Traditional chicken and dumplings combines tender chicken, vegetables, and a lightly creamy broth with soft buttermilk dumplings cooked directly on top. As the dumplings steam, their bottoms absorb some of the savory broth while their centers remain fluffy.
Boneless chicken thighs work particularly well because they stay moist while simmering. The broth is thickened with a simple butter-and-flour base, then finished with cream before the dumplings are added.
This one-pot meal is well suited to cool evenings, Sunday dinners, or any occasion that calls for straightforward comfort food.
Why You’ll Love This Recipe
- The chicken, broth, and dumplings cook in one pot.
- Chicken thighs stay tender during simmering.
- The creamy broth is made from scratch without condensed soup.
- Homemade buttermilk dumplings require basic baking ingredients.
- Vegetables make it a complete meal.
- Leftovers reheat well with a small amount of additional broth.
Ingredients
For the Chicken Stew
- 3 tablespoons unsalted butter: Used to soften the vegetables and create the thickened broth.
- 1 medium yellow onion, diced: Adds sweetness and savory depth.
- 3 medium carrots, peeled and sliced: Provide color, texture, and mild sweetness.
- 3 celery stalks, sliced: Add familiar aromatic flavor.
- 3 garlic cloves, minced: Enhance the savory broth.
- 1/3 cup all-purpose flour: Thickens the broth.
- 6 cups low-sodium chicken broth: Forms the base of the stew.
- 2 pounds boneless, skinless chicken thighs: Remain moist and tender during simmering.
- 1 teaspoon dried thyme: Adds a mild herbal note.
- 2 bay leaves: Provide subtle depth as the chicken cooks.
- 1 teaspoon kosher salt, plus more as needed: Seasons the stew.
- 1/2 teaspoon ground black pepper: Adds gentle warmth.
- 1 cup frozen peas: Add color and mild sweetness.
- 1/2 cup heavy cream: Gives the broth a smooth, creamy finish.
- 2 tablespoons chopped fresh parsley: Adds freshness before serving.
For the Dumplings
- 2 cups all-purpose flour: Provides structure for the dumplings.
- 1 tablespoon baking powder: Helps the dumplings rise and become fluffy.
- 1 teaspoon kosher salt: Seasons the dough.
- 4 tablespoons cold unsalted butter, cut into small pieces: Adds richness and tenderness.
- 3/4 cup cold buttermilk: Moistens the dough and contributes a subtle tang.
Ingredient Substitutions
- Chicken thighs: Boneless, skinless chicken breasts can be used but should be removed as soon as they reach 165°F.
- Raw chicken: Substitute approximately 4 cups of shredded cooked chicken. Add it with the peas and cream.
- Heavy cream: Use half-and-half or whole milk for a lighter broth.
- Buttermilk: Combine 3/4 cup whole milk with 2 teaspoons lemon juice or white vinegar. Let it stand for 5 minutes.
- Frozen peas: Use frozen corn, chopped green beans, or additional carrots.
- Dried thyme: Substitute 1 tablespoon fresh thyme leaves.
- Fresh parsley: Chopped chives or dill can be used.
- Unsalted butter: Use salted butter and reduce the added salt as needed.
How to Make Chicken and Dumplings
- Prepare the vegetables.
Dice the onion and slice the carrots and celery into evenly sized pieces. Uniform vegetables cook more consistently. - Sauté the vegetables.
Melt 3 tablespoons of butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. - Add the garlic.
Stir in the minced garlic and cook for approximately 30 seconds, just until fragrant. - Add the flour.
Sprinkle 1/3 cup flour over the vegetables. Stir continuously for 1 to 2 minutes. The mixture will look thick and may begin coating the bottom of the pot. - Add the broth gradually.
Slowly pour in about 1 cup of chicken broth while stirring to prevent lumps. Gradually add the remaining broth, scraping any browned flour mixture from the bottom. - Season the stew.
Add the thyme, bay leaves, salt, and black pepper. Stir until evenly combined. - Cook the chicken.
Place the chicken thighs in the broth and bring it to a gentle simmer. Reduce the heat to medium-low, partially cover the pot, and cook for 20 to 25 minutes. The chicken should reach 165°F and be easy to pull apart. - Shred the chicken.
Transfer the chicken to a cutting board or shallow bowl. Remove and discard the bay leaves. Shred the chicken into bite-sized pieces using two forks. - Finish the stew base.
Return the shredded chicken to the pot. Stir in the frozen peas and heavy cream. Keep the stew at a gentle simmer while preparing the dumplings. - Combine the dumpling ingredients.
Whisk the flour, baking powder, and salt in a medium bowl. Add the cold butter and work it into the flour with a pastry cutter or fingertips until the mixture resembles coarse crumbs. - Add the buttermilk.
Pour in the cold buttermilk and stir gently until a soft, slightly sticky dough forms. Stop mixing as soon as no dry flour remains. - Portion the dumplings.
Drop rounded tablespoons of dough over the surface of the gently simmering stew. Leave a little space between them because they will expand. - Cook uncovered briefly.
Simmer the dumplings uncovered for 5 minutes. This allows the bottoms to begin setting in the broth. - Cover and steam.
Reduce the heat to low and cover the pot tightly. Cook for another 12 to 15 minutes without lifting the lid. The trapped steam cooks the centers of the dumplings. - Check for doneness.
Insert a toothpick into the center of a dumpling. It should come out clean without wet dough. If necessary, cover and cook for another 2 to 3 minutes. - Finish and serve.
Remove the pot from the heat and stir the parsley into the broth around the dumplings. Taste and adjust the salt and pepper before serving.
Tips for the Best Traditional Chicken and Dumplings
- Cut the vegetables into similar-sized pieces so they soften evenly.
- Add the broth gradually while stirring to keep the base smooth.
- Maintain a gentle simmer so the chicken remains tender.
- Use cold butter and buttermilk when preparing the dumplings.
- Mix the dumpling dough only until the flour is moistened.
- Keep the dumplings similar in size so they finish cooking together.
- Do not lift the lid during the steaming stage because releasing the steam can leave the centers undercooked.
Common Mistakes to Avoid
Boiling the Stew Aggressively
A rapid boil can make the chicken tougher and may break apart the dumplings. Keep the broth at a gentle simmer.
Overmixing the Dumpling Dough
Excessive mixing develops gluten and can make the dumplings dense. Stir only until the dough comes together.
Making the Dumplings Too Large
Large dumplings may remain raw in the center. Use rounded tablespoons and keep the portions consistent.
Opening the Lid During Cooking
The dumplings depend on trapped steam. Leave the pot covered for the full recommended time.
Adding Extra Flour to a Thick Stew
The dumplings absorb some liquid as they cook. The broth should be creamy but still loose before the dough is added.
Variations
Rolled Chicken and Dumplings
Prepare a firm dough using slightly less buttermilk. Roll it approximately 1/8 inch thick, cut it into strips, and simmer the strips directly in the broth until tender.
Herb Dumplings
Add 1 tablespoon chopped fresh parsley, chives, or thyme to the dumpling flour mixture.
Chicken and Corn Dumplings
Replace the frozen peas with 1 cup of frozen corn and add 1/2 teaspoon smoked paprika to the broth.
Spicy Chicken and Dumplings
Add 1/4 teaspoon cayenne pepper or several dashes of hot sauce to the stew.
Turkey and Dumplings
Replace the chicken thighs with approximately 4 cups of shredded cooked turkey. Add it with the peas and cream.
What to Serve With Traditional Chicken and Dumplings
- Southern collard greens
- Green beans
- A simple green salad
- Roasted Brussels sprouts
- Southern-style cornbread
- Sliced tomatoes with vinaigrette
How to Store
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for 3 to 4 days. The dumplings will continue absorbing broth during storage.
Reheat chicken and dumplings gently in a covered saucepan over medium-low heat. Add a splash of chicken broth or milk to loosen the sauce. Individual portions can also be microwaved in short intervals.
For the most reliable frozen texture, freeze the chicken stew without the dumplings for up to 3 months. Thaw it overnight in the refrigerator, bring it to a simmer, and prepare fresh dumplings before serving.
Cooked dumplings can be frozen in the stew, but they may become softer and more fragile after thawing.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Use approximately 4 cups of shredded rotisserie chicken. Add it with the frozen peas and cream, then simmer until heated before adding the dumplings.
Why are my dumplings dense?
Dense dumplings usually result from overmixing the dough, using expired baking powder, or packing the flour too firmly into the measuring cup.
Why are my dumplings raw in the center?
They may be too large, or the lid may have been lifted during steaming. Keep the portions small and cook them covered until a toothpick comes out clean.
Can I make the stew ahead of time?
Yes. Prepare the chicken stew up to two days ahead and refrigerate it. Reheat it to a gentle simmer before preparing and cooking the dumplings.
How do I thicken chicken and dumplings?
The flour in the stew base should create a creamy consistency. If the broth remains thin, simmer it uncovered for several minutes before adding the dumplings.
How do I thin a stew that is too thick?
Stir in warm chicken broth 1/4 cup at a time until the desired consistency is reached.
Can I use refrigerated biscuit dough?
Yes. Cut refrigerated biscuits into quarters and place them over the simmering stew. Cook according to the package directions, checking that the centers are fully cooked before serving.
Final Thoughts
Traditional chicken and dumplings is a complete one-pot meal with tender chicken, vegetables, creamy broth, and soft homemade dumplings. Keeping the stew at a gentle simmer and steaming the dumplings without lifting the lid are the most important steps for consistent results.