This easy Chicken and Dumplings recipe is SO FAST AND EASY to make from scratch in only 30 minutes if you use rotisserie chicken and store-bought (or other pre-made) broth! It’s a fast, easy comfort food to make on busy nights. The fresh thyme in the perfectly fluffy dumplings sets it over the edge! The chicken and dumplings broth can be made thick and luscious like a gravy, or more thin like a soup depending on preference.
This, my friends, is comfort food at its finest. It has all the taste of chicken pot pie without the effort (because who has time to deal with a pie crust on a busy weeknight?).
Between the fluffy dumplings with a biscuit-like texture, the juicy, tender shredded chicken, and the creamy, thick broth, this easy chicken and dumplings recipe will have you and your whole family literally RUNNING to the dinner table!
In this post I’ll explain how to make this easy chicken and dumplings from scratch in only 30 minutes with a few simple shortcuts, and give my best tips and tricks for getting the fluffiest dumplings that still hold their shape!
Why this chicken and dumplings recipe is SO FAST!
Traditionally, chicken and dumplings is a labor-intensive process, involving boiling an entire chicken to make stock, waiting for it to cool, and de-boning it, not to mention making dumpling dough by rolling and flattening out biscuit dough. It makes a mess and takes hours.
But almost every “quick and easy” recipe for chicken and dumplings I’ve come across uses processed ingredients like condensed canned creamed soup and pre-made biscuit dough.
I wanted to make a version of chicken and dumplings that was fast and easy to make but used as few pre-made, processed ingredients as possible.
You can make this chicken and dumplings recipe in only 30 minutes if you use shredded rotisserie chicken (or leftover roast chicken, poached chicken, or meat from a slow cooker whole chicken) and store-bought chicken broth helps save loads of time without sacrificing any of that down-home, from scratch taste! Easy peasy.
How to make Easy Chicken and Dumplings
I’m telling you, this recipe for chicken and dumplings could not be easier. It cooks up super fast in only one pot!
- First, sauté some diced carrots, onions, and celery in some butter. Tip: use the rib AND the leaves from the celery, if you have them. The leaves are packed with flavor!
- Then, sprinkle some flour on the veggies and stir around to coat, and add some chicken stock and bring to a boil. The flour will help thicken the gravy-like broth to a perfect consistency.
- While the soup is coming to a boil, mix the dumpling dough: flour, salt, baking powder, fresh thyme, melted butter, and milk.
- Once the soup comes to a boil, add some milk and the cooked chicken to the pot. Add scoops of the dumpling dough to the broth, cover the pot, and simmer for 15 minutes. Done! Told you that was easy.
One thing to keep in mind: if the soup doesn’t seem that thick at first, don’t worry. Some of the flour from the dumpling dough will also seep into the broth, thickening it a bit more, and it will also thicken as it cools some.
Tips and Tricks for making the BEST fluffy Dumplings
There are two kinds of dumplings used for chicken and dumplings. The first is a flat dumpling- the dough is rolled out and cut, then dropped in the soup. The result is a thick noodle-like consistency (like Cracker Barrel’s chicken and dumplings).
The other kind of dumpling is more biscuit-like: fluffy, round balls of dough that expand and cook after being dropped in the soup. This chicken and dumplings has the fluffy kind of dumplings.
Here are the best tips to getting the fluffiest dumplings that won’t fall apart with the PERFECT texture:
- Use white flour, not whole wheat. Whole wheat tends to be a bit dense and has less gluten, so the result won’t be as fluffy. If whole grains are super important to you, try a combination of half white and half whole wheat flour.
- Don’t overmix the dough. Stir it until it’s just combined and you can’t see any powdery flour anymore.
- Use a cookie scoop to scoop the dough into the soup. This will ensure that all the dumplings are evenly sized and fairly round.
- No peeking! Keep the lid on for 15 minutes while the dumplings cook. This will trap the steam and also ensure you don’t stir it, which may smush the dumplings and affect their texture.
How to make the broth thick and gravy-like
Craving a more substantial broth? Some readers have commented that the base of this chicken and dumplings is a bit thin for their taste.
If you want a more gravy-like base to this chicken and dumplings recipe, just increase the amount of flour added to the veggies. Add about 2 tablespoons more flour, more or less depending on preference.
Other easy comfort food recipes?
- Chicken Pot Pie with a Whole Wheat Biscuit Crust
- Healthy 20-Minute Chicken and Mushroom Stroganoff
- Easy Chicken Noodle Soup
- Classic Shrimp and Grits
- Easy Shepherd’s Pie
- Creamy Chicken Gnocchi Soup
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
Easy Chicken and Dumplings from Scratch
Ingredients
- 4 tablespoons butter divided
- 2 carrots diced small
- 2 stalks celery plus their leaves diced
- 1 onion diced
- 1 1/4 cup all-purpose flour divided
- 4 cups low sodium chicken stock/broth
- 1 cup whole milk divided
- 1 teaspoon kosher salt
- 1 teaspoon baking powder (see notes)
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish
- 2 cups cooked diced or shredded chicken
- extra salt and pepper
Instructions
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Video
Notes
- If you are sensitive to salt, cut the salt in the dumplings in half, as they are quite salty. I like them that way, but some readers have recommended taking the amount of salt down. Also, if you are using fine grain salt instead of kosher, use 3/4 teaspoon, as 1 teaspoon will be too much.
- Make sure your baking powder is fresh. Baking powder often isn’t good after a year of opening it. If you find your dumplings are dense and not fluffy, this may likely be the culprit.
- Readers have commented that this recipe doesn’t make as much as they would like. Please double it if you and your family have a big appetite!
- You can freeze the leftovers, or double the batch and freeze one for later in an airtight container for up to 6 months.
- If you prefer a really thick base, you can add 1-2 more tablespoons of flour to the veggies before adding the broth and milk.
- If you don’t like thyme, you can use other herbs– parsley, oregano, or even dill- or leave them out entirely.
- Feel free to add more veggies toward the end of cooking, such as frozen peas or corn, or a few handfuls of baby spinach.
- I love making this in a Dutch Oven, because it stays hot for a while if dinner is ready early. The one in the photos is a Cuisinart 5.5 qt. Oval Dutch Oven but lately I’ve been recommending the Lodge Dutch Oven.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This chicken and dumplings recipe first appeared on Bowl of Delicious in September, 2016. It has been edited to include a video, process shots, and more detailed instructions, tips, and tricks.
Lisa
Delicious !!!! Thx for sharing this recipe it was awesome.
Elizabeth Lindemann
So happy you liked it!
Lisa
Delicious!!!!! Absolutely one of the best recipes. Wouldn’t change a thing. Thanks for sharing your recipe.
Elizabeth Lindemann
So glad you liked it!
Katie Tifft
This was absolutely delicious. My husband loved it but requested more dumplings. Next time I will double the dumpling recipe.
Elizabeth Lindemann
Doubling the dumplings is very good idea :-) So glad you liked it!
Moe Gerdes
I cook my chicken ahead of time in my crockpot with salt and pepper. This turns out great but I do agree with the tripling. I use about 8 cups of broth so we have leftovers and fresh minced garlic. About 4 cloves. I also use season salt instead. I recommend reheating it in a smaller pot the next day on the stove so you can make a fresh batch of dumplings
Elizabeth Lindemann
Oh I love the idea of making fresh dumplings for the leftovers! Thanks for the tip and your suggestions :-)
Kristy
Easy and delicious dinner. The entire family loved it!
Elizabeth Lindemann
Glad to hear your whole family liked it!
Delores Goeman
This is my 3rd time making this recipe my son and I love it. Thank you for this easy recipe
Elizabeth Lindemann
So glad you liked it!
Dawn
I essentially tripled the recipe and my family is soooo happy I did! I kept 1/3 rd of the portion at home and took the remainder to a potluck!
I used chicken breast that I cooked solo at the start of the week in my slow cooker. And used half and half for the “broth” and vitamin D milk in the dumplings. Instead of thyme I used a bit of italian seasoning and added garlic to both the “soup” and dumplings! I also added an additional 2 cups of broth in addition to tripling the original. Thank you for a wonderful recipe!
Elizabeth Lindemann
Tripling the recipe sounds like a great idea to me haha! SO glad you and your family liked it, thanks for the comment and your modifications suggestions!
Linda
Really good recipe and so easy to make. We liked it a lot. Added poultry seasoning and frozen peas.
Elizabeth Lindemann
So glad you liked it! Love the idea of adding frozen peas.
Lisa Childs Harris
Delish!!!!
Elizabeth Lindemann
Thanks! So glad you liked it!
Kelly Warren
I didn’t know chicken and dumplings could be so easy. I used a rotisserie chicken from the store. It was excellent. Will definitely make it again
Elizabeth Lindemann
So glad you liked it!
Stacey
This was delicious! My whole family enjoyed it. Thank you!
Elizabeth Lindemann
So glad to hear you and your family liked it!
Jennifer Yeager
I have seriously made this twice in one week. We cannot get enough! I have subscribed and am now scanning for more recipes of yours to try. SO GOOD!!
Elizabeth Lindemann
Aw yay! So glad you liked it!
Linda Nastri
Second time I’m making this… so easy and so yummy! This may become one of my go to recipes on a frequent basis.
Elizabeth Lindemann
So happy you like it!
Di
Hi this is pure and simple delish comfort food. My 21 yr old grandson asked for the recipe and is one of the most popular kids in the dorm when he makes it!! T.hank you!!
Elizabeth Lindemann
So glad you like it, and glad to hear it’s a hit with your grandson and his friends!
Jennifer Y
Best chicken and dumplings I’ve ever had. I do not like to boil chicken but love homemade dumplings so this was perfect. My husband and son loved it. The thyme and celery leaves gave it an incredible flavor. Will definitely make this again!!!
Elizabeth Lindemann
Thanks so much! Glad you and your family liked it :-)
Norma
Made it for my family and they loved it. Even my 9 year old, who is very picky, loved it. He even asked for seconds. Will definitely be making it again!
Elizabeth Lindemann
Aw, so glad you and your family liked it!
Katherine Jenkins
Love this recipe
Elizabeth Lindemann
So glad to hear that! Thanks :-)
Betsey C
This recipe is AMAZING. It’s pure comfort food and very easy. I’ve searched so many chicken and dumplings recipes and this one is the best by far. It’s now a regular in my household. Especially when my daughter comes home from college. It’s going in my hand written go-to recipes cookbook! Thank you for sharing!!
Elizabeth Lindemann
So happy you like it, and I feel honored to have earned a place in your recipe book! :-)
Christy
A new family favorite. My college age son asked for the recipe to make at school. A first!
Elizabeth Lindemann
Wow, that’s awesome! So glad you and your son liked it!
Barb
I made this tonight & it’s delicious !! I did double the recipe so we would have leftovers tomorrow. Definitely a keeper !!
Elizabeth Lindemann
So happy you liked it! I’ve got leftovers in my fridge right now too, yum, can’t wait for lunch!