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Easy Chicken and Dumplings Recipe

This delicious Chicken and Dumplings recipe comes together in well under an hour with tender chunks of chicken and fluffy buttermilk dumplings - it's the perfect cozy comfort meal for a chilly day!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 6 servings
Calories: 437 kcal
Course: Main Course
Cuisine: American

Ingredients

For the sauce and chicken:
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion finely chopped
  • 1 medium shallot finely chopped
  • 2 medium stalks celery halved and sliced about ¼ inch thick
  • ½ cup dry white wine optional
  • ¼ cup all-purpose flour
  • 5 cups low sodium chicken stock/broth
  • ½ cup half and half or heavy cream
  • 4 medium carrots sliced in ¼ inch slices
  • 1 teaspoon Italian seasoning
  • 2 medium bay leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1¾ teaspoons garlic salt
  • 2 ½-3 cups cooked diced or shredded chicken
For the dumplings:
  • 1⅓ cups all-purpose flour
  • 1 teaspoon kosher salt 1
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh rosemary or thyme
  • ¾ cup buttermilk
  • 2 tablespoons melted butter
To finish:
  • ¾ cup tiny frozen peas thawed
  • finely chopped fresh parsley

Instructions

For the sauce and chicken
    Cup of Yum
  1. Heat a low large sauté pan (or braiser) with a tight-fitting lid over medium heat. Add the butter and oil and cook until the butter is melted, swirling the pan a few times to coat the bottom. Add the chopped onion, shallots and celery. Cook for 3-4 minutes until the onion is softened.
  2. If using the wine, add it now, then increase the heat a bit and allow the wine to reduce for 3-4 minutes.
  3. Add the flour, stirring frequently for 30-60 seconds to coat the veggies.
  4. Slowly add the chicken broth, stirring to dissolve all of the flour then add the cream or half and half, carrots, Italian seasoning, bay leaves, rosemary and garlic salt. Bring mixture to a medium boil. Once the sauce starts to boil, cook UNCOVERED, for 10 minutes, stirring and scraping the sides of the pan occasionally.
  5. Remove the bay leaves. Add the chopped chicken and stir to combine. You can add a bit more chicken broth at this point if the sauce seems a little thick. (It will get thicker as the dumplings cook.)
  6. Add tablespoons of the dumpling mixture (see recipe below) to the simmering chicken mixture. (I like to use a small 1½-2 tablespoon cookie scoop but a spoon can also be used. Don’t make the dumplings too large, they will get significantly bigger as they cook.)
  7. Cover the pot and simmer on low heat for 15 minutes without removing the cover. The dumplings should be fluffy and float to the top. You can cut one open to make sure it’s cooked. If needed cover the pot and cook for another 2-3 minutes. Don’t overcook the dumplings as they will fall apart.
To finish:
  1. Add the peas and cover the pot for one minute to warm them. Garnish with freshly ground black pepper and finely chopped fresh parsley. Enjoy!
For the dumplings:
  1. While the sauce is cooking, make the dumplings by combining the flour, baking powder, baking soda, parsley, rosemary (or thyme) and salt in a medium-size bowl. Make a well in the center.
  2. Combine the melted butter and buttermilk in a small bowl or measuring cup and set aside.
  3. When the chicken mixture has cooked for 15 minutes, add the buttermilk mixture to the bowl with the flour mixture. Stir just until the flour is all incorporated. Don’t overmix. Follow the directions above (continuing with step 6) to add the dumplings to the sauce and finish the recipe.

Notes

  • See Café Tips above in the post for more detailed instructions and tips to ensure success.
  • If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Information

Calories 437kcal (22%) Carbohydrates 41g (14%) Protein 26g (52%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 71mg (24%) Sodium 1359mg (57%) Potassium 784mg (22%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 7538IU (151%) Vitamin C 16mg (18%) Calcium 146mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 437

% Daily Value*

Calories 437kcal 22%
Carbohydrates 41g 14%
Protein 26g 52%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 71mg 24%
Sodium 1359mg 57%
Potassium 784mg 17%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 7538IU 151%
Vitamin C 16mg 18%
Calcium 146mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.