Print

The Ultimate Fluffy Homestyle Chicken and Dumplings Recipe (Easy One-Pot Meal)

Close-up of a white bowl filled with creamy chicken and dumpling stew, topped with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best homemade chicken and dumplings with this easy, one-pot recipe. You will get tender chicken and unbelievably soft, fluffy dumplings every time you cook.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped (for garnish)
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup milk

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme, dried parsley, pepper, and 1/2 teaspoon of salt. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring the liquid to a simmer, stirring occasionally until it thickens slightly, about 5 minutes.
  5. Stir in the shredded chicken and heavy cream. Reduce the heat to low to keep the mixture warm while you prepare the dumplings. Do not let it boil rapidly.
  6. Prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until the dough comes together. Do not overmix; a slightly shaggy dough is best for fluffy dumplings.
  9. Drop the dumpling dough by rounded tablespoons directly onto the simmering chicken mixture. Leave a little space between each dumpling as they will expand.
  10. Cover the pot tightly, reduce the heat to low, and let the dumplings steam without lifting the lid for 15 minutes. Do not peek.
  11. After 15 minutes, check the dumplings. They should be puffed and cooked through. If you gently insert a toothpick, it should come out clean.
  12. Taste the broth and add more salt or pepper if needed. Ladle the chicken and dumplings into bowls and garnish with fresh parsley.

Notes

  • For the fluffiest dumplings, avoid overmixing the dough. You want just enough liquid to bring the dry ingredients together.
  • If you prefer a thicker stew consistency, use 1/3 cup of flour instead of 1/4 cup when making the roux.
  • You can substitute canned biscuits for the from-scratch dumplings for a quicker meal, but the texture will be different.

Nutrition

Find it online: https://yumdrizzle.com/chicken-and-dumpling-fluffy-homestyle-recipe/