The dumplings are the whole point here, and they should be soft and pillowy, not dense. Use cold butter, don’t overwork the dough, and drop them onto the surface of the simmering broth — never stir once they’re in. Cover the pot so they steam from the top while they cook from the bottom.
The stew underneath is bone-in chicken thighs braised with onion, celery, carrots, and garlic in chicken broth until the meat falls off the bone. Pull the chicken out, shred it, put it back. The broth should be rich enough to coat a spoon before you add the dumplings.
Chicken and Dumplings
Total Time: 70 minutes
Yield: 6 servings 1x
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Description
Chicken and dumplings is the dish Southern grandmothers made when someone needed feeding — a thick, creamy chicken stew topped with pillowy biscuit dumplings that steam right on the surface. This is not refined cooking. It is warm, starchy, soul-deep comfort that turns a cold Tuesday into something bearable.
Ingredients
Units
- 3 lbs bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 3 medium carrots, sliced into rounds
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup buttermilk
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the chicken thighs in a large Dutch oven and cover with the chicken broth. Bring to a simmer and cook 25 minutes until cooked through. Remove the chicken, shred the meat, and discard skin and bones. Reserve the broth.
- Wipe the pot and melt 2 tablespoons butter over medium heat. Add onion, celery, and carrots. Cook 6 minutes until softened. Add garlic and cook 30 seconds.
- Sprinkle 1/3 cup flour over the vegetables and stir 1 minute. Gradually whisk in the reserved broth and milk. Add thyme, bay leaf, salt, and pepper. Bring to a simmer and cook 10 minutes until thickened.
- Return the shredded chicken to the pot. Taste and adjust seasoning.
- Make the dumplings: whisk 2 cups flour, baking powder, and 1 teaspoon salt. Cut in the cold butter with a pastry cutter or your fingers until it resembles coarse crumbs. Stir in the buttermilk until just combined — do not overmix.
- Drop heaping tablespoons of dumpling dough onto the surface of the simmering stew, spacing them about an inch apart. Cover tightly and cook 15 minutes without lifting the lid — the steam is what cooks the tops of the dumplings.
- Remove the bay leaf, sprinkle with parsley, and serve immediately.
Notes
- Do not lift the lid while the dumplings steam. Every peek releases steam and adds cooking time.
- Bone-in thighs produce a much richer broth than breasts — the bones and skin add body and flavor to the liquid.
- If the stew is too thick after adding the dumplings, stir in a splash of warm broth to loosen it.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Category: Main Course
Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5
- Sodium: 820
- Fat: 20
- Carbohydrates: 38
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Frequently Asked Questions
What goes well with chicken and dumplings?
Buttermilk biscuits, collard greens, or cornbread are classic Southern sides. A simple green salad works if you want something lighter alongside.
Is chicken and dumplings kid friendly?
Extremely. The creamy broth, tender chicken, and soft dumplings are mild and comforting. Exactly something tend to love.
Can I use chicken breasts instead of thighs?
You can, but the stew won’t be as rich. Bone-in thighs give the broth more body and the meat stays juicier. If using breasts, reduce the initial simmering time by about 5 minutes.
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