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Classic Chicken and Drop Dumplings Recipe

A close-up of a white bowl filled with creamy chicken and drop dumplings, carrots, and shredded chicken.
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Make comforting, homemade chicken and drop dumplings using simple ingredients for a satisfying one-pot dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • For the Drop Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup whole milk or buttermilk

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the cut chicken pieces to the pot. Cook until lightly browned on all sides, about 5 minutes.
  3. Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes, allowing the chicken to cook through.
  4. In a small bowl, whisk together the 1/2 cup flour, 1/2 cup milk, salt, and pepper until smooth. Slowly whisk this mixture into the simmering stew to thicken it slightly. Continue to simmer gently.
  5. Prepare the drop dumplings: In a medium bowl, whisk together the 2 cups flour, baking powder, salt, and pepper.
  6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the 3/4 cup milk and stir just until combined. Do not overmix; the dough will be sticky.
  8. Remove the bay leaf from the stew. Increase the heat slightly so the stew maintains a gentle, steady simmer (not a rolling boil).
  9. Drop the dumpling batter by rounded tablespoons directly onto the surface of the simmering stew, leaving a small space between each one. Do not crowd them.
  10. Cover the pot tightly and cook without lifting the lid for 15 minutes. Do not peek. This traps the steam needed to cook the dumplings through and make them fluffy.
  11. After 15 minutes, check one dumpling for doneness. If it is cooked through and fluffy, remove the pot from the heat.
  12. Ladle the chicken and dumplings into bowls. Garnish with fresh parsley before serving.

Notes

  • For fluffy biscuit topping dumplings, avoid overmixing the dough; a shaggy, slightly lumpy texture is correct.
  • Ensure the stew is simmering gently when you drop the dumplings; a hard boil will cause them to break apart.
  • If you prefer a thicker stew base, you can use 1 cup of heavy cream instead of milk when making the thickening slurry in step 4.

Nutrition

Find it online: https://pureplatepath.com/chicken-and-drop-dumplings-recipe/