Easy, hearty, and delicious, this simple recipe for homemade chicken and dumplings is a classic favorite.

I grew up with a big pot of chicken and dumplings on cold nights — the kind that smells like home and makes everyone gather around the table. This easy, hearty, and delicious homemade chicken and dumplings recipe is a classic for a reason: tender shredded chicken, pillowy dumplings, and a savory broth that soaks into the dumplings. It’s perfect for weeknight comfort, feeding a crowd, or using up leftover roast chicken. If you like a one-pot, stick-to-the-ribs meal that’s forgiving and cozy, this is the one to learn.

Why you’ll love this dish

This recipe combines familiarity and convenience. It’s budget-friendly, uses pantry staples, and scales up for guests. The dumplings are simple (no rolling required) and form right on top of the simmering broth, so you get tender, slightly chewy dumplings that soak up flavor. Make it when you want something warm and filling without fuss.

“The broth is rich but not heavy, and the dumplings are impossibly soft—this is my go-to comfort meal.” — a regular weeknight cook

Quick benefits at a glance:

• Family-friendly — kids usually love the dumplings.
• Flexible — works with leftover or poached chicken.
• One-pot cleanup — easy prep and minimal dishes.
• Comfort food classic — great for cold evenings and potlucks.

If you enjoy slow-simmered mains, try pairing this with a slow-cooker comfort dish like slow-cooker chicken and biscuits for different textures at your next gathering.

How this recipe comes together

Before you dive into ingredients, here’s the quick roadmap:

1. Build a flavorful broth by sautéing aromatics, then simmering chicken with stock.
2. Shred the cooked chicken and return it to the pot.
3. Whisk up a simple biscuit-style dumpling batter.
4. Drop spoonfuls of batter into gently simmering broth; cover and steam.
5. Finish with herbs and adjust seasoning.

This sets expectations: you’ll spend about 15–20 minutes active time (if using cooked chicken) and 25–30 minutes simmering/steaming. If starting with raw chicken to poach, add another 20 minutes.

What you’ll need

• 3 cups cooked chicken, shredded (rotisserie works well) — substitute cooked turkey if you prefer
• 4 cups low-sodium chicken stock (add water if needed)
• 1 cup milk or half-and-half (for richer dumplings)
• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour (for thickening)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• Salt and black pepper to taste
• For dumplings:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda (optional, for lighter dumplings)
  • 3/4 teaspoon salt
  • 3 tablespoons cold butter, cubed
  • 3/4 cup buttermilk or milk mixed with 1 tablespoon lemon juice
• Optional: frozen peas, chopped parsley, or a squeeze of lemon to brighten

How to prepare it

1. Heat butter in a large pot over medium. Add onion, carrots, and celery. Sauté until softened, 6–8 minutes.
2. Add garlic and cook 30 seconds until fragrant.
3. Stir in 1/4 cup flour and cook 1 minute to remove raw flour taste.
4. Slowly whisk in chicken stock and milk. Scrape up any brown bits.
5. Add shredded chicken and thyme. Bring to a gentle simmer and season with salt and pepper.
6. Make dumpling batter: whisk flour, baking powder, baking soda (if using), and salt. Cut in cold butter until mixture is coarse. Stir in buttermilk until just combined — do not overmix.
7. Drop spoonfuls (about 1–2 tablespoons) of batter into simmering broth, spacing them so they don’t touch.
8. Cover the pot tightly and simmer on low for 12–15 minutes without lifting the lid (this steams the dumplings).
9. Remove lid, check dumplings with a toothpick — it should come out clean. Stir in peas and parsley if using. Adjust seasoning and serve.

Short, clear steps help you move from stovetop to table with confidence.

Best ways to enjoy it

• Ladle into deep bowls and sprinkle with fresh parsley for color.
• Serve with a simple green salad and crusty bread or buttery biscuits to mop up broth.
• For a lighter meal, pair with steamed green beans or roasted Brussels sprouts.
• For a cozy brunch twist, top with a soft-poached egg.
• Use the chicken-and-dumplings bowl as the centerpiece for a casual potluck; people love it warm from a slow cooker or insulated carrier.

Try a complementary comfort dish like homemade chicken and gnocchi soup for inspiration on textures and serving ideas.

Storage and reheating tips

• Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep for 3–4 days.
• To reheat on the stove: gently simmer in a saucepan over low heat until warmed through. Add a splash of stock if too thick.
• Microwave reheating: cover and heat in short intervals, stirring between, to heat evenly.
• Freezing: dumplings change texture after freezing but still work well. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• Food safety: always reheat to 165°F (74°C) before serving. Discard if left at room temperature longer than 2 hours.

Helpful cooking tips

• Don’t lift the lid while dumplings are steaming — it interrupts the cooking and can make them dense.
• Use cold butter in the dumpling batter to create flaky pockets.
• If the broth is too thin after dumplings, whisk a tablespoon of flour with cold water and stir in; simmer to thicken.
• Rotisserie chicken is a great shortcut and adds depth of flavor. If poaching raw chicken, simmer until internal temp reaches 165°F (74°C).
• For lighter dumplings, replace half the milk with buttermilk.
• Low-sodium stock lets you control final salt; always taste before serving.

Recipe variations

• Gluten-free: use a 1:1 gluten-free baking flour blend for both sauce and dumplings; add 1/4 teaspoon xanthan gum if your blend lacks binding.
• Herb-forward: add rosemary and tarragon for a fragrant twist.
• Dairy-free: swap butter for olive oil and use a dairy-free milk (unsweetened almond or oat).
• Biscuit-style topping: roll dumpling dough into small rounds and bake separately to place on bowls, if you prefer a firmer biscuit.
• Spicy: add a pinch of cayenne or smoked paprika to the broth for warmth.

Your questions answered

Q: Can I use leftover roasted chicken or a rotisserie bird?
A: Yes — shredded rotisserie chicken is perfect and speeds prep. Add it near the end so it doesn’t dry out.

Q: My dumplings were gummy—what went wrong?
A: Common causes: overmixing the batter, lifting the lid while steaming, or cooking at too high a boil. Mix just until combined and steam gently covered.

Q: How long does this take from start to finish?
A: Using cooked chicken: about 45 minutes total (15–20 minutes prep, 25–30 minutes simmer/steaming). If starting with raw chicken to poach, add ~20 minutes.

Q: Can I freeze chicken and dumplings?
A: Yes. Texture changes slightly, but it’s safe for up to 3 months. Thaw overnight and reheat gently on the stove.

Q: Is there a low-fat version?
A: Use low-fat milk or a light stock, reduce butter, and add more vegetables for volume. Dumplings will be less tender but still comforting.

Conclusion

Want more variations and ideas? Check this trusty crowd-pleaser for a quick reference: Super Easy Chicken and Dumplings Recipe. For other cozy takes and regional spins, see this detailed guide: Chicken and Dumplings – The Cozy Cook.

Enjoy the warmth of a classic bowl — and don’t be afraid to make it your own.

Chicken and Dumplings

This easy, hearty, and delicious homemade chicken and dumplings recipe features tender shredded chicken and pillowy dumplings in a savory broth, perfect for cold nights and family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For the broth

• 3 cups cooked chicken, shredded (rotisserie works well) Substitute cooked turkey if preferred.
• 4 cups low-sodium chicken stock Add water if needed.
• 1 cup milk or half-and-half For richer dumplings.
• 2 tablespoons butter Used for sautéing.
• 1 medium onion, diced
• 2 carrots carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour For thickening.
• 1 teaspoon dried thyme Or 1 tablespoon fresh.
• Salt and black pepper to taste

For the dumplings

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda Optional, for lighter dumplings.
• 3/4 teaspoon salt
• 3 tablespoons cold butter, cubed
• 3/4 cup buttermilk or milk mixed with 1 tablespoon lemon juice

Optional Garnishes

• frozen peas Optional.
• chopped parsley Optional.
• squeeze of lemon Optional, to brighten.

Method

 

Preparation

1. Heat butter in a large pot over medium. Add onion, carrots, and celery. Sauté until softened, 6–8 minutes.
2. Add garlic and cook 30 seconds until fragrant.
3. Stir in 1/4 cup flour and cook 1 minute to remove raw flour taste.
4. Slowly whisk in chicken stock and milk. Scrape up any brown bits.
5. Add shredded chicken and thyme. Bring to a gentle simmer and season with salt and pepper.

Dumpling Preparation

1. Make dumpling batter: whisk flour, baking powder, baking soda, and salt. Cut in cold butter until mixture is coarse.
2. Stir in buttermilk until just combined — do not overmix.
3. Drop spoonfuls (about 1–2 tablespoons) of batter into simmering broth, spacing them so they don’t touch.
4. Cover the pot tightly and simmer on low for 12–15 minutes without lifting the lid.

Finishing Touches

1. Remove lid, check dumplings with a toothpick — it should come out clean.
2. Stir in peas and parsley if using. Adjust seasoning and serve.

Notes

Enjoy warm in deep bowls, paired with fresh parsley, salad, or crusty bread. For a lighter meal, pair with steamed green beans. Avoid lifting the lid while dumplings steam. Freeze leftovers up to 3 months; texture changes may occur.