluten and result in tough, chewy dumplings.
- Use Cold Butter: Just like with biscuits or pie crust, cold butter creates pockets of steam, which makes the dumplings tender and flaky.
- Don’t Peek!: Keep the pot covered for the entire cooking time. Lifting the lid releases the steam necessary to cook the dumplings properly, which can make them dense and soggy.
- Simmer, Don’t Boil: A gentle simmer is key. If the stew is boiling too rapidly, it can cause the dumplings to break apart.
Variations and Substitutions
- Rolled Dumplings: If you prefer a flatter, noodle-like dumpling, you can roll the dough out on a floured surface and cut it into strips instead of dropping spoonfuls.
- Herb Dumplings: Add a tablespoon of chopped fresh herbs like chives, parsley, or thyme to the dry ingredients for extra flavor.
- Shortcut: In a hurry? You can use a rotisserie chicken and store-bought chicken broth to save time. You can even use canned biscuit dough for the dumplings, though nothing beats making Chicken and Dumplings from Scratch.
What to Serve with Chicken and Dumplings
This is a hearty, all-in-one meal, but a simple side can round it out perfectly. A fresh green salad with a vinaigrette, steamed green beans, or roasted asparagus are all excellent choices. For something a little more substantial, a side of freshly baked Fluffy Dinner Rolls is perfect for soaking up every last bit of the creamy stew.
Storage, Freezing, and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb more liquid overnight.
- Freezing: It’s best to freeze the stew base without the dumplings, as they can become mushy upon thawing. Let the stew cool completely, then freeze in a freezer-safe container for up to 3 months. You can then thaw it and make a fresh batch of dumplings.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or milk to thin it out if the stew has thickened too much.
Frequently Asked Questions
Yes, using a store-bought rotisserie chicken is a great time-saving shortcut. Simply shred the meat and use a high-quality store-bought chicken broth for the stew base. You’ll lose some of the deep flavor from making your own broth, but it will still be delicious.
Ensure your stew is at a gentle simmer, not a rolling boil, when you add the dumpling dough. A rapid boil can break them apart. Also, make sure your dough isn’t too wet, which can cause it to disintegrate.
Yes, absolutely! Keeping the pot tightly covered is essential. This traps the steam, which is what cooks the dumplings and makes them light and fluffy. Do not lift the lid to check on them until the cooking time is complete.
Drop dumplings, like the ones in this recipe, are soft, biscuit-like, and fluffy. They are dropped by the spoonful onto the stew and steamed. Rolled dumplings are made from a dough that is rolled out thin and cut into strips, resulting in a firmer, more noodle-like texture.
Tough dumplings are usually caused by overworking the dough. Mix the dumpling ingredients until just combined to keep them light and tender. Gummy dumplings can happen if they are boiled in the stew instead of gently steamed on top with the lid on.
More Comfort Food Recipes to Try
If you loved this recipe, you’re sure to enjoy our Marry Me Chicken Tortellini, these delicious Chicken Bacon Ranch Sliders, or our classic Ragu alla Bolognese (coming soon).
The Best Chicken and Dumplings from Scratch
Chicken and Dumplings from Scratch (The Ultimate Comfort Food)
Ingredients
Equipment
Instructions
- Place the chicken, quartered onion, roughly chopped carrots, celery, bay leaf, and peppercorns in a large Dutch oven. Cover with 8 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 1-1.5 hours until the chicken is cooked through.
- Remove the chicken to a plate to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. You should have about 6-8 cups of broth.
- Once cool, shred the chicken meat, discarding bones and skin.
- In the same Dutch oven, melt 4 tbsp of butter over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Sprinkle the 1/3 cup of flour over the vegetables and cook, stirring constantly, for 1 minute.
- Slowly whisk in 6 cups of the reserved chicken broth until the mixture is smooth. Bring to a simmer and cook for 10 minutes, stirring occasionally, until it thickens.
- Stir in the shredded chicken, heavy cream, frozen peas, and chopped parsley. Season with salt and pepper to taste. Bring back to a gentle simmer.
- In a medium bowl, whisk together 2 cups of flour, baking powder, and salt.
- Cut in the cold, cubed butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently stir in the milk or buttermilk until just combined. Do not overmix.
- Drop rounded tablespoonfuls of dough onto the simmering stew. Cover the pot tightly, reduce the heat to low, and cook for 15-18 minutes without lifting the lid.
- Dumplings are done when a toothpick inserted into the center comes out clean. Serve immediately, garnished with extra fresh parsley.
Notes
Keep it Covered: Do not lift the lid while the dumplings are steaming! This is crucial for them to cook properly and become fluffy.
Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove.
Share Your Creations!
There’s nothing better than sharing a classic comfort food dish with family and friends. If you make this Chicken and Dumplings from Scratch recipe, please leave a comment below and let us know how it turned out! We’d love to see your creations, so be sure to share a photo and tag us on Pinterest!
