Homemade Chicken and Dumplings
Total Time
1 hr 15 mins
Prep Time
30 mins
Cook Time
45 mins
Rating
4.92 out of 5 stars
(196)
Ingredients
8 servings
- ½ cup (113 g) unsalted butter
- 1 yellow onion, finely chopped
- 3 carrots, cut into ½-inch dice
- 2 ribs celery, finely chopped
- 3 cloves garlic, finely minced
- ½ cup (60 g) all-purpose flour
- 5 cups (1200 ml) chicken broth
- ⅓ cup (80 ml) heavy cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 4 cups cooked chicken, diced small
- 3 tablespoons minced parsley
- 2 cups (240 g) all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 cup (240 ml) milk
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Preparation
Chef’s notes
You can use yellow, white, or sweet onion, just not red.
Either homemade or store-bought chicken broth will work just fine.
For a lighter meal, you can substitute heavy cream with half-and-half or whole milk.
If you'd like to substitute fresh thyme, use 1½ teaspoons chopped fresh.
You can use chicken breasts or chicken thighs. The chicken can be cooked fresh, or you can use a rotisserie chicken.
Whole milk is preferred for the dumpling batter, but 2% will work as well.
To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.
For uniform dumplings, a medium cookie scoop holding about 1½ tablespoons is recommended for dropping the dough into the pot.
The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days.
You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months.