Chicken and Dumplings are a 3-seasons kind of dish in our home. The sort of hearty supper that takes the chill from a brisk evening. Not one I’d recommend if you brave the muggy summer evenings sans air conditioning, as we have been doing for going on 14 years.

As with many of my recipes, this one is so versatile, you can easily make it your own. No time to prepare the vegetables? Just use frozen. Keep a box of Bisquick in the cupboard? Use that for the dumplings instead of my recipe. Picky eaters? Easily omit any ingredient they find offensive. (Or offer a tempting dessert as a bribe!)

To get these dumplings tender and fluffy, make sure your butter and milk stay in the fridge until needed. Traditionally, dumplings are made using shortening. I mistakenly grabbed butter instead of shortening one particularly hectic night and we ended up loving the richer taste. If you’re more of a traditionalist, swap out the butter for shortening (butter flavored if you can), using the same ratio.

Chicken and Dumplings are an obvious, budget-friendly supper to add to your meal rotation. Any leftovers (if you have any!) reheat well for a satisfying lunch. This recipe can be prepared a couple of days ahead of time or frozen for up to 2 months. If preparing ahead of time, only cook the potatoes for a few minutes, then add the chicken and peas, shutting off the heat immediately. During the reheat process, add the dumplings and the potatoes will continue to cook all the way through with the dumplings. Let me know if you try it and enjoy!

Chicken and Dumplings

Chicken and Dumplings is synonymous with classic comfort food. A bowl of creamy chicken, tender vegetables and fluffy dumplings is sure to warm you up on even the bitterest of nights.

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 2 tbsp olive oil
• 1/4 cup onion diced
• 1 tsp garlic minced
• 1 cup carrots sliced
• 1/2 cup celery sliced
• 1/4 tsp dried basil
• 1/4 tsp dried thyme leaves
• 4 tbsp flour
• 4 cups water or chicken broth/stock
• 1/2-1 tsp salt
• 4 medium potatoes, peeled and diced
• 1/2 cup frozen peas
• 1 1/2 cups cooked chicken, shredded or chopped

Dumplings

• 1/2 cup flour all-purpose
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp butter unsalted and cold
• 3/4 cup milk whole recommended or 2%, cold

Instructions

 

• Heat oil over medium heat in heavy-bottomed pot such as a Dutch oven.
• Add onions and garlic. Cook, stirring frequently until onions are softened, about 3 minutes.
• Add carrots and celery. Cook, stirring frequently to avoid browning, for about 5 minutes.
  
• Add basil, thyme and flour. Stir for about 1 minute. Then slowly stir in water/broth/stock and salt. Turn heat to high and cover. Stir occasionally until the mixture reaches a boil.
• Reduce heat to maintain a steady simmering with lid on, stirring occasionally. Cook for 10 minutes.
• Prepare the dumplings while the pot simmers. Dumplings: Sift flour, baking powder and salt. Cut in butter until butter is about the size of peas. Then gently add the milk, being careful not to overmix.
• Stir in potatoes, then drop dumplings on top, about a 1/4 cup in size. Return to a simmer and cook another 10 minutes or until potatoes are fork tender.
  
• Reduce heat to low and add peas and chicken. Gently stir these in between the dumplings. Cover and cook about 3 minutes or until peas are tender and chicken is heated through.
• Add additional salt/pepper if needed. Enjoy!
  

Keyword chicken, chicken and dumplings, comfort food, dinner