Easy chicken and dumplings in a grey bowl next to a blue pot full of chicken and dumplings.
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5 from 1 vote

Easy Chicken and Dumplings

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!
Course Main Course
Cuisine French
Keyword chicken and dumplings from scratch, easy chicken and dumplings, homemade chicken and dumplings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 591kcal
Author Longbourn Farm • Alli Kelley

Ingredients

For the Stew

  • 2 lbs chicken thighs boneless, skinless (about 4-6 thighs)
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 2 carrots sliced
  • 1 celery stalk 1/4 inch dice
  • 1/2 cup onion 1/4 inch dice
  • 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
  • fresh parsley chopped

For the Dumplings

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 tablespoons butter

Instructions

For the Stew

  • Heat oil in a heavy bottomed large pot on high until smoking.
  • 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.
  • Reduce heat to medium low and add butter to the pot.
  • Once the butter is melted, add the carrots, celery, and onion. Saute until slightly softened.
  • Add thyme, sage, salt, pepper, and garlic and cook until fragrant, about 30 seconds.
  • Add flour and stir until all the vegetables are coated. Cook for about 2 minutes.
  • Add white wine, stirring constantly and scraping up any browned bits on the bottom of the pan.
  • Add chicken broth, milk, and cream. Stir to combine.
  • Add chicken and any accumulated juices back into the pot, nestling it down in the vegetables.
  • Cover and simmer about 45 minutes, until chicken is cooked through and shreds easily.
  • Remove chicken, shred, and add back to the pot.
  • Stir in the frozen peas and return stew to a simmer.

For the Dumplings

  • Whisk dry ingredients together.
  • Stir in milk and butter until a soft dough forms.
  • 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.
  • Space them evenly in the stew.
  • Cover the pot and simmer 15-18 minutes, or until the dumplings are cooked through.
  • Sprinkle with chopped parsley.

Notes

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.

Nutrition

Calories: 591kcal | Carbohydrates: 27g | Protein: 29g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 184mg | Sodium: 703mg | Potassium: 715mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4065IU | Vitamin C: 12.9mg | Calcium: 137mg | Iron: 2.9mg