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Ultimate Creamy Southern Chicken and Dumplings

Close-up of a white bowl filled with creamy chicken and dumplings, topped with shredded chicken and parsley.
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Make this classic comfort food tonight. This recipe delivers tender shredded chicken, a rich, creamy broth, and soft, flat homemade dumplings that absorb the savory flavor. It is a hearty, satisfying meal perfect for any night.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas
  • Salt and freshly ground black pepper to taste
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring the liquid to a simmer, stirring occasionally until it thickens slightly, about 5 minutes.
  5. While the broth simmers, prepare the dumplings. In a medium bowl, whisk together the 2 cups of flour, salt, and baking powder. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Pour in the buttermilk and stir just until a shaggy dough forms. Do not overmix.
  7. Roll the dough out thinly on a lightly floured surface to about 1/8 inch thickness. Cut the dough into 1-inch squares or strips for traditional flat dumplings.
  8. Add the shredded chicken and heavy cream to the simmering broth. Season with salt and pepper. Bring the mixture back to a gentle simmer.
  9. Drop the raw dumpling pieces one by one into the simmering broth. Do not stir immediately after adding the dumplings.
  10. Cover the pot, reduce the heat to low, and let the dumplings steam and cook for 15 minutes without lifting the lid. This keeps them light and fluffy.
  11. After 15 minutes, gently stir in the frozen peas. Cook for 2 more minutes until the peas are heated through. Taste and adjust seasoning if needed.
  12. Serve immediately in large bowls for a truly hearty meal.

Notes

  • For the richest broth flavor, use high-quality, low-sodium chicken broth.
  • If you prefer thicker dumplings, roll the dough slightly thicker, but avoid making them more than 1/4 inch thick to prevent them from becoming doughy.
  • To keep the dumplings light, do not stir the pot while they are steaming during the 15-minute covered cooking period.

Nutrition

Find it online: https://completelyyummy.com/chicken-and-dumplings-creamy-southern-recipe/