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Chicken and Dumplings

Few recipes scream "comfort food" like chicken and dumplings. This hearty recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. These chicken and dumplings are ready in just an hour, so they're totally doable for busy weeknight meals.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken and Dumplings

Source: Everyday Food Fresh Flavor Fast, 2010


  • 3 tablespoons butter
  • 1 medium onion, cut into 1-inch pieces
  • 5 medium carrots, cut crosswise into 1 1/2-inch pieces
  • 1/2 teaspoon dried thyme
  • 1 cup (spooned and leveled) all-purpose flour
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
  • 1 3/4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons milk
  • 1 package (10 ounces) frozen peas


  1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.

  2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

  3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.

  4. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Reviews (42)

  • messier richard 27 Oct, 2015

    Did anyone notice that the video of this recipe is not chicken and dumplings?

  • Sunfire 18 Mar, 2015

    I've had much better, and actually chicken and dumplings is pretty easy to begin with. I don't know why but Martha has an obsession with Thyme and carrots. Luckily, I did what my gut said and halved the Thyme and used only 2 carrots. Carrots are VERY sweet and 5 would have made it dessert. My mother used to say careful in adding too many. Also with the Thyme, 1/4 tsp. was perfect. This recipe lacked what I'm used to with a fricassee - on the dry side so I won't make again.

  • cybernetic ranger 5 Feb, 2015

    Made this tonight. For the most part it was a great recipe (pats belly). For once was able to make something good, freezing the leftovers for another two dinners.
    Had to add more chicken broth, flour, and water. Almost double, yet I would of liked for more gravy at the end. Did add half a teaspoon of Poultry Seasoning too.

    Bought & seasoned a cast iron dutch oven. For some reason when adding the flour (before the broth) made things stick to the bottom. Took a long time to clean up afterwards.

  • Indymike1 26 Dec, 2014

    This is the second time that I have made this recipe and it is five star all the way!

    Notes: 1). to make a larger batch, I've doubled the quantity of all of the ingredients listed except for the carrots and peas. This has worked out perfectly! 2). The key to getting the dumplings correct is making sure that your batter is the right consistency (sicker than pancake batter as instructed) before "spooning" into the pot. Good Luck!

  • homesick4philly 17 Nov, 2014

    Substituted chicken breasts for thighs, used vegetable broth because I forgot to buy chicken broth, and doubled the recipe in order to feed 9 people. Everyone loved this- even my husband who usually turns his nose up to dumplings. I will make this dish again. Thanks, Martha!

  • cosmax10 10 Nov, 2014

    I don't like any recipe for chicken and dumplings. However, my family loved this. I ate some dahl and rice so I was happy.

  • trishkri 19 Jan, 2015

    One of the more useless reviews I have read. Why bother?

  • dluppino 24 Sep, 2014

    This was a great recipe. Used some boneless thighs and some with bone (discarded before eating). Used 2 tbs of garlic olive oil and 2 tbs butter. Added 3 stalks of coarsely chopped celery. Used 1 quart of chicken stock rather than the can, and reduced flour to about 1/3 cup - would probably go to 1/2 cup next time. Probably used a little more thyme. Made Bisquick dumplings instead of MS's recipe. Came out great and would make again.

  • luis 7 May, 2014

    Loved it. I wouldn't be too rigorous with the amounts though. Mine looked a little thick so I added more broth along the way; it's a good idea to have extra on hand. I just eyeballed the batter when I added the milk for the right consistency. Personally, I think two tablespoons of dill is too much, especially if it's fresh, but that's just me. I a like recipe like this because you can really improvise with them.

  • gpadilla42 26 Feb, 2014

    Made this recipe this past week. It was extremely easy to make and tasted wonderful.

  • Kurayne foster 16 Dec, 2013

    This was my first time making chicken and dumplings, and I have to say, I absolutely loved it. I'm not a stew/soup kinda girl, but this recipe was divine. It was easy to make, delicious, economical and took basically no time. Great recipe for when you have to make dinner fast. The only change I made was that I added celery. :) enjoy everyone!!

  • jartz vt 8 Dec, 2013

    This was a snap to make and tasted great. I followed the recipe, my first time attempting chicken and dumplings, but the result was surprisingly easy and very delicious.

  • meagan miles 15 Nov, 2013

    I'm not a very experienced cook and this recipe was very easy for me to make. Plus, it was absolutely delicious! I did make two small additions: one finely chopped stalk of celery and 1/2 tsp of dried rosemary in with the onions, carrots and thyme. This was my first time making chicken and dumplings; I can't believe how well it turned out!

  • kanatiff143 22 Oct, 2013

    Great recipe! Quick, Simple, and delicious. My family rarely likes to try new things, and they loved this one! I am a non- strict vegan (my family is not) I added garlic and a little bacon grease to the first step (for their batch). I made a separate batch for me using no chicken broth and tofu. Both turned out really great. Thanks, and keep the new recipes coming:)

  • alittlegarlic 25 Mar, 2013

    Fast, easy and delicous! Couldn't ask for more for a cold, snowy night's dinner when winter can't quite let go of spring! I think this is my favorite Chicken and Dumplings recipe ever!

  • info 7 Mar, 2013

    Who doesn't love a big bowl of hearty chicken and dumplings?! I did a modified version of this recipe by adding a bit of cornmeal to get the dumplings to really puff up beautifully and I stewed it with bone-in skin-in chicken that I seared (I discarded the crispy skin and bones afterwards). I also used leeks which were can try my modified recipe at

  • HouTXMom 14 Jan, 2013

    Pure comfort food. I made this as directed, increasing all quantities slightly to account for my having more chicken than was called for. I left out the dill because I have two children who would balk at "that stuff" in the dumplings, and they were still fluffy and delicious. The dumplings took quite a bit longer to cook than the recipe stated, but I think that's because I didn't submerge them but let them float on top instead. My mistake. I also think I would add more thyme to the broth.

  • nicolstryker 3 Oct, 2012

    Loved this recipe. I made a couple changes. I prepped as directed, them added white meat chicken. I felt there was not enough liquid, so in a separate pot, I made a rue and added another can of chicken broth to it. I then added it to the chicken and veggies. I also preboiled my dumplings, added double and omitted the dill.

  • swcharms 16 Sep, 2012

    I just made this recipe and substituted 2 cut ears of fresh corn for the peas. It was delish! The gravy had the most amazing flavor...not sure if the sweetness was from the corn. Will make again and again!

  • PlainJaneBoutique 22 Jun, 2012

    Really yummy and simple to make. I think my carrots got a little bit overcooked. Maybe I wouldn't put them in with the onions next time. The dill in the dumplings was a nice touch. Super inexpensive meal to make!

  • burkemm02 12 Jun, 2012

    I never review recipes unless they are absolutely outstanding or absolutely revolting... Needless to say, this recipe is OUTSTANDING!!! The only alteration I made was adding white wine when adding the broth... It added a little bit more complexity to the broth that I can't imagine making this recipe without. Other than that, I followed this recipe to a "T"... It was amazing. :) I had to stop myself from eating 3rds!

  • Poodiemom 16 Feb, 2012

    Delish! Made dumplings w/out dill and were still fluffy and yummy. Family tested and approved!

  • amidnightsun 6 Feb, 2012

    Toddler, husband, and I all LOVED this. Easy and fresh!

  • laura100878 2 Feb, 2012

    So good and easy! This is a keeper!

  • stampinmama 27 Jan, 2012

    Very good!! I used frozen mixed veggies instead of the peas and we really liked it. It was easy and fairly fast too which is always great!

  • PenelopeRB 6 Dec, 2011

    Tasty! I can see that the dumplings would really stand out more with fresh dill, but we only had dried at the time. Good stuff. Nice and warming on a cold day, and it comes together quite quickly.

  • bklynbaker 24 Oct, 2011

    Super quick, easy and delicious! A real comfort meal! I followed without substitutions. Highly recommended.

  • happy4chaos 29 Jul, 2011

    This was fabulous and easy! I used half of the peas and added a small, finely chopped parsnip to the onion mixture to start. My 4 teenagers ate up and I will definitely make it again, THANK YOU!!!

  • zweihigh 11 Jul, 2011

    This recipe was awesome. I substituted tarragon for the thyme and french cut green beans instead of peas.

  • allisooon 4 Feb, 2011

    I'm not the best cook but this came out great! Very pleased with it. Its pretty easy too.

  • allisooon 4 Feb, 2011

    I'm not the best cook but this came out great! Very pleased with it. Its pretty easy too.

  • Amy060677 6 Jan, 2011

    This is a really yummy meal! I grew up on chicken and dumplings - but this was better than my moms recipe.

  • cmarquez2 2 Nov, 2010

    Great recipe. Tasty, easy comfort food.

  • sheryll_rufus 29 Sep, 2010

    I can not imagine anyone, man or child that does not love this recipe. You can certainly vary the veggies..... Sometimes it is just what I have in the pantry or freezer, such as a can of Italian green beans or a bag of frozen broccoli. And trust me, some canned tomatoes have never deminshed it either. Just make sure you don't lift the lid till the time, after adding the dumplings.

  • Flicka7 25 Apr, 2010

    This is easy to make and SO yummy. My husband requested it for his January birthday dinner. Our toddlers gobble it up too.

  • waldenlou 7 Feb, 2010

    I have to agree, this is one of our favorites! But instead of chicken thigh, I use chicken breast. It's delicious!

  • CaliDog 19 Nov, 2009

    This is so yummy. Truly comfort food. The only change I make is that I use about 8 green onions instead of the one regular onion. I like a milder onion flavor.

  • Rockmama 4 Sep, 2009

    I have been making this meal since it was published in 2006 and it is so easy and so delicious my kids just love it. Everyone should try this recipe.

  • steague 1 Dec, 2008

    I absolutely love this recipe and so do my kids. Very comforting on a chilly day.

  • ajkamantigue 2 Nov, 2008

    This is so good! I am making a huge batch for me take for lunch at work. It'll save me money. You know how things are these days.

  • MelissaRae 26 Oct, 2008

    This has been one of my favorite suppers from the first time I made it. Last night I didn't have peas, so I substituted leeks. The results were delicious. I may use leeks from now on.

  • ehguy11 24 Feb, 2008

    Easy to prepare, and very comforting food for a cold winter night! Next time I would add a bit less than 1/4 cup of flour. I also added 3 stalks of celery and some white wine. Good basic food!

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