Go Back
A hearty bowl of Creamy Chicken and Dumplings topped with fluffy dumplings in creamy broth.

Creamy Chicken and Dumplings

A comforting dish featuring tender chicken, fluffy dumplings, and a silky creamy sauce that warms you from the inside out.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 tablespoons butter For cooking the vegetables
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 carrots diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • 1/4 cup all-purpose flour To thicken the broth
  • 6 cups low sodium chicken stock
  • 1 cup whole milk or half-and-half
  • 3 cups cooked shredded chicken Rotisserie is fine
  • 1 cup frozen peas For added flavor and color
Drop dumplings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons cold butter, grated or cut in tiny pieces
  • 1 cup buttermilk or milk

Method
 

Preparation
  1. Warm a large pot over medium heat. Add butter and oil.
  2. When the butter melts, add onion, celery, and carrots. Cook until softened, about 6 to 8 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Season with salt, pepper, and thyme. Sprinkle the flour over the veggies and stir for 1 minute to form a paste.
  5. Whisk in the stock slowly. Bring to a simmer and let it bubble gently for 10 minutes to thicken slightly.
  6. Stir in milk or half-and-half, then add shredded chicken and peas. Keep it at a gentle simmer.
  7. Taste and adjust seasoning. You want the base nicely salted and savory.
Dumpling dough preparation
  1. Combine flour, baking powder, baking soda, and salt in a bowl.
  2. Cut in the cold butter until the mixture looks like coarse crumbs.
  3. Add buttermilk and stir just until combined. Do not overmix; a slightly shaggy dough is perfect.
Cooking
  1. Use a tablespoon to scoop small dollops of dough and drop them right into the simmering pot, leaving a little space between them.
  2. Cover with a tight lid and cook at a gentle simmer for 12 to 15 minutes without lifting the lid.
  3. Check the consistency of the sauce. If you want it thicker, simmer uncovered for a few minutes. If you need it looser, add a splash of warm stock.
  4. Finish with parsley on top and serve hot.

Notes

For success, keep the heat gentle, do not overmix the dough, and shred the chicken for the best texture. Let it rest 5 minutes before serving.