Easy Chicken and Dumplings are the ultimate in classic comfort food. This simple recipe features chopped cooked chicken and vegetables in a perfectly seasoned gravy with pillowy parsley drop dumplings.
Chicken is one of the most versatile proteins you can cook with. However, leftover chicken is even better! I love using it up in a cozy bowl of Creamy Chicken Wild Rice Soup or mixing it with mayo and other delicious ingredients to make Chicken Salad Sandwiches for an easy lunch.
Easy Chicken and Dumplings
Is there anything better than a bowl of easy comfort food? For me, this simple Chicken stew topped with drop dough dumplings is heaven. This quick dinner is easy to make with leftover chicken (or turkey), basic vegetables (like peas and carrots) and regular pantry ingredients. It fills your tummy with warmth and goodness, like a hug from grandma.
Speaking of grandma, she’s the one who taught me the recipe for these parsley dumplings. They aren’t difficult to mix up, however they do require a touch of cooking technique. I can still hear her saying…”no peeking!” when I would try to lift the lid to watch them cook.
This chicken dumpling recipe is not complicated but it is delicious. It’s one that I am honoured to share with you and I hope you love it as much as I do. Pass it along to your friends and family, like you would hugs.
What Are Drop Dumplings?
Drop dumplings are dough dumplings that you mix together in a bowl. They are called ‘drop’ dumplings because you scoop them by the spoonful and drop them into simmering soup or stew to cook. Unlike biscuit dumplings, which are rolled and cut before being baked on top of a casserole, drop biscuits cook via steam.
These homemade dumplings are are easy to make and require simple pantry ingredients such as flour, salt, baking powder. When you mix these three ingredients together, then stir in the milk, the dough comes together perfectly. I always add some dried parsley or chopped chives for a little flavour and visual interest.
The key to the simplicity of this weeknight dinner is leftover chicken and simple vegetables. It also helps if you have leftover gravy but you can make a simple gravy out of chicken stock too.
- Olive oil
- Green Beans
- Chicken Stock
- Black Pepper
- Baking Powder
This is a dish I like to make when I have leftover roasted or rotisserie chicken. However, you can also cook chicken pieces just for this recipe. I recommend two large boneless, skinless chicken breasts, 4-6 chicken thighs, or any combination of the two. Choose your own method for cooking the chicken and use salt and pepper with a touch of poultry seasoning to season.
I like to sauté the onions in a little olive oil because they take the longest to cook. Be sure to cut the potatoes into small cubes so they cook quickly. This dish is really quick so size matters!
It’s more than okay if you don’t have fresh rosemary or thyme. You can substitute the dried versions of these herbs in a pinch. I recommend using a tablespoon for each of them. You can also season the chicken stock with some poultry seasoning if you like.
Fresh or frozen peas and green beans work great in this recipe. Use what is convenient for you. I don’t always add the beans. Frozen carrots have a strange texture so I always use fresh carrots in this recipe.
How to Make Easy Chicken and Dumplings
The Chicken Stew
Place diced onion and oil in a large heavy bottomed pot (like a Dutch oven) and sauté until the onion becomes translucent. Scatter the flour over the onions and stir until they are coated.
Add carrots, chicken, potatoes, herbs, stock and gravy if you have it. Place the rosemary sprigs and thyme leaves in the pot. Add enough water to cover the ingredients and simmer on medium high heat until potatoes are slightly soft.
Lastly, add the peas, beans, and more water if necessary, so there is enough liquid to cover the ingredients. Taste and season with salt and pepper.
How to Make Drop Dumplings
You will be amazed at how easy it is to make dumplings from scratch. Firstly, mix the flour, salt, parsley, and baking powder together in a medium bowl. Next, pour in the milk and stir until the dough comes together. Do not overmix.
Reduce the heat to a simmer and stir the stew a few times to make sure there’s no sticking. Next, use a spoon to scoop 1/4 cup portions and carefully drop the dough into the slightly simmering stew.
Cover and simmer on low heat for 10-12 minutes. The secret to making these dumplings light and fluffy is not to peek!
I think one of the best parts of this recipe is that it takes only 30 minutes to cook and your house smells like you have made an entire chicken dinner. YUM!
Creamy Chicken and Dumplings
This dish is perfection to me and I make it like this every single time. However, if you are a fan of creamy chicken and dumplings, you can add a bit of cream or cream of chicken soup to the chicken stock.
Storing and Reheating Easy Chicken and Dumplings
If you happen to have any leftovers of this easy chicken and dumplings recipe, you are in luck! They will keep for 3-4 days in the fridge. The dumplings may lose a bit of their fluffy texture, but they reheat well stovetop on medium low heat or in the microwave for a few minutes. For food safety, always reheat chicken to 165 F (74 C).
I do not recommend freezing this dish.
If you make this Chicken and Dumplings recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 1 onion; diced
- 1 Tablespoon olive oil
- 2 Tablespoons flour
- 3 medium carrots; cut into coins
- 2-3 cups left over chicken; chopped
- 3 medium potatoes; peeled and diced
- 1 cup frozen peas
- 1 cup green beans; chopped (optional)
- 2 fresh sprigs rosemary
- 2 Tablespoon fresh thyme leaves
- 2 cups chicken stock or leftover gravy
- salt and pepper
FOR THE PARSLEY DUMPLINGS
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 2 Tablespoons chopped parsley (fresh or dried)
- 3/4 cup milk
- Add diced onion and oil to a large heavy bottomed pot (like a Dutch oven) and sauté until the onion becomes translucent. Scatter the flour over the onions and stir until they are coated.
- Add carrots, beans, chicken, potatoes, herbs, and stock or gravy. Place the rosemary sprigs and thyme leaves in the pot.
- Add enough water to cover and simmer on medium high heat until potatoes are slightly soft.
- Add peas then add more water if necessary, making sure there is enough liquid to cover the ingredients. Taste and season with salt and pepper.
FOR THE PARSLEY DUMPLINGS
- Mix dry ingredients together in a medium mixing bowl.
- Add milk and stir until just mixed together. Do not overmix.
- Use a spoon to scoop 1/4 cup portions and carefully drop into slightly simmering stew.
- Cover and simmer on low for 10-12 minutes. The secret to making these dumplings light and fluffy is not to peek!
Amount Per Serving: Calories: 910Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 198mgSodium: 1164mgCarbohydrates: 86gFiber: 9gSugar: 11gProtein: 65g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.