Chicken and Dumplings

766 Ratings
  • 5 227
  • 4 263
  • 3 174
  • 2 78
  • 1 24

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.

Everyday Food, April 2006

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
1 hr
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

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Reviews (57)

766 Ratings
  • 5 227
  • 4 263
  • 3 174
  • 2 78
  • 1 24
Martha Stewart Member
04/06/2020
This was so easy and a wonderful meal for a cold, rainy night. I had a little chicken broth left in the carton so went ahead and added it and added just a little more flower to the vegetables and it came out perfectly. My husband commented several times after dinner how much he enjoyed this. I will definitely be making this recipe again. Thanks, Martha!
Martha Stewart Member
10/08/2019
This is a great recipe I have been making for a few years now. I agree with all the other reviews that it doesn't have enough broth. Also, we don't eat chicken thighs so I take chicken breast cutlets and slice them into thin strips and they work just as well. For the broth conundrum, I have adapted the recipe into a soup by adding more carrots (just because I like carrots) and I use 6-7 cups of chicken broth. Because of the increase in chicken broth I add more thyme in the beginning and about 1/2 cup of flour instead of 1/4 cup after the veggies have softened (you can add more later after the chicken is cooked just in case, but I recommend mixing the flour with a little of the broth before adding to the pot that way the flour won't clump). To those complaining it is bland... come on folks... we all know how to season things! Recipes are like songs you should play (cook) them a few times before you make a judgement.
Martha Stewart Member
02/26/2019
Incredibly bland - I threw away what was left after one serving. Also needs much more broth as the dumplings soak up so much. What I will do from now on is take my favorite chicken noodle soup recipe, eliminate the noddles, add flour after sauteing the vegetables (to thicken the broth), add much more broth, and make dumplings.
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Martha Stewart Member
01/27/2019
This is an amazing recipe that makes you look like a professional chef! You can even cheat and use refrigerated biscuits in a can for the dumplings. Just use kitchen shears to cut them up.
Martha Stewart Member
12/19/2018
I use a half lb bag of baby carrots and just cut them lengthwise. Otherwise, the rest is easy peasy! My family LOVES this recipe and I make this for sick friends or family. It's so warm and comforting and the flavors are not too overwhelming. Pair it with a simple salad and a banana or lemon cake and they have lunch for the next day.
Martha Stewart Member
09/20/2018
I love this recipe! It's so good!!!!
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Martha Stewart Member
06/25/2018
This is great for an evening supper, with even better leftovers for the next day. For Sunday dinner chicken and dumplings, however, I would use a firmer dough, roll it out, and let it dry a little around the edges to get more substantial dumplings. After they begin to disintegrate, the softer dumplings make an awesome leftover meal, and a great sauce for kebabs and rice, but as a main course on their own—firmer, more substantial, stick-to-the-ribs dumplings are better.
Martha Stewart Member
05/07/2018
Simple, easy and doesn't keep me in the kitchen. This is my step daughter's favourite dish for her birthday and that hasn't changed in 30 years. She also likes to have upside down pineapple cake. Thanks.
Martha Stewart Member
01/13/2018
The recipe instructions were exact. This was very easy to make. It came out perfect and was absolutely delicious. I thought at first it would be too thick, but as it continued to cook it developed into the best consistency. This is a winner recipe. Everything that Martha puts out has obviously been tested. I have never made a recipe from her that didn't turn out great. Thank you Martha Stewart!!! :-)
Martha Stewart Member
12/03/2017
Easy one pot meal that the whole family loves!
Martha Stewart Member
05/23/2017
Loved everything but the dumplings. I doubled the broth as other comments suggest to do, and it was perfect! But the dumplings were so bitter!! I loved the amount of dill in them; they initially tasted wonderful, although the aftertaste was completely overbearing. And yes, I double- and triple-checked that I used the correct amount of baking powder (tsp, not tbl). Also, the next day the leftover dumplings were soggy.
Martha Stewart Member
04/25/2017
Delicious, quick and easy! My kids love it, too. I use any vegetables and fresh herbs I have on hand (herbs de Provence + fennel rocks it), more broth and double the (GF) biscuits.
Martha Stewart Member
11/16/2016
Yum!! So good and pretty easy; great even on a work night. I tripled the amount of broth and was glad I did. It's a lot of carrots but I thought they lent a great natural sweetness to the dish.
Martha Stewart Member
11/14/2016
My daughter asked me to make chicken & dumplings and I found this recipe. Really easy to make. Maybe half the dill and add a little Better Than Bouillon at the end of cook. I give 5 stars. I dont like chicken and dumplings but I LOVE this!!!!
Martha Stewart Member
05/02/2016
Made this recipe but made the following changes: -Used fresh thyme - Added a couple ribs of celery -Added some aleppo pepper flakes for some heat (about 1 tsp) -Added a couple of cups of water before adding the dumplings. There wasn't really enough to simmer the dumplings at that point. The dish was really good. Because of the additional water I'd probably add some more flour to make a thicker gravy and double the dumplings in the future.
Martha Stewart Member
04/04/2016
I have made this recipe half a dozen times or more. It is EXCELLENT. MY family loves it! I DO, however, double the dumplings because we like them so much. Also, I use fresh thyme as I have it growing just outside my kitchen. Tonight I have leftover turkey from roasting a 22 lb turkey yesterday. I simmered all meat off bones and used the turkey broth it made rather than canned chicken broth. Its delicious! So many use canned biscuits or Bisquick. Uhhh WHY? These are so easy!
Martha Stewart Member
01/05/2016
I absolutely love this recipe and have made it many times!!
Martha Stewart Member
10/27/2015
Did anyone notice that the video of this recipe is not chicken and dumplings?
Martha Stewart Member
03/18/2015
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.
Martha Stewart Member
02/05/2015
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.
Martha Stewart Member
12/26/2014
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!
Martha Stewart Member
11/17/2014
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!
Martha Stewart Member
11/10/2014
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.
Martha Stewart Member
09/24/2014
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.
Martha Stewart Member
05/07/2014
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.
Martha Stewart Member
02/26/2014
Made this recipe this past week. It was extremely easy to make and tasted wonderful.
Martha Stewart Member
12/16/2013
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!!
Martha Stewart Member
12/08/2013
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.
Martha Stewart Member
11/15/2013
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!
Martha Stewart Member
10/22/2013
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:)
Martha Stewart Member
03/25/2013
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!
Martha Stewart Member
03/07/2013
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 delicious..you can try my modified recipe at http://crumbsandtales.com/chicken-and-dumplings/
Martha Stewart Member
01/14/2013
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.
Martha Stewart Member
10/03/2012
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.
Martha Stewart Member
09/16/2012
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!
Martha Stewart Member
06/22/2012
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!
Martha Stewart Member
06/12/2012
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!
Martha Stewart Member
02/16/2012
Delish! Made dumplings w/out dill and were still fluffy and yummy. Family tested and approved!
Martha Stewart Member
02/06/2012
Toddler, husband, and I all LOVED this. Easy and fresh!
Martha Stewart Member
02/02/2012
So good and easy! This is a keeper!
Martha Stewart Member
01/27/2012
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!
Martha Stewart Member
12/06/2011
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.
Martha Stewart Member
10/24/2011
Super quick, easy and delicious! A real comfort meal! I followed without substitutions. Highly recommended.
Martha Stewart Member
07/29/2011
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!!!
Martha Stewart Member
07/11/2011
This recipe was awesome. I substituted tarragon for the thyme and french cut green beans instead of peas.
Martha Stewart Member
02/04/2011
I'm not the best cook but this came out great! Very pleased with it. Its pretty easy too.
Martha Stewart Member
02/04/2011
I'm not the best cook but this came out great! Very pleased with it. Its pretty easy too.
Martha Stewart Member
01/06/2011
This is a really yummy meal! I grew up on chicken and dumplings - but this was better than my moms recipe.
Martha Stewart Member
11/02/2010
Great recipe. Tasty, easy comfort food.
Martha Stewart Member
09/29/2010
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.
Martha Stewart Member
04/25/2010
This is easy to make and SO yummy. My husband requested it for his January birthday dinner. Our toddlers gobble it up too.
Martha Stewart Member
02/07/2010
I have to agree, this is one of our favorites! But instead of chicken thigh, I use chicken breast. It's delicious!
Martha Stewart Member
11/19/2009
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.
Martha Stewart Member
09/04/2009
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.
Martha Stewart Member
12/01/2008
I absolutely love this recipe and so do my kids. Very comforting on a chilly day.
Martha Stewart Member
11/02/2008
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.
Martha Stewart Member
10/26/2008
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.
Martha Stewart Member
02/24/2008
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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