This Quick & Easy Creamy Chicken and Dumplings is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What are drop dumplings vs rolled dumplings?
Drop dumplings are spooned directly into the simmering broth — they are fluffy and biscuit-like. Rolled dumplings are rolled out and cut into strips — they are denser and more noodle-like.
2. How do I make fluffy dumplings that do not sink?
Do not overmix the dumpling batter — lumps are fine. Drop them onto the simmering (not boiling) stew, cover immediately, and do not lift the lid for 15 minutes. Steam does the work.
3. Can I use rotisserie chicken for this recipe?
Yes, shredded rotisserie chicken is a great time-saver. Add it during the last 10 minutes just to heat through, since it is already cooked.
4. What makes the broth creamy?
A roux of butter and flour thickened with chicken broth and cream creates the velvety base. Some recipes use cream of chicken soup, but a homemade roux tastes significantly better.
5. Why are my dumplings gummy inside?
They may have been too large or the broth was boiling too vigorously. Keep dumplings tablespoon-sized and maintain a gentle simmer so they cook through evenly.
6. What vegetables go in chicken and dumplings?
Carrots, celery, onions, and peas are traditional. Add the carrots and celery early to soften, and stir in peas during the last 5 minutes to keep them bright green.
7. Can I use canned biscuit dough for dumplings?
Yes — cut refrigerated biscuit dough into quarters and drop them into the simmering soup. They puff up in about 15 minutes. It is the fastest shortcut possible.
8. How long does this recipe take from start to finish?
About 35-40 minutes — 15 minutes to build the chicken soup base and 15-20 minutes for the dumplings to cook. It is truly a quick weeknight comfort meal.
9. Can I freeze chicken and dumplings?
The stew base freezes well, but dumplings become mushy when frozen and thawed. Make the stew ahead and freeze it, then add fresh dumplings when reheating.
10. What is the best pot to use for chicken and dumplings?
A large Dutch oven or heavy-bottomed pot with a tight-fitting lid is ideal. The heavy lid traps steam that cooks the dumplings from the top while the broth cooks them from below.
Watch How to Make This
Quick & Easy Creamy Chicken and Dumplings
Ingredients
Method
- Pat the thighs dry. Season with 1 teaspoon kosher salt and half teaspoon black pepper. Heat a Dutch oven over medium-high. Add the butter and the oil. Sear thighs skin-side down for 4 to 5 minutes until golden. Flip and sear 2 more minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook 4 to 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Pour in 5 and a half cups chicken broth, scraping up any browned bits. Add poultry seasoning and remaining salt and pepper. Nestle the chicken thighs back in. Bring to a boil, then reduce to a simmer. Cover and cook 25 to 30 minutes until chicken is cooked through and tender.
- Remove thighs, shred the meat off the bone, and return it to the pot. Discard skin and bones.
- In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. Do not overmix. Fold in parsley if using.
- Drop heaping tablespoon-sized balls of dough onto the surface of the simmering stew. Space them so they are not touching. Cover immediately.
- Simmer on low, covered, for 14 to 16 minutes without lifting the lid. Dumplings are done when they are fluffy and cooked through.
- Stir in 1 cup of milk to make the broth creamy. Add peas if using. Taste and adjust seasoning.
- Let sit 5 minutes off heat before serving. Garnish with fresh parsley and cracked pepper.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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