This easy chicken and dumplings recipe is tender chicken, carrots, celery, and onion simmered in a creamy chicken broth, then topped with soft sour cream dumplings that steam right on top of the stew until they puff up light and fluffy. It uses simple pantry seasonings instead of a spice packet or specialty seasoning, comes together in one pot, and takes about 55 minutes start to finish. It is the coziest bowl of comfort food I know.
I made this last night, and I am still thinking about it. We had one of those unusually chilly July evenings where you actually want something warm, so I put on a pot of chicken and dumplings and we ate it while playing a tabletop game. The dumplings steamed up beautifully, the stew was exactly the right consistency, not soupy and not gluey, and the whole thing was so hearty and filling that we were content to stay at the table for hours, enjoying one another’s company. That is the kind of dinner this is. If you have never made dumplings from scratch before, don’t worry… I will walk you through it, and I promise it is easier than you think.
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Why You’ll Love This Chicken and Dumplings
We are really making this in two stages, and I think that is why it comes out so well. First we build a creamy chicken stew from scratch, and then we steam soft dumplings right on top of it. No spice packet, no canned soup, no biscuits from a tube. Just real ingredients you probably already have.
The dumplings here are sour cream dumplings, which stay softer and more tender than the plain flour-and-water kind. They cook up cloud-soft instead of dense. And because everything happens in one pot, cleanup is easy, which matters a lot on a busy weeknight.
If you love a good pot of my chicken noodle soup, think of this as its heartier, creamier cousin: the same cozy chicken-soup soul, with pillowy dumplings instead of noodles.
What Kind of Dumplings Are These?
There are really three kinds of dumplings people mean when they say chicken and dumplings, and it helps to know which one you are getting. Drop dumplings are soft spoonfuls of dough dropped right onto the stew and steamed on top, and that is what we are making here. Rolled dumplings, sometimes called flat dumplings, are rolled thin, cut into strips or squares, and simmered into the broth until they go tender and almost noodle-like… the Cracker Barrel style. Biscuit dumplings are just biscuit dough, homemade or from a can, dropped in to cook.
I go with drop dumplings because they are the easiest and most forgiving. No rolling, no cutting, no floured counter to scrub afterward. And these particular ones come out extra soft thanks to the sour cream. If you are after those thick, chewy flat dumplings, this is not quite that recipe, and you may prefer my chicken and biscuit casserole or chicken pot pie casserole. What I will walk you through is the pillowy kind, step by step.
What You’ll Need
Nothing fancy here, which is exactly how I like it. Here is what goes into the stew and a few notes on the ingredients that matter most.
For the chicken stew
- Chicken thighs or breasts. One pound, boneless and skinless. I usually reach for thighs because they stay juicier, but breasts work great too. Whatever works for you.
- Onion, carrots, and celery. This is your flavor base. Slice the carrots and celery about the same size so they cook evenly.
- Chicken broth or stock. This is the backbone of the stew, so use a broth you actually like the taste of, or even better, make your own chicken stock and use that.
- Evaporated milk. This is what makes the stew creamy without it feeling heavy. Be careful not to grab sweetened condensed milk by mistake, because that is a completely different can (ask me how I know).
- Flour. Stirred into the vegetables to thicken everything gently.
- Seasonings. Thyme, sage, black pepper, and salt, with optional parsley, a pinch of rosemary or celery seed, and a bay leaf. This is my stand-in for poultry seasoning, and it tastes like cozy chicken soup.
- Frozen peas. Optional, but I love the little pops of sweetness and color.
For the soft sour cream dumplings
- Flour, baking powder, and a little baking soda. The leavening is what gives you that puff, so make sure your baking powder is still fresh.
- Cold butter. Grated or cut small. Keeping it cold is what makes the dumplings tender, so I grate mine on large holes of the box grater straight from the fridge.
- Sour cream and milk. The sour cream is the secret to soft dumplings. It keeps them moist and gives them a gentle tang. If you don’t have sour cream, you can use an equal amount of plain full-fat Greek yogurt instead of sour cream. Regular plain yogurt can also be used, but start with less milk because it is usually thinner than sour cream. For a buttermilk version, replace the sour cream and milk with about 3/4 cup buttermilk, adding a little more only if needed.
- A little sugar and salt. Just enough to season, not enough to taste sweet.
IF YOU WANT SOURDOUGH DUMPLINGS
If you love sourdough biscuits as I do, just use 1/2 cup sourdough starter (active or discard) and reduce the all-purpose flour to 1 1/2 cups, the sour cream to 1/2 cup, and the baking powder to 2 teaspoons. Keep the baking soda, salt, sugar, and butter the same, and add milk only as needed to make a soft, sticky, scoopable dough. Sourdough starter adds a mild tang and tender texture, but it will not have enough time to replace the baking powder completely, so keeping some baking powder helps the dumplings rise and stay fluffy. Learn more about creating a sourdough starter in my beginner guide.
How to Make Chicken and Dumplings
Here is the walkthrough with all the little why-and-how notes. The full measurements are in the recipe card below, so you can cook straight from that once you have the hang of it.
How do I build the chicken stew?
Start by searing the chicken in a little olive oil over medium-high heat, about 3-4 minutes per side. It only needs to be lightly browned on the outside… the middle will still be raw, and that is totally normal. It finishes cooking later in the stew. Searing it first like this gives your stew more chicken flavor. Set the chicken aside to rest for 10 minutes, then cut it into bite-size pieces.
In that same pot, melt the butter and scrape up all those browned bits from the bottom. This helps because those bits are pure flavor, and you want them in the stew, not stuck to the pan. Cook the onion, carrots, and celery for about 5 minutes to soften, then add the garlic, Worcestershire sauce, and seasonings for one more minute.
Now sprinkle in the flour and toss to coat, cooking it for 2 minutes and stirring the whole time. One common mistake is dumping the broth in all at once, which can leave you with lumps. Instead, add the broth a little at a time, stirring as you go, then stir in the evaporated milk the same way. Bring it to a gentle boil and let it simmer while you make the dumpling dough.
How do I make the sour cream dumplings?
Whisk the dry ingredients together, then work in the cold butter with a fork or your fingers until it looks crumbly. Stir the sour cream and milk together in a separate bowl, then add that to the flour and stir just until a soft, sticky dough forms. Be careful not to overmix, because the more you stir, the tougher the dumplings get.
The dough should be wetter than biscuit dough. It should hold together on a spoon but not be dry, stiff, or something you could knead. If it seems dry or crumbly, add a tablespoon of milk at a time until it comes together. It’s okay if it looks a little shaggy… soft and sticky is exactly what you want.
How do I steam the dumplings so they puff up?
Stir the chopped chicken back into the stew along with any juices from the plate, add the peas if you are using them, and lower the heat to a gentle simmer. Then drop spoonfuls of dumpling dough right on top of the stew. Keep them sitting on the surface instead of stirring them in, and spoon a little liquid over each one.
Now cover the pot and let it simmer for 15-20 minutes, and here is the one rule I really mean: do not lift the lid. I know it is tempting to peek. (Greg came out and asked to look, and I had to tell him to wait, too!) The trapped steam is what makes the dumplings puff up and cook through, and every time you lift the lid you let that steam escape. Just walk away and let them do their thing.
After 15 minutes, cut into one dumpling to make sure it is no longer doughy in the middle, and check that the chicken has reached 165°F. I usually need an extra five minutes more. Taste the stew and add a little more salt and pepper if it needs it. That’s it. Serve it warm and cozy.
Easy Chicken and Dumplings Recipe
Equipment
- 1 large pot 5-6 quarts
Ingredients
For the chicken stew
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs or breasts
- salt and pepper to season chicken
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots peeled and sliced
- 2 celery ribs sliced
- 3 cloves garlic minced
- 5 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/2 teaspoon dried parsley optional
- 1 teaspoon Worcestershire sauce
- 1 pinch dried rosemary or celery seed optional
- 1 bay leaf optional
- 1/3 cup all-purpose flour
- 1 12-ounce can evaporated milk
- 1 cup frozen peas optional
For the soft sour cream dumplings
- 2 cups flour cake or all-purpose
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 tablespoons cold butter grated or cut into small pieces
- 3/4 cup sour cream
- 1/3 cup milk plus 1 to 3 tablespoons more if needed
- 1 tablespoon chopped fresh parsley optional
Instructions
- Sear the chicken. Heat the olive oil in a 5- to 6-quart soup pot over medium-high heat. Add the chicken and cook 3 minutes per side, until lightly browned. The middle will still be uncooked. Let it rest 10 minutes, then cut into bite-size pieces.
- Cook the veggies. Melt the butter in the same pot over medium heat, scraping up the browned bits from the bottom. Add the onion, carrots, and celery and cook 5 minutes. Add the garlic, Worcestershire sauce, and seasonings, and cook 1 more minute.
- Add the flour. Sprinkle in the flour and toss to coat. Cook 2 minutes, stirring continuously.
- Make the soup. Add the chicken broth in small amounts, stirring continuously and scraping the bottom of the pot. Add the evaporated milk the same way. Bring to a gentle boil and simmer uncovered while you make the dumplings.
- Make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Work in the cold butter with a fork or your fingers until crumbly. In a small bowl, stir together the sour cream and milk, then add to the flour mixture and stir just until a soft, sticky dough forms. If dry or crumbly, add milk 1 tablespoon at a time. Fold in the fresh parsley very lightly, if using.
- Return the chicken. Add the chicken and any juices back to the soup. Stir in the frozen peas, if using. Reduce the heat to low, keeping the stew at a gentle simmer.
- Add the dumplings. Place spoonfuls of dough on the surface of the simmering stew. Keep them on top of the liquid instead of stirring them in, and spoon a little liquid over each one.
- Cover and cook. Cover the pot and simmer 15 to 20 minutes, until the dumplings are puffed and set in the middle. The steam helps them puff up and cook through.
- Check and serve. Cut into a dumpling to make sure it is cooked through and no longer doughy in the center. Make sure the chicken has reached 165°F. Taste and add more salt and pepper if needed. Serve warm.
Nutrition
Notes
- For softer dumplings, do not overmix the dough. Stir only until the flour is moistened and the dough is soft and sticky.
- The dumpling dough should be wetter than biscuit dough. It should hold together on a spoon, but it should not be dry, stiff, or kneadable.
- For more tender chicken, keep the broth at a gentle simmer instead of a hard boil.
- If the stew gets too thick after the dumplings cook, stir in a splash of broth or milk.
- If the stew seems too thin before adding the dumplings, simmer it uncovered for a few extra minutes first.
- Do not stir after adding the dumplings. They need to steam on top of the stew.
Tips for Light, Fluffy Dumplings
The whole trick is a gentle hand and a gentle simmer. Stir the dough just until the flour disappears, and keep the stew at a soft simmer rather than a hard rolling boil the entire time, even after the dumplings go in. A hard boil can toughen the chicken and shake the dumplings apart before they set, and overworked dough turns into little dumpling rocks instead of pillows.
I also recommend you use a wide pot rather than a tall, narrow one if you have the choice. The extra surface area lets you lay the dumplings out in a single layer so every one of them steams evenly instead of crowding together. My 5.5 quart Dutch oven worked perfectly.
Frequently Asked Questions
Why are my dumplings gummy in the middle?
They usually need a little more time, or the lid got lifted. If you peek during those 15 minutes, the steam escapes and the dumplings cook unevenly. Cover the pot and give them a few more minutes.
Can I use rotisserie chicken instead?
You sure can. Skip the searing step, build the stew as written, and stir in shredded rotisserie chicken when you would have added the seared pieces back. It just needs to heat through.
What can I use instead of evaporated milk?
Heavy cream or half-and-half both work in the same amount. Regular milk works too, though the stew will be a touch thinner and less rich.
Can I make chicken and dumplings in a slow cooker?
You can, though I still reach for my pot on the stove most nights since it comes together so quickly. For a slow cooker, build the stew right in a skillet, then move it to the crock and cook on low for 5 to 6 hours. Drop the dumplings on top, cover, and cook on high for about 45 minutes, until they are puffed and set in the middle. Try not to lift the lid while they steam, just like on the stovetop. My Instant Pot can build the stew on the saute setting too, but honestly, for this one I almost always stay on the stove.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings soak up liquid as they sit, so the stew will thicken overnight. When you reheat, just stir in a splash of broth or milk to loosen it back up, and warm it gently on the stove so the dumplings stay soft.
To freeze, let the stew cool completely, then store it in an airtight container for up to 2 months. The dumplings do soften quite a bit after freezing, so if I know ahead of time that I want to stash a batch, I freeze the stew on its own and make fresh dumplings when I reheat. Thaw it overnight in the fridge, then warm it gently on the stove with a splash of broth or milk to loosen it back up.
What to Serve With Chicken and Dumplings
This is a full meal in a bowl, so I keep the sides simple. A green salad or some steamed green beans is nice for a little freshness, and a slice of sourdough bread for mopping up the creamy broth is SO GOOD. On a chilly night, though, honestly a big bowl on its own is plenty.
I hope this becomes one of those recipes you come back to whenever the weather turns and you want something warm and filling. It is humble, homemade comfort food at its coziest, and it never lets me down. If you make it, I would love to hear how your dumplings turned out.
If you are in a cozy-dinner mood, my feel-better chicken and rice and a pot of beef stew are two more one-pot favorites around here.
Happy cooking!
Love,
Jennifer
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.