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Easy Chicken & Dumplings is my favorite comforting meal. This vintage recipe is filled with flavorful chicken, veggies, and dumplings that you would never guess only takes 30 minutes and one pot to prepare!
One Pot Chicken & Dumplings
I need all the 30 minute meals in my life that I can get. Cheeseburger Pasta Skillet, Southwest Chicken Skillet, and Chicken & Broccoli are in heavy rotation but one of my favorites is this homemade chicken and dumplings.
I’ve been making it for many years and it’s a go-to whenever I need comfort in a bowl. Your kitchen will smell amazing while you’re cooking it.
The fluffy homemade dumplings mixed with the tender chicken and veggies is such satisfying comfort food.
There is so much flavor in each bite, it tastes like it takes way longer than 30 minutes to prepare.
Why you’ll love this chicken and dumplings recipe
Family favorite – The whole family will love this great recipe.
Easy recipe – You need just about 30 minutes and one pot to make this happen.
Simple ingredients – You need a mix of fresh vegetables and pantry staples, but nothing fancy.
Equipment you’ll need
- Soup Pot or Dutch Oven – You’ll need a large dutch oven (around 6 qt size) with a lid because you’ll steam the dumplings.
- Veggie Chopper – I love this tool for chopping onions. You could use it for the carrots as well if you wanted diced carrots.
- Silicone Spatulas – I love these & use them daily for all sorts of things.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Chicken – I use boneless skinless breasts or tenders. If you prefer dark meat, you could use boneless skinless chicken thighs.
- Olive Oil – To saute the veggies.
- Butter – You’ll combine the butter with the olive oil for flavor and to bring up the cooking temp.
- Potatoes – I usually use red skin potatoes. You can leave the skins on or off. If they’re small, I leave the skins on.
- Carrots – I use baby carrots so I don’t have to peel them.
- Onion – I like to use a white onion. Yellow will work if you want a bit of sweetness.
- Bay Leaf – Bay leaves add a ton of flavor. Almost peppery. They are perfect in soups and stews.
- Poultry Seasoning – Usually a blend of herbs like sage, rosemary, pepper, marjoram. Again, tons of flavor.
- Flour – All purpose flour to help thicken the broth.
- Chicken Broth or Stock – If not using homemade chicken stock, I like Kitchen Basics brand.
- Biscuit Mix – Jiffy makes several mixes but for these dumplings, you’ll need the Buttermilk Biscuit mix. Using the mix speeds up this meal.
- Green Peas – I use frozen. A can of peas will work as well.
- Parsley – I always have dried parsley on hand but fresh parsley definitely works as well for the dumplings.
How to make easy Chicken & Dumplings
- STEP ONE: Chop your chicken into bite sized pieces & season with salt & pepper and set aside.
- STEP TWO: To a large pot, over medium-high heat, add the oil, butter, chopped potatoes, onions, carrots, and bay leaf. Cook for about 5 minutes, stirring frequently, then season with salt, pepper, and poultry seasoning. Sprinkle the flour into the pan and cook for two minutes.
- STEP THREE: Stir in the chicken stock and bring to a boil. Once boiling, add in the seasoned chicken pieces and stir.
- STEP FOUR: To a small bowl, pour in the biscuit mix, parsley, and 1/2 cup of warm water. Stir to combine, then drop the dumpling dough by the tablespoon into the pot, trying to space them evenly. Cover the pot with a lid, turn heat to a gentle simmer and allow the dumplings to steam for 8-10 minutes.
- STEP FIVE: Remove the cover and stir, breaking up the fluffy dumplings with a spoon, and allowing the broth to thicken. Stir in the frozen peas, remove from heat, and serve!
What is served with Chicken and Dumplings
You can serve it with cornbread, roasted green beans, garlic Brussels sprouts, and of course followed with a dessert like peanut butter swirl brownies.
I personally don’t think you need to serve it with anything though because it’s a very filling meal in itself.
Tips & Suggestions
If you have leftover chicken or shredded rotisserie chicken, you can make this dish even faster by using that.
Shredded chicken can be used, just warm it through.
If you’d rather use canned biscuits, that will also work, just drop them in and steam like the recipe calls for.
How to reheat and store
How to store leftovers
Leftovers can be kept in an airtight container in the fridge.
How long will chicken & dumplings last in the fridge?
Up to 3 days.
Can I freeze chicken & dumplings?
Yes, you can freeze chicken and dumplings. Either transfer it to freezer bags or store in a freezer safe container. When you’re ready to eat it, just thaw then reheat. It will keep for 3-4 months in the freezer when properly stored.
How to reheat chicken & dumplings
It warms up well in the microwave. I just portion out a serving and pop it in the microwave until heated through.
FAQs
What does dumpling even mean?
A dumpling refers to a dish that consists of pieces of dough. Either dough filled with something, or dough with no filling.
Is biscuit dough the same as dumplings?
A can of refrigerated biscuit dough is a good swap for homemade dumplings. I like to use the Jiffy mix here, but if you want to skip mixing up the dough, a can of biscuits will work.
What is Jiffy mix and where do I find it?
Jiffy is the brand of instant mix for the dumplings. There are other brands out there which can all be found in your local grocery store.
The goal for this 30 minute meal was to take a classic dish and make it simpler by using the mix for tender dumplings. If you have a favorite from-scratch dumpling recipe, you can use that!
Is chicken and dumplings supposed to be thick or soupy?
The consistency varies from thin like a soup to thicker like a stew or even a casserole. This recipe is thick and best eaten with a spoon.
Need more comfort food recipes? Try these:
Crockpot Mississippi Pot Roast
Click here for my entire collection of dinner recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Easy Chicken and Dumplings
Ingredients
- 1.5 pounds boneless skinless chicken breasts or tenders, cut into pieces
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3-4 medium red skin potatoes diced
- 2 medium carrots peeled and diced or thinly sliced
- 1 medium onion chopped
- 1 bay leaf
- salt and freshly ground black pepper to taste
- 1 teaspoon poultry seasoning
- 2 Tablespoons all purpose flour
- 1 quart chicken stock
- 8 ounces Jiffy buttermilk biscuit mix
- ½ cup warm water
- parsley
- 1 cup frozen green peas
Instructions
- Dice tenders into bite size pieces, season with salt & pepper, and set aside.
- Place a large pot on the stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper and poultry seasoning.
- Add flour to the pan and cook 2 minutes, stirring frequently.
- Pour chicken stock into the pot and bring to a boil. Add chicken to the broth and stir.
- In a small bowl, add the biscuit mix, 1/2 cup warm water, and parsley. Stir until fully combined. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
- Cover pot tightly and reduce heat to medium-low. Steam the dumplings for 8 to 10 minutes.
- Remove the lid and stir the chicken and dumplings to break up dumplings and thicken sauce a bit.
- Stir peas into the pan, remove pot from heat and serve!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published January 2010, updated October 11, 2012, September 3, 2020, February 27, 2023
ohh yummm! my hubs has been begging me to make chicken and dumplings so i’m definitely saving this!
Oh how I love chicken and dumplings! And yours look really, really good. In fact, I think I’m ready for a midnight snack!
I have made this a bunch of times! I use boneless chicken thighs that I cook in the oven then shred. Sooo good!
Family loves it! Super easy recipe to follow. I seasoned it a little bit more and omitted the potatoes (because I forgot lol). Still came out so good! I also used Martha Whiteās buttermilk muffin/ corn bread mix instead.
I’ll have to try the Martha White brand, I never have. Thanks for letting me know!
I used leftover shredded chicken from the day before from another meal that I had made and we skipped the peas. This was totally delicious comfort food.
Thanks! Peas are super contentious lately lol
The whole family enjoyed this dish!! Thanks for sharing, I saved it to make again soon!
Hi, Melissa:
My turn to cook lupper today. I got your email and saw this recipe and knew what to cook for me and the Wife!
I followed the directions, except: no potatoes, no peas, and had to use Bisquick for the dumplings since our store doesn’t have the Jiffy mix product.
It came out great, my Wife gives it her “do again” rating which is her highest rating of my cooking! The only change I will try next time is to use a smaller measure for the dumpling dough instead of the tablespoon to try making the dumplings a little smaller.
Thanks again for a great and simple recipe!
I’m so glad the email was helpful!
I always end up breaking the dumplings up quite a bit at the end, too š