Go Back
+ servings
big white pot of chicken and dumplings

Homemade Chicken and Dumplings

Making homemade chicken and dumplings from scratch is the ultimate comfort food! It's made in 1 hour from start to finish in one pot for easy clean-up!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 484kcal


  • 4 cups chicken breasts boneless, skinless , diced into one inch pieces (approx. 2 lbs.)
  • 2 tablespoons olive oil
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 1 medium onion diced finely
  • 3 cloves garlic minced
  • ¼ cup flour
  • 6 cups Chicken broth
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 cup frozen peas
  • Fresh parsley optional

For the Dumplings

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 4 tablespoon butter melted


  • Dice vegetables and set aside
  • Add olive oil to a large pot or Dutch oven and heat over medium high heat .
  • Add chicken in batches and cook until no longer pink . Then remove from the pot and set aside.
  • Add the carrots, celery and onion to the pot and saute for about 5 minutes.
  • Then add garlic and cook an additional 2-3 minutes.
  • Add in the flour and stir to coat the vegetables and cook until lightly browned.
  • Then add the thyme and chicken broth and stir to blend well.
  • Bring to a boil and add the chicken back into the pot.
  • Let simmer uncovered for 10 minutes to thicken the soup.
  • Add the frozen peas the thicken soup and stir to combine.

For the Dumplings

  • In a medium bowl, combine the flour, baking powder and salt.
  • Add the cream and melted butter and stir until mixed in completely. (careful NOT TO OVERMIX)
  • Using a cookie scoop or spoon, drop a tablespoon of the dumpling dough into the soup on at a time.
  • Cover and cook for 15 minutes. (NO NOT open the lid until after the 17 minutes or you risk the dumplings not steaming completely.)
  • Garnish with fresh parsley if desired.


Use white or dark meat chicken if desired.
Use gluten free flour if desired.
Use regular milk, low fat milk or non-dairy milk instead of heavy cream.
Substitute peas and carrots instead of just peas and leave out the fresh carrots.
Use frozen, fresh or canned peas.
Options for preparing/cooking chicken:
1. Slice raw chicken into cubes and saute in a skillet until no longer pink
2. Boil a whole chicken for 30 minutes. Remove from water, cool and shred
3. Use a store bought rotisserie chicken and remove all meat from the bones.


Serving: 1serving | Calories: 484kcal | Carbohydrates: 36g | Protein: 31g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1730mg | Potassium: 922mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4625IU | Vitamin C: 24mg | Calcium: 131mg | Iron: 3mg