Mom's Best Recipes
Recipe

Classic Chicken and Dumplings

Cozy, creamy chicken stew with tender, fluffy dumplings and just enough black pepper to make it feel like a hug with standards.

Author By Matt Campbell
4.8
A rustic bowl of classic chicken and dumplings with tender chicken, carrots, celery, and fluffy dumplings in a creamy broth on a wooden table
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Chicken and dumplings is the kind of dinner that makes the whole house smell like you have your life together, even if you started cooking in the same sweatshirt you wore to “just do one quick thing” this morning.

This version stays classic: a savory chicken stew base with carrots, celery, and onion, then soft, cloud-like dumplings that steam right on top. The broth is creamy but not heavy, and the seasoning is bold enough to keep every bite interesting.

One note from a friend you actually want in your kitchen: don’t rush the simmer, and do not peek while the dumplings steam. Dumplings are dramatic. They need privacy.

Why It Works

  • Deep, chicken-forward flavor from a quick simmer with aromatics and herbs.
  • Creamy, cozy texture without turning into glue, thanks to a flour-butter roux and gentle heat.
  • Fluffy dumplings that cook through evenly because we keep the pot covered and the simmer steady.
  • Weeknight-friendly options if you use rotisserie chicken, plus easy make-ahead leftovers that reheat well.

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Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. The dumplings will keep soaking up broth, which is not a problem, it is a lifestyle.

Reheat: Warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of chicken broth or water to loosen it back up. Microwave works too, but do it in short bursts and stir so the center does not stay cold.

Freeze: You can freeze it, but dumplings get softer after thawing. If you want the best texture, freeze just the stew (up to 3 months) and make fresh dumplings when you reheat.

Common Questions

Why did my dumplings turn out dense?

Most common culprits: overmixing the dough, simmering too hard, or lifting the lid while they steam. Mix just until combined, keep a gentle simmer, and leave the lid on for the full steaming time.

Can I use rotisserie chicken?

Absolutely. Add shredded rotisserie chicken after the stew thickens, right before you drop in the dumplings. This keeps the chicken from getting stringy.

How do I make it thicker or thinner?

For thicker: simmer uncovered a few minutes after the dumplings finish, or stir in a slurry of 1 tablespoon cornstarch plus 1 tablespoon cold water. For thinner: add broth a splash at a time until it looks right.

Can I make dumplings without buttermilk?

Yes. Use regular milk, or make a quick substitute: 3/4 cup milk plus 2 teaspoons lemon juice or vinegar, let it sit 5 minutes. If the dough feels too stiff, add an extra splash of milk until it looks like a thick, scoopable batter.

When do I add peas?

At the very end. They only need a minute or two to turn bright and sweet. If they simmer through the dumpling-steam time, they can go soft and sad.

How do I keep milk from curdling?

Add milk at the end, once the dumplings are cooked, and keep the heat low. Heavy cream is more forgiving and can handle longer simmering, but milk prefers a gentler finish.

What herbs work best?

Thyme is classic. Parsley brightens. A pinch of rosemary is great, but go easy because it can take over fast.

The first time I tried to make chicken and dumplings from scratch, I treated the dumpling dough like it was bread dough and worked it way too hard. The result was less “fluffy cloud” and more “polite hockey puck.” Still delicious, but humbling. Now I mix the dough like I’m handling a secret, stir the pot like I mean it, and let the dumplings steam undisturbed. It is cozy food with a small lesson built in: sometimes the best move is to do less.