Creamy Chicken and Dumplings is the kind of dinner you make when you need a warm hug in a bowl. Maybe it has been one of those days where you want something simple, soothing, and absolutely satisfying. I get it. This is the meal I turn to when the weather gets chilly or the week gets busy. It’s rich, comforting, and comes together with pantry staples you probably already have. I’ll walk you through how I make it so it turns out creamy, flavorful, and just the right amount of cozy, every time. 
What are Chicken and Dumplings
Chicken and dumplings is classic comfort food. Think of it as a cross between a hearty chicken stew and a thick, creamy soup with tender dumplings floating on top. The base is usually a savory broth loaded with chicken, onions, carrots, and celery. Some versions are brothier and light, while others are richer and creamier. I fall squarely in the creamy camp because it feels more indulgent and satisfying after a long day.
If you’ve never made it before, don’t worry. You’re not building anything fancy. You’re making a simple pot of chicken and vegetables, thickening it into a silky sauce, then dropping spoonfuls of dough on top to steam until fluffy. That’s it. My version tastes like Sunday dinner but is easy enough to pull off on a Wednesday. When I say this is my go-to for cozy nights, I mean it. I make mine rich and cozy, a classic Creamy Chicken and Dumplings you can pull together without stress.
Want to explore more comforting chicken bakes for busy nights? Try my take on a creamy cousin, this creamy garlic parmesan chicken bake, if you want the same comfort in casserole form.
What Kinds of Dumplings Are There
There are a few styles of dumplings, and each one changes the texture of the final dish. None is right or wrong; it’s just personal preference. Here’s a quick breakdown so you can choose your favorite.
Drop Dumplings vs. Rolled Dumplings
Drop dumplings are the easiest. You mix a quick dough and drop spoonfuls directly onto the simmering stew. They puff up, soak a little broth, and turn into soft clouds that are slightly rustic and super satisfying.
Rolled dumplings are a bit more hands-on. You roll the dough out, cut into strips or squares, and simmer them in the pot. They end up a little chewier and more noodle-like. They’re perfect if you like a bit of bite.
There’s also the shortcut route with canned biscuits. It works in a pinch, and honestly, it’s better than not making the recipe at all. But if you can spare a few extra minutes, homemade dough wins for flavor and texture. The key is not overmixing the dough so your dumplings stay tender.
How to Make It
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1.5 pounds chicken thighs or breasts, bite-size pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1/3 cup all-purpose flour
- 4 cups low sodium chicken broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream for extra richness
- 1 cup frozen peas
- Fresh parsley for garnish
For the dumplings
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 tablespoons cold butter, grated
- 3/4 cup milk
Step-by-step
- Start the base: Warm butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook about 6 to 8 minutes until tender. Stir in garlic for 30 seconds.
- Cook the chicken: Season chicken with salt, pepper, and thyme. Add to the pot and sauté until lightly browned on the outside. No need to cook through yet.
- Make it creamy: Sprinkle in flour and stir to coat. Cook 1 minute to remove the raw flour taste. Slowly pour in chicken broth while stirring, then add milk and cream. Simmer 10 minutes until thick and silky.
- Mix the dumpling dough: In a bowl, whisk flour, baking powder, and salt. Add grated cold butter and rub it into the flour with your fingertips until sandy. Stir in milk just until a soft dough forms. Don’t overmix.
- Drop the dumplings: Use a spoon to scoop small mounds of dough onto the simmering surface. Cover the pot and cook 12 to 15 minutes on a gentle simmer, no peeking. The steam cooks the dumplings through.
- Finish: Stir in peas and let them warm through. Taste and adjust salt and pepper. Garnish with parsley.
That’s your base for Creamy Chicken and Dumplings. It should be thick but spoonable, with dumplings that are pillowy and not dense. If the broth got too thick, splash in a little extra broth or milk. If it feels thin, simmer uncovered for a couple of minutes.
On nights when I want a hands-off oven option, I’ll prep this and also slide a simple rice bake into the oven, like forgotten chicken and rice, to stretch the meal for friends or a busy family night. Both are easy, both taste like home.
“I made this for my dad and he said it tasted like what his mom used to make. The dumplings were fluffy and the broth was perfectly creamy. Bookmarking this forever.”
Serving Suggestions
You don’t need much on the side. A simple green salad, roasted green beans, or buttered corn is perfect. If you want something to mop up every last drop, go for warm biscuits or crusty bread. I love a sprinkle of extra parsley and fresh cracked pepper right at the table. It looks cozy and tastes even better.
Pro Tips
- Use chicken thighs if you can. They stay tender and juicy even if you simmer a little longer.
- Don’t overmix the dumpling dough. Mix until it just comes together so the dumplings stay fluffy.
- Keep the pot at a gentle simmer after adding dumplings. A hard boil can break them apart.
- No peeking while dumplings steam. Lifting the lid releases steam and can make them dense.
- If you like extra creamy results, swap the milk for half-and-half. You can also stir in a spoon of sour cream at the end.
- Season in layers. Taste the broth before adding dumplings and again at the end.
- Creamy Chicken and Dumplings thickens as it cools. If reheating, add a splash of broth or milk to loosen it.
How to Store and Reheat Leftover Creamy Chicken and Dumplings
Let everything cool until just warm, then transfer to airtight containers. It keeps well in the fridge for up to 3 days. The dumplings will continue to soak up broth in the fridge, which actually makes them extra tasty. The stew base may look thicker the next day, but it loosens up when reheated with a splash of liquid.
To reheat on the stove, place leftovers in a saucepan over low to medium-low heat. Add a couple tablespoons of broth or milk, gently stir, and warm through without boiling. In the microwave, reheat in short bursts and stir between to avoid hot spots.
Freezing Tips
If you plan to freeze, I recommend freezing the creamy base without the dumplings. Make the stew, cool it, freeze for up to 2 months, then thaw in the fridge overnight. Reheat on the stove, and drop fresh dumplings right into the simmering pot. If you do freeze with dumplings, know they’ll be softer after thawing, but still comforting and delicious.
Common Questions
Can I use rotisserie chicken? Yes. Add shredded cooked chicken after the broth thickens. Simmer only a few minutes to warm through so it doesn’t dry out.
Can I make the dumplings gluten-free? You can try a 1:1 gluten-free flour blend for both the stew thickener and dumplings. Texture varies by brand, but it works in a pinch.
How do I know when the dumplings are done? They should be set and fluffy all the way through. You can cut one open; it should not look doughy in the center.
What if the stew is too thick? Add a little extra broth or milk, stir, and adjust salt. It should be thick but not pasty.
Can I add more veggies? Absolutely. Mushrooms, diced potatoes, or corn are great. Add sturdy veggies early and quicker-cooking ones near the end.
Warm, Cozy, and Ready When You Are
There’s just something about a pot of Creamy Chicken and Dumplings that makes the whole kitchen feel calm and welcoming. If you want more ideas for this classic, I love how Chicken and Dumplings – The Cozy Cook breaks down simple techniques, and the rich version at Creamy Chicken and Dumplings – Great Grub, Delicious Treats is great for extra inspiration. Keep it simple, taste as you go, and make it your own with the tips above. I hope this becomes your new favorite bowl of comfort. 