Creamy Chicken and Dumplings recipe

square image of chicken and dumplings in a cream colored braiser.

Creamy Chicken and Dumplings recipe

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 435cal

Author: Ashley Fehr

This Chicken and Dumplings recipe is a comforting dish made with tender chicken, hearty vegetables, and fluffy homemade dumplings all simmered in a creamy broth.

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Ingredients

Dumplings

1 cup all purpose flour or sub whole wheat
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon Italian seasoning
½ cup milk
2 tablespoons oil

Chicken and Dumplings

1 tablespoon oil
2 large carrots (peeled and chopped)
1 rib celery (finely chopped)
½ medium onion (finely chopped)
2 cloves garlic (finely minced)
1 teaspoon salt
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon black pepper
2 boneless skinless chicken breasts (cut into ½" pieces)
2 cups low sodium chicken broth
2 medium potatoes (cut into ½" pieces)
½ cup frozen peas
½ cup cream
1 tablespoon corn starch

Instructions

Dumpling Batter:

In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
Add milk and oil and stir just until combined. Set aside.

Chicken and Dumplings:

Heat the oil in a large saucepan over medium-high heat.
Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until the onion has softened.
Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
Add the chicken and cook 3-4 minutes, stirring occasionally, just until no longer pink.
Stir in the broth and potatoes and scrape off any bits that might be stuck on the bottom of the pan. Bring to a simmer, cover and reduce the heat to medium-low.
Cook, stirring occasionally, until the potatoes and carrots are almost tender and the chicken is cooked through (an internal temperature of 165℉ will be reached).
Whisk together the cream and corn starch and stir into the simmering liquid with the peas. Taste and adjust seasonings as desired.
Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook).
Bring back up to a simmer, cover and cook for 10-15 minutes, until dumplings are puffed and cooked through (you can poke with a toothpick to be sure). Serve.

Notes

Ingredients and Substitutions:

Dumplings: if you need a shortcut, you can make these Easy Bisquick Dumplings instead of homemade.
Broth: If using salted broth, I recommend reducing the added salt and adjusting seasonings at the end. This is a pretty thick and chunky soup! For a thinner soup, add up to 1 cup additional broth.
Use pre-cooked chicken: if you have leftover Crockpot Shredded Chicken, Baked Chicken Breast, or shredded rotisserie chicken, you can simply make sure it’s in small pieces and stir it in with the cream and peas.
Vegetables: feel free to add in even more vegetables if you prefer! You can even swap the broth for vegetables and skip the chicken, making it a hearty vegetarian meal.

Storage:

Leftover Chicken and Dumplings will last in an airtight container in the fridge for 3-4 days.To reheat, microwave or warm on the stove with a splash of cream to thin, if necessary.

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