Recipe

Creamy Homestyle Chicken and Dumplings

A cozy, book-style classic with tender chicken, a velvety broth, and soft, fluffy dumplings you will absolutely “taste test” straight from the pot.

By Matt Campbell

•

4.8

A real photograph of a Dutch oven filled with creamy chicken and dumplings, showing fluffy dumplings on top with steam rising, carrots and celery visible in the broth, on a rustic wooden table with a ladle resting nearby

Jump to Recipe

If there is one recipe that feels like it was passed down in the margins of a well-loved cookbook, it is chicken and dumplings. The kind that fogs up your kitchen windows, makes everyone “just checking” the pot, and somehow tastes even better the next day.

This version leans creamy and comforting without getting heavy. We build a fast, savory base with butter, aromatics, and a simple roux, then finish with tender chicken and fluffy drop dumplings that steam right on top. No fancy ingredients, no drama. Just a big pot of cozy that delivers.

A real photograph of a spoon lifting a fluffy dumpling from a pot of creamy chicken stew, with chunks of chicken and carrots clinging to the spoon

Why It Works

Velvety, not gluey: A quick roux thickens the broth so it clings to the chicken and veggies, not your spoon like paste.
Fluffy dumplings every time: We keep the simmer gentle and the lid on so the dumplings steam and puff instead of turning dense.
Big homestyle flavor, weeknight-friendly: Rotisserie or leftover chicken works great, and the whole thing comes together in one pot.
Seasoning that pops: A little poultry seasoning, a tiny hit of acid at the end, and plenty of black pepper make it taste like you tried harder than you did.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. The stew thickens as it sits. That is normal and honestly kind of wonderful.

Reheat: Warm gently on the stovetop over medium-low, stirring often. Add a splash of chicken broth or milk to loosen it back up.

Freezing note: The creamy base freezes okay, but dumplings can turn a bit soft after thawing. If you want the best texture, freeze the soup base without dumplings, then make fresh dumplings when you reheat.

Common Questions

Can I use rotisserie chicken?

Yes, and it is a great move. Stir in shredded rotisserie chicken at the end and simmer just long enough to heat it through so it stays tender.

Why did my dumplings come out dense?

Usually it is one of three things: overmixing the dough, boiling too hard, or lifting the lid a bunch. Mix until just combined, keep the pot at a gentle simmer, and trust the steam. Also, make sure the dumpling dough is soft and a little sticky. If it is stiff like biscuit dough, add another splash of milk.

Can I make this without heavy cream?

Absolutely. Swap the heavy cream for half-and-half, whole milk, or even evaporated milk. Keep the heat low after adding dairy so it does not separate.

How do I fix a broth that is too thick?

Add warm chicken broth a splash at a time until it looks like a creamy stew. Taste and re-salt at the end, because extra liquid can dull the seasoning.

Can I add peas or other vegetables?

Yes. Frozen peas are perfect. Stir them in before the dumplings go on so you are not trying to stir around tender, steamy dumplings at the end.

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-bottomed pot with a lid
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Measuring cups and spoons
Small bowl for dumpling dough
Cookie scoop or two spoons for dropping dumplings

This is the recipe I reach for when I want “homestyle” without spending my whole life in the kitchen. I used to think chicken and dumplings had to be an all-day project with a floury mess and a grandma-level sixth sense for simmering. Then I started cooking it like I cook everything else: keep it simple, taste as you go, and build flavor in layers. The first time I nailed fluffy dumplings on top of a creamy pot of chicken, I stood there with the lid in my hand like I had just pulled off a magic trick. Now it is my favorite kind of chaos: a big pot, a lot of steam, and everyone hovering with a bowl.

Creamy Homestyle Chicken and Dumplings

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

For the creamy chicken stew

4 tablespoons unsalted butter
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery ribs, sliced
3 cloves garlic, minced
1/3 cup all-purpose flour
5 cups low-sodium chicken broth
1 1/2 cups heavy cream (or half-and-half)
3 cups cooked shredded chicken (rotisserie works great)
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 tablespoon lemon juice (or 1 teaspoon apple cider vinegar), to finish
Optional: 1 cup frozen peas

For the dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons melted butter
1 cup whole milk (plus 1 to 2 tablespoons more if needed)
2 tablespoons chopped fresh parsley (optional, but nice)

Instructions

Sauté the aromatics. In a large Dutch oven over medium heat, melt the butter. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until the onion looks soft and glossy. Add garlic and cook 30 seconds, just until fragrant.
Build the thickener. Sprinkle in the flour and stir constantly for 1 minute. You are making a quick roux. It should look like the veggies are coated in a light paste.
Add broth, then simmer. Slowly pour in the chicken broth while stirring so it stays smooth. Add poultry seasoning, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer and cook 8 to 10 minutes, stirring, until slightly thickened.
Make it creamy and finish the base. Lower the heat to medium-low. Stir in the heavy cream and shredded chicken. Simmer 3 to 5 minutes until the chicken is hot. Remove the bay leaf. Stir in peas (if using) for 2 to 3 minutes until bright. Turn off the heat and stir in lemon juice. Taste and adjust salt and pepper. Bring it back to a gentle simmer before adding dumplings. Keep it at a gentle simmer, not a rolling boil.
Mix dumpling dough. In a bowl, whisk flour, baking powder, salt, and pepper. Add melted butter and milk, then stir just until combined. You want a soft, spoonable dough that is a little sticky, not a firm biscuit dough. If it feels stiff or dry, add 1 tablespoon milk at a time. Fold in parsley if using. Do not overmix.
Drop dumplings. Use a cookie scoop or two spoons to drop dumplings (about 2 tablespoons each) on top of the simmering stew. Leave a little space between them since they puff.
Steam, lid on. Cover and cook 14 to 16 minutes at a gentle simmer. Do not lift the lid while they steam. The dumplings should look puffed and feel set on top.
Serve. Turn off the heat. Ladle into bowls, aiming your spoon under the dumplings so you get broth, chicken, and at least one fluffy cloud per serving. Hit it with extra black pepper. Eat one dumpling straight off the spoon as a quality check. It is tradition now.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes