There’s nothing more comforting than a big pot of homemade classic chicken and dumplings simmering on the stove. This is one of those recipes that feels like home the minute you walk into the kitchen.
What makes this recipe extra special is that it all starts with one roasted whole chicken. Part of that chicken is turned into this cozy, creamy chicken and dumplings, and the rest gets saved for my chicken corn soup. Check out this recipe next! I love recipes that stretch ingredients and give you more than one meal — especially when both meals are this good.
THIS POST MAY CONTAIN AFFILIATE LINKS. I MAY EARN A COMMISION IF YOU PURCHACE. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
To really amp up the flavor, this version includes chopped onions, carrots, and celery, plus a splash of heavy cream stirred into the broth. It adds richness without overpowering the classic comfort-food feel. Simple ingredients, big payoff.
Table of contents
Why You’ll Love This Chicken and Dumplings
- Extra flavor from onions, carrots, and celery
- A splash of heavy cream for richness
- Soft, fluffy homemade dumplings
- Cozy, old-fashioned comfort food
Ingredients
The Roasted Chicken
- 1 whole chicken (about 4–5 pounds)
- Olive oil
- Salt and black pepper
- Optional: garlic powder, paprika, thyme
The Chicken and Dumplings
- 2 tablespoons butter
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 2–3 cups cooked chicken, shredded or chopped
- Salt and black pepper, to taste
- 1/2 teaspoon poultry seasoning (optional)
The Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons melted butter
- 3/4 cup milk
How to Make Chicken and Dumplings
Roast the Chicken
Preheat your oven to 400°F. Rub the whole chicken with olive oil and season generously with salt, pepper, and any optional seasonings you like. Roast uncovered for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F.
Let the chicken rest for about 15 minutes before carving. Remove 2 to 3 cups of chicken for this recipe and set the rest aside for chicken corn soup.
Build the Flavor Base
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring, keeping the mixture smooth. Stir in the heavy cream and bring everything to a gentle simmer.
Add the Chicken
Add the cooked chicken to the pot along with salt, pepper, and poultry seasoning if using. Let the soup simmer gently for about 10 minutes so the flavors can come together.
Make the Dumplings
In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and mix just until combined. Be careful not to overmix — this keeps the dumplings light and fluffy.
Cook the Dumplings
Drop spoonfuls of dumpling dough onto the gently simmering soup. Cover the pot and cook for 15 minutes, keeping the lid on the entire time. The steam is what makes the dumplings soft and pillowy.
Once the dumplings are cooked through and puffed up, your chicken and dumplings are ready to serve.
Tips for the Best Chicken and Dumplings
- Keep the soup at a gentle simmer, not a rolling boil.
- Don’t lift the lid while the dumplings cook.
- Shredded chicken gives a softer, more comforting texture.
- Dumplings soak up broth as they sit — add a splash of broth or cream when reheating.
FAQ
Can I use a rotisserie chicken instead?
Yes. You’ll need about 3 cups of cooked chicken, but roasting your own adds deeper flavor.
Does the cream make this too heavy?
Not at all. It adds richness without turning it into a thick cream soup.
Can I reheat chicken and dumplings?
Absolutely. Reheat gently and add extra broth or cream if needed.
This is the kind of meal that never goes out of style — simple, cozy, and deeply satisfying. One roast chicken, two comforting meals, and zero wasted ingredients. And honestly? These are RIDIC-ULICIOUS.
Love spending time in the kitchen or by the grill? You’ll love my Foodie & Griller apparel — made for cooks who do it with style
Reader Favorites
Classic Chicken and Dumplings
Equipment
Ingredients
For the Roasted Chicken
- 1 whole chicken 4–5 pounds
- olive oil
- salt and black pepper
- optional: garlic powder paprika, thyme
For the Chicken & Dumplings
- 2 tablespoons butter
- 1 small small onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 3 cups cooked chicken shredded or chopped
- salt and black pepper to taste
- 1/2 teaspoon poultry seasoning optional
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons butter melted
- 3/4 cup milk
Instructions
- Preheat oven to 400°F. Rub the chicken with olive oil and season with salt, pepper, and optional seasonings. Roast uncovered for 1 hour to 1 hour 15 minutes, or until internal temperature reaches 165°F.
- Let rest 15 minutes before carving. Reserve 2–3 cups of chicken for this recipe and save remaining chicken for chicken corn soup.
- In a large pot or dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until softened.
- Add garlic and cook 30 seconds.
- Sprinkle flour over vegetables and stir well. Cook for 1 minute.
- Slowly stir in chicken broth, then add heavy cream. Bring to a gentle simmer.
- Add cooked chicken, salt, pepper, and poultry seasoning if using. Simmer gently for 10 minutes.
- In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk just until combined. Do not overmix.
- Drop spoonfuls of dumpling dough onto gently simmering soup. Cover and cook for 15 minutes without lifting the lid. Dumplings should be fluffy and cooked through.
Notes
Notes
- Keep soup at a gentle simmer, not a boil.
- Dumplings will absorb broth as they sit — add extra broth or cream when reheating.
- One roast chicken makes two cozy meals.