Chicken and Dumplings

Favorite WinterComfort FoodChicken StewDumplings

Classic chicken and dumplings recipe, a hearty chicken and vegetable stew with homemade dumplings.

Photography Credit: Elise Bauer

Chicken and dumplings—the ultimate comfort food. When we were kids, my mother used to make chicken and dumplings for us by simply adding Bisquick biscuit dough to chicken stew.

We would always fight over the dumplings. (Ever wonder why people from big families eat fast? The first kid who finished could get seconds on the dumplings.)

Making dumplings that are tasty, light, yet hold together isn’t a given. The Bisquick version, although light and fluffy, tends to fall apart. At the other end of the spectrum, my dad remembers his mother’s dumplings which were, in his words “as hard as hockey pucks”. Leftovers would be grated the following morning and fried up like potatoes.

Chicken with Dumplings Stew

The dumplings in this recipe are firm enough to hold together without disintegrating even after multiple reheats of the stew, yet still manage to be light and fluffy.

The key is to not peek into the pan while the dumplings are cooking! The dumplings need to gently steam in the simmering stew to result in a light texture. Using cake flour in place of all purpose flour will also help the dumplings be lighter, as cake flour has less gluten than regular flour.

To coax more flavor into the stew base, we brown the chicken pieces before cooking them in the stew, and we also create a roux by browning flour in the rendered chicken fat, before slowly adding liquid.

Chicken and Dumplings Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6 to 8


Chicken and Vegetables:

  • 3 to 3  1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat
  • 2 teaspoons butter or olive oil, or a combination of both
  • Salt
  • 1 quart chicken stock (homemade is best)
  • 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
  • 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
  • 1 large onion, roughly chopped (about 2 cups)
  • 1/3 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 cup dry sherry or vermouth (optional)
  • 1 Tbsp of heavy cream (optional)
  • 3/4 cup frozen peas, thawed
  • 1/4 cup minced fresh parsley leaves
  • Ground black or white pepper


  • 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 Tbsp butter, melted
  • 3/4 cup milk
  • 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)


1 Heat the chicken stock to a gentle simmer in a medium pot.

2 Brown the chicken: In a large (8 qt), thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.

brown chicken for chicken and dumplings chicken and dumplings brown the chicken first

Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.

Poach the chicken in the stock until cooked through, about 20 minutes or so.

Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4-5 minutes.

chicken and dumplings saute vegetables

5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2-3 minutes. Do not let it burn.

chicken and dumplings add flour chicken and dumplings saute vegetables

6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.

Add a ladle of hot chicken stock to and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.

Chicken and Dumplings add stock

Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix! or your dumplings will turn out too dense.)

8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.

chicken and dumplings drop dumplings into stew chicken and dumplings form single layer with dumplings

Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.

9 Gently stir in peas, parsley and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.

chicken and dumplings add peas chicken and dumplings stew

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Showing 4 of 74 Comments / Reviews

  • First Timer

    Two questions: 1) Can I use buttermilk instead of regular (whole) milk for the dumplings, while still using cake flour? And 2) Your photos show a narrow, deep pot, I was thinking of using a wide, shallower 8 qt. dutch oven. How would that affect the dumplings, if at all? Thanks!

  • Kath

    Hi Elise- I LOVE this recipe. I have made it 3 times this winter already! My partner requested a gluten-free version which I tried tonight using Bob’s gluten-free flour. It wasn’t bad at all, but the dumplings were a little chewy/gooey in comparison to the original version. I know this is off-label for this recipe, but just wondering if you have any tips on how to keep the dumplings from being gluey on the next go. Would adding cornstarch help? Cooking longer, etc? Please let me know if you happen to have any ideas (or if anyone else out there has tried this.). THANK YOU!

  • Lady Vigilant

    These chicken and dumplings are truly divine and I plan to give quarts of them along with cornbread to my friends I exchange Christmas gifts with this year. I don’t add the cream and prefer to roll the dough out and cut in to strips with my pizza cutter. Each bite is a reverie of childhood meals at both my Southern Grandmother’s table. God Bless You for such a great gift in sharing this recipe!


  • Carina

    For a little time saver, I removed the skin from the chicken and began poaching the skinless chicken at the same time as rendering the fat from the chicken skin.
    I have made this recipe several times now and I love it every time! It’s so delicious!!
    I love to put chives in the dumplings :)

  • Blake

    Comfort food on steroids. Another home-run recipe. My family thanks you.

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