This Super Easy Chicken and Dumplings recipe delivers classic comfort with minimal effort. It features a rich, savory broth, tender chicken, and impossibly fluffy dumplings that steam right on top. You’ll have this one-pot wonder on the table in about 40 minutes.
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Why You’ll Love This Super Easy Chicken and Dumplings
Genuinely simple: Clever shortcuts cut down cooking time without sacrificing flavor.
Foolproof dumplings: Just stir the batter and steam for light, fluffy results every time.
Ultimate comfort food: Every spoonful is aromatic, cozy, and deeply satisfying.
One-pot wonder: Sauté, simmer, and steam in a single pot for easy cleanup.
Ingredients & Tools
For the Stew
- 2 tbsp olive oil or butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth (use a good quality one!)
- 1 tsp dried thyme
- 1 bay leaf
- 4 cups cooked chicken, shredded (from a rotisserie chicken is perfect)
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, chopped
Tools: A large Dutch oven or heavy-bottomed pot with a tight-fitting lid is essential here.
Notes: The quality of your broth really makes a difference in this recipe, so if you can, splurge a little on a good, rich brand. And using a pre-cooked rotisserie chicken is my not-so-secret weapon—it adds incredible flavor and saves you at least 30 minutes of cooking time.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the sauté. Taking those few extra minutes to cook the onions, carrots, and celery until they’re soft is what builds the foundational flavor of your stew. It’s a step that pays off hugely in the final taste.
- Have your chicken prepped. Whether you’re shredding a rotisserie chicken or using leftover roast chicken, have it ready to go. This makes the assembly process incredibly smooth and fast.
- Don’t overmix the dumpling batter. This is the golden rule for fluffy dumplings. Stir the wet and dry ingredients together until they’re *just* combined. A few lumps are not just okay—they’re desirable! Overmixing leads to tough, dense dumplings.
- Keep the lid on. Once you drop the dumplings in and put the lid on, resist the urge to peek! That steam is what cooks the dumplings through, and lifting the lid lets all that precious heat escape.
How to Make Super Easy Chicken and Dumplings
Step 1: Start by building your flavorful base. Heat the olive oil or butter in your Dutch oven over medium heat. Once it’s shimmering, add the diced onion, carrots, and celery. You’ll want to cook these, stirring occasionally, for about 5-7 minutes until the onions have turned translucent and the vegetables have started to soften. This step is where you’re developing a ton of flavor, so don’t rush it. Then, stir in the minced garlic and cook for just another minute until it becomes fragrant—you’ll notice that amazing aroma filling your kitchen.
Step 2: Now, let’s turn those veggies into a stew. Pour in the chicken broth and add the dried thyme and the bay leaf. Give everything a good stir, scraping up any little browned bits from the bottom of the pot—that’s pure flavor right there. Bring the broth to a lively simmer, then reduce the heat to low and let it gently bubble away for about 10 minutes. This allows the vegetables to become tender and the herbs to infuse the broth.
Step 3: While the broth is simmering, it’s the perfect time to whip up your dumpling batter. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl or measuring cup, combine the milk and melted butter. Pour the wet ingredients into the dry and add the fresh parsley. Now, the trick is to stir with a fork until the flour is just moistened. The batter will be thick and a little lumpy, and that is exactly what you want for the fluffiest results.
Step 4: Time to bring it all together. Stir the shredded chicken and the heavy cream into the simmering broth. Season generously with salt and pepper to your liking. Let it come back to a steady simmer over medium-low heat. The broth should be bubbling gently, not at a rolling boil.
Step 5: This is the magic part. Drop large spoonfuls of the dumpling batter directly on top of the simmering stew. I like to use a heaping tablespoon for each one, and you should get about 8-10 dumplings. Space them out a bit so they have room to expand as they cook. Once they’re all in, immediately cover the pot with the lid and reduce the heat to maintain a low simmer. Do not lift that lid for 15 minutes!
Step 6: After 15 minutes, it’s finally time to check on your masterpiece. Carefully remove the lid—you’ll be greeted by a cloud of aromatic steam and beautifully puffed-up dumplings. To test for doneness, you can insert a toothpick into the center of a dumpling; it should come out clean. The dumplings should look matte and cooked through, not wet or glossy on the surface. Discard the bay leaf, give the stew a final taste for seasoning, and you’re ready to serve.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze stew (without dumplings) for up to 3 months. Dumplings are best made fresh.
- Reviving: Reheat gently on the stovetop with a splash of broth to loosen. Dumplings may soften further upon reheating.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the stew beautifully and add a fresh element to the meal.
- Sautéed green beans with garlic — They add a different texture and a pop of vibrant color that makes the whole plate look even more inviting.
- Buttery cornbread muffins — For when you really want to lean into the comfort food theme, a little sweet and crumbly cornbread is the perfect partner for scooping up the last bits of broth.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic counterpoint to the creamy, herby flavors in the bowl.
- A light-bodied pale ale — The slight bitterness and carbonation from the beer cleanse the palate between bites, making each spoonful taste as good as the first.
- Sparkling water with a squeeze of lemon — Sometimes you just want a non-alcoholic option that still provides a little zing and refreshment against the hearty stew.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cold ice cream continue the theme of warmth and comfort in the most delicious way.
- A simple dark chocolate mousse — It’s rich and decadent but feels light, providing a smooth, chocolatey finish without being too heavy after a substantial meal.
- Lemon sorbet — This is my go-to for a palate-cleansing, bright, and refreshing end to a rich meal. It’s like a burst of sunshine.
Top Mistakes to Avoid
- Boiling the stew after adding the dumplings. A gentle simmer is key. A rolling boil can cause the dumplings to break apart and become gummy, and it can also make the chicken tough.
- Peeking under the lid while the dumplings steam. I know it’s tempting, but I’ve messed this up before too. Lifting the lid releases the built-up steam and heat, which can result in dumplings that are doughy and undercooked in the middle.
- Overmixing the dumpling batter. This is the number one reason for dense, hockey-puck-like dumplings. Stir until the ingredients are just combined, and then walk away. A few dry spots are fine!
- Using a weak, watery broth. Since the broth is the backbone of this entire dish, using a bland one will leave your final stew tasting flat. A good, robust chicken broth makes all the difference.
Expert Tips
- Tip: For an even richer, deeper flavor, add a tablespoon of tomato paste when you’re sautéing the vegetables. Let it cook for a minute until it darkens slightly—this adds a wonderful umami background note that really elevates the whole dish.
- Tip: If you want to make the dumplings even more tender, you can substitute buttermilk for the regular milk. The slight acidity reacts with the baking powder to create an extra-light and fluffy texture.
- Tip: Let the stew rest for 5 minutes after cooking before serving. This allows the broth to thicken up just a little bit more and lets the flavors meld together perfectly. It also makes it less likely you’ll burn your mouth on that first eager bite!
- Tip: For a pop of fresh flavor and color, stir in a handful of fresh chopped parsley or dill right at the end, just before serving. The fresh herbs brighten up the entire dish beautifully.
FAQs
Can I make this recipe ahead of time?
You can absolutely prep the stew base ahead of time! Sauté the vegetables and simmer them in the broth, then let it cool and store it in the fridge for up to two days. When you’re ready to eat, gently reheat the stew until simmering, then proceed with adding the chicken, cream, and dumplings. I don’t recommend making the dumpling batter ahead of time, as the baking powder will lose its potency.
My dumplings turned out gummy. What happened?
Gummy dumplings are almost always a result of one of two things: the stew was at too vigorous a boil while they were cooking, or the lid was lifted during the steaming process. The intense heat and agitation from a boil, combined with lost steam from peeking, prevents them from cooking through properly, leaving a wet, dense texture. Next time, ensure a gentle simmer and keep that lid on tight!
Can I use boneless, skinless chicken thighs instead of pre-cooked chicken?
Yes, you can! If you want to start from raw, simply chop raw, boneless chicken thighs into bite-sized pieces and add them to the pot along with the broth. Let them simmer for about 15 minutes, or until cooked through, before you move on to the step of adding the cream and dumplings.
How can I make this dish gluten-free?
It’s an easy swap. Use a 1:1 gluten-free all-purpose flour blend for the dumplings (I’ve had great results with brands that include xanthan gum). Just double-check that your chicken broth is also certified gluten-free, as some brands use additives that contain gluten.
Why are my dumplings not fluffy?
The usual culprits are old baking powder or overmixing. Baking powder loses its leavening power over time, so make sure yours is fresh. And remember, when mixing the dumpling batter, less is more. Stir just until the flour disappears. Overworking the gluten in the flour is what leads to a tough, chewy texture instead of a light, airy one.
Super Easy Chicken And Dumplings
Make the best Super Easy Chicken and Dumplings in just 40 minutes! Tender chicken, fluffy dumplings & rich broth in one pot. Get the simple recipe now!
Ingredients
For the Stew:
-
2 tbsp olive oil or butter
-
1 large yellow onion (diced)
-
3 medium carrots (peeled and sliced into rounds)
-
2 celery stalks (sliced)
-
2 cloves garlic (minced)
-
6 cups chicken broth (use a good quality one!)
-
1 tsp dried thyme
-
1 bay leaf
-
4 cups cooked chicken (shredded (from a rotisserie chicken is perfect))
-
1/2 cup heavy cream or half-and-half
-
Salt and black pepper (to taste)
For the Dumplings:
-
1 1/2 cups all-purpose flour
-
2 tsp baking powder
-
1/2 tsp salt
-
3/4 cup whole milk
-
2 tbsp unsalted butter (melted)
-
2 tbsp fresh parsley (chopped)
Instructions
-
Start by building your flavorful base. Heat the olive oil or butter in your Dutch oven over medium heat. Once it’s shimmering, add the diced onion, carrots, and celery. You’ll want to cook these, stirring occasionally, for about 5-7 minutes until the onions have turned translucent and the vegetables have started to soften. This step is where you’re developing a ton of flavor, so don’t rush it. Then, stir in the minced garlic and cook for just another minute until it becomes fragrant—you’ll notice that amazing aroma filling your kitchen.01
-
Now, let’s turn those veggies into a stew. Pour in the chicken broth and add the dried thyme and the bay leaf. Give everything a good stir, scraping up any little browned bits from the bottom of the pot—that’s pure flavor right there. Bring the broth to a lively simmer, then reduce the heat to low and let it gently bubble away for about 10 minutes. This allows the vegetables to become tender and the herbs to infuse the broth.02
-
While the broth is simmering, it’s the perfect time to whip up your dumpling batter. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl or measuring cup, combine the milk and melted butter. Pour the wet ingredients into the dry and add the fresh parsley. Now, the trick is to stir with a fork until the flour is just moistened. The batter will be thick and a little lumpy, and that is exactly what you want for the fluffiest results.03
-
Time to bring it all together. Stir the shredded chicken and the heavy cream into the simmering broth. Season generously with salt and pepper to your liking. Let it come back to a steady simmer over medium-low heat. The broth should be bubbling gently, not at a rolling boil.04
-
This is the magic part. Drop large spoonfuls of the dumpling batter directly on top of the simmering stew. I like to use a heaping tablespoon for each one, and you should get about 8-10 dumplings. Space them out a bit so they have room to expand as they cook. Once they’re all in, immediately cover the pot with the lid and reduce the heat to maintain a low simmer. Do not lift that lid for 15 minutes!05
-
After 15 minutes, it’s finally time to check on your masterpiece. Carefully remove the lid—you’ll be greeted by a cloud of aromatic steam and beautifully puffed-up dumplings. To test for doneness, you can insert a toothpick into the center of a dumpling; it should come out clean. The dumplings should look matte and cooked through, not wet or glossy on the surface. Discard the bay leaf, give the stew a final taste for seasoning, and you’re ready to serve.06
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