Easy Chicken and Dumplings

easy chicken and dumplings

Growing up one of my favorite meals my mom made for us was chicken and dumplings. It wasn’t until Pinterest came around that she switched up the recipe and now rotates between a few. I have a few favorites, but a recent recipe that I tested out last night was easy and done in 40 minutes. A great weeknight option when it’s 7:00 and you still have no idea what to make for dinner. I picked up the herb flavored rotisserie chicken from Whole Foods to make things even easier. The added flavor was delicious!

disclaimer: I give up trying to photograph soup. All the good stuff sinks to the bottom. Just trust me when it comes to soups that I recommend.

Easy Chicken and Dumplings
via she wears many hats

3 tablespoons butter
1½ cups diced onion (about 1 large onion)
2 cups thinly sliced carrots (about 4-5 carrots)
1 teaspoon dried thyme
1 cup all-purpose flour, divided
5 cups chicken stock
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1½-2 pounds roasted chicken, shredded
1¾ teaspoons baking powder
½ teaspoon dried dill weed
¼ teaspoon garlic powder
½ cup milk, plus additional tablespoons as needed
5 ounces (weight) frozen peas (about 1 cup)


Heat butter in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and thyme. Cover and cook about 5-7 minutes, stirring occasionally. Onion should be softened. Sprinkle in ¼ cup flour and cook, stirring, 30 seconds.

Stir in chicken stock, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil while stirring occasionally.

Add shredded chicken, reduce heat to low simmer. Cover and cook for at least 15 minutes, stirring occasionally.

In a medium bowl, whisk together remaining ¾ cup flour, baking powder, dill, garlic powder, remaining ½ teaspoon salt and ¼ teaspoon pepper. Gradually stir in ½ cup milk to form batter. Batter should hold together and be easy to drop by spoonfuls. If too thick add more milk a tablespoon at a time. If too thin, sprinkle in a bit more flour at a time until thick. Set aside.

Stir peas into stew. Drop batter by tablespoonfuls on top of stew, spaced apart. Cover, and continue to simmer until dumplings are firm, 15-20 minutes.