I’ve had Chicken and Dumplings on my to-do list for some time now. Chicken and dumplings are basically the best of both worlds between chicken soup and pot pie. Instead of noodles or pie crust, you’ve got some delicious and comforting homemade biscuits on top.
This recipe may seem like it has a lot of steps, but it is really very simple and most of the time is just cooking time. The dumplings only require basic ingredients. I like to season this recipe with Italian seasoning. Thyme and rosemary work well here, but if you don’t want to buy the seasoning, I’d at least use fresh thyme.
You may also note that this recipe makes a more soup-like dish rather than a thicker chicken gravy. I prefer it this way, but if you want yours to be thicker, you can add less of the broth.
Note that the very last step in the directions involves putting the pot under the broiler for a few minutes. This helps the dumplings get lightly browned on top. This step is not required, but I prefer to include it as I like the look of the dumplings a little golden on top and the slight crispiness it gives, but if you are pressed for time, you can skip it. If you do plan to stick the pot under the broiler, just make sure you are using an oven-safe pot! I love using my Le Creuset dutch oven for this recipe!
Yield: 4-6 servings
Easy Chicken and Dumplings
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
This homemade chicken and dumplings is the ultimate comfort meal!
2 tablespoons olive oil
1/2 medium onion, diced
2 cups sliced baby carrots
1 1/2 cups diced celery
salt and pepper to taste
1 teaspoon Italian seasoning
4 tablespoons all-purpose flour
64 ounces chicken broth (or stock)
1 cup half and half
4 cups cooked chicken, diced (rotisserie works well)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
5 tablespoons butter, melted
3/4 cup milk
In a large pot (be sure to use an oven-safe pot if you plan to brown the dumplings at the end), heat the oil over medium high heat. Add the onions and cook for 2 minutes. Stir in the carrots and celery, sprinkle with salt and pepper, and continue cooking for another 4 minutes. Stir in the Italian seasoning and flour until the veggies are coated.
Pour in the broth and half and half, followed by the diced chicken. Bring the soup to a simmer. Lower heat to medium low.
To make the dumplings, add the flour, baking powder, Italian seasoning, and salt in a small bowl. Stir until well-mixed. Make a well in the center and pour in the melted butter and milk. Mix with a fork until just combined. Do not overmix.
Use a medium cookie scoop (or about 2 tablespoons) of the batter and form into a ball with your hands and flatten slightly. Gently drop each dumpling into the soup.
Once all of the dumplings are in the soup, cover the pot and continue simmering on medium low for about 15-20 minutes or until the dumplings are cooked through (I use a knife and carefully slice into a dumpling to check for doneness).
Optional step: Preheat oven to broil. Place the oven-safe pot onto the top rack uncovered and broil for 3-5 minutes until the dumplings are lightly browned on top. Remove from the oven and serve.