Easy, Quick & Creamy Homemade Chicken and Dumplings — A Traditional Comfort Family Favorite

Wow! First tried these at Christmas time and haven’t stopped making them since! So easy to keep the ingredients on hand and whip them up whenever I have a craving (which is like, all the time haha!). This creamy, cozy chicken and dumplings recipe is one of those dishes that hugs you from the inside — rich broth, pillowy dumplings, tender chicken, and a fragrant swirl of herbs.

Perfect for weeknight dinners, family meals, or lazy weekend cooking, this recipe is quick enough for busy nights but comforting enough for holiday leftovers. If you love freezer-friendly comfort meals, you’ll appreciate how this one stores and reheats beautifully: freezer-friendly classics.

Background & Origin

Chicken and dumplings is a classic American comfort food with roots in Southern and Midwestern home cooking. The basic formula — savory broth, shredded chicken, and simple dumplings — was born from frugality and good sense: stretch a little meat into a hearty, filling meal.

Why is this recipe so popular?

It’s forgiving and flexible — use leftover roast chicken, rotisserie chicken, or quickly poach breasts.
Dumplings are simple to make (flour, baking powder, butter, milk) and cook right in the simmering broth, soaking up all that flavor.
It’s nostalgic — many home cooks have their own family twist, so this version aims to be reliably creamy and crowd-pleasing.

Fun fact: dumplings were originally a practical way to make inexpensive meals more satisfying. This version is unique because it balances creaminess and a bright herb finish so it never feels too heavy. If you like family-style slow-cooked comfort, you might also enjoy this cozy heirloom recipe I grew up with: our family favorite.

Ingredients

3 cups cooked chicken, shredded or diced (rotisserie works great) — room temperature
6 cups chicken broth (low-sodium preferred)
1 cup whole milk or heavy cream (see variations for dairy-free) — room temperature
3 tablespoons butter
1 medium yellow onion, finely chopped
3 carrots, peeled and sliced into 1/4-inch rounds
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
1 bay leaf (optional)
1/3 cup all-purpose flour (for roux/for dumplings) — plus extra for rolling dumplings if desired
Salt and freshly ground black pepper to taste
1 cup frozen peas (optional, add at the end)
Fresh parsley, chopped (for garnish)

Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons cold butter, cut into small pieces
1 cup milk (or buttermilk) — room temperature
Optional: 1 tablespoon chopped fresh chives

Notes:

For extra tenderness, use shredded dark meat. For a lighter version, use chicken breast.
If you’re short on time, use refrigerated biscuit dough as shortcut dumplings.

Step-by-Step Instructions

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Serves: 6

Prepare your base
- Melt 3 tablespoons butter in a large Dutch oven or deep skillet over medium heat.
- Add chopped onion, carrots, and celery. Sauté 6–8 minutes until onions are translucent and carrots begin to soften (visual cue: onions glossy, carrots slightly tender).
- Add garlic and thyme; cook 30 seconds until fragrant.
Make the broth and thicken
- Sprinkle 1/3 cup flour over vegetables and stir to form a roux. Cook 1–2 minutes (visual cue: roux turns slightly golden).
- Slowly whisk in 6 cups chicken broth, scraping up any browned bits. Bring to a gentle boil, then reduce to a simmer.
- Add bay leaf and season with salt and pepper. Simmer 8–10 minutes until broth has slightly thickened and vegetables are tender.
Add the chicken and cream
- Stir in shredded chicken and 1 cup milk or cream. Heat through over low simmer (visual cue: soup looks richer and slightly glossy).
- If you want extra thickness, simmer 3–5 more minutes. Taste and adjust salt/pepper.
Make the dumpling dough
- In a bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt.
- Cut cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in 1 cup milk just until combined — do not overmix. Dough should be soft and slightly sticky.
Drop and cook dumplings
- Using a tablespoon, drop heaping spoonfuls of dough onto the simmering stew, spacing them apart (they will expand). Cover pot tightly with lid.
- Simmer, covered, 12–15 minutes. Do NOT lift the lid — steam is essential for fluffy dumplings.
- After 12 minutes, remove lid and check: dumplings should be puffed, set in the center (visual cue: dumplings spring back slightly). If raw in center, cover and cook 2–3 more minutes.
Finish and serve
- Stir in frozen peas and fresh parsley, gently folding so dumplings keep their shape.
- Serve hot in deep bowls with a sprinkle of cracked black pepper.

Mini-tips:

Use room-temperature milk for a quicker reheat and better texture.
If you want golden dumplings, brush lightly with melted butter in the last minute and broil quickly on a sheet pan (optional).

Pro Tips & Common Mistakes

Flavor boosters:
- Use a splash of white wine when deglazing the vegetables for extra depth.
- Add a teaspoon of poultry seasoning or a pinch of nutmeg for warmth.
Texture tricks:
- Cold butter in the dumplings = flakier, lighter dumplings.
- Don’t overwork dumpling dough — mix until just combined.
What NOT to do:
- Don’t boil aggressively after adding dumplings; rolling bubbles will make them dense.
- Don’t lift the lid while they cook — you’ll lose steam and end up with undercooked centers.
Helpful shortcuts:
- Use rotisserie chicken to save time.
- Refrigerated biscuit dough can be dropped in for quick dumplings — adjust cooking time.
Prep-ahead hacks:
- Make the broth and vegetables a day ahead; refrigerate and reheat before adding dumplings.
- You can shred cooked chicken and keep it in the fridge for up to 3 days.

Variations & Substitutions

Vegan
- Swap chicken for firm tofu or chickpeas. Use vegetable broth and full-fat coconut milk for creaminess. For dumplings, use a vegan butter and non-dairy milk (soy or oat).
Gluten-free
- Use a 1:1 gluten-free flour blend for both roux and dumplings; check baking powder is GF.
Low-carb
- Skip dumplings and add riced cauliflower or serve over steamed cauliflower mash. Use shredded chicken with extra veg.
Kid-friendly
- Keep flavors simple: skip strong herbs, add extra carrots and peas, and make small bite-size dumplings.
Extra creamy
- Stir in 2–3 tablespoons mascarpone or cream cheese at the end for a decadent finish.
Spicy
- Add 1/4–1/2 teaspoon cayenne or a diced jalapeño with the onions.
Budget-friendly
- Use whole chicken simmered and shredded (then reused for stock), or use more veggies and less meat.

For more unexpectedly addictive comfort-food ideas, try this fun twist on a simple family classic: unexpectedly addictive variations.

Serving Suggestions

Best sides:
- Buttery dinner rolls, pan-fried cornbread, or crusty sourdough to mop up the creamy broth.
Veggie pairings:
- Bright green salad with vinaigrette, roasted Brussels sprouts, or honey-glazed carrots.
Rice or pasta:
- Serve over plain steamed rice for a hearty bowl or spoon over buttered egg noodles for extra comfort.
Wine pairing:
- A lightly oaked Chardonnay or a smooth Pinot Noir complements the cream and herbs.
Plating tips for guests:
- Ladle into warm bowls, place 2–3 dumplings centrally, garnish with chopped parsley and a grind of black pepper. Serve with a small square of buttered bread on the side.

Storage, Freezing & Reheating

Fridge:
- Store in an airtight container up to 3–4 days.
Freezer:
- For best texture, freeze the base (stew) and dumplings separately. The stew freezes well up to 3 months; dumplings can get gummy if frozen with the stew.
- To freeze: cool completely, portion into freezer-safe containers, label with date.
Reheating:
- Thaw overnight in the fridge. Reheat gently on the stove over low-medium heat, adding a splash of broth or milk if it’s too thick.
- If frozen, simmer longer and stir occasionally. Reheat covered to retain moisture.
Meal-prep:
- Make a double batch (dumplings cooked fresh when ready) and freeze the shredded chicken and broth for quick weeknight dinners.

Nutrition & Health Info

Approximate per serving (1 bowl, with dumplings):

Calories: ~420 kcal
Protein: ~28–32 g
Carbs: ~32–40 g
Fat: ~18–22 g

Notes:

Swap heavy cream for milk or a milk + cornstarch slurry to cut calories.
Use more vegetables and less chicken to lower calories while keeping volume high.
This recipe fits comfortably into balanced family meals; for low-sodium needs, use low-sodium broth and adjust seasoning.

FAQ

Q: Can I prepare chicken and dumplings ahead of time?
A: Yes — prepare the broth and chicken up to 24 hours ahead. Keep dumpling dough refrigerated and add just before cooking for best texture.

Q: How do I thicken or thin the sauce?
A: To thicken, simmer uncovered to reduce or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). To thin, add warm broth or milk a little at a time.

Q: Any ingredient substitutions?
A: Absolutely — rotisserie chicken for cooked chicken, non-dairy milk for dairy-free, gluten-free flour blends for GF dumplings. See the Variations section for full swaps.

Q: Can I double or halve the recipe?
A: Yes. Doubling works well in a very large pot. Halving is simple too — keep cooking times similar but watch the volume when adding dumplings.

Q: What cookware is best?
A: A heavy-bottomed Dutch oven or large stockpot is ideal to maintain even heat and prevent scorching.

Q: Can I make it dairy-free or meat-free?
A: Yes — use vegetable broth, coconut or oat milk, and chickpeas or tofu for a vegan version.

Q: What sides go well with it?
A: Warm rolls, simple green salad, roasted veggies, or buttered noodles. See Serving Suggestions for more ideas.

Conclusion

Thanks for hanging out in my cozy kitchen — I hope this Easy, Quick & Creamy Homemade Chicken and Dumplings becomes one of your go-to family favorites. If you tried it, please leave a comment, give the recipe a rating, or share a photo on social (I love seeing your versions!). Happy cooking and big warm hugs from my stove to yours.

👉 #fblifestyle