Easy Chicken and Dumplings

Easy Chicken and Dumplings!

Chicken and dumplings is the quintessential comfort food. It is perfect for any occasion, any time of year. I love this easy chicken and dumplings recipe for a few reasons: It is all made in one pot, it is truly an easy recipe but so fancy looking, and it has dumpling biscuits. And we have already discussed my love for biscuits numerous times. 

Easy Chicken and Dumplings!

First of all, let’s discuss the time this recipe takes. Don’t be scared by 1 hour and 10 minutes. The majority of that time is just letting the stew simmer, no work for you. The prep work, including whipping up the quick biscuits takes 20 minutes tops.

This is a recipe that is totally worth your time, its so very tasty! The consistency is stew-like, much like a pot pie filling. And the flavors are incredible. Every bite is packed with savory, juicy meat, vegetables, and hits of thyme and sage.

Easy Chicken and Dumplings!

I use boneless skinless chicken thighs for this recipe. I like the meat on chicken thighs because it is more tender and flavorful. Breast meat can dry out, even when being cooked in a liquid. You can sub chicken breasts or even bone-in, skin-on chicken thighs, you will just have to adjust the cooking time a bit longer {and remove the bones and skin, of course}.

Easy Chicken and Dumplings!

I make the biscuit batter for the dumplings after I get the stew simmering, I actually find that the dumplings are a bit more light and airy if it sits for a few minutes while the stew simmers. When it is time to add them, all you have to do is drop them into the stew and let it cook for a bit longer.

This recipe was adapted from my well-beloved America’s Test Kitchen TV Show Cookbook, 2001-2010. You can see the original recipe here if you have a membership to their website.

This easy chicken and dumplings recipe is totally homemade and is sure to become a family favorite. Packed with flavor, juicy meat, and tender veggies!

Easy Chicken and Dumplings

Yields 4-6 servings

This easy chicken and dumplings recipe is totally homemade and is sure to become a family favorite. Packed with flavor, juicy meat, and tender veggies!

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe

5 based on 2 review(s)


    For the Stew
  • 2-2.5 lbs boneless, skinless chicken thighs (about 4-6 thighs)
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 2 carrots, sliced
  • 1 celery rib, 1/4 inch dice
  • 1/2 of an onion, 1/4 inch dice (about 1/2 of a cup)
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon ground sage
  • Salt and pepper to taste
  • 1 garlic clove, minced
  • 3 tablespoons flour
  • 1/4 cup dry white wine (or chicken broth)
  • 2 cups chicken broth
  • 1/4 cup milk
  • 1/4 cup cream
  • 1/2 cup frozen peas
  • Chopped fresh parsley
  • For the Dumplings
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 tablespoons butter


    For the Stew
  1. Heat oil in a heavy bottomed large pot on high until smoking.
  2. Sear the chicken thighs until golden brown on both sides, remove from pan and set aside. If there is a lot of excess grease at this point, remove it from the pan.
  3. Reduce heat to medium low and add butter to the pot.
  4. Once the butter is melted, add the carrots, celery, and onion. Saute until slightly softened.
  5. Add thyme, sage, salt, pepper, and garlic and cook until fragrant, about 30 seconds.
  6. Add flour and stir until all the vegetables are coated. Cook for about 2 minutes.
  7. Add white wine, stirring constantly and scraping up any browned bits on the bottom of the pan.
  8. Add chicken broth, milk, and cream. Stir to combine.
  9. Add chicken and any accumulated juices back into the pot, nestling it down in the vegetables.
  10. Cover and simmer about 45 minutes, until chicken is cooked through and shreds easily.
  11. Remove chicken, shred, and add back to the pot.
  12. Stir in the frozen peas and return stew to a simmer.
  13. For the Dumplings
  14. Whisk dry ingredients together.
  15. Stir in milk and butter until a soft dough forms.
  16. After the stew has been brought back up to a simmer once you have added the peas, drop rounded spoonfuls of the dough into the stew. They should be about the size of a golf-ball, the dough should make about 9 dumplings.
  17. Space them evenly in the stew.
  18. Cover the pot and simmer 15-18 minutes, or until the dumplings are cooked through.
  19. Sprinkle with chopped parsley.


• Boneless, skinless chicken breasts can be used but are often more dry and take longer to cook. •Bone-in, skin-on chicken breasts can also be used but will also take longer to cook. •Chicken broth can always be substituted in place of white wine.

337 cal
15 g
36 g
13 g

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  • Reply
    June 12, 2017 at 3:05 PM I have prepared some fairly elaborate meals but have not made many back to the basics comfort foods. I made this on Saturday when visiting my parents. Everyone loved it so much I made it again on Sunday for my husband. It's a hit! Thank you so much for the great recipe!
    • Reply
      June 15, 2017 at 5:43 AM I'm so glad you and your family loved it Valerie! Thank you so much for letting me know. It is a great comfort food!
  • Reply
    Commodore Allen
    May 29, 2017 at 7:12 AM Looks Yummy!
    • Reply
      May 30, 2017 at 11:15 AM Thank you Commodore!!

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