The Ultimate Homemade Chicken and Dumplings Recipe: A British Twist on a Classic

For us, few meals capture the essence of pure comfort quite like a hearty bowl of chicken and dumplings on a chilly day. It’s a dish that feels like a warm embrace, bringing back fond memories of family dinners and cosier times. It promises a deep, simple satisfaction that is hard to beat. We believe it’s a truly special meal, which is why we have lovingly crafted our definitive Homemade Chicken and Dumplings Recipe to bring that wonderful sense of warmth directly to your dinner table.

This is more than just a set of instructions; it is our homage to a cherished classic. We’ve combined the soulful character of American comfort food with a unique British element—wonderfully fluffy suet dumplings floating in a profoundly savoury stew. We will walk you through each straightforward stage, from building a rich chicken base to mixing the most pillowy, light dumplings imaginable. You won’t find any complex methods or obscure ingredients here; this is simply good, honest cooking. If you have a fondness for wholesome chicken meals that fill the house with delightful aromas, we think you’ll also adore our Garlic Parmesan Chicken Pasta Recipe.

Why You’ll Love This Recipe

• Pure Comfort in a Bowl: This recipe is the very definition of soul-soothing food. The creamy, savoury stew paired with tender dumplings delivers a comforting experience with every spoonful.
• Deeply Flavourful: We create a wonderful depth of flavour by slowly softening the vegetables, poaching the chicken until it is perfectly tender, and enriching the stew with cream for a truly decadent finish.
• Beautifully Simple to Make: Although the end result is wonderfully impressive, the method is uncomplicated and relies on everyday kitchen ingredients. It’s an ideal choice for a weekend dinner or a memorable weeknight meal.
• Perfectly Fluffy Dumplings: Our guide guarantees that your dumplings will steam to perfection, becoming incredibly light and airy every time. We’ve used traditional British suet for that authentic, cloud-like texture.
• Great for Sharing: You can easily double the quantities in this recipe to satisfy a large family or for a cosy get-together with friends. It’s a fantastic one-pot meal that also means less washing up!

Ingredients

• 1 tbsp Olive Oil
• 1 tbsp Unsalted Butter
• 1 Large Onion, finely chopped
• 2 Medium Carrots, diced
• 2 Celery Stalks, diced
• 2 Cloves Garlic, minced
• 900g Boneless, Skinless Chicken Thighs (or breasts)
• 1.5 Litres Chicken Stock, preferably low-sodium
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 50g Plain Flour
• 100ml Double Cream
• A handful of Fresh Parsley, chopped
• 200g Self-Raising Flour (or plain flour with 2 tsp baking powder)
• 100g Shredded Vegetable Suet
• 1/2 tsp Salt
• 2 tbsp Fresh Parsley, finely chopped
• 150ml Cold Milk or Water, approximately

To make things clear, we have organised the ingredients list into two sections: one for the beautiful chicken stew and another for our light, airy dumplings. Everything you need should be easy to find in your pantry or at a local shop.

• For the Chicken Stew:
• 1 tbsp Olive Oil
• 1 tbsp Unsalted Butter
• 1 Large Onion, finely chopped
• 2 Medium Carrots, diced
• 2 Celery Stalks, diced
• 2 Cloves Garlic, minced
• 900g Boneless, Skinless Chicken Thighs (or breasts)
• 1.5 Litres Chicken Stock, preferably low-sodium
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 50g Plain Flour
• 100ml Double Cream
• A handful of Fresh Parsley, chopped
• Salt and Freshly Ground Black Pepper, to taste
• For the Suet Dumplings:
• 200g Self-Raising Flour (or plain flour with 2 tsp baking powder)
• 100g Shredded Vegetable Suet
• 1/2 tsp Salt
• 2 tbsp Fresh Parsley, finely chopped
• 150ml Cold Milk or Water, approximately

How to Make Our Homemade Chicken and Dumplings Recipe

Just follow our step-by-step instructions below to cook up the most delightful pot of chicken and dumplings. We have made sure this is an Easy chicken and dumplings recipe, suitable for home cooks of any skill level.

Step 1: Create the Aromatic Foundation for the Stew

Every exceptional stew begins with a solid, flavourful base. Our first step is to prepare a traditional mirepoix of onion, carrots, and celery, which will lend a subtle sweetness and depth to the final dish.

1. In a large Dutch oven or a heavy-based pot, warm the olive oil and butter together over a medium heat.
2. When the butter is foaming, add the chopped onion, carrots, and celery. Cook gently for 8–10 minutes, stirring now and then, until the vegetables are soft and the onion looks translucent. This slow sauté is vital for developing their natural sweetness.
3. Stir in the minced garlic and dried thyme, and cook for one more minute until you can smell their wonderful fragrance. Take care that the garlic does not brown.

Step 2: Cook the Chicken to Tenderness

Next, we will poach the chicken in the flavourful stock. This gentle cooking method ensures the chicken becomes exceptionally tender and moist, while also infusing the stock with even more flavour, which forms the basis of our Creamy chicken soup.

1. Place the chicken thighs into the pot, nestling them amongst the cooked vegetables. Pour over the chicken stock and drop in the bay leaf. Add a generous seasoning of salt and pepper.
2. Bring the mixture to a gentle simmer. Once it bubbles, lower the heat, put the lid on, and allow it to cook for 20–25 minutes. The chicken is ready when it’s cooked through and feels tender.
3. Gently lift the chicken out of the pot and set it aside on a plate. Let the stock and vegetables continue to simmer on a low heat. When the chicken is cool enough to touch, shred it into bite-sized pieces using two forks.

Step 3: Make the Sauce Rich and Velvety

Now for the truly transformative step! We are going to turn that delicious poaching liquid into a smooth, rich sauce that will beautifully coat every piece of chicken and vegetable.

1. In a small bowl, take about 100ml of the hot stock from the pot and whisk it with the 50g of plain flour. Continue whisking until you have a smooth paste with no lumps (this is known as a slurry).
2. Pour this slurry back into the main pot, whisking all the time to incorporate it smoothly. Turn the heat up to medium and let the stew bubble gently, stirring until it visibly thickens, which should take around 5 minutes.
3. Turn the heat back down to a low simmer. Pour in the double cream and add the shredded chicken back to the pot. Let everything warm through gently as you get the dumplings ready. Check the seasoning and add more salt or pepper if you think it needs it.

Step 4: Mix the Light and Fluffy Dumplings

These classic British-style suet dumplings are the star of the show. They are wonderfully light, airy, and perfect for soaking up all the delicious flavour of the stew. For a deeper dive into this classic ingredient, BBC Good Food offers a fantastic guide to suet.

1. In a mixing bowl, stir together the flour, suet, salt, and finely chopped parsley.
2. Slowly pour in the cold milk or water, using a knife to mix everything until a soft, slightly tacky dough comes together. It is important not to overwork the dough, as this can result in tough dumplings.
3. Dust your hands with a little flour and divide the dough into 8–10 evenly sized balls.

Step 5: Steam the Dumplings to Perfection

This final stage is where the magic happens, as we steam the dumplings directly on top of the simmering stew. The most important rule for success is not to lift the lid!

1. Carefully place each dumpling ball onto the surface of the simmering stew. Try to leave a small gap between them, as they will puff up and expand while cooking.
2. Put the lid on the pot, ensuring it is on tightly. Allow the dumplings to steam for 15–20 minutes without lifting the lid. The trapped steam is essential for cooking them all the way through and achieving that incredibly light, fluffy texture.
3. When they are ready, the dumplings will have swollen in size and feel firm when gently touched. Serve the chicken and dumplings straight away in warmed bowls, with a final sprinkle of fresh parsley.

Tips and Variations for the Perfect Homemade Chicken and Dumplings

While we believe our recipe is a true classic, there is always an opportunity to add your own creative flair. Here are some of our favourite ideas to customise this dish.

• Make the Most of Leftovers: If you have cooked chicken from a Sunday roast, simply shred it and stir it into the stew during Step 3. It’s a brilliant way to transform leftovers into a brand-new meal.
• Pack in More Vegetables: Don’t hesitate to add other vegetables like leeks, garden peas, or sliced mushrooms. Just add them with the other vegetables in Step 1 to boost the flavour and nutritional value.
• Experiment with Herbs: For a different aromatic twist, you could add a sprig of fresh rosemary to the stew as it simmers, or mix some finely chopped chives into the dumpling dough.
• For a Lighter Alternative: While this dish is the pinnacle of comfort, if you’re searching for other nutritious chicken dishes, our Low Carb Chicken Casserole is another hearty and satisfying option for the whole family.

This meal is a real taste of Southern comfort food, thoughtfully reimagined for a British palate. The flavourful, creamy base is a Classic chicken stew, made even more special by those glorious dumplings.

FAQ

The Perfect End to a Chilly Day

And there we are—our cherished recipe for homemade chicken and dumplings, a dish we’re sure will bring immense satisfaction and warmth. This is more than just food; it’s a comforting ritual. The wonderful aroma that fills your kitchen, the sight of the fluffy dumplings in the creamy stew, and that first delicious spoonful are all moments to be treasured.

We feel this recipe strikes the ideal chord between ease of cooking and a deep, rewarding flavour, making it a reliable favourite for any time you need a little comfort. It is, quite simply, a hug in a bowl, ready to brighten any day.

We are so excited for you to try this recipe and hope it becomes a new staple in your household. If you do make it, we would love it if you could leave a comment and a rating below to share your experience. Happy cooking!

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Prep: 15 mins
Cook: 45 mins
Serves: 4

Ingredients

• For the Chicken Stew:
• 1 tbsp Olive Oil
• 1 tbsp Unsalted Butter
• 1 Large Onion, finely chopped
• 2 Medium Carrots, diced
• 2 Celery Stalks, diced
• 2 Cloves Garlic, minced
• 900g Boneless, Skinless Chicken Thighs
• 1.5 Litres Chicken Stock
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 50g Plain Flour
• 100ml Double Cream
• Salt and Freshly Ground Black Pepper, to taste
• A handful of Fresh Parsley, chopped (for garnish)
• For the Suet Dumplings:
• 200g Self-Raising Flour
• 100g Shredded Vegetable Suet
• 1/2 tsp Salt
• 2 tbsp Fresh Parsley, finely chopped
• 150ml Cold Milk or Water

Instructions

1. In a large pot over medium heat, warm the olive oil and butter. Add the onion, carrots, and celery and cook for 8-10 minutes until softened. Stir in the garlic and thyme and cook for one more minute until fragrant.
2. Add the chicken thighs, chicken stock, and bay leaf. Season with salt and pepper. Bring to a simmer, then cover, reduce heat, and cook for 20-25 minutes until the chicken is tender.
3. Remove the chicken and set aside to cool slightly before shredding it with two forks. Keep the stew simmering on low.
4. In a small bowl, whisk the plain flour with about 100ml of the hot stock from the pot to create a smooth paste (slurry). Pour this back into the pot, whisking constantly. Simmer for 5 minutes until the sauce has thickened.
5. Stir the double cream and the shredded chicken back into the stew. Check seasoning and adjust if necessary.
6. To make the dumplings, combine the self-raising flour, suet, salt, and 2 tbsp chopped parsley in a bowl. Gradually mix in the cold milk or water to form a soft, slightly sticky dough. Do not overmix.
7. Divide the dough into 8-10 balls. Gently place them on top of the simmering stew.
8. Cover the pot with a tight-fitting lid and let the dumplings steam for 15-20 minutes. Do not lift the lid during this time. Serve immediately, garnished with fresh parsley.

Nutrition (per serving): Calories: 1157, Carbs: 59 g, Protein: 65 g, Fat: 70 g