Chicken and Dumplings
Chicken and dumplings cooks in one pot on the stovetop. Chicken simmers with carrots, celery and onion in a creamy broth, then spoonfuls of soft dough go on top and steam into dumplings. Boneless thighs cook right in the thickened broth, so they stay juicy and flavour the pot. The dough takes a few minutes to mix from flour, baking powder, butter and milk, and it puffs up under a closed lid in 15 minutes.
By Priya Raman
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr
- Total Time
- 1 hr 20 mins
- Servings
- 6 servings
How do you make Chicken and Dumplings?
Soften onion, carrots and celery in butter, stir in 1/3 cup flour, then whisk in 1.5 litres of stock. Simmer 800 g boneless chicken thighs in it for 20-25 minutes, until they reach 74°C (165°F), then shred them and stir back in with a splash of cream. Drop spoonfuls of biscuit-style dough on top, cover and steam for 15 minutes without lifting the lid.
- Total time
- 1 hr 20 mins
- Calories
- 620 per serving
- Protein
- 35 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering and Steaming
Ingredients
Stew
Dumplings
To finish
Equipment
Large Dutch oven or wide pot with a tight-fitting lid (5 litres or larger) · Whisk · Mixing bowl · Pastry cutter or fork · Two forks · Instant-read thermometer
Quick Directions
Cook the vegetables
Melt the butter in a large Dutch oven over medium heat.
Thicken the broth
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.
Simmer the chicken
Add the chicken thighs whole and press them under the liquid.
Start the dumpling dough
While the chicken simmers, whisk the flour, baking powder and salt in a mixing bowl.
Shred the chicken and add the cream
Lift the chicken onto a cutting board and shred it into bite-sized pieces with two forks.
Finish the dough
Pour the milk into the flour mixture, add the parsley and stir with a fork until a soft, sticky dough forms and no dry flour remains.
Steam the dumplings
Bring the stew back to a steady simmer over medium heat.
Check and serve
After 15 minutes the dumplings should be puffed, about doubled in size and dry on top, and a toothpick pushed into the centre of one should come out clean.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken and dumplings.
Cook the vegetables
Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots and celery with a pinch of the salt and cook for 6-8 minutes, stirring often, until the onion is soft and translucent. Stir in the garlic and cook for 1 minute, until fragrant.
Thicken the broth
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw taste. Slowly pour in the stock, whisking constantly so no lumps form. Add the thyme, bay leaf, remaining salt and pepper, then bring to a simmer, stirring now and then, until the broth thickens slightly.
Simmer the chicken
Add the chicken thighs whole and press them under the liquid. Lower the heat so the broth bubbles gently, partly cover and simmer for 20-25 minutes, stirring occasionally so nothing catches on the bottom, until the chicken is tender and the thickest piece reads 74°C (165°F).
Start the dumpling dough
While the chicken simmers, whisk the flour, baking powder and salt in a mixing bowl. Rub in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized pieces left. Set it aside; the milk goes in just before cooking.
Shred the chicken and add the cream
Lift the chicken onto a cutting board and shred it into bite-sized pieces with two forks. Remove the bay leaf, and the thyme stems if you used fresh sprigs, then stir the chicken back into the pot with the cream. Taste and add more salt if needed. The broth should coat the back of a spoon; if it is very thick, loosen it with a splash of stock or water.
Finish the dough
Pour the milk into the flour mixture, add the parsley and stir with a fork until a soft, sticky dough forms and no dry flour remains. Stop as soon as it comes together. Overmixing makes the dumplings tough.
Steam the dumplings
Bring the stew back to a steady simmer over medium heat. Drop the dough onto the surface in 12 heaping spoonfuls, about 3 tbsp each, leaving space between them. Cover the pot tightly, turn the heat to medium-low so it keeps simmering gently, and cook for 15 minutes. Keep the lid on the whole time: the dumplings cook in the trapped steam, and lifting the lid lets the heat out and leaves them dense.
Check and serve
After 15 minutes the dumplings should be puffed, about doubled in size and dry on top, and a toothpick pushed into the centre of one should come out clean. If it comes out sticky, cover and cook for 2-3 minutes more. Sprinkle with parsley and black pepper and ladle into bowls, with 2 dumplings per serving.
Recipe Tips
- Use a wide pot with a tight-fitting lid. The dumplings need room to sit in a single layer, and a good seal holds in the steam that cooks them.
- Keep the stew at a steady, gentle simmer once the dumplings go in. A hard boil can break them apart, while too little heat leaves them heavy and wet inside.
- Add the milk to the dough only when the stew is ready. Baking powder starts to work as soon as it gets wet, and dough left standing rises less in the pot.
- Stir carefully around the dumplings when serving. They are soft when freshly cooked and firm up a little as they stand for a few minutes.
Variations
- Add 150 g frozen peas with the shredded chicken for colour and a little sweetness.
- Herb dumplings: swap the parsley in the dough for 2 tbsp chopped fresh chives or dill, or add 1/2 tsp dried thyme to the flour.
- Lighter broth: use whole milk instead of the cream. The broth will be slightly thinner but still creamy.
- Rotisserie shortcut: simmer the thickened broth with the herbs for 10 minutes, then stir in about 3 cups (450 g) shredded cooked chicken and the cream before adding the dumplings.
Nutrition (per serving)
| Calories | 620 |
|---|---|
| Protein | 35 g |
| Carbs | 48 g |
| Fat | 31 g |
| Saturated fat | 16 g |
| Fibre | 3 g |
| Sugar | 6.5 g |
| Sodium | 1050 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days. The dumplings soak up broth as they sit, so the stew thickens in the fridge.
- Freezer
- Freeze the stew without the dumplings for up to 3 months. Cooked dumplings turn dense and soggy after freezing, so cook a fresh batch when you reheat the stew.
- Reheat
- Reheat gently in a covered pot over medium-low heat with a splash of stock or milk, stirring carefully around the dumplings, until steaming and hot to 74°C (165°F).
Chicken and Dumplings FAQs
What is the difference between chicken and dumplings and chicken pot pie?
Both start with chicken and vegetables in a creamy sauce. Chicken pot pie is baked under a pastry crust, while chicken and dumplings cooks entirely on the stovetop, with soft dumplings steamed on top of a looser, spoonable broth.
Why are my dumplings doughy in the middle?
The lid was usually lifted too early or the broth was not simmering. Dumplings cook in the steam trapped under the lid, so keep the stew at a steady simmer, cover tightly and leave the lid on for the full 15 minutes. A toothpick pushed into the centre of a dumpling should come out clean.
Can I use chicken breasts instead of thighs?
Yes. Simmer boneless, skinless chicken breasts for 15-20 minutes, until they reach 74°C (165°F), then shred them. Thighs stay juicier during simmering and give a richer broth, while breasts can turn dry if they cook too long.
What is the difference between rolled and drop dumplings?
Rolled dumplings are made from a firmer dough that is rolled thin and cut into strips, so they cook up flat and slightly chewy, like thick noodles. Drop dumplings are a soft, biscuit-like dough spooned onto the stew, which puff up into light, fluffy rounds as they steam.
Can you freeze chicken and dumplings?
Freeze the stew without the dumplings for up to 3 months. Cooked dumplings turn dense and soggy after freezing. Thaw the stew overnight in the fridge, bring it back to a simmer and cook a fresh batch of dumplings on top.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
