My Favorite Chicken and Dumplings


I've shared a chicken and dumpling recipe from King Arthur on this website before, but when I want to go all out and make our favorite chicken and dumplings from scratch, this is the one I use. It's adapted from a more complicated recipe from Simply Recipes, but I altered the chicken cooking technique to save some time and make it easier to cook on a weeknight.

Of note, this is a New England-style chicken and dumplings, the kind where the dumplings are really more like a drop biscuit. They are not the Southern-style chicken and dumplings where the dough is rolled out almost like thick pasta. While I do have a lot of nostalgia for that style, this is the kind that we typically make. 

Kat's Favorite Chicken and Dumplings

(Adapted from Simply Recipes)

For the chicken and vegetables:

  • 1 quart chicken stock, preferably homemade
  • 2 large boneless skinless chicken breasts
  • 2 tbsp butter or olive oil
  • 3 celery stalks, trimmed and sliced 1/2-inch thick
  • 3 medium carrots, peeled and sliced 1/2-inch thick
  • 1 large onion, roughly chopped (about 2 cups)
  • 1 tsp dried thyme
  • 1/3 to 1/2 cup all-purpose flour (depending on how thick you want your stew)
  • 3/4 cup frozen peas
  • Salt and freshly ground black pepper
For the dumplings:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup minced fresh herbs such as parsley, chives, or tarragon
  • 2 tbsp unsalted butter, melted
  • 3/4 cup milk

  1. Heat the chicken stock to a gentle simmer in a medium pot or large saucepan. Add the chicken breasts and simmer until cooked through, about 20 minutes (I pull it off when the internal temp registers 160 degrees). I usually use this time to prep my veggies or make my dumplings. When ready, remove the chicken breasts and cut into 1-inch chunks. Set aside. Reserve the stock. 
  2. In a large 8-quart thick-bottomed pot, heat the butter or olive oil over medium-high heat. Add the celery, carrots, onion, and thyme, and cook until soft, but not browned, about 4-5 minutes. 
  3. Add the flour, reduce the heat to medium-low, and stir constantly for 2-3 minutes. Do not let it burn.
  4. Add a ladleful of reserved stock to the vegetables and stir well. It will sputter and be goopy. Add another ladle of stock and stir again. Keep adding stock by ladlefuls until the broth comes together. Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to a gentle simmer while you make the dumplings if you haven't done them already. 
  5. To make the dumplings, whisk the flour, baking powder, salt, and minced herbs together in a medium bowl. Add melted butter and milk to the dry ingredients and mix just until combined. 
  6. Drop the dumpling batter into the simmering stew by rounded teaspoonfuls. Cover and simmer until the dumplings are cooked through, about 15 minutes. Do not take the lid off to peek as letting the steam escape will lead to tough dumplings. If the dumplings are not cooked through after 15 minutes, cover the pot and cook for another 5-10 minutes. 
  7. Gently stir in the peas and season the stew to taste. (It will continue to get thicker as it cools). Enjoy!

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