Chicken and dumplings is the kind of dish that makes the kitchen feel warmer the moment it begins to simmer. This version leans into a creamy, stew-like base that wraps tender chicken, soft vegetables, and fluffy dumplings in pure comfort. It’s hearty, filling, and made to be shared at the table on nights when only a bowl of something cozy will do.

A Comfort in Every Sense

There’s something about a pot of chicken and dumplings that awakens every sense at once. The golden broth turns creamy as it simmers, filling the kitchen with the rich aroma of herbs and tender chicken. When the dumplings are dropped in, you hear the gentle bubble and know comfort is on its way. Each spoonful brings soft, pillowy dumplings against tender bites of chicken and sweet vegetables, a contrast you can feel with every bite. The warmth of the steam rises up as you lean over the bowl, and the sight of thick, creamy goodness promises satisfaction before the first taste. This dish isn’t just food—it’s the sound, smell, feel, and flavor of home.

Ingredients:

For the Stew:

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 cup sliced carrots (about 2 medium or a handful of baby carrots)
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 6 cups chicken broth
• 2 cups cooked chicken, shredded (rotisserie works well)
• 1 cup whole milk or heavy cream
• Salt and black pepper, to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, melted
• 1 cup whole milk
• Shortcut option: 1 can refrigerated biscuit dough, cut into pieces

Instructions:

1. Sauté vegetables:
   In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic.
2. Make a roux:
   Sprinkle flour over the vegetables and stir for 1–2 minutes, until it smells slightly nutty.
3. Build the stew:
   Slowly whisk in chicken broth, scraping up any browned bits from the bottom. Add thyme, parsley, and bay leaf. Bring to a gentle simmer and cook until slightly thickened, about 10 minutes.
4. Add chicken:
   Stir in shredded chicken. Reduce heat to low while you prepare the dumplings.
5. Prepare dumplings:
   For homemade: In a medium bowl, whisk together flour, baking powder, salt, and pepper. Stir in melted butter and milk until just combined. The dough should be thick but scoopable.
   For shortcut: Use refrigerated biscuit dough, cutting each piece into halves or quarters.
6. Cook dumplings:
   Drop spoonfuls of homemade dough (about 2 tablespoons each) or pieces of biscuit dough onto the simmering stew. Cover the pot and cook undisturbed for 15 minutes, until dumplings are puffed and cooked through.
7. Finish with creaminess:
   Stir in milk or heavy cream, then season with salt and pepper. Remove bay leaf before serving.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one, which many cooks love for brand reputation and long-term reliability.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove, adding a splash of milk or broth if it has thickened.
• Not ideal for freezing, as dumplings lose their soft texture.

Note:

• A roux gives the base its creamy body; the cream or milk at the end makes it extra smooth.
• For richer flavor, replace half the milk with heavy cream.
• Keep the pot covered while dumplings cook so they stay light and fluffy.
• Store-bought biscuit dough can be swapped in for dumplings by cutting each piece into halves or quarters before cooking.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs