The ultimate cast iron comfort food! This easy chicken and dumplings recipe is a dinner-time classic; perfect for the cold weather months.
In under 60 minutes, you can have perfectly warm, fluffy, and easy-to-make chicken and dumplings.
Made with chicken, corn, peas, heavy cream, thyme, scallions, and fried onions, this dumpling recipe is the epitome of comfort food; perfect for these cold months when you need to warm your soul.
Looking for more soups to warm you this Winter, check out my Chicken & Späetzle Soup and Roasted Curry Carrot Soup with Yogurt Sauce.
Chicken and Dumplings Recipe
Get ready to make this easy chicken and dumplings recipe from scratch!
Don’t get nervous when I say “from scratch,” this recipe is easy to make and honestly, surprisingly simple.
It will taste like you spent hours in the kitchen cooking and preparing when in reality, it only took an hour!
Chicken and Dumplings Ingredients
Chicken and Chicken Stock: For this recipe, you will need 3 lbs of boneless and skinless chicken breast and 2 quarts of chicken stock.
Vegetables: No meal is complete without vegetables! For this, you will need, 1 cup of frozen corn and 1 cup of frozen peas.
Herbs and Spices: Spin those spice racks and grab ½ tsp dry thyme, ½ tsp black pepper to taste, ½ tsp kosher salt.
Dairy: To achieve the perfect creaminess you will need 2 cups of heavy cream.
Cornstarch: To bring it all together and get everything nice and thick will need 2 tbsp cornstarch mixed with 2 tbsp water.
Biscuits: This is one of my favorite ingredients. To make the dumplings, you will need 1 can of biscuits.
How to Make Easy Chicken and Dumplings
Cook Chicken. In a large dutch oven bring chicken stock seasoned with salt, pepper, and thyme along with boneless skinless chicken breast until fully cooked. Remove the chicken and shred the chicken into bite-size pieces. Set aside
Make Dumplings. Add heavy cream to the pot and bring a simmer. Take a package of canned biscuits and dust with flour. Roll out biscuits into thin flat strips and then cut into 1-2 inch pieces.
Add Dumplings. Once the pot has reached a low rolling simmer begin adding biscuit dumplings to the pot. Do not stir for at least 3-4 minutes. The dumplings will begin to float. Once they float, you can gently stir them.
Make it Thick. Stir in cornstarch mixed with water to thicken the sauce if needed then add peas, corn, and the shredded chicken. Simmer for about 10 more minutes until the chicken is hot. Let the dish rest for 5 minutes before serving.
What to serve with Chicken and Dumplings
A satisfying side can really make the meal! If you are searching for the perfect side dish to enjoy with your chicken and dumplings, I recommend pairing it with:
- Cornbread
- A Fresh Salad
- Sheet Pan Green Beans Almondine with Bacon
- Smoked Mac and Cheese
- Corn and Avocado Summer Salad
- Homemade PawPaw Ice Cream
- Smoked Apple Crisp: Meadow Creek SQ36 Offset Smoker
Extra Toppings to make it even Better!!!
- Crispy Fried Onions
- Hot Sauce
- Scallions
How to store Chicken and Dumplings
I don’t suspect there will be any leftovers … because, yes … it is that good. However, if you are cooking for one, cooking for a crowd, or cooking to meal prep and need to store your leftovers, it is easy to do.
Grab an airtight container and dump it right in. You can store the container in the fridge for up to 5 days.
I do not recommend freezing chicken and dumplings as the dumplings don’t taste the same to me after. However, you can freeze this meal for 3-4 months.
What is the Best way to Reheat Chicken and Dumplings
To reheat your leftovers, use a microwave-safe bowl or container and reheat for about 3-4 minutes. You may need to stop and stir along the way to ensure it reheats evenly.
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Easy Chicken and Dumplings Recipe
Equipment
- large 12 quart Dutch oven
Ingredients
- 3 lbs Chicken Breast boneless Skinless
- 2 quarts Chicken Stock
- 2 cups Heavy Cream
- 2 tbsp Cornstarch mixed with 2 tbsp water
- 1 can Biscuits
- ½ tsp Dry Thyme
- ½ tsp Black Pepper to taste
- ½ tsp Kosher Salt to taste
- 1 cup Frozen Corn
- 1 cup Frozen Peas
Additional Ingredients
- Crispy Fried Onions
- Scallions
- Hot Sauce
Instructions
- In a large dutch oven bring chicken stock seasoned with salt, pepper and thyme along with boneless skinless chicken breast until fully cooked. Remove the chicken and shred chicken into bite size pieces. Set aside
- Add heavy cream to the pot and bring a simmer. Takepackage of canned biscuits and dust with flour. Roll out biscuits into thin flat strips and then cut into 1-2 inch pieces.
- Once the pot has reached a low rolling simmer begin adding biscuit dumplings to the pot. Do not stir for at least 3-4 minutes. the dumplings will begin to float. then you can gently stir them.
- Stir in cornstarch mixed with water to thicken the sauce if needed then add peas, corn and the shredded chicken. Simmer for about 10 more minutes until chicken is hot. Let the dish rest for 5 minutes before serving.
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