There’s nothing quite like the warm hug of a bowl of Creamy Chicken and Dumplings. This timeless comfort food is the definition of cozy, with tender shreds of chicken, colorful veggies, soft pillowy dumplings, and a broth so rich and creamy that every spoonful feels like pulling up your favorite blanket. Whether you’re chasing away a chilly day, craving something homey, or introducing your family to a classic, Creamy Chicken and Dumplings always hits the spot and promises to gather everyone happily around the table.

Creamy Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

The secret to unforgettable Creamy Chicken and Dumplings lies in its simple, honest ingredients. Each one has a job to do in creating that soul-satisfying flavor, tender textures, and just the right touch of nostalgia. Here’s what you’ll need for success and a few handy tips tossed in!

Chicken: Use 1 1/2 pounds of boneless, skinless breasts or thighs; thighs add extra juiciness, while breasts keep things nice and lean.
Unsalted Butter: Two tablespoons add decadent richness and the first layer of flavor to the veggies and soup base.
Olive Oil: A tablespoon helps sauté everything evenly and prevents the butter from browning too quickly.
Onion: One medium, diced; forms the aromatic backbone, making every bite subtly sweet and flavorful.
Carrots: Two, peeled and sliced; bring beautiful color and natural sweetness to the soup.
Celery: Two stalks, sliced; delivers fresh crunch and delightful depth.
Garlic: Three cloves, minced; for a little aromatic punch and that irresistible comforting aroma.
Low-Sodium Chicken Broth: Six cups keep everything savory but not too salty—don’t skip the low-sodium part so you can control seasoning!
Dried Thyme: One teaspoon; gives the soup its traditional herby warmth.
Dried Parsley: One teaspoon brightens up the flavor, balancing the richness.
Ground Black Pepper: Half a teaspoon adds subtle heat and depth.
Salt: One teaspoon (or to taste) for seasoning—add a little and adjust as you go.
Frozen Peas: One cup; they add pops of sweetness and a cheerful hint of green, no thawing needed.
Heavy Cream: One cup for silky, lush creaminess that transforms the broth into a hug in a bowl.
All-Purpose Flour: Two cups build the perfect base for fluffy homemade dumplings.
Baking Powder: One tablespoon ensures your dumplings puff up beautifully.
Dumpling Salt: Half a teaspoon; just enough to season every soft bite.
Cold Unsalted Butter: Three tablespoons, cubed and cold, for tender dumpling perfection.
Whole Milk: One cup mixes into the dumplings, making them super pillowy—don’t use skim!

How to Make Creamy Chicken and Dumplings

Step 1: Sauté the Vegetables

Start with your trusty large pot or Dutch oven over medium heat, and go in with the butter and olive oil. Once that duo is shimmering and aromatic, add in your chopped onion, carrot, and celery. Let everything sauté for about five minutes, stirring occasionally, until those veggies are soft, sweet-smelling, and just beginning to color. Toss in the garlic next, cooking for only 30 seconds until you can smell that irresistible garlicky goodness. This foundation sets the perfect stage for your Creamy Chicken and Dumplings.

Step 2: Build the Soup Base

Add your chicken pieces right into the pot with the veggies, then pour in the chicken broth. Sprinkle in the dried thyme, dried parsley, ground black pepper, and a pinch of salt. Give everything a gentle stir. Bring the mixture to a boil, then dial down the heat to low for a slow, steady simmer. Let the chicken poach for 20 to 25 minutes, absorbing all those aromatic flavors, until it’s tender and cooked through.

Step 3: Shred the Chicken

With the chicken fully cooked, use tongs to lift it out onto a plate or cutting board. Grab two forks and gently shred the meat—go as chunky or fine as you like, but leave some nice bite-sized pieces. Once shredded, slide all that tasty chicken right back into the pot. This gives the soup its heartiness and ensures plenty of chicken in every serving of Creamy Chicken and Dumplings.

Step 4: Add Peas and Cream

Next, stir in the frozen peas for their pop of green sweetness, and pour in your heavy cream. The soup instantly transforms into that luscious, dreamy consistency you crave. Keep everything at a gentle simmer while you work on those dumplings—don’t let it boil or the cream could separate.

Step 5: Make the Dumpling Dough

In a medium mixing bowl, whisk together the flour, baking powder, and salt for the dumplings. Drop in the cold diced butter and cut it in with a pastry blender (or pulse with your fingers) until the mixture looks like pea-sized coarse crumbs. Pour in the milk all at once and use a spatula to gently bring it together. Stir just until combined; the secret to fluffy dumplings is not overmixing!

Step 6: Cook the Dumplings

Drop heaping spoonfuls of dumpling dough onto the surface of your simmering soup. They’ll expand, so don’t crowd them too closely. Put the lid on your pot—no peeking! The trapped steam is the secret to plump, tender dumplings. Let them cook undisturbed for 15 minutes, then lift the lid to reveal soft, fluffy clouds ready to soak up that creamy broth. Lightly stir everything once to combine.

How to Serve Creamy Chicken and Dumplings

Garnishes

Finish off your Creamy Chicken and Dumplings with a flurry of chopped fresh parsley or thyme for an extra lift of herby freshness. If you want to go above and beyond, a light grind of black pepper or even a drizzle of extra heavy cream makes each bowl look gorgeous and taste extra-special.

Side Dishes

Although Creamy Chicken and Dumplings is filling enough to be the star of any table, you can round out your meal with simple sides. Think a crisp green salad tossed with a tangy vinaigrette, soft dinner rolls for mopping up every last drop, or classic buttered corn for even more comfort. These pairings let your main dish truly shine.

Creative Ways to Present

For a cozy family-style supper, serve your Creamy Chicken and Dumplings straight from the Dutch oven in the middle of the table—let everyone dig in! For a little flair, ladle individual portions into wide soup bowls, garnish, and top each with a single big dumpling. Hosting a gathering? Try serving mini portions in mugs for a fun, hands-on appetizer.

Make Ahead and Storage

Storing Leftovers

Once cool, transfer leftover Creamy Chicken and Dumplings to airtight containers and stash them in the fridge. They’ll keep beautifully for up to three days. The flavor only gets deeper overnight, so leftovers are truly something to look forward to!

Freezing

If you want to make a big batch in advance, you’re in luck: Creamy Chicken and Dumplings freezes fairly well, especially if you freeze the dumplings and soup separately. Pour cooled soup into freezer-safe containers and freeze the dumplings on a parchment-lined tray before transferring to a bag. Both components will last two to three months—let thaw in the fridge overnight before reheating.

Reheating

Gently reheat Creamy Chicken and Dumplings on the stovetop over low heat, adding a splash of extra broth or milk if needed. Avoid boiling, as excessive heat can make the cream separate and the dumplings dense. Alternatively, microwave individual portions in short intervals, stirring often to distribute the warmth.

FAQs

Can I use rotisserie chicken for Creamy Chicken and Dumplings?

Definitely! Using rotisserie chicken is a wonderful time-saver. Just skip the poaching step: instead, add shredded rotisserie chicken after the veggies have cooked and the broth is bubbling, then proceed with the recipe as usual.

Are there gluten-free alternatives for the dumplings?

Yes! Substitute the all-purpose flour in the dumplings for your favorite gluten-free baking blend. Make sure your baking powder is gluten-free as well, and check the texture—the dumplings might need a touch more milk if the mixture seems dry.

Can I make Creamy Chicken and Dumplings in a slow cooker?

You can! Sauté the veggies first, then add them with the chicken, seasonings, and broth to your slow cooker and cook on low for about 4 hours. After shredding the chicken, stir in the cream, peas, and drop in the dumpling batter. Cook on high, covered, for about 1 hour, or until the dumplings are puffed up and cooked through.

How do I keep the dumplings from turning out dense or gummy?

The key is not overmixing the dumpling dough and making sure your butter is cold. Also, keep that lid on the pot as they steam—lifting the lid releases essential steam and interrupts the cooking, so patience pays off!

Can I add other vegetables to Creamy Chicken and Dumplings?

Absolutely. Feel free to toss in diced potatoes, corn, green beans, or mushrooms if you want to bulk up the stew or use up what’s in your fridge. Just add heartier vegetables earlier with the aromatics so they have time to cook through.

Final Thoughts

If you’ve ever wanted the ultimate kitchen hug, now’s the time to make Creamy Chicken and Dumplings. This recipe takes familiar flavors and spins them into something unforgettably soothing—perfect for sharing with family, friends, and anyone in need of a little comfort. I can’t wait for you to taste just how magical a simple bowl can be!

Creamy Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

Author: Emma
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this comforting and creamy chicken and dumplings recipe that is perfect for cozy family dinners. Tender shredded chicken, hearty vegetables, and fluffy dumplings in a rich broth make this a classic favorite.

Ingredients

Scale

For the Chicken:

1 1/2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion (diced)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
3 garlic cloves (minced)
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 cup frozen peas
1 cup heavy cream

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons cold unsalted butter (cubed)
1 cup whole milk

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Instructions

Cook the Chicken: In a large pot, melt butter and olive oil. Sauté onion, carrots, and celery. Add garlic, chicken, broth, thyme, parsley, pepper, and salt. Simmer until chicken is cooked. Shred chicken and return to pot. Add peas and heavy cream.
Make the Dumplings: Mix flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk. Drop spoonfuls onto simmering soup. Cover and cook for 15 minutes.
Serve: Stir gently and serve hot.