There are certain meals that feel like a warm hug in a bowl, and this Chicken and Dumplings recipe is the very definition of that feeling. On a damp, grey British afternoon, when the wind is rattling the windows, there is truly nothing I’d rather be making. The aroma of a rich, savoury chicken stew simmering away on the hob, soon to be topped with pillowy, herb-flecked dumplings, fills my kitchen and signals that pure comfort is on its way. This isn’t just a soup; it’s a hearty, satisfying meal that sticks to your ribs and soothes the soul.

This is the kind of dish that builds memories. It’s a wonderfully wholesome meal that brings everyone to the table, and it’s one of those recipes that looks impressive but is built on simple, honest cooking techniques. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it. The magic is in the details: tender chunks of chicken, sweet carrots and celery, all swimming in a creamy, thyme-infused sauce. But the real stars, of course, are the dumplings – light, fluffy, and steamed to perfection right on top of the stew, soaking up all that incredible flavour.

This savory stew is ideal for a lazy Sunday dinner when you have a little more time to let the flavours meld, but it’s also straightforward enough for a satisfying weeknight meal. It’s a brilliant way to use up leftover chicken from a Sunday roast, transforming it into something new and exciting. Whether you’re a seasoned cook or just finding your feet in the kitchen, I promise this recipe will become a treasured part of your repertoire.

Recipe Overview

This Chicken and Dumplings recipe delivers a rich and creamy chicken stew base with exceptionally light and fluffy dumplings. The key is to create a flavourful foundation with a classic mirepoix (onions, carrots, celery) and a simple roux, then let it simmer gently to allow the flavours to deepen. The dumplings are made from a simple self-raising flour dough, enriched with suet and herbs, and steamed directly on top of the stew. I’ve tested this with both butter and suet in the dumplings, and I find suet gives them an unmistakably light, traditional texture that is simply unbeatable.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This Chicken And Dumplings Recipe

• Genuine Flavour: The sauce isn’t just creamy; it’s deeply savoury, infused with bay leaf and thyme, while the dumplings are studded with fresh parsley, adding a lovely, herby freshness to every bite.
• A Hearty Meal in One Pot: This is a complete, satisfying dinner that comes together in a single pot in just over an hour, which means less washing up!
• Flexible Recipe: Don’t have chicken breasts? Use thighs instead for an even richer flavour. You can also add a cup of frozen peas or some sliced leeks along with the other vegetables for extra goodness.
• Works Beautifully for Family Dinners: This is the kind of meal that feels special without being fussy. It’s great for a weekend gathering or when you want to treat the family to some real, homemade comfort food.
• Family Tested: My kids absolutely devour this every time I make it. They especially love fishing out the fluffy dumplings from the rich stew! It’s a guaranteed way to see clean plates all around.

Chicken And Dumplings Recipe

⏱️ 20 min prep  •  🍳 55 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I recommend using good-quality chicken stock, as it forms the backbone of the stew’s flavour. I often use Knorr Chicken Stock Pots because they have a fantastic, rich taste. Everything else should be readily available at your local supermarket.

• For the Chicken Stew:
• 2 tbsp olive oil
• 600g skinless, boneless chicken breasts or thighs, cut into 2-3cm chunks
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, finely chopped
• 50g unsalted butter
• 50g plain flour
• 1 litre good-quality chicken stock, warm
• 200ml whole milk or single cream
• 2 bay leaves
• 1 tsp dried thyme
• Sea salt and freshly ground black pepper, to taste
• For the Dumplings:
• 200g self-raising flour
• 100g shredded beef suet (or cold, grated butter)
• 1/2 tsp salt
• A generous handful of fresh parsley, finely chopped
• About 150ml cold water

Ashley’s Tip: For the lightest, most flavourful dumplings, don’t skip the suet! While butter works, traditional beef suet melts differently, creating little pockets of air that make the dumplings exceptionally fluffy and light. You can find it in the baking or butchery aisle.

How to Make Chicken And Dumplings

The process involves two main stages: first, we create the beautifully creamy and savoury stew, and while that simmers, we mix together the simple dumpling dough. It’s all about layering flavours and then letting the steam do its magic on the dumplings.

1. Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides. You don’t need to cook it through at this stage. Remove the chicken with a slotted spoon and set it aside.
2. Sauté the Vegetables: Reduce the heat to medium, add the butter to the same pot. Once melted, add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step builds the first layer of flavour.
3. Make the Roux: Sprinkle the plain flour over the softened vegetables. Stir continuously for 2 minutes to cook out the raw flour taste. This paste is called a roux, and it’s the secret to a thick, creamy sauce. You can learn more about how to make a perfect roux if you’re new to the technique.
4. Create the Creamy Sauce: Gradually pour in the warm chicken stock, a little at a time, stirring or whisking constantly to prevent lumps. Once all the stock is incorporated and the sauce is smooth, stir in the milk or cream.
5. Simmer the Stew: Return the browned chicken to the pot along with any juices. Add the bay leaves and dried thyme. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally.
6. Prepare the Dumpling Dough: While the stew is simmering, make the dumplings. In a medium mixing bowl, combine the self-raising flour, suet, chopped parsley, and salt. Gradually add the cold water, mixing with a knife until a soft, slightly sticky dough forms. Be careful not to overwork it; just bring it together.
7. Cook the Dumplings: Remove the lid from the stew and check the seasoning, adding more salt and pepper if needed. The stew should be at a gentle, confident simmer. Drop spoonfuls of the dumpling dough (about the size of a golf ball) onto the surface of the stew. I find that dropping the dumplings a little apart gives them room to puff up beautifully.
8. Steam to Perfection: Place the lid back on the pot and let the dumplings steam for 15-20 minutes. It’s crucial that you do not lift the lid during this time! The trapped steam is what cooks them and makes them light and fluffy. They are ready when they have doubled in size and are firm to the touch.
9. Serve Immediately: Remove the bay leaves. Ladle the hot chicken stew and dumplings into warm bowls, sprinkle with a little extra fresh parsley, and serve right away.

Tips From My Kitchen

• Temperature Control: When you add the dumplings, the stew must be simmering, not boiling. A rapid boil can cause the dumplings to break apart and dissolve into the sauce. A gentle, steady simmer is what you need for them to steam perfectly.
• The Secret Step: I learned that the key to fluffy, not dense, dumplings is a light hand. When mixing the dough, stop as soon as it comes together. Overworking develops the gluten in the flour, which will result in tough, heavy dumplings.
• Make-Ahead: The chicken stew component of this dish is fantastic for making ahead. You can prepare it up to 2 days in advance and store it in the fridge. When you’re ready to eat, simply reheat the stew gently on the hob until simmering, then make a fresh batch of dumpling dough and cook them as directed.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over a low heat. The dumplings will absorb more liquid and become a bit denser upon reheating, but they will still be delicious.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven with a tight-fitting lid
• Sharp knife and cutting board
• Medium mixing bowl
• Wooden spoon or spatula
• Whisk (optional, for the sauce)

Common Mistakes to Avoid

• Overcrowding the Dumplings: Don’t be tempted to squeeze too many dumplings into the pot. They need space to expand and for the steam to circulate around them. If you make too many, cook them in batches or in a separate pot of simmering stock.
• Lifting the Lid: The biggest mistake is peeking! Lifting the lid while the dumplings are cooking releases all the precious steam that is essential for making them light and fluffy. Set a timer for 15 minutes and trust the process.
• Stew Isn’t Simmering: If the stew isn’t hot enough when you add the dumpling dough, the bottoms will become soggy and doughy instead of cooking properly. Ensure you have a consistent, gentle simmer before you start dropping them in.

What to Serve With This Chicken And Dumplings Recipe

This is a wonderfully complete meal in itself, but a few simple sides can round it out beautifully. For another hearty chicken dish, my Chicken Fried Chicken Recipe Crispy is always a hit.

• Steamed Green Vegetables: A side of tender-stem broccoli, green beans, or even simple garden peas adds a welcome touch of green and a fresh, crisp texture.
• Crusty Bread: While the dumplings are perfect for soaking up the sauce, a slice of warm, crusty bread is never a bad idea for mopping up every last drop from the bowl.

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• Drink Pairing: A lightly oaked Chardonnay or a crisp Chenin Blanc works wonderfully with the creamy sauce. For a non-alcoholic option, a sparkling apple juice is a lovely choice.

Frequently Asked Questions

Can I make this ahead of time?

Yes, absolutely. The best way to do this is to make the chicken stew portion completely, let it cool, and store it in the fridge for up to two days. When you’re ready to serve, gently reheat the stew on the hob until it’s simmering. Then, make a fresh batch of dumpling dough and cook them on top as per the recipe. This ensures the dumplings are perfectly light and fluffy.

How do I stop my dumplings from being dense and heavy?

There are three key things to remember. First, use self-raising flour. Second, do not overmix the dough – stir it only until the ingredients are just combined. Third, and most importantly, do not lift the lid while they are steaming! This traps the steam and allows them to puff up properly.

How do I store leftovers?

Allow the chicken and dumplings to cool completely, then transfer to an airtight container and store in the refrigerator for up to 3 days. I don’t recommend freezing this dish, as the dumplings’ texture can become quite spongy after thawing. Reheat gently in a saucepan over a low heat.

Can I use plain flour for the dumplings?

You can, but you’ll need to add a raising agent. For every 100g of plain flour, you should whisk in 1.5 teaspoons of baking powder before you add the other ingredients. This will give them the lift they need to become fluffy. Self-raising flour just makes the process a bit more straightforward. If you enjoy wholesome, one-pot meals like this, you might also like my Lentil Soup Recipe Hearty Comfort.

Can I use leftover cooked chicken?

Yes, this is a fantastic way to use up leftover roast chicken! Simply skip step 1. Make the stew as directed, and then stir in your shredded or cubed cooked chicken during the last 5-10 minutes of the stew’s simmering time (before adding the dumplings), just to heat it through.

Chicken And Dumplings Recipe

A heartwarming comfort food classic featuring tender chicken and vegetables in a creamy stew, topped with light and fluffy steamed dumplings.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 930

Ingredients Method Notes

Ingredients

  

For the Chicken Stew

• 2 tbsp olive oil
• 600 g skinless boneless chicken breasts or thighs, cut into 2-3cm chunks
• 1 large onion finely chopped
• 2 medium carrots peeled and diced
• 2 celery stalks finely chopped
• 50 g unsalted butter
• 50 g plain flour
• 1 litre good-quality chicken stock warm
• 200 ml whole milk or single cream
• 2 bay leaves
• 1 tsp dried thyme
• Sea salt and freshly ground black pepper to taste

For the Dumplings

• 200 g self-raising flour
• 100 g shredded beef suet or cold, grated butter
• 1/2 tsp salt
• A generous handful of fresh parsley finely chopped
• About 150ml cold water

Method

 

1. Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides. You don't need to cook it through at this stage. Remove the chicken with a slotted spoon and set it aside.
2. Sauté the Vegetables: Reduce the heat to medium, add the butter to the same pot. Once melted, add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step builds the first layer of flavour.
3. Make the Roux: Sprinkle the plain flour over the softened vegetables. Stir continuously for 2 minutes to cook out the raw flour taste. This paste is called a roux, and it's the secret to a thick, creamy sauce. You can learn more about how to make a perfect roux if you're new to the technique.
4. Create the Creamy Sauce: Gradually pour in the warm chicken stock, a little at a time, stirring or whisking constantly to prevent lumps. Once all the stock is incorporated and the sauce is smooth, stir in the milk or cream.
5. Simmer the Stew: Return the browned chicken to the pot along with any juices. Add the bay leaves and dried thyme. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally.
6. Prepare the Dumpling Dough: While the stew is simmering, make the dumplings. In a medium mixing bowl, combine the self-raising flour, suet, chopped parsley, and salt. Gradually add the cold water, mixing with a knife until a soft, slightly sticky dough forms. Be careful not to overwork it; just bring it together.
7. Cook the Dumplings: Remove the lid from the stew and check the seasoning, adding more salt and pepper if needed. The stew should be at a gentle, confident simmer. Drop spoonfuls of the dumpling dough (about the size of a golf ball) onto the surface of the stew. I find that dropping the dumplings a little apart gives them room to puff up beautifully.
8. Steam to Perfection: Place the lid back on the pot and let the dumplings steam for 15-20 minutes. It's crucial that you do not lift the lid during this time! The trapped steam is what cooks them and makes them light and fluffy. They are ready when they have doubled in size and are firm to the touch.
9. Serve Immediately: Remove the bay leaves. Ladle the hot chicken stew and dumplings into warm bowls, sprinkle with a little extra fresh parsley, and serve right away.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb more liquid upon reheating.

I hope you adore this Chicken and Dumplings recipe as much as my family and I do. It’s a true labour of love that results in the most satisfying and heart-warming meal, ideal for sharing with the people you care about. Please let me know how you get on in the comments below – I love hearing about your kitchen adventures!

Happy cooking,
Ashley Rivera

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