Chicken and Dumplings

Looking for a cozy one-pot comfort meal? This Chicken and Dumplings recipe brings tender chicken, fluffy drop dumplings, and a creamy herb broth together in one pot. It is a classic homemade dinner for chilly nights, Sunday family meals, and make-ahead leftovers that reheat well.

Below you will find the full ingredients, step-by-step directions, dumpling tips, variations, storage advice, and FAQs for reliable Chicken and Dumplings every time.

## Chicken and Dumplings Ingredients

### Chicken Stew
– 1 1/2 lb chicken breasts
– 1 yellow onion, chopped
– 1 tablespoon olive oil
– 2 cups chicken broth
– 1 1/2 cups water
– 1/2 teaspoon sage
– 1/4 teaspoon celery seed
– 1/8 teaspoon thyme
– 1/2 teaspoon pepper
– Salt, to taste

### Dumplings
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 4 tablespoons cold butter, cubed
– 3/4 cup buttermilk

## How to Make Chicken and Dumplings

1. Season the chicken lightly with salt and pepper. In a large heavy pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 4 to 5 minutes.
2. Add the chicken breasts, chicken broth, and water. Stir in the sage, celery seed, thyme, and pepper. Bring to a gentle simmer, cover, and cook until the chicken is cooked through, about 18 to 22 minutes.
3. Transfer the chicken to a board, shred it with two forks, and return the meat to the pot. Keep the broth at a steady simmer.
4. For the dumplings, whisk the flour and baking powder in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the buttermilk just until a soft dough forms. Do not overmix.
5. Drop spoonfuls of dumpling dough onto the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
6. Taste the broth and adjust salt and pepper. Ladle into bowls and serve hot.

## Tips for Fluffy Dumplings

Keep the butter cold so the dumplings stay light.

Drop the dough onto simmering liquid, not a rolling boil that can toughen them.

Do not lift the lid during the 15-minute cook. Steam finishes the centers.

If the stew is too thin before adding dumplings, simmer uncovered a few minutes. If it is too thick, add a splash of broth.

## Easy Variations

Use a mix of chicken thighs and breasts for richer flavor. Add diced carrots or celery with the onion for a more stew-like base. A splash of cream at the end makes the broth silkier.

## Serving Suggestions

Serve Chicken and Dumplings in deep bowls with cracked black pepper and parsley. Pair with a simple green salad or roasted vegetables. Leftovers make an easy next-day lunch.

## Storage and Reheating

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or water so the dumplings stay soft. Freezing is possible for up to 1 month, though dumplings soften after thawing.

## Chicken and Dumplings FAQs

### Can I use leftover cooked chicken?

Yes. Simmer the onion and broth with the herbs first, add shredded cooked chicken to warm through, then drop the dumplings and cook 15 minutes.

### Why were my dumplings dense?

Usually from overmixing the dough or using warm butter. Mix gently and keep the butter cold.

### Can I make Chicken and Dumplings in a slow cooker?

You can cook the chicken stew on low, then finish the dumplings on the stovetop or with the cooker set to high and covered so they steam properly.

### How do I thicken the broth?

Simmer uncovered before adding dumplings, or whisk 1 teaspoon cornstarch with cold water and stir it in briefly.

## Conclusion

Chicken and Dumplings is a comforting one-pot dinner with tender shredded chicken and soft herb-scented dumplings. With a short simmer and a covered 15-minute dumpling steam, you get a homemade classic that feels hearty and complete.