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Chicken and dumplings in a dutch oven with tender chicken, carrots, celery, fluffy dumplings, and creamy broth.
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Homemade Chicken and Dumplings

Homemade chicken and dumplings with tender chicken thighs, vegetables, fluffy buttermilk dumplings, and a creamy savory broth. Cozy up with a bowl of this on a cool night or when battling a cold. It's truly comfort in a bowl.
Prep Time10 minutes
Cook Time1 hour
Course: Dinner
Cuisine: American
Keyword: Chicken, Comfort food
Servings: 4 servings
Author: August DeWindt

Ingredients

  • Olive oil
  • 1 lb Boneless Skinless Chicken Thighs
  • ½ tablespoon Cajun seasoning
  • 3 tablespoons Butter
  • ¾ cup Yellow Onion Diced
  • ¾ cup Carrots diced
  • ¾ cup Celery Diced
  • Pepper
  • 1.5 teaspoons Poultry seasoning
  • 3 tbsp Flour
  • 3.75 cups Chicken Broth
  • Fresh Thyme
  • 1 Bay leaf
  • ¼ cup heavy cream optional

Dumplings:

  • 1 cup Flour
  • 1 tsp Baking powder
  • Pinch of Salt
  • ½ cup Buttermilk
  • 1 tbsp unsalted butter Melted

Instructions

  • Heat a dutch oven over medium high heat. Season the chicken thighs with the cajun seasoning.
    Chicken with seasoning on a cutting board.
  • Once the dutch oven is hot, add in the olive oil. Sear the chicken on both sides for about 3 minutes per side, we are just getting some color on it, it will finish cooking later. Remove and set aside.
    Chicken searing in a dutch oven.
  • Reduce the heat to medium and melt the butter. Once the butter is melted add in the onions, carrots and celery. Stir altogether and let cook for a few minutes until the onions are translucent & everything is softer. Season with the pepper and poultry seasoning, give this a stir.
    Butter melting in a dutch oven, with vegetables cooking and seasoning.
  • Start gradually whisking in the flour until it is completely dissolved and cooked a bit for about 3 minutes. Gradually pour in the chicken broth and start whisking to combine, there should be no lumps from the flour. Add in the fresh thyme and bay leaf. Turn the heat to medium high and let this come to a boil.
    Broth for chicken and dumplings in a pot on the stove.
  • While the liquid is beginning to boil, cut the chicken thighs into bite size pieces. Add the chicken thighs into the pot. Stir to combine. Reduce the heat to low.
    Chicken cut up on a cutting board and chicken on a spoon over a pot.
  • In the meantime make the dumplings. To a mixing bowl add the flour, baking powder and salt, whisk this together. Gradually add in the buttermilk and melted butter. If the dough seems dry, add in a tablespoon of buttermilk. Gently stir to combine everything, you don’t want to overmix the dough, this will result in dense dumplings.
    Dumpling dough in a glass bowl.
  • Separate the dough into small pieces using a cookie scoop or spoon and drop them into the pot but all over, not in the same area.
    Dumplings in chicken broth before cooking.
  • Cover the pot and put the heat to medium low and let this simmer for 15 minutes. After the 15 minutes is up, remove the lid and stir in the heavy cream if using. Gently push the dumplings into the soup and let simmer for about 5 minutes.
    Dumplings and heavy cream in a pot.
  • Remove from the heat and serve. Eat and enjoy!
    Chicken and dumplings in a bowl with tender chicken, carrots, celery, fluffy dumplings, and creamy broth.

Video

Nutrition

Calories: 475kcal | Carbohydrates: 39g | Protein: 27g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 163mg | Sodium: 1240mg | Potassium: 579mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5191IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 4mg