Recipe

Warm & Cozy Chicken and Dumplings

Tender chicken, fluffy dumplings, and a creamy, herby broth that tastes like a blanket. Weeknight-friendly, freezer-smart, and built for seconds.

By Matt Campbell

•

4.9

A steaming bowl of chicken and dumplings with fluffy biscuit dumplings, shredded chicken, carrots, celery, and chopped parsley in a creamy broth on a rustic wooden table

Jump to Recipe

If “warm & cozy” had a signature dish, it would be chicken and dumplings. It is creamy without being heavy, hearty without being fussy, and it makes your kitchen smell like something good is happening even if the day has been a little chaotic.

This is my go-to version for real life. We build flavor fast with sautéed veggies, a hit of herbs, and a broth that turns silky thanks to a simple roux. Then we drop in soft dumplings that steam up with pillowy tops and slightly firmer edges where they meet the stew. It is comfort food you can actually pull off on a weeknight, and it tastes even better the next day.

A Dutch oven on a stove with chicken and dumplings simmering, dumplings puffed up on the surface and steam rising

Why It Works

Big comfort, low drama: One pot, simple steps, and a payoff that feels like you worked harder than you did.
Flavor built in layers: Sautéed aromatics, a quick roux, and a splash of dairy for that cozy, creamy finish.
Fluffy dumplings every time: Baking powder plus a gentle simmer makes them light, not leaden.
Flexible: Rotisserie chicken works. Leftover turkey works. You can dial the thickness and seasoning to your mood.

Pairs Well With

Lemony Arugula Salad
Skillet Cornbread
Garlic Roasted Broccoli
Classic Iced Tea with Lemon

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 4 days. The dumplings will soak up broth as they sit, so do not be surprised if it thickens.
Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of chicken broth or water to loosen to your preferred “cozy level.” Microwave works too, but stir halfway through for even heat. Be gentle when stirring so the dumplings stay intact.
Freezer tip: For best texture, freeze the stew base without dumplings up to 3 months. Thaw overnight in the fridge, reheat to a gentle simmer, then make fresh dumplings and drop them in.
If you must freeze with dumplings: It is still tasty, just softer. Freeze up to 2 months and reheat gently, folding rather than vigorously stirring so the dumplings do not fall apart.

Common Questions

Can I use rotisserie chicken?

Yes, and it is a great shortcut. This recipe is written for cooked chicken. Add shredded rotisserie chicken after the broth thickens, just long enough to warm through so it stays tender.

Why are my dumplings dense?

Usually one of three things: the dough was overmixed, the pot was boiling hard (toughens them), or the lid was lifted too often. Stir just until combined, keep it at the barest simmer, and let them steam with the lid on.

How do I make it thicker or thinner?

For thicker, simmer uncovered a few extra minutes before adding dumplings, or add an extra tablespoon of flour when making the roux. You are looking for a broth that lightly coats the back of a spoon. For thinner, add more broth a splash at a time.

Can I make this dairy-free?

Yes. Swap butter for olive oil, and use unsweetened plain oat milk or an extra cup of broth in place of milk and cream. It will be less rich, still very cozy.

What herbs work if I do not have thyme?

Rosemary (use a little), sage, poultry seasoning, or even Italian seasoning in a pinch. Finish with fresh parsley if you can.

How many dumplings does this make?

About 10 to 12 dumplings if you scoop roughly 2 tablespoons of dough each. If your pot is smaller, make slightly smaller dumplings so they have room to puff.

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-bottom pot with lid (5 to 6 quarts is ideal)
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Medium bowl for dumpling dough
Pastry cutter, fork, or your fingers (for cutting in butter)
Cookie scoop or two spoons for portioning dumplings

I used to think chicken and dumplings was one of those “someone’s grandma makes it, and the rest of us just admire it” dishes. Then I started chasing that exact feeling at home: warm bowl, soft steam, and the kind of bite that makes you unclench your shoulders. This version is what I landed on after a few messy tests. I wanted dumplings that are fluffy but not bland, and a broth that tastes like you actually cared, even if you made it between homework help and a load of laundry. It is the meal I make when the weather is rude and everyone needs a win.

Warm & Cozy Chicken and Dumplings

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

For the chicken stew

3 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, diced (about 1/2-inch)
2 carrots, diced (about 1/2-inch)
2 celery ribs, diced (about 1/2-inch)
3 cloves garlic, minced
1 tsp kosher salt (use 3/4 tsp if using Morton), plus more to taste
1/2 tsp black pepper
1 tsp dried thyme (or 1 tbsp fresh)
1/2 tsp smoked paprika (optional, but cozy)
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
2 cups cooked shredded chicken (about 1 lb, rotisserie is fine)
1/2 cup whole milk
1/4 cup heavy cream (optional, for extra richness)
1 tbsp lemon juice (brightens everything)
2 tbsp chopped fresh parsley, for serving

For the dumplings

2 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
2 tbsp cold unsalted butter, cut into small cubes
3/4 cup whole milk (plus 1 to 2 tbsp more if needed)
2 tbsp chopped chives or parsley (optional, but excellent)

Instructions

Sauté the cozy base. 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 occasionally, until softened. Add garlic, salt, pepper, thyme, and smoked paprika and cook 30 seconds.
Make the roux. Sprinkle flour over the veggies. Stir constantly for 1 to 2 minutes, until the flour coats everything and smells lightly toasty (not raw).
Build the broth. Slowly pour in the chicken broth while stirring to avoid lumps. Bring to a gentle simmer and cook 8 to 10 minutes, stirring often so nothing sticks, until the broth lightly coats the back of a spoon. If it thickens faster, that is fine. If it is still thin, give it another minute or two.
Add chicken and dairy. Stir in shredded chicken, milk, and heavy cream (if using). Keep the heat at the barest simmer, with small bubbles around the edges, not a rolling boil.
Mix dumpling dough. In a medium bowl, whisk flour, baking powder, and salt. Cut in cold butter with a pastry cutter, fork, or your fingers until it looks like coarse crumbs. Stir in milk and herbs (if using) just until combined. The dough should be thick and scoopable. If it looks dry, add 1 tablespoon milk at a time.
Drop and steam. Scoop dumpling dough (about 2 tablespoons each, 10 to 12 dumplings total) and drop onto the surface of the simmering stew. They should sit on top, not fully submerged. Reduce heat to low, cover with a lid, and simmer 12 to 14 minutes. Do not lift the lid for the first 10 minutes.
Check doneness. Cut one dumpling open. It should look fluffy and cooked through, not wet in the center.
Finish bright. Turn off heat. Stir in lemon juice, then taste and adjust salt and pepper. Top with parsley and serve hot. If you want slightly firmer edges on the dumplings, crack the lid and simmer 1 to 2 minutes at the very end.

A spoon lifting a fluffy dumpling with shredded chicken and creamy broth dripping back into the pot

Nutrition information is estimated.

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