Oh hey! I’m here today with quite possibly the most warm, cozy, comforting one pot meal in all the land: Homestyle Chicken & Dumplings.
I know that’s a big, dramatic statement, but I just can’t help it when these dumplings are staring me straight in the eye.
The BEST chicken and dumplings
In my experience, there are dumplings, and then there are dumplings. These, my friends, are dumplings. They are soft, pillowy and melt-in-your-mouth, and to be honest, it’s difficult to stop at just one.
They are also so easy to make, the batter whips up in microseconds and there is no waiting to drop them in the pan (do you get that pun?), you just do it.
They take about 12-15 minutes to plump up like little biscuits, ready to be devoured.
There’s really no excuse not to make them from scratch, and right now.
A one pot meal to feed the entire family
Plus! The ‘stew’ part of this one pot meal is also super easy to whip together and is made of chicken, onions, carrots, celery and a hint of thyme and bay leaf for earthiness.
It’s thickened with a roux and topped off with a generous vat of homemade chicken stock (pleeeeeaaasse don’t use water), then mixed with a handful of seasonings that make this homestyle chicken and dumplings out-of-this-world.
I’d call them my secret ingredients, but you can find them right in the recipe so it’s really not a secret. It’s just delicious.
I literally cannot think of anything better to eat right at this moment.
Homestyle Chicken and Dumplings
Fluffy dumplings sit atop creamy chicken and vegetable stew. Quite possibly the best comfort food.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
- 4 tablespoons butter or oil
- 2 pounds boneless skinless chicken breasts or thighs*
- 1–1 ½ teaspoons coarse salt, divided
- ½ teaspoon ground black pepper, divided
- 1 medium yellow onion, peeled and diced
- 3–4 carrots, peeled and chopped
- 3–4 stalks celery, chopped
- 4 tablespoons all-purpose flour
- 6 cups unsalted chicken stock
- 2 bay leaves
- 3–4 sprigs fresh thyme
- ¼ teaspoon celery salt
- ¼ teaspoon dried mustard powder
- 1 cube all-natural bouillon (optional)*
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 4 tablespoons melted butter
- 1 cup milk or buttermilk
- Heat butter or oil in a large Dutch oven to medium heat. Season chicken breasts or thighs with a pinch of the salt and pepper, then place in the hot butter or oil and cook 4-5 minutes per side. Remove from the pot and place on a cutting board. Shred or chop into bite-sized pieces.
- Add onion, carrot and celery to the pot. Cook on medium, stirring occasionally, for 6-7 minutes, until soft. Stir in flour, increase heat to medium-high, then whisk in chicken stock. Add chicken back to the pot. Add bay leaves and thyme sprigs to the stock. Bring to a simmer, stirring occasionally, until thickened, about 4-5 minutes. Whisk in remaining salt, pepper, celery salt, mustard powder and bouillon, if using. Taste and adjust seasonings, if necessary. Reduce heat to medium and remove discard the bay leaves and thyme sprigs.
- In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Stir in butter and milk until combined. Drop 8 balls of dough into the pot. Cook for 12-15 minutes with the lid on, until dumplings are soft and cooked through.
Cooking Tip: If you’re using already cooked chicken, skip the step of sauteing it in the butter/oil, and go straight to the step of sauteing the vegetables. Add the cooked chicken as listed in the ingredients.
Cooking Tip: Add bouillon for an extra flavorful broth. Adjust salt, based on how much salt the bouillon has in it.
- Serving Size: 1/8 of recipe
- Calories: 495
- Sugar: 5g
- Sodium: 586mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 121mg
Keywords: easy, healthy, best, from scratch, comfort food, simple