Easy, Quick & Creamy Chicken and Dumplings — Homemade Traditional Family Favorite (Best Comfort Food!)

My nana said she ate this frequently growing up! I never heard of it but I loved the taste! Full recipe below. This creamy chicken and dumplings is one of those cozy, nostalgic dishes that tastes like a hug on a plate — velvety broth, pillowy dumplings, and tender shredded chicken. It’s a real family favorite and perfect when you want simple, comforting homemade food.

This recipe is great for weeknight dinner rescue missions, big family meals, or slow Sunday cooking sessions. If you love make-ahead comfort food, you might also enjoy this freezer-friendly recipe I double and keep on hand for busy weeks: freezer-friendly casserole.

Prep time: 20 minutes
Cook time: 35–45 minutes
Total time: 55–65 minutes
Servings: 6–8

Background & Origin

Chicken and dumplings is a classic American comfort food with roots in both early European peasant cooking and Southern U.S. tradition. The idea is simple: a savory stew or broth with dumplings cooked right in the pot so they soak up flavor and stay tender.

Possible roots: European immigrants brought dumpling ideas (think dumplings, suet puddings) and adapted them with local ingredients like chicken and milk.
Why it’s popular: inexpensive, flexible, kid-friendly, and endlessly comforting.
Kitchen science: Dumplings puff because of chemical leaveners (baking powder) or steam formation; gentle simmering prevents them from getting gummy.
What makes this version unique: we use a creamy roux-thickened base, leftover roasted chicken (or quick poached breasts), and a light biscuit-style dumpling for a soft, melt-in-your-mouth finish.

If you want more nostalgic family-style recipes with the same cozy vibes, check out another classic my mom passed down: family recipe my mom and I grew up making.

Ingredients

Note: ingredients listed for 6–8 servings. Adjust as needed.

3 tbsp unsalted butter (room temperature)
1 medium yellow onion, finely chopped
2 medium carrots, diced small (optional)
2 celery stalks, diced small
3 cloves garlic, minced
1/3 cup all-purpose flour (for roux)
4 cups low-sodium chicken broth (hot)
1 1/2 cups whole milk or half-and-half (for extra creaminess) — see variations
3 cups cooked chicken, shredded or chopped (rotisserie works great) — can substitute cooked turkey
1 tsp dried thyme
1 bay leaf
Salt & freshly ground black pepper, to taste
2 cups all-purpose flour (for dumplings)
1 tbsp baking powder
1 tsp salt
2 tbsp cold butter, cut into small pieces (for dumplings)
3/4–1 cup milk or buttermilk (for dumplings)
Chopped fresh parsley for garnish (optional)

Ingredient notes:

Chicken: shredded rotisserie or leftover roast is easiest; poaching breasts is quick if starting from raw.
Flour & baking powder: ensure fresh baking powder for fluffy dumplings.
Vegetables: carrots and celery are optional but add classic flavor and color.

Step-by-Step Instructions

This is a friendly, beginner-proof guide with times, temperatures, and visual cues.

Prepare the chicken (if starting from raw)
- Poach two bone-in chicken breasts: place in a pot, cover with cold water, add 1 tsp salt, bring to a gentle simmer for 15–18 minutes until cooked through. Remove, cool slightly, and shred. (Tip: rotisserie chicken saves time.)
- Time: 20 minutes total including cooling.
Sauté the aromatics
- Melt 3 tbsp butter in a large Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté 6–8 minutes until softened and onion is translucent.
- Add garlic and cook 30 seconds until fragrant.
- Visual cue: vegetables should be softened and lightly golden.
Make the roux and base
- Sprinkle 1/3 cup flour over vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste.
- Slowly whisk in 4 cups hot chicken broth, scraping up browned bits. Bring to a simmer.
- Add 1–1.5 cups milk or half-and-half, thyme, and bay leaf. Simmer gently for 5–8 minutes until thickened and creamy.
- Visual cue: sauce should be velvety and coat the back of a spoon.
- Season with salt and pepper.
Add chicken and reduce
- Stir in shredded chicken and simmer 5 minutes to marry flavors. Lower heat to maintain a gentle simmer.
- If your base looks too thin, simmer 3–5 more minutes; if too thick, thin with extra broth.
Make the dumpling dough
- In a bowl, whisk 2 cups flour, 1 tbsp baking powder, and 1 tsp salt.
- Cut in 2 tbsp cold butter until mixture resembles coarse crumbs.
- Stir in 3/4 cup milk or buttermilk until just combined. Dough should be soft but not sticky. Add a little more milk if needed.
- Mini-tip: do not overmix — you want tender dumplings, not tough ones.
Drop and cook dumplings
- Using a spoon, drop 1–2 tbsp portions of dough onto the simmering stew, spacing them slightly.
- Cover pot and let dumplings steam for 12–15 minutes undisturbed. Do not lift the lid — steam is what puffs them up.
- Visual cue: dumplings will be puffed and set on top; center should be cooked when a toothpick comes out clean.
Finish and serve
- Remove bay leaf, taste and adjust salt/pepper.
- Sprinkle with chopped parsley and serve hot.
- Total cook time for dumplings: 12–15 minutes (covered).

Helpful mini-tips:

If you prefer smaller dumplings, use a teaspoon to drop them.
For extra creaminess, stir in 2–3 tbsp cream at the end.
To ensure even cooking, keep a gentle simmer (not a rolling boil).

Pro Tips & Common Mistakes

How to improve flavor:
- Use homemade chicken stock or a quality low-sodium broth for depth.
- Roast or sauté bones and aromatics before making stock for extra richness.
Texture tricks:
- Fresh baking powder = light dumplings. Check the date on the can!
- Keep dumpling dough slightly under-mixed for tender results.
What NOT to do:
- Don’t boil the dumplings — they’ll fall apart.
- Don’t over-stir dumpling batter; that creates toughness.
Helpful shortcuts:
- Use leftover rotisserie chicken and pre-chopped mirepoix (soup mix) for a 30-minute dinner.
- Swap biscuits from a can for dumplings in a pinch (adds salt and butter).
Prep-ahead hacks:
- Make the broth and shredded chicken ahead. Store separately; reheat and finish dumplings when ready.

Variations & Substitutions

Vegan
- Use vegetable broth, coconut milk or cashew cream, and plant-based butter. Replace chicken with mushrooms, jackfruit, or chickpeas. Use egg-free dumpling recipe (flax or aquafaba binder).
Gluten-free
- Use a 1:1 gluten-free flour blend for both roux and dumplings; add a little xanthan gum if your blend lacks binding.
Low-carb
- Skip dumplings; add extra cauliflower florets or shredded kohlrabi for heartiness. Thicken base with xanthan gum (very little).
Kid-friendly
- Keep dumplings small and soft; mild seasoning and extra cream help picky eaters.
Extra creamy
- Use heavy cream or half-and-half for the base and finish with 2 tbsp butter.
Spicy
- Add a pinch of cayenne, or stir in diced jalapeños with the aromatics.
Budget-friendly
- Use bone-in chicken pieces and homemade stock from boiled carcasses; stretch with more vegetables and potatoes.

If you’re experimenting with other family heirloom dishes, here’s a great story + recipe that’s also a comforting classic: our classic family potpie-style recipe.

Serving Suggestions

Best sides:
- Simple green salad with tangy vinaigrette to cut the richness.
- Steamed green beans or roasted Brussels sprouts.
Bread:
- Buttery dinner rolls, cornbread, or a crusty baguette for sopping up sauce.
Rice or pasta:
- Serve over egg noodles or buttered rice for a heartier plate.
Wine pairing:
- Light to medium-bodied white wines: Chardonnay (unoaked), Pinot Grigio, or a crisp rosé.
How to plate beautifully for guests:
- Ladle stew into shallow bowls so dumplings are visible on top. Finish with a sprinkle of chopped parsley and a crack of black pepper for contrast.

For a reliably loved option when company comes — my father-in-law always requests this hearty, never-boring variation — try these adaptations when taste-test approvals are needed: father-in-law’s favorite tweaks.

Storage, Freezing & Reheating

Fridge:
- Store leftovers in an airtight container for 3–4 days. Dumplings absorb liquid over time; they’ll be softer but still delicious.
Freezer:
- Freeze the base (without dumplings) for up to 3 months. Thaw overnight in the fridge, reheat, and drop fresh dumplings to cook 12–15 minutes.
- You can freeze cooked dumplings separately for 1 month; reheat gently in simmering broth until warmed through.
Best reheating method:
- Reheat gently on the stovetop over low-medium heat, adding a splash of broth or milk to loosen the sauce.
- Microwave works for single servings; stir and add liquid as needed.
Meal-prep options:
- Make the base and chicken ahead; on the day, assemble and cook dumplings fresh for best texture.

Nutrition & Health Info

Estimated per serving (1 large bowl): ~420–520 kcal depending on cream/milk used.

Protein: ~30g (with 3 cups chicken)
Carbs: 25–35g (from flour/dumplings)
Fat: 18–30g (depends on milk/cream/butter)

Lighter version tips:

Use low-fat milk instead of cream, reduce butter, and increase vegetables for volume.
For a higher-protein, lower-carb option, skip the dumplings and add extra shredded chicken or white beans.

This dish fits well into an occasional comfort-food plan — balance it with lighter meals the rest of the day.

FAQ

Q: Can I prepare chicken and dumplings ahead of time?
A: Yes. Make the base and shred the chicken the day before. Refrigerate separately and cook the dumplings fresh just before serving for best texture.

Q: How do I thicken or thin the sauce?
A: To thicken, simmer uncovered or whisk a little flour slurry (1 tbsp flour + 2 tbsp water) into the pot. To thin, stir in warm broth or milk a little at a time.

Q: Any ingredient substitutions?
A: Yes — turkey works great, and canned biscuits can replace dumplings in a pinch. Use gluten-free flour blends for GF versions, and plant-based milks/butters for dairy-free.

Q: Can I double or halve the recipe?
A: Absolutely. Doubling works well in a large Dutch oven or stockpot. If halving, watch dumpling sizes so they cook through evenly.

Q: What cookware is best?
A: A heavy-bottomed Dutch oven or large, lidded pot gives even heat and holds steam for perfect dumplings.

Q: Can I make it dairy-free or meat-free?
A: For dairy-free, use unsweetened plant milk (oat or almond) and vegan butter. For meat-free, use mushrooms, chickpeas, or jackfruit and vegetable broth.

Q: What sides go well with it?
A: Light, crisp sides like a mixed green salad or roasted green vegetables balance the richness. Cornbread or warm rolls are classic companions.

Conclusion

Thanks for stopping by the kitchen — I hope this recipe brings a little of that nana-and-family warmth into your home. If you try it, please leave a comment, rate the recipe, or snap a photo and share on social media — I love seeing your versions! Happy cooking, and come back soon for more cozy, homemade favorites.

👉 #fblifestyle