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This Chicken and Dumplings is pure Southern comfort in a bowl – tender chicken swimming in rich, creamy gravy topped with fluffy, pillowy dumplings that melt in your mouth. Ready in just an hour, this one-pot wonder is the ultimate cozy meal that tastes like it’s been simmering all day long.
Chicken and Dumplings
Tender chicken in rich, creamy gravy topped with fluffy, pillowy dumplings. This ultimate Southern comfort food is like a warm hug in a bowl and perfect for cozy nights.
Equipment
Large pot with lid
Wooden spoon
Pastry cutter
Ingredients
Chicken and Vegetables
- 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 1 medium onion diced
- 3 carrots diced
- 3 stalks celery diced
- 4 cloves garlic minced
Creamy Base
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1 cup frozen peas
Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup unsalted butter cold, cubed
- 3/4 cup whole milk
- 2 tbsp fresh parsley chopped
Garnish
- fresh parsley chopped
Instructions
- Season chicken pieces with salt and pepper on cutting board. Melt 3 tablespoons butter in grill or cast iron skillet or large pot over medium-high heat.
- Add chicken and cook for 5-6 minutes using tongs, stirring occasionally, until golden brown. Transfer to a plate.
- In the same pot, add diced onion, carrots, and celery. Cook for 5 minutes, stirring with wooden spoon, until softened. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle 1/3 cup flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
- Add bay leaves, thyme, and sage. Return chicken to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.
- While chicken simmers, make dumplings: In a mixing bowl, whisk together 2 cups flour, baking powder, salt, and pepper. Cut in cold butter using a fork or pastry cutter until mixture resembles coarse crumbs.
- Stir in milk and chopped parsley just until combined – do not overmix or dumplings will be tough. Dough should be thick and sticky.
- Add frozen peas to the pot. Drop dumpling batter by heaping tablespoonfuls onto simmering chicken mixture, spacing them evenly. You should get about 12 dumplings.
- Cover pot with a lid and simmer for 15-18 minutes without lifting the lid – steam cooks the dumplings. They’re done when a toothpick inserted in the center comes out clean and tops are no longer wet. Remove bay leaves, garnish with fresh parsley, and serve immediately in bowls.
Notes
Chicken thighs stay juicier than breasts but you can use either or a mix. Don’t lift the lid while dumplings cook – they need consistent steam to rise properly. The dumplings should be fluffy and light – overmixing makes them dense and tough. Cold butter creates flakier dumplings. You can make the chicken base ahead and add dumplings just before serving. For thicker gravy, simmer longer before adding dumplings. Rotisserie chicken works great for a shortcut – add it after making the gravy. This is pure comfort food – serve in deep bowls with a spoon. Leftovers thicken as they sit – add a splash of broth when reheating. Fresh herbs make a big difference in flavor.
ALLERGEN INFORMATION: Contains dairy (butter, cream, milk) and gluten (flour). Always check ingredient labels if you have food allergies.
Nutrition
Serving: 2gCalories: 620kcalCarbohydrates: 52gProtein: 38gFat: 28gSaturated Fat: 16gCholesterol: 165mgSodium: 980mgFiber: 4gSugar: 8g
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