This easy Chicken and Dumplings recipe is made all in one pot right on your stovetop. It’s creamy, flavorful, and delicious. Your family is going to love this meal!
Homemade Chicken and Dumplings
Who knew how easy it is to make dumplings from scratch? I can’t enjoy them any other way now! Homemade chicken and dumplings are super quick, easy, and worth it. The best part is that my picky eaters love it as much as I do. They are huge lovers of Chicken Pot Pie so I knew they would love a similar flavor profile. Plus, the dumplings are soft and tasty, too. It’s a favorite in our house.
This dinner just feels cozy and is the ultimate comfort food. I highly recommend making these chicken and dumplings during the fall once it just starts to get chilly outside. There is something about one-pot dishes that are so relaxing and this recipe will make your house smell amazing.
Ingredients You’ll Need
I find this to be one of the most inexpensive meals ever, making it perfect for large families or dinner at grandma’s!
For the Chicken:
- Olive Oil
- Celery: This just needs a thin slice.
- Carrots: Peeled and diced.
- Onion: I like to use yellow or white onions. It will need to be diced but not too fine.
- Garlic: Finely minced.
- Butter
- Flour: I use all-purpose flour.
- Chicken Broth
- Seasonings: Salt, Pepper and Italian Seasoning
- Chicken Breasts: Boneless skinless chicken breast is best and you can leave them whole. You can also substitute boneless skinless chicken thighs for a richer flavor.
- Evaporated Milk – this adds a cream to the mix. It is important that you make sure and use evaporated milk and NOT condensed milk.
- Frozen Peas
- Parsley: Freshly chopped for an optional garnish.
For the Dumplings:
- Flour: Make sure you have a little extra for dusting.
- Baking Powder
- Butter: The butter must be nice and cold to form the dumplings.
- Milk
How to Make Chicken and Dumplings
This is a very easy recipe to put together and some of the best chicken dumplings I’ve ever had. It’s so worth it!
- Prep the Pot. Heat a large pot (or dutch oven) over medium-high heat. Pour in the olive oil.
- Cook the Veggies. Add celery, carrots, and onion. Saute until tender or about 5 minutes. Then, add the garlic and saute for an additional 30 seconds or until fragrant.
- Make a Roux. Add the butter to the pot and melt. Once melted, add the flour and whisk until combined. It will be a very thick paste.
- Add the Stock. Gradually pour in the chicken stock and continue to whisk until thoroughly incorporated.
- Season. Stir in Italian seasoning, salt, and pepper. Reduce to a simmer.
- Add the Chicken Breasts. Place the chicken breasts into the pot and cover.
- Cook. Simmer for 2–25 minutes or until the chicken is cooked to an internal temperature of 165 degrees F.
- Shred the Chicken. Remove the cooked chicken and shred it with 2 forks. Return the shredded chicken to the pot.
- Add Milk and Peas. Pour in the evaporated milk and frozen peas. Continue to simmer.
- Make Dumpling Dough. Combine flour and baking powder in a large bowl. Using a pastry cutter or your hands, blend in the cold butter until you get coarse crumbs. Add milk and stir until you have a soft dough.
- Roll and Cut. Dust a clean surface or clean cutting board with flour and roll the dough to ¼ in. thickness. Use a knife or pizza cutter to cut it into squares.
- Add Dumplings. Drop the dumplings into the pot one at a time.
- Cook. Allow them to cook for 15-20 minutes or until firm, stirring frequently.
- Garnish and Serve. Top with fresh parsley and enjoy hot!
Tips & Tricks
- Chicken: Bone-in chicken breast or chicken thighs can also be used. Another option is to sub 3 cups leftover shredded rotisserie chicken. Add it just before the dumplings are included.
- Dumplings: If you want to skip the extra step of making homemade dumplings, try using store-bought biscuit dough. Our Chicken & Dumplings with Tortillas is another easier option that saves some time.
- Seasoning: Fresh parsley adds a great mild herb-y flavor to the soup and dumplings, but you can also swap it for another mild herb like Thyme or rosemary.
How to Store Leftovers
Store leftover chicken and dumpling soup in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can easily reheat it in the microwave, too!
Freezing: you can freeze the leftovers, but keep in mind that it will change the overall texture. The dumplings will absorb the extra liquid, but the soup is still flavorful.
Let the chicken and dumplings cool to room temperature, and then add the mixture to freezer bags. Freeze for up to three months, and make sure to thaw in the fridge before reheating and serving again.
More Easy Chicken Recipes
- Crockpot Chicken and Gravy
- Chicken Crescent Rolls
- Chicken and Dumplings With Tortillas
- Homemade Chicken Noodle Soup
- Chicken Pot Pie With Biscuits
- Chili Lime Chicken Soup
- Slow Cooker Chicken and Gravy
Chicken and Dumplings
Ingredients
For the Chicken
- 1 1/2 pounds Chicken Breast about 3 breasts
- 2 tablespoons olive oil
- 2 celery stalks sliced
- 2 carrots peeled and diced
- 1 large onion diced
- 2 garlic cloves minced
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces evaporated milk
- 1/2 cup frozen peas
- fresh parsley for garnish
For the Dumplings
- 2 cups all-purpose flour plus more for dusting
- 1/2 teaspoon baking powder
- 2 tablespoons butter cold
- 1 cup whole milk
Instructions
For the Chicken
- Heat the olive oil in a large pot over medium heat. Add the celery, carrots, and onion. Saute until the vegetables are tender, about 5 minutes. Add the garlic and saute for another 30 seconds, or until fragrant.
- Add butter to the pot. Once melted, sprinkle in the flour, stirring constantly until a paste forms.
- Gradually whisk in the chicken stock. Add Italian seasoning, salt, and pepper. Bring to a simmer.
- Add the chicken breasts to the pot. Cover and let simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the evaporated milk and frozen peas. Let everything simmer while you prepare the dumplings.
For the Dumplings
- In a large bowl, combine flour and baking powder. Blend in the cold butter using your hands or a pastry blender until the mixture becomes coarse and crumb-like.
- Gradually add in the milk, stirring until a dough forms.
- Dust a clean surface with flour. Roll out the dough to about ¼” thickness. Cut into squares using a pizza cutter or knife.
Finish the Chicken and Dumplings
- Drop the dumplings one at a time into the simmering pot, stirring frequently. Let them cook for about 15-20 minutes, or until they are firm and cooked through.
- Garnish with fresh parsley before serving. Enjoy!
Last Step:
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2 comments on “Chicken and Dumplings”
Sounds delicious, relatively easy, and I plan to make this, but the amount of chicken is not included in the recipe?
Hi Dee. The amounts are listed in the recipe card near the bottom of the page.