Easy Chicken and Dumplings Recipe

Fluffy dumplings steamed on top of the chicken stew in a white pot, puffed up and cooked through

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Easy Chicken and Dumplings Recipe

A cozy one-pot chicken stew with tender chicken, carrots, celery, and a creamy broth, topped with soft sour cream dumplings that steam up light and fluffy. No spice packet needed.

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 508kcal

Author Jennifer

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.

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.

Nutrition