Best Chicken and Dumplings Recipe

A bowl of hot chicken stew with fluffy dumplings.

4.29 from 14 votes

Savor the classic comfort of Best Chicken and Dumplings, featuring tender chicken and homemade, herb-infused dumplings in a rich, creamy broth. This heartwarming recipe blends fresh vegetables and aromatic herbs, perfect for a cozy family meal. Enjoy every spoonful of this nostalgic, comforting dish, sure to delight kids and adults alike.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $2.68 per serving

Equipment

large Dutch oven with lid minimum 4-quart capacity

Ingredients

For the Chicken Stew

7 tablespoons salted butter
1 ½ cups onion chopped
1 ½ cups carrots chopped or matchstick
1 ½ cups celery chopped
½ cup peas frozen
6 cloves garlic rough chopped
4 tablespoons all-purpose flour
10 - 12 ounces evaporated milk
1 quart chicken stock see my method for homemade
4 cups rotisserie chicken chopped
4 - 6 sprigs thyme fresh
4 - 6 sprigs parsley fresh
2 teaspoons Kosher salt
2 teaspoons black pepper

Homemade Fluffy Dumplings

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon Herbes de Provence
¾ cup whole milk cold
5 tablespoons butter melted and cooled

Instructions

Before Beginning

Pick the rotisserie clean. Chop the meat, discarding the skin. Use the carcass for homemade chicken stock. Using a 5-inch piece of kitchen twine, tie the fresh thyme and parsley together to make a bouquet garni. Set aside.

Prepare the Chicken Stew

In a medium dutch oven (4 quart), melt butter over medium-high heat.
Add onion, carrots and celery and cook for 5 minutes or until vegetables being to wilt. Add garlic and cook for 1 minute more.
Add flour and stir to combine. Cook for 1 minute. Mixture will be sticky. Add evaporated milk and 1-quart stock and quickly stir to combine, breaking up all lumps with the back of a wooden spoon.
Slowly bring to a boil and add 4 cups of chicken, bouquet garni, black pepper, and salt. Cook at a low boil for 2 minutes, stirring constantly. Reduce heat to simmer. and add the peas. Peas cook VERY QUICKLY, so only add them during the last part of the cook. Let the stew simmer on low heat, uncovered, and begin the dumpling batter.

Prepare the Dumpling Batter

Whisk together flour, baking powder, pepper, salt, and Herbes de Provence in a large bowl. Make a shallow well in the center of the flour mixture and pour the milk and the melted butter into the center.
Using a fork, stir together until batter comes together similar to a dough ball. Batter will be very sticky and somewhat stiff.
In the bowl, roughly cut the ball in half. From each half, portion three smaller portions of equal size. A large cookie scoop works best. Remove the bouquet garni and discard. Place one scoop of dumpling batter in the center of the stew, then place the five remaining scoops around the pot, leaving a bit of room between each.
Once all dumpling balls have been added, gently press them down so the stew juice runs over just the tops of them.
Place the lid on your pot and lower the heat to the lowest setting. You don’t want the bottom of the stew to burn but do want the stew to still be simmering to cook the dumplings through.
Cook for 15 minutes. Occasionally gently stir/scrape the stew on the bottom of the pot to avoid sticking/burning. Do this as best you can around the dumplings, as the dumplings will have almost doubled in size by now. If you are unsure if the dumplings are cooked through, cut one dumpling in half to make sure. If necessary, cook another 2-3 minutes and recheck dumplings. Once the dumplings are cooked through, serve hot.

Notes

Storage - Allow the Chicken and Dumplings to cool to room temperature. Transfer the leftovers to airtight containers. If you have a large quantity, consider dividing it into smaller portions. Store in the refrigerator for up to 3-4 days.

Freezer - Use airtight containers or freezer-safe bags. Freeze for up to 3 months. Be aware that the texture of the dumplings might change slightly after freezing and thawing.

Reheating - Thaw in the refrigerator overnight. Reheat in a saucepan over medium heat. Add a little chicken broth to adjust the consistency if the stew is too thick.

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