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Homemade Chicken and Dumplings recipe

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  • Author: Tammy
  • Total Time: 45 minutes
  • Yield: 6 1x


This creamy chicken and dumplings recipe promises a symphony of flavors and textures, making it a cherished family favorite that will bring warmth to any table. Share the joy of homemade comfort with this delicious and satisfying dish.



6 tablespoons butter

1 cup chopped yellow onion

1 cup carrots cut in rounds

1 cup diced celery

4 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups heavy cream

32 oz (1 quart) chicken stock

4 cups shredded cooked chicken

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

2 teaspoons freshly cracked black pepper, or to taste

Salt to taste

Homemade Dumplings

2 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon freshly cracked black pepper

1 teaspoon salt

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

3/4 cup (6 oz) whole milk

4 tablespoons butter, melted


  1. In a large pot or Dutch oven, melt the 6 tablespoons of butter over medium heat.

  2. Add the chopped onion, carrots, diced celery, and minced garlic to the pot. Sauté until the vegetables are tender.

  3. Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

  4. Pour in the chicken stock (can be homemade or store bought) and heavy cream, stirring continuously to avoid lumps. Bring the mixture to a simmer.

  5. Add the shredded cooked chicken, fresh thyme, black pepper, and salt. Adjust seasoning to taste. Allow the mixture to simmer on low heat while you prepare the dumplings. You can use a roastery chicken, I linked How to Boil a Whole Chicken in the post if you elect to boil a chicken and use the broth for this recipe. 

  6. For the dumplings, whisk together the flour, baking powder, black pepper, salt, and fresh thyme in a bowl.

  7. Add the whole milk and melted butter to the dry ingredients. Stir until just combined, being careful not to overmix.

  8. Drop spoonfuls of the dumpling batter onto the simmering chicken mixture. Evenly distribute the dumplings so they are not all crowded in one area of the soup. Next push all the dumplings just under the soup just enough to cover the dumplings with the soup mixture.  Cover the pot with a lid and let the dumplings cook for 15-20 minutes, or until they are cooked through and fluffy. This is important to lid the pot while cooking the dumplings, the steam is what will cook them light and fluffy,

  9. Serve the chicken and dumplings hot, garnished with additional fresh thyme if desired.

Enjoy your comforting and delicious homemade chicken and dumplings.


The time to prepare listed on the recipe card is having the chicken boiled and shredded. If you prefer to use store chicken broth and a premade roastery chicken, you can skip boiling your own chicken and follow the recipe as written.  

  • Prep Time: 15
  • Cook Time: 30
  • Method: Stovetop
  • Cuisine: Americian