Few dishes capture the essence of comfort quite like a steaming bowl of chicken and dumplings on a chilly winter day. This beloved recipe features tender chunks of chicken swimming in a rich, creamy broth, topped with pillowy soft dumplings that practically melt in your mouth. What makes this dish truly magical is how it brings families together around the dinner table, creating memories with every spoonful. The beauty lies in its simplicity; using straightforward ingredients and uncomplicated techniques, you can create a meal that tastes like it’s been simmering all day. Beyond its incredible flavor, this one-pot wonder means less cleanup and more time to enjoy with loved ones. Whether you’re feeding a crowd or meal-prepping for the week ahead, this recipe delivers consistent, heartwarming results. Best of all, it’s surprisingly easy to master, even if you’ve never made dumplings from scratch before, making it accessible for cooks of all skill levels.
Ingredients
This recipe makes 8 hearty servings.
For the Chicken and Broth:
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 cup frozen peas
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 cup whole milk
- 2 tablespoons fresh parsley, chopped (optional)
Step-by-Step Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers slightly.
- Season the chicken pieces generously with salt and pepper on both sides before cooking.
- Add the chicken to the hot oil and cook for 5 to 6 minutes per side until golden brown, though it doesn’t need to be cooked through completely.
- Remove the chicken from the pot and set it aside on a plate to rest while you prepare the vegetables.
- Add the diced onion, sliced carrots, and diced celery to the same pot, cooking for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth and milk, then add the thyme, parsley, bay leaves, salt, and pepper to the pot.
- Return the chicken to the pot along with any juices that have collected on the plate.
- Bring the mixture to a boil over high heat, then reduce to a gentle simmer and cook for 20 minutes.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks, then set aside.
- In a small bowl, mash together the butter and flour with a fork to create a thick paste called beurre manié.
- Whisk the butter-flour mixture into the simmering broth, stirring constantly until the liquid thickens noticeably.
- Return the shredded chicken to the pot and stir in the frozen peas, allowing everything to heat through.
- Meanwhile, prepare the dumplings by whisking together the flour, baking powder, salt, and pepper in a large bowl.
- Cut the cold butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Pour in the milk and stir just until a sticky dough forms, being careful not to overmix.
- Fold in the fresh parsley if using, distributing it evenly throughout the dumpling batter.
- Remove the bay leaves from the pot and discard them carefully.
- Drop rounded tablespoons of dumpling batter onto the surface of the simmering stew, spacing them about an inch apart.
- Cover the pot with a tight-fitting lid and simmer for 15 minutes without lifting the lid, which allows the dumplings to steam properly.
- Check that the dumplings are cooked through by inserting a toothpick into the center, which should come out clean.
- Remove from heat and let the dish rest uncovered for 5 minutes before serving to allow the sauce to thicken further.
Serving Tips
Ladle generous portions into deep bowls, making sure each serving includes plenty of chicken, vegetables, and fluffy dumplings. For added richness, drizzle a small amount of melted butter over the dumplings just before serving. Fresh cracked black pepper and chopped parsley make excellent finishing touches that brighten the overall presentation. This dish stands beautifully on its own as a complete meal, though a simple green salad with lemon vinaigrette provides a refreshing contrast.
Crusty bread or warm biscuits on the side are perfect for soaking up every last drop of the creamy broth. For special occasions, consider serving in individual cast-iron crocks for a rustic, charming presentation that keeps everything piping hot. Moreover, this recipe works wonderfully for potlucks and family gatherings since it travels well and can be kept warm in a slow cooker on the low setting.
Storage Tips
Cool the chicken and dumplings to room temperature before transferring to airtight containers for storage. In the refrigerator, this dish will maintain its quality for up to 4 days when properly stored. Keep in mind that dumplings absorb liquid as they sit, so the stew will thicken considerably overnight. When reheating, add additional chicken broth or milk to restore the desired consistency, stirring gently to avoid breaking up the dumplings.
Heat slowly on the stovetop over medium-low heat, or use the microwave in short intervals, stirring between each session. Freezing is possible but not ideal, as dumplings tend to become mushy when thawed and reheated. If you plan to freeze portions, consider preparing the chicken stew base without the dumplings, then make fresh dumplings when you’re ready to serve. The stew base freezes beautifully for up to 3 months in freezer-safe containers, leaving room for expansion.
Helpful Notes
Chicken Choice: Dark meat chicken thighs yield more flavor and stay moister than chicken breasts, though breasts work perfectly if you prefer leaner meat. Alternatively, use a combination of both for the best of both worlds.
Dumpling Texture: The key to tender dumplings is minimal mixing; stir just until the ingredients come together into a shaggy dough. Overmixing develops gluten, which results in tough, dense dumplings instead of light and fluffy ones.
Broth Quality: Using high-quality chicken broth makes a noticeable difference in the final flavor. Homemade broth is ideal, but store-bought works well; just choose low-sodium versions so you can control the seasoning.
Vegetable Variations: Feel free to add other vegetables like diced potatoes, parsnips, or green beans for extra nutrition and variety. Just adjust cooking times accordingly to ensure everything is tender.
Make-Ahead Option: Prepare the chicken stew base up to two days in advance and refrigerate. When ready to serve, bring it back to a simmer and prepare fresh dumplings for the best texture.
Herbed Dumplings: Elevate your dumplings by adding dried herbs like thyme, rosemary, or Italian seasoning directly to the dumpling batter for extra flavor dimension.
Thickening Adjustments: If your stew seems too thin, let it simmer uncovered for a few extra minutes before adding dumplings. Conversely, if it’s too thick, simply whisk in more broth or milk.
Chef Tips
For exceptionally fluffy dumplings, use cold ingredients and work quickly to prevent the butter from melting into the dough before cooking. The cold butter creates steam pockets during cooking, resulting in lighter, more tender dumplings. Furthermore, resist the temptation to peek under the lid while the dumplings cook; maintaining consistent steam is crucial for proper rising and even cooking throughout.
Frequently Asked Questions
Can I use rotisserie chicken to save time? Absolutely; skip the browning step and add 3 to 4 cups of shredded rotisserie chicken directly to the broth after it thickens.
What if I don’t have a Dutch oven? Any large, heavy-bottomed pot with a lid works perfectly fine; just ensure it’s large enough to accommodate the dumplings without crowding.
Can I make the dumplings ahead of time? Dumpling batter is best prepared fresh right before cooking, as it loses its leavening power when stored and won’t rise properly.
How do I know when the dumplings are fully cooked? They should look puffy and dry on top, and a toothpick inserted into the center should come out clean without any wet batter.
Can I use biscuit dough instead of making dumplings from scratch? Yes, refrigerated biscuit dough cut into quarters makes a convenient shortcut, though homemade dumplings offer superior flavor and texture.
Did you fall in love with this cozy Winter Chicken and Dumplings recipe? If this dish warmed your heart and satisfied your soul, please save it for later, pin it to your favorite Pinterest board, and share it with friends and family who appreciate good home cooking. Your support and enthusiasm encourage us to keep creating and sharing more delicious, comfort food recipes that bring joy to your kitchen. Leave a comment below telling us how your chicken and dumplings turned out, and don’t forget to rate this recipe to help other home cooks discover this winter favorite!
