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Easy Chicken and Dumplings from Scratch (Photo by Viana Boenzli)
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5 from 12 votes

Easy Homemade Chicken and Dumplings from Scratch

This recipe for old fashioned, homemade, easy chicken and dumplings from scratch is so simple and delicious, it will instantly become a family favorite! It's the very definition of comfort food.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Servings: 4


  • 2-½ lbs boneless, skinless chicken breast
  • 2 tablespoon vegetable oil
  • ½ medium onion, chopped
  • 1-½ stalks celery, chopped
  • 3 medium carrots, peeled and chopped
  • 1-½ c peas
  • 2 cloves garlic, minced
  • 4 c chicken broth
  • c heavy cream
  • 6 tablespoon salted butter, melted
  • 1 teaspoon thyme
  • 2 bay leaves
  • ½ c parsley, roughly chopped
  • ½ c all-purpose flour
  • Salt and pepper to taste

Dumplings (makes 10)

  • 1 c all-purpose flour
  • ½ teaspoon baking powder
  • ¾ c heavy cream
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt


  • Add 2 tablespoon of vegetable oil to a saute pan over low-medium heat. 
  • When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.
  • In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften. 
  • Add garlic and saute for 30 seconds.
  • At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock. 
  • Add the bay leaves, thyme, parsley, peas, and cream. Add the chicken back to the pan. Simmer for 30 minutes.Taste the sauce and add salt and pepper as needed.
  • After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces. Add the shredded chicken back to the pan.


  • In a bowl, mix together the dry ingredients (flour, baking powder, and salt).
  • Next, add in the heavy cream and melted butter.
  • Mix everything together with a fork until it becomes a slightly sticky dough. 
  • Knead the dough with your hands for about one minute.
  • Using a tablespoon, scoop out balls of dough and form them into small meatball-sized balls.
  • Drop the dumplings into the thick sauce in the pan, making sure they’re not touching each other, as they'll puff up a bit while cooking.
  • Cook for an additional 30 minutes.
  • Serve in a deep pasta bowl, garnished with some fresh parsley and thyme. Enjoy!