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Easy Creamy Chicken and Dumplings from Scratch

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This creamy chicken and dumplings recipe is the definition of a family win. It’s affordable, forgiving, and makes your whole house smell like love, with tender, pillowy dumplings and a rich, creamy broth made from scratch.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • ¼ cup heavy cream (optional)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken thighs in your Dutch oven and cover them with the 4 cups of chicken broth. Bring to a gentle boil over medium-high heat, then reduce to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature 165°F). Remove the chicken to a plate and let it cool slightly. Reserve the broth.
  2. While the chicken cools, melt the 4 tablespoons of butter in the same pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  3. Sprinkle the ⅓ cup of all-purpose flour over the vegetables. Stir constantly for 1-2 minutes until the mixture is lightly golden and forms a thick paste.
  4. Slowly pour in the reserved chicken broth while whisking constantly to prevent lumps. Then add the 1 cup of milk and the heavy cream if using. Add the dried thyme and bay leaf. Bring to a gentle simmer, stirring occasionally, until it thickens (about 5 minutes). Season with salt and pepper.
  5. Shred the cooled chicken into bite-sized pieces using two forks. Add the shredded chicken back into the pot and stir to combine. Let it simmer while you make the dumplings.
  6. In a medium bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and the optional garlic powder. Add the cold butter cubes and use a pastry cutter or forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. Pour in the ¾ cup of milk and stir just until combined (the dough will be sticky and shaggy).
  7. Using a spoon or small cookie scoop, drop rounded tablespoons of the dumpling dough directly onto the simmering broth (about 12-14 dumplings). Do not submerge them. Cover the pot immediately with a tight-fitting lid. Do not lift the lid for 15 minutes.
  8. After 15 minutes, carefully remove the lid. The dumplings should be puffed up and cooked through (test with a toothpick—it should come out clean). Remove the bay leaf and discard. Gently stir, being careful not to break up the dumplings. Ladle into bowls and garnish with fresh parsley. Let cool for a few minutes before serving.

Notes

Don’t rush the roux—it prevents watery broth. Work quickly when cutting butter into flour for dumplings; warm butter won’t create flaky texture. The 15-minute no-peek rule is non-negotiable—lifting the lid lets steam escape and makes dumplings gummy. If stew is too thick, stir in a splash of milk or broth; if too thin, simmer uncovered to reduce. Flavors deepen overnight.

Nutrition

Keywords: chicken and dumplings, creamy chicken and dumplings, homemade dumplings, comfort food, one-pot meal, easy chicken recipe

Find it online: https://lolaspoon.com/easy-creamy-chicken-and-dumplings-from-scratch/