Recipe

Bold Easy Chicken and Dumplings

Creamy, cozy, and weeknight-friendly with pillowy dumplings and a bright, savory finish.

By Matt Campbell

•

4.8

A rustic bowl of creamy chicken and dumplings with tender shredded chicken, fluffy dumplings, carrots, peas, and fresh herbs on top, sitting on a wooden table in warm natural light

Chicken and dumplings is the culinary equivalent of putting on your comfiest hoodie and deciding the world can wait. This one is creamy, deeply savory, and just bold enough to make you stop stirring and take a little “okay wow” taste straight from the spoon.

We are keeping it accessible and low drama. No complicated dough. No hours-long simmer. Just a rich chicken stew base, a few smart flavor boosters, and pillowy drop dumplings that cook right on top like little steam-biscuits.

A wooden spoon lifting a fluffy dumpling from a pot of creamy chicken stew with steam rising in a cozy kitchen If you have 45 minutes and a pot, you are in business. (That timeline assumes you are using cooked chicken like rotisserie or leftovers.)

Why It Works

Creamy, not gluey: A quick roux thickens the broth without turning it into paste.
Bold flavor without weird ingredients: Dijon, garlic, thyme, and a splash of lemon at the end make the whole pot taste alive.
Fluffy dumplings every time: Baking powder plus gentle simmering gives you tender, steamed tops with no raw centers.
One pot comfort: Fewer dishes, more happiness.

Pairs Well With

Crisp Cucumber Salad
Skillet Cornbread
Lemon Roasted Broccoli
Classic Sweet Tea

Storage Tips

Chicken and dumplings reheats beautifully, with one small note: dumplings keep soaking up broth, so the pot will thicken as it sits. That is not a problem. It is a snack opportunity.

Fridge

Cool, then store in an airtight container for up to 4 days.
Reheat gently on the stovetop over medium-low, stirring often. Add a splash of chicken broth or water to loosen.

Freezer

You can freeze it, but dumplings soften a bit after thawing. Still tasty.
Freeze in portions for up to 2 months. Thaw overnight in the fridge for best texture.

Best reheat trick

Warm it until just simmering, then turn off the heat and let it sit 2 minutes. The dumplings relax and stay tender instead of getting bounced around into mush.

Common Questions

Can I use rotisserie chicken?

Absolutely. It is the fastest route and the reason this can stay in the 45-minute lane. Add the shredded chicken after the dumplings are cooked, just long enough to warm through so it stays juicy.

Why did my dumplings turn dense?

Usually one of three things: the simmer was too hard (boiling beats them up), the dough was overmixed, or the lid was lifted too often. Keep it at a gentle simmer, stir dumpling dough just until combined, and do not peek for at least 10 minutes.

Can I make this without cream?

Yes. Swap the heavy cream for half-and-half, whole milk, or even plain Greek yogurt stirred in off heat. If using yogurt, temper it with a spoonful of hot broth first so it does not separate.

How do I thicken it if it is too thin?

Simmer uncovered for a few minutes. If you need an instant fix, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in while simmering.

How do I thin it if it is too thick?

Add broth a splash at a time until it looks like a creamy stew that can actually move.

Is 45 minutes realistic?

Yes, if your veggies are chopped and you are using cooked chicken (rotisserie or leftovers). If you need to cook chicken from raw, plan on extra time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot with a lid (5 to 7 quarts)
Wooden spoon or silicone spatula
Cutting board and chef’s knife
Mixing bowl for dumplings
Measuring cups and spoons

I started making chicken and dumplings when I realized I wanted comfort food that did not demand a whole Sunday and a sink full of dishes. The first time I nailed the dumplings, I genuinely stood there with the lid in my hand like I had just pulled off a magic trick. Now it is my favorite “feed people, make them quiet for a minute” dinner. The bold part is my little habit of finishing with lemon and Dijon. It is not traditional, but neither am I. It makes the whole pot taste like you meant it.

Bold Easy Chicken and Dumplings

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

For the creamy chicken stew

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery ribs, diced
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste (use less if using Morton)
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional but recommended)
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth, plus more as needed
1 cup frozen peas
2 cups cooked shredded chicken (rotisserie or leftover)
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley (optional)

For the dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder (optional)
3/4 cup milk (whole milk preferred)
4 tablespoons melted butter

Instructions

Sweat the veggies. In a large Dutch oven over medium heat, melt the butter with the olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened and glossy.
Build the flavor. Add garlic, salt, pepper, thyme, and smoked paprika. Cook about 30 seconds, just until fragrant.
Make a quick roux. Sprinkle in the flour and stir constantly for 1 to 2 minutes. You are cooking out the raw flour taste and setting up the creaminess.
Add broth and simmer. Slowly pour in the chicken broth while whisking or stirring constantly so it stays smooth. Bring to a gentle simmer and cook 5 minutes, stirring occasionally, until slightly thickened.
Add peas. Stir in the peas and keep the heat at a gentle simmer. Taste and adjust salt.
Mix dumpling dough. In a bowl, whisk flour, baking powder, salt, and garlic powder. Add milk and melted butter, then stir just until you do not see dry flour. Lumpy is good. Overmixing is the enemy.
Drop dumplings. Lower heat to medium-low so the stew is barely simmering. Use a spoon or small scoop to drop heaping tablespoons of dough on top of the stew, spacing them out a bit. You will get about 10 to 12 dumplings. Do not stir.
Steam with the lid on. Cover with a snug lid and keep the heat low enough for a gentle simmer so nothing scorches on the bottom. Simmer 10 minutes. No peeking. After 10 minutes, uncover and simmer 2 to 3 minutes more to set the tops. Dumplings should look puffed and feel firm when lightly tapped. For a sure check, cut one open. The center should look cooked and tender, not doughy.
Add chicken and finish it bold. Reduce heat to low. Stir in shredded chicken, heavy cream, Dijon, and lemon juice. Warm 1 to 2 minutes until the chicken is hot. Taste and adjust. If you want it brighter, add a tiny extra squeeze of lemon.
Serve. Ladle into bowls and finish with parsley and black pepper. Eat while it is steaming and the dumplings are at peak fluff.

Note: If the stew thickens too much while the dumplings cook, add a splash of broth at the end and stir gently around the dumplings, not through them.

Nutrition information is estimated.

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