Chicken and Dumplings (Creamy, From Scratch)

This recipe for creamy chicken and dumplings uses tender shredded chicken simmered in its own broth, a vegetable-studded gravy thickened with flour and cream, and fluffy drop dumplings cooked right on top. It comes together in one pot in about an hour, with no canned soup and no rolling pin required.

Explore more practical ideas in our chicken casseroles and comfort bakes.

What Makes This Recipe for Creamy Chicken and Dumplings Different

Many quick versions lean on canned soup for the sauce, but this recipe for creamy chicken and dumplings builds its gravy from scratch using the chicken-poaching broth, a butter-and-flour roux, and a splash of milk and cream. The result is a deeper, more savory sauce that still comes together on a weeknight timeline. The dumplings are a simple drop-style dough, so there's no rolling or cutting — just spoon the dough onto the simmering stew and let it steam into soft, pillowy bites.

How to Boil Chicken for Chicken and Dumplings

Boil the chicken gently rather than at a rolling boil so it stays tender instead of turning tough and stringy. Place boneless, skinless chicken in a pot with broth, a bay leaf, salt, and pepper, bring it to a boil, then immediately drop the heat to a low simmer. Poach for 15 to 20 minutes, checking with an instant-read thermometer, until the chicken reaches 165°F (74°C). Remove the chicken to shred while you build the gravy in the same pot, since that poaching liquid is the base of the sauce.

How Long to Boil Dumplings for Chicken and Dumplings

Dumplings need 15 to 18 minutes of covered simmering, and lifting the lid early is the most common reason they turn out gummy or undercooked. Drop the dough by tablespoonfuls onto the simmering (not boiling) stew, cover the pot, and resist the urge to peek — trapped steam is what cooks the dumplings through evenly. You'll know they're done when a toothpick inserted into the center of a dumpling comes out clean and the tops look set rather than wet.

Vegetables in Chicken and Dumplings: What to Use and Swap

The classic base is diced onion, carrot, and celery, sometimes called a mirepoix, which builds savory depth as it softens in butter before the gravy is made. Garlic adds another layer of flavor, and a handful of frozen peas stirred in during the last few minutes of simmering adds color and sweetness without overcooking. If you want to swap vegetables, diced potatoes or mushrooms work well, but add starchy vegetables like potatoes earlier so they have time to cook through before the dumplings go on top.

Building a Rich Chicken and Dumplings Gravy

The gravy comes from a basic roux: flour is cooked briefly with the sautéed vegetables, then thinned gradually with the reserved broth, milk, and cream while whisking to prevent lumps. Add the liquid slowly and keep whisking, letting the sauce simmer for about five minutes until it coats the back of a spoon. If the gravy seems thin after the dumplings cook, let the pot simmer uncovered for a few extra minutes once the dumplings are done, since the dumplings release a bit of starch that helps thicken things further.

Is This a Healthy Chicken and Dumplings Recipe?

This version is a traditional, comfort-food-style dish rather than a specifically light or low-calorie one, since it relies on butter, flour, milk, and cream for its signature creaminess. You can make it lighter by using chicken breast instead of thighs, swapping half the cream for additional milk, and loading the pot with extra vegetables like carrots, celery, and peas to add fiber and volume per serving.

Storing and Reheating Creamy Chicken and Dumplings

Store leftovers in an airtight container in the refrigerator for up to 3 days; the dumplings will continue to absorb liquid as they sit, so the stew will thicken further in the fridge. When reheating, warm leftovers gently on the stovetop or in the microwave, stirring occasionally, until the dish reaches 165°F (74°C) throughout. If the stew is too thick after chilling, stir in a splash of broth or milk while reheating to loosen it back to a creamy consistency. This dish is best enjoyed within a few days, since the dumplings don't freeze especially well and can turn mushy once thawed.

For more comforting chicken dinners built around a creamy base, see this guide to chicken casserole recipes with rice, noodles, and stuffing.

Safe internal temperatures in this recipe follow the FoodSafety.gov safe minimum internal temperature chart.