The Ultimate Homemade Chicken and Dumplings Easy Recipe

Are you searching for a meal that feels like a warm embrace in a bowl? We certainly understand that desire for pure comfort, and we believe we have the ideal solution. Here is our cherished Homemade Chicken and Dumplings Easy Recipe, a timeless dish featuring a hearty, savoury chicken stew crowned with light, pillowy dumplings. This classic meal brings a sense of nostalgia and warmth to the dinner table, and we’ve ensured our version is wonderfully straightforward, so you can achieve delicious results without any fuss.

As the very definition of a simple homemade meal, this recipe transforms everyday ingredients into something exceptionally comforting. It’s the perfect dish to bring everyone together and add a touch of cosiness to any evening. We’re confident that both experienced cooks and kitchen newcomers will find this recipe a joy to make. If you’re fond of comforting chicken dishes, we think you’ll also fall in love with our Garlic Parmesan Chicken Pasta Recipe, another one of our family’s most requested meals.

Why You’ll Love This Recipe

• On the Table in Under an Hour: This recipe is a true lifesaver on busy evenings. You can have this comforting meal ready to serve in less than 60 minutes, from start to finish.
• A True One-Pot Meal: We are huge fans of recipes that keep the washing up to a minimum. The entire dish is prepared in a single pot, which makes the clean-up remarkably simple.
• Uses Simple, Everyday Ingredients: You won’t need to hunt for special items. This dish relies on common pantry staples, making it both wonderfully convenient and kind to your wallet.
• Perfectly Light and Fluffy Dumplings: Our method ensures your dumplings will be soft and pillowy every time. They steam beautifully over the stew, absorbing all the delicious flavours without ever becoming soggy.
• Wonderfully Versatile: Don’t hesitate to make this recipe your own. It serves as a fantastic foundation for you to add different vegetables, experiment with herbs, or even use leftover chicken.

Ingredients

• 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 500g boneless, skinless chicken breasts, cut into 2cm (1-inch) cubes
• 60g plain flour
• 1 litre good-quality chicken stock
• 150ml double cream
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• A small handful of fresh parsley, chopped
• 250g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp fresh parsley or chives, finely chopped (optional)
• 175ml milk or buttermilk

For the Dumplings:

• 250g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp fresh parsley or chives, finely chopped (optional)
• 175ml milk or buttermilk

Step-by-Step Instructions for the Perfect Chicken and Dumplings

Just follow along with these straightforward steps, and you’ll soon have a pot of bubbling comfort ready to enjoy. We have carefully detailed each stage to make it simple for everyone.

Part 1: Creating the Creamy Chicken Stew Base

1. Soften the Vegetables: Begin by melting the butter in a large Dutch oven or heavy-based pot over a medium heat. Add the onion, carrots, and celery, and cook, stirring now and then, for 8–10 minutes until they have softened nicely. Stir in the minced garlic and cook for one more minute until you can smell its lovely aroma.
2. Brown the Chicken: Introduce the cubed chicken to the pot, seasoning it well with salt and pepper. Continue to cook for 5–7 minutes, turning the chicken pieces until they are golden brown on all sides. It’s perfectly fine if they aren’t cooked all the way through at this point.
3. Create the Roux: Sprinkle the 60g of plain flour over the contents of the pot. Stir it through for about a minute to cook off the floury taste; this simple step is key to thickening your stew.
4. Make the Creamy Base: Slowly pour in the chicken stock, making sure to stir continuously to ensure a smooth, lump-free sauce. Once the stock is fully mixed in, add the double cream, dried thyme, and bay leaf. Give it all a good stir to combine into a beautiful, creamy chicken stew.
5. Let it Simmer: Bring the stew to a gentle bubble, then lower the heat. Pop the lid on and allow it to simmer for 10–15 minutes. This is the perfect time to get your dumpling mixture ready, as the stew’s flavours deepen.

Part 2: Making and Cooking the Fluffy Dumplings

1. Combine Dry Ingredients: In a separate bowl, whisk together the 250g of plain flour, baking powder, and salt. If you’re including fresh herbs, this is the time to mix them in.
2. Create the Dough: Pour the milk or buttermilk into the dry ingredients and use a fork to gently mix until everything just comes together. Be careful not to overwork the dough, as this can make the dumplings tough. It should be soft and a little sticky.
3. Add the Dumplings: Take the lid off your simmering stew. Using two spoons, drop small portions of the dumpling dough over the surface. Try to leave a bit of space between each one, as they will puff up and expand as they cook.
4. Steam to Perfection: Place the lid back on the pot securely and, most importantly, do not lift it for the next 15 minutes. This trapped steam is vital for light dumplings. Let them cook for 15–20 minutes in total, or until a skewer poked into the centre comes out clean.
5. Garnish and Serve: Turn off the heat and fish out the bay leaf. Sprinkle generously with fresh parsley and serve immediately while it’s lovely and hot.

Top Tips for the Best Chicken and Dumplings

To ensure your chicken and dumplings are absolutely sensational, we recommend keeping these simple tips in mind.

• Don’t Be Tempted to Peek: We cannot say this enough! Lifting the lid lets out the steam that the dumplings need to become wonderfully light and fluffy. Just trust the process and set a timer.
• A Gentle Simmer is Essential: Your stew needs to be at a steady, gentle simmer before you add the dough. If it boils too fiercely, the dumplings might fall apart. If it’s not hot enough, they could become dense.
• Use a Rotisserie Chicken for Speed: If you need an even more quick chicken and dumplings meal, a pre-cooked rotisserie chicken works wonders. Just shred the meat and add it to the stew when you pour in the stock.
• Practise Good Chicken Safety: We always prioritise safety in the kitchen. Use a dedicated chopping board for raw poultry. For more detailed information, the Food Standards Agency (FSA) provides excellent guidance on handling chicken.

Variations and Substitutions

One of the finest qualities of this recipe is just how adaptable it is. Here are a some of our favourite ways to customise it:

• Boost the Veggies: Why not add a handful of frozen peas, sweetcorn, or some sliced mushrooms? Stir them into the stew during the final 10 minutes of simmering time for extra goodness.
• Try Chicken Thighs: For an even richer and more succulent stew, you can easily swap the chicken breasts for boneless, skinless chicken thighs.
• Experiment with Herbs: Introduce a different layer of flavour by adding a sprig of fresh rosemary or a pinch of rubbed sage along with the thyme.
• For a Different Kind of Comfort: While this is a hearty classic, if you fancy a different style of comforting meal, our Low Carb Chicken Casserole is another satisfying and easy-to-make option.

FAQ

A Bowl of Pure Comfort Awaits

And there we have it—a beloved Southern comfort food classic, simplified so that any home cook can create it with confidence. Our Homemade Chicken and Dumplings Easy Recipe is so much more than just dinner; it’s a heartwarming experience. It is the ideal meal to warm you from the inside out and to gather your loved ones around the table for a memorable meal.

We are truly excited for you to give this recipe a go and hope it becomes a firm favourite in your home. When you do make it, we would love for you to leave a comment below and tell us how you got on. Hearing from our community is the best part of what we do! Please feel free to share this recipe with anyone who you think deserves a little extra comfort in their day.

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Prep: 15 mins
Cook: 40 mins
Serves: 4

Ingredients

• For the Stew:
• 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 500g boneless, skinless chicken breasts, cut into 2cm (1-inch) cubes
• 60g plain flour
• 1 litre chicken stock
• 150ml double cream
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• For the Dumplings:
• 250g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 175ml milk or buttermilk
• 1 tbsp fresh parsley or chives, finely chopped (optional)
• For Garnish:
• A small handful of fresh parsley, chopped

Instructions

1. Melt butter in a large pot over medium heat. Sauté onion, carrots, and celery for 8-10 minutes until soft. Stir in garlic and cook for 1 minute more.
2. Add cubed chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown.
3. Stir in 60g of plain flour for one minute. Slowly whisk in the chicken stock, followed by the double cream, thyme, and bay leaf to create a smooth sauce.
4. Bring the stew to a gentle simmer, then cover and cook for 10-15 minutes.
5. While the stew simmers, prepare the dumplings: in a bowl, whisk together 250g flour, baking powder, and salt. Gently stir in the milk or buttermilk with a fork until a soft dough forms. Do not overmix.
6. Uncover the stew and drop spoonfuls of the dumpling dough onto the simmering surface.
7. Cover the pot tightly and cook for 15-20 minutes without lifting the lid. The dumplings are done when a skewer inserted into the center comes out clean.
8. Remove and discard the bay leaf, garnish with fresh parsley, and serve immediately.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g