Homemade Chicken and Dumplings is the gold standard of comfort food. There is something deeply satisfying about a thick, savory, herb-infused chicken stew topped with fluffy, pillowy dumplings that steam right in the pot.
While many recipes rely on canned biscuits or baking mixes, making the dumplings completely from scratch with simple pantry staples yields a far superior texture—light, tender, and melt-in-your-mouth delicious.
Here is a foolproof recipe for classic, old-fashioned chicken and dumplings.
Ingredients
The Chicken Stew Base:
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2 lbs boneless, skinless chicken thighs (or bone-in chicken thighs, which add extra flavor to the broth)
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2 tbsp unsalted butter (or olive oil)
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1 medium yellow onion, diced
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3 large carrots, diced
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3 stalks celery, diced
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3 cloves garlic, minced
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6 to 7 cups low-sodium chicken broth or stock
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1 bay leaf
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1/2 tsp dried thyme (or 3 sprigs of fresh thyme)
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Salt and freshly cracked black pepper to taste
The Homemade Dumplings:
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp kosher salt
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3 tbsp cold unsalted butter, cut into small cubes
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3/4 cup whole milk or buttermilk (plus an extra splash if the dough is too dry)
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A pinch of black pepper or dried parsley (optional, for flavor in the dough)
Step-by-Step Instructions
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Simmer the Chicken: In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking for 6 to 8 minutes until softened. Stir in the garlic and cook for 1 minute. Pour in the chicken broth, add the bay leaf, thyme, and the chicken thighs. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the chicken is cooked through and tender.
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Shred the Chicken: Carefully remove the chicken thighs from the pot and transfer them to a cutting board. Let them cool slightly, then shred or dice the meat into bite-sized pieces. Return the shredded chicken back to the simmering pot.
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Mix the Dumpling Dough: While the chicken simmers, whisk together the flour, baking powder, salt, and pepper in a large mixing bowl. Toss in the cold butter cubes and use your fingers or a pastry cutter to mash the butter into the flour until it resembles coarse crumbs. Pour in the milk and stir gently with a fork just until a sticky dough forms (do not overmix, or the dumplings will become tough).
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Drop the Dumplings: Bring your chicken stew to a gentle, steady simmer. Using a cookie scoop or two spoons, drop golf-ball-sized portions of the sticky dough directly into the hot, bubbling broth. Space them out evenly across the top; they will expand as they cook.
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Steam to Perfection: Cover the Dutch oven tightly with a lid (this traps the steam to cook the tops of the dumplings). Simmer over medium-low heat for 15 to 18 minutes without lifting the lid.
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Thicken and Serve: Remove the lid. The dumplings should be fluffy and cooked through in the center. Gently stir the stew; the starches from the dumplings will naturally thicken the rich broth into a velvety gravy. Taste and season with salt and pepper as needed.
Chef’s Tips for Success
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Don’t Lift the Lid Too Early: The hardest part of making dumplings is resisting the urge to peek! Keeping the lid sealed traps the steam essential for making the dumplings rise and turn fluffy instead of dense.
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Broth Richness: If you want an extra-velvety, creamy finish, whisk 2 tablespoons of softened butter and 2 tablespoons of flour into a paste (a beurre manie) and stir it into the broth a few minutes before adding the dumplings.
Are you serving this on a chilly evening, or planning to pair it with a simple side like roasted green beans?
