The Ultimate Cozy Chicken and Dumplings: A Homestyle Recipe from Scratch
- Eliane Muskus
- Sep 28
- 4 min read
Updated: Oct 7
There’s a certain magic in the air when the seasons turn, a crispness that calls for warmth from the inside out. It’s a call for recipes that feel like a hug, simmering on the stove while the windows fog with steam, promising something wonderful. This, right here, is the time for Chicken and Dumplings.
Forget the canned soups and bland imitations. We’re talking about a rich, savory chicken stew, brimming with tender vegetables and pulled chicken, all crowned with the most perfectly pillowy, fluffy dumplings you can imagine. Each spoonful is a journey back to a simpler time, a taste of pure, unadulterated comfort. This isn't just a recipe; it's a feeling—the feeling of coming home. I’m here to show you just how simple it is to create this masterpiece in your own kitchen. Let's get cozy.
Why This Recipe Is The One
Incredibly Flavorful Broth
We build the flavor from the ground up, creating a stew that's rich, creamy, and seasoned to perfection.
Perfectly Pillowy Dumplings
My simple, no-fail dumpling recipe ensures they steam up light and fluffy every single time. No dense, chewy dumplings here!
A True One-Pot Meal
Everything comes together in a single Dutch oven or large pot, making for a hearty meal with minimal cleanup.
Versatile & Forgiving
I'll share tips on how to use leftover chicken or a rotisserie chicken to speed things up!
The Recipe: Homestyle Chicken and Dumplings
Serves: about 6 generous servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes
Ingredients
For the Chicken Stew:
2 lbs bone-in, skin-on chicken thighs (about 4-5 thighs)
2 tbsp olive oil
1 large yellow onion, chopped
2 large carrots, peeled and sliced into rounds
3 celery stalks, chopped
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 tsp dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup unsalted butter
1/2 cup all-purpose flour
1 cup whole milk or heavy cream
1 cup frozen peas
1/4 cup fresh parsley, chopped
For the Fluffy Dumplings:
2 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup buttermilk (or whole milk)
2 tbsp fresh chives or parsley, finely chopped (optional)
Instructions
Part 1: Creating the Flavorful Stew Base
Sear the Chicken: Pat the chicken thighs dry with a paper towel and season generously on all sides with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crisp.
Flip and sear for another 4 minutes. You're not cooking it through, just building flavor. Remove the chicken and set it aside on a plate.
Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot (in the rendered chicken fat—that's pure flavor!). Cook, stirring occasionally, for 6-8 minutes until softened. Add the minced garlic and dried thyme and cook for one more minute until fragrant.
Simmer & Tenderize: Return the seared chicken thighs to the pot. Pour in the chicken broth and add the bay leaves. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30-40 minutes, or until the chicken is cooked through and tender.
Shred the Chicken: Carefully remove the chicken thighs from the pot and place them on a cutting board. Once cool enough to handle, discard the skin and bones, and shred the meat using two forks. Set the shredded chicken aside. Remove and discard the bay leaves from the broth.
Part 2: Making it Creamy & Bringing it Together
Make the Roux: In the same pot with the broth and vegetables, melt the 1/4 cup of butter over medium heat. Once melted, sprinkle in the 1/2 cup of flour and whisk constantly for 2 minutes to cook out the raw flour taste. This paste is called a roux, and it's what will thicken our stew.
Create the Creamy Sauce: Slowly pour in the milk or cream while whisking continuously to prevent lumps. Continue to simmer, whisking often, until the stew thickens beautifully, about 5 minutes.
Finish the Stew: Stir the shredded chicken back into the pot, along with the frozen peas and fresh parsley. Season with salt and pepper to your liking. Keep the stew at a gentle, consistent simmer while you make the dumplings. The surface should be barely bubbling.
Part 3: The Pillowy Dumplings
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Stir in the fresh chives or parsley, if using.
Form the Dough: Pour in the buttermilk and use a fork to gently stir until just combined. Do not overmix! Overmixing will make your dumplings tough. The dough should be soft and slightly sticky.
Cook the Dumplings: Drop heaping tablespoons of the dumpling dough directly onto the surface of the simmering stew, spacing them out. Once all the dough is in, immediately cover the pot with a tight-fitting lid. Reduce the heat to low and let the dumplings steam for 15-18 minutes. Crucially, do not lift the lid to peek! This will release the steam needed to cook them properly.
Serve and Enjoy: After 15 minutes, remove the lid. The dumplings should be puffed up and cooked through. You can test one with a toothpick; it should come out clean. Serve immediately in warm bowls, garnished with a little extra fresh parsley.
ChickenAndDumplings ComfortFood
HomestyleCooking WinterRecipes EasyRecipes
This recipe is more than just a meal; it's an experience. The warmth of the stew and the lightness of the dumplings create a perfect harmony. Enjoy this comforting dish with family and friends, and let it bring you together.
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