It did not take long to realize that the sweet spot of my cooking is comfort food. Old-fashioned chicken and dumplings fall squarely in that comfort food category. Fluffy-yet-firm homemade drop dumplings made from an easy biscuit dough are nestled atop a stew of super-tender chicken and assorted vegetables in a brothy, creamy sauce. There are some steps involved, yes, but it’s surprisingly easy to make, and make really well.

And while you can start with a whole chicken, you can also use cut-up pieces or boneless thighs or breasts if that’s more convenient for you.

I know this recipe says serves six, but the reality check is that with my family of four, there are no leftovers. You really don’t need anything else — homemade chicken and dumplings is a one-dish meal — but serving this casserole with a salad, like a Caesar Salad or Light Green Crunchy Salad, is nice.

Ingredients

For the Chicken and Broth

• Chicken – I use a whole, 4-lb chicken and remove the skin and bones after it is cooked in the broth. You can use 4 pounds of bone-in skin-on chicken pieces instead. If you want to use 3 pounds of boneless, skinless chicken thighs and/or chicken breasts, you can, and it will cook a bit faster, but you won’t get a flavor that is as deep.
• Carrots – For the broth, the carrots should be peeled and cut into 1-inch pieces.
• Celery – Cut your celery into 1-inch pieces for the broth.
• Onion – Peeled and quartered.
• Bay leaf – Stewing with a bay leaf makes for a more aromatic broth.
• Peppercorns – Whole peppercorns add punch to the stew.
• Salt – To taste.
• Chicken broth – Preferably less-sodium so that you can control the amount of salt in your dish.

For the Stew

• Unsalted butter
• Carrots – Peeled and chopped.
• Celery – Also chopped.
• Onions or leeks – White and light green parts only if you’re using leeks!
• Mushrooms – I used button mushrooms, but any kind will do.
• Minced garlic
• All-purpose flour – For thickening the stew.
• Green peas – Frozen, fresh, or canned and drained — any version works here.
• Sage – Fresh or dried will work here.

Dumpling Batter Ingredients

These fluffy dumplings can be added to other soups and stews as well! Try them with Apple Cider Beef Stew or Chicken Corn Chowder.

• Flour
• Baking powder – Baking powder will give the dumplings more volume and a lighter texture.
• Milk – Whole milk works best.
• Parsley – I added some chopped parsley to these dumplings for color and freshness.

How to Make Chicken and Dumplings

1. Cook the chicken: Place the chicken in a large pot with the pieces of carrot, celery, and onion, as well as the bay leaf, peppercorns, and salt. Add 2 cups of broth and just enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to medium-low. Simmer, partially covered, about 1 hour to 1 hour and 15 minutes, or until the meat is tender. Remove the chicken and set aside on a cutting board until cool enough to handle, then strain the broth. Measure out 3 cups and reserve the rest for another recipe or freeze for soup.
2. Prep veggies for chicken stew: Melt the butter in a large, deep oven-proof skillet over medium-high heat and sauté the chopped carrots, celery, onions or leeks, and mushrooms for about 8 minutes, until golden. Add the garlic and stir for 1 minute more.
3. Add flour: Sprinkle over the flour and stir until the flour has coated the vegetables and has started to turn golden brown.
4. Add stock and milk: Slowly add the reserved 3 cups of cooking stock, whisking constantly, then whisk in the milk and bring to a simmer.
5. Add peas and sage: Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until thick and creamy.
6. Debone chicken: While the vegetable mixture is simmering, remove the skin from the chicken and discard. Take the meat off the bones, keeping the chunks a generous 1 to 2 inches, and then add the chicken back into the pot with the vegetables.
7. Form the dumplings: Combine the flour, baking powder, and salt. Whisk in the milk and parsley just until combined.
8. Add dumplings to the soup: Drop the dumpling dough on top by heaping tablespoonfuls. Cover the pan tightly and simmer over medium heat for about 15 minutes without peeking.

9. Serve: Serve immediately, either from the hot pan or transfer the mixture to a shallow serving bowl, trying to keep the dumplings on top.

FAQs

Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove, in the oven, or in the microwave.

What to Serve With Chicken and Dumplings

Romaine, Pear, and Goat Cheese Salad

Endive, Arugula and Orange Salad

Romaine and Slivered Kale Salad with Lemon Dressing

More Chicken Comfort Food Recipes

• Chicken Pot Pie
• How to Roast a Chicken
• Creamy Garlic Parmesan Chicken and Potatoes
• Chicken Parmesan Baked Ziti
• Parmesan Garlic Mushroom Chicken