Easy Chicken and Dumplings Recipe
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Chicken and Dumplings is the classic comfort food. This delicious and easy rendition is made with roasted chicken and topped with tasty dill dumplings.
Few dishes meet the definition of comfort food like Chicken and Dumplings do, that is why you will find variations on the theme all around the world. I like them all! I do not discriminate between the dumplings. All the dumplings are welcome in our home.
This particular Chicken and Dumplings Recipe, inspired by one I discovered over at Martha Stewart, reminds me of chicken pot pie only topped with flavorful dill biscuit dumplings. So very good! It is a delicious bowl of comfort that leaves you craving more, so you may consider doubling the batch, or perhaps tripling it if you have a crowd to feed. And it couldn’t be easier to make. It takes about 30 minutes to prep and another 30 minutes of cooking. No fancy techniques needed.
A few Chicken and Dumplings recipe notes:
- The chicken stew base can be made ahead and kept warming or store refrigerated and reheated the next day. Then topped with the dumplings 20 minutes before serving.
- For a more brothy version, or to extend the recipe serving amounts, add 1-2 more cups of chicken stock and adjust seasonings to taste.
- A rotisserie chicken from the local deli works great in this quick chicken and dumplings recipe.
- This is one of those recipes where it helps to have a Dutch Oven. They are such a handy tool for cooking and one that can be passed on as an heirloom.
If you like the sound of Chicken and Dumplings, I think you’ll enjoy these other comfort food favorites too:
- Chicken Pot Pie
- Classic Spaghetti and Meatballs Recipe
- Perfect Lasagna Recipe
- Beef Stew with Roasted Winter Vegetables
Easy Chicken and Dumplings Recipe
- 3 tablespoons butter
- 1 1/2 cups diced onion (about 1 large onion)
- 2 cups thinly sliced carrots (about 4-5 carrots)
- 1 teaspoon dried thyme
- 1 cup all-purpose flour, divided
- 40 ounces chicken stock*
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 1/2-2 pounds roasted chicken, shredded
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
- 1/2 cup milk, plus additional tablespoons as needed
- 5 ounces (weight) frozen peas (about 1 cup)
- Heat butter in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and thyme. Cover and cook about 5-7 minutes, stirring occasionally. Onion should be softened.
- Sprinkle in 1/4 cup flour and cook, stirring, 30 seconds.
- Stir in chicken stock, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil while stirring occasionally. Add shredded chicken, reduce heat to low simmer. Cover and cook for at least 15 minutes, stirring occasionally.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, dill, garlic powder, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1/2 cup milk to form batter. Batter should hold together and be easy to drop by spoonfuls. If too thick add more milk a tablespoon at a time. If too thin, sprinkle in a bit more flour at a time until thick. Set aside.
- Stir peas into stew. Drop batter by tablespoonfuls on top of stew, spaced apart. Cover, and continue to simmer until dumplings are firm, 15-20 minutes.
* If a more brothy stew is desired or to extend the serving amount, add 1-2 more cups of chicken stock. Adjust seasonings to taste.
Recipe adapted from Martha Stewart.
Originally published February 20, 2015.