Name: Old-Fashioned Chicken and Dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 lbs Boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces; 1/2 cup All-purpose flour for coating; 2 tablespoons Olive oil, divided; 2 tablespoons Butter; 2 Large Carrots, peeled and diced; 2 stalks Celery, diced; 1 Large Onion, diced; 2 each Bay leaves; 1/2 teaspoon Dried thyme; 2 cloves Garlic, minced; 5-6 cups Chicken broth; 1/2 cup Heavy cream; 1 1/2 cups Frozen peas, thawed; 1 1/2 cups All-purpose flour; 2 teaspoons Baking powder; 1/2 teaspoon Salt; 3/4 cup Buttermilk; 2 each Eggs; Kosher salt and freshly ground black pepper to taste (for chicken & sauce)

Jump to Recipe Print Recipe

Why Make This Recipe

Old-Fashioned Chicken and Dumplings is a comforting dish that brings warmth to the table. It’s a classic meal that many people associate with home-cooked goodness. The tender chicken, flavorful broth, and fluffy dumplings come together to create a satisfying experience perfect for family dinners or chilly nights. This recipe is not just about filling your stomach; it’s about sharing love and warmth with those around you.

How to Make Old-Fashioned Chicken and Dumplings

Ingredients

2 lbs Boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces
1/2 cup All-purpose flour for coating
2 tablespoons Olive oil, divided
2 tablespoons Butter
2 Large carrots, peeled and diced
2 Celery stalks, diced
1 Large onion, diced
2 Bay leaves
1/2 teaspoon Dried thyme
2 cloves Garlic, minced
5-6 cups Chicken broth
1/2 cup Heavy cream
1 1/2 cups Frozen peas, thawed

For the Dumplings:

1 1/2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Buttermilk
2 Eggs
Kosher salt and freshly ground black pepper to taste (for chicken & sauce)

Directions

Prepare the chicken: Season the chicken pieces with salt and pepper. Toss with 1/2 cup flour until lightly coated. Brown the chicken in a large pot or Dutch oven with 1 tablespoon of olive oil for about 3–5 minutes, then transfer it to a plate.
Sauté vegetables: In the same pot, add the remaining olive oil and 2 tablespoons of butter. Cook the carrots, celery, and onion until softened, about 5 minutes.
Build broth: Stir in the chicken broth, thyme, and bay leaves. Add the browned chicken back to the pot and bring it to a gentle simmer.
Finish sauce base: Stir in heavy cream and thawed peas. Season with salt and pepper to taste.
Prepare dumplings: In a bowl, whisk together 1 1/2 cups of flour, baking powder, and 1/2 teaspoon of salt. Add buttermilk and eggs. Mix just until a soft dough forms.
Cook dumplings: Drop spoonfuls of dumpling dough into the simmering broth, leaving space for expansion.
Simmer: Cover, reduce heat to low, and simmer until dumplings are puffed and chicken is cooked through, about 15 minutes.
Serve hot.

How to Serve Old-Fashioned Chicken and Dumplings

Serve Old-Fashioned Chicken and Dumplings hot, directly from the pot. You can garnish with some fresh parsley for added color and flavor. It’s best enjoyed with a side of crusty bread to soak up the delicious broth.

How to Store Old-Fashioned Chicken and Dumplings

Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat or in the microwave until heated through.

Tips to Make Old-Fashioned Chicken and Dumplings

For a richer flavor, you can brown the chicken in butter instead of olive oil.
Feel free to add your favorite vegetables like green beans or corn for extra color and nutrition.
Make sure not to overmix the dumpling dough; mix just until combined to keep them fluffy.

Variation

You can make a lighter version by using chicken breast only, and skipping the heavy cream. For a different flavor profile, try adding spices like paprika or using fresh herbs like rosemary and parsley.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it is fully thawed and cooked before adding it to the broth.

2. Can I make this dish in a slow cooker?
Absolutely! You can brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours. Add dumplings in the last 30 minutes.

3. How do I prevent my dumplings from becoming soggy?
Avoid stirring the dumplings after adding them to the broth and ensure you don’t overcook them. Simmering just until cooked through will keep them light and fluffy.