Go Back
–+ servings

Chicken and Dumplings

A warming, stove-top comfort classic featuring tender chicken simmered in a savory broth with aromatic vegetables and soft, pillowy dumplings. Choose between homemade dumplings or a shortcut using pre-made biscuit dough for a satisfying meal the entire family will enjoy.
Pin it to remember it! Print Recipe
Course: Main Course
Cuisine: American
Keyword: chicken and dumplings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Stew

  • 1 teaspoon Worcestershire sauce
  • 3 garlic cloves finely chopped
  • 5 tablespoons unsalted butter
  • ¾ cup petite green peas frozen
  • 1 small yellow onion finely chopped
  • 4½ cups low-sodium chicken stock
  • 2 pounds of bone-in skinless chicken thighs or breasts (see notes for alternatives)
  • 1 bouillon cube optional, for richer depth
  • 2 sticks of celery chopped
  • 1/3 cup all-purpose flour
  • 1 tablespoon light olive oil
  • 1 cup diced carrots
  • Salt and ground black pepper to taste
  • 1½ cups half-and-half cream
  • 1 teaspoon hot sauce such as Frank’s RedHot

Seasoning Blend

  • ½ teaspoon each of dried thyme rosemary, parsley, basil, and mustard powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground sage
  • 1/8 teaspoon black pepper

For the Dumplings

  • 2 teaspoons baking powder
  • ¾ cup chilled sour cream
  • ½ teaspoon baking soda
  • 4 tablespoons butter melted and cooled slightly
  • ¼ cup cold milk
  • ½ teaspoon garlic powder
  • 2 cups sifted cake flour or use all-purpose as an alternative; see notes
  • 1 teaspoon fine salt
  • 2 teaspoons granulated sugar

Instructions

Sear the Chicken (Optional)

  • Season chicken pieces on both sides with salt and pepper. Warm olive oil in a large soup pot (4½-quart capacity) over medium-high heat. Sear the chicken for 3 minutes on each side until lightly browned on the exterior—interior may remain undercooked. Remove chicken and let rest for 10 minutes before dicing into bite-sized chunks and discarding the bones.

Prepare the Base

  • Blend together all dried seasonings and set aside. In the same pot used for searing, melt the butter over medium heat, scraping up any browned bits from the bottom. Stir in onions, celery, and carrots. Sauté for approximately 5 minutes until vegetables soften.
  • Incorporate the garlic, Worcestershire sauce, hot sauce, and reserved seasoning blend. Cook for 1 additional minute to release flavors.
  • Sprinkle flour evenly over the vegetable mixture. Stir constantly for 2 minutes, ensuring everything is well-coated and the raw flour taste is eliminated.
  • Gradually pour in the chicken stock, stirring continuously to avoid lumps. Scrape any fond from the bottom of the pot for added flavor. Slowly add half-and-half in the same fashion. If using bouillon, dissolve and stir in now.
  • Stir in the frozen peas and bring the liquid to a gentle boil. Keep at a low simmer, uncovered, while preparing the dumplings.

Make the Dumplings

  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, milk, and melted butter. Gently fold the mixture until a cohesive but soft dough forms; do not overwork.
  • Return the chopped chicken and any collected juices to the pot. Reduce the heat to low and stir to incorporate evenly.
  • Using a small scoop or spoon, form dumplings and place them gently over the surface of the simmering broth in an even layer. Spoon a bit of the hot liquid over each to moisten.
  • Securely cover the pot with a lid. Slightly raise the heat to maintain a soft simmer. Cook undisturbed for 15 minutes to allow the dumplings to steam through.
  • After 15 minutes, remove the lid and test the center of one dumpling with a toothpick. If it emerges clean, the dumplings are cooked. If not, re-cover and simmer a few minutes longer.
  • Garnish with freshly chopped parsley, if desired, and serve hot.
Love This Recipe? Save it!

Notes

Chicken Variations: Bone-in chicken pieces offer superior flavor. Boneless options (approx. 1.25 lbs.) or 3 cups of pre-cooked chicken can be substituted. If using cooked chicken, add it just before the dumplings.
Dumpling Texture: Avoid overmixing the dumpling dough to ensure a tender result.
Flavor Notes: The inclusion of mustard powder and Worcestershire sauce subtly enhances overall flavor without standing out distinctly.
Sodium Control: To lower sodium levels, use unsalted butter and broth, and skip the bouillon cube.