This chicken and dumplings has been my go-to when we need something that feels like a hug on a plate. I discovered this version on a rainy evening when pantry staples and a roasted chicken came together to make something unexpectedly nostalgic. The first spoonful — rich, savory broth cloaking tender strands of chicken and soft, tender dumplings — instantly transported me back to family meals where everything slowed down and conversation lasted longer. The texture contrast between the creamy base and the light, flaky dumplings is what makes this dish feel both indulgent and homey.

I first adapted this combination after a weekend with too many winter vegetables and a leftover rotisserie chicken. The result was so satisfying that it became our household comfort classic. What sets this apart for me is the evaporated milk in the base, which adds a silky body without being heavy, and the simple dumplings that steam gently on top of the simmering broth. It’s a recipe that invites improvisation — add more thyme in the fall, swap in leftover turkey after holidays — but always returns to that reliably cozy flavor everyone reaches for seconds of.

Ingredients

• Butter (6 tablespoons + 4 tablespoons melted): Use unsalted if you prefer to control salt; Kerrygold or Plugrá add a richer finish. The 6 tablespoons start the base and soften the vegetables; the 4 tablespoons in the dumplings add tenderness and flavor.
• Yellow onion (1 cup, diced): Choose a firm, dry onion for a clean sweet base; it becomes mellow and sweet as it sweats into the butter.
• Carrots (1 cup, matchstick): Thin matchsticks release quick sweetness and cook evenly; baby carrots sliced thinly also work well.
• Celery (1 cup, diced): Adds aromatic backbone and light bitter notes to balance richness—choose crisp stalks.
• Garlic (4 cloves, minced): Fresh garlic brightens the broth; don’t substitute powdered garlic here, the fresh aromatics matter.
• All-purpose flour (3 tablespoons for roux + 2 cups for dumplings): Use regular AP flour at room temperature; if you prefer a lighter dumpling, sift the flour first.
• Evaporated milk (12 oz can) or half-and-half: Evaporated milk provides a silky body without making the broth too heavy; half-and-half is creamier but richer.
• Chicken stock (32 oz) + 1 cup extra if using raw chicken: A low-sodium chicken stock gives you control over seasoning; use boxed like Swanson or a homemade stock.
• Chicken (4 cups shredded cooked or 1.5 lb raw boneless, skinless breasts or thighs): Dark meat gives slightly more flavor, white meat makes the broth cleaner; cooked rotisserie chicken is a time-saver.
• Fresh thyme (1 tablespoon) or dried thyme (1 teaspoon), black pepper (2 teaspoons freshly cracked): Thyme brings an earthy note while black pepper gives a gentle bite; adjust to taste.
• Salt: Season to taste at the end once the dumplings have been added and flavors concentrate.
• Dumplings: 2 cups all-purpose flour, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon fresh thyme or 1 teaspoon dried, 3/4 cup (6 oz) whole milk, 4 tablespoons melted butter.

Instructions

1. Sauté the aromatics: In a large heavy-bottomed pot or Dutch oven, melt 6 tablespoons butter over medium-high heat until foaming. Add the diced onion, matchstick carrots, and diced celery; cook, stirring occasionally, about 5 minutes until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and cook 1 minute more until fragrant—avoid browning the garlic to prevent bitterness. 2. Make the roux and build the broth: Sprinkle 3 tablespoons all-purpose flour over the softened vegetables and stir to coat. Cook for 1 minute, stirring constantly to remove the raw flour taste. Slowly pour in the 12 oz evaporated milk while whisking or stirring to combine, then add the 32 oz chicken stock in a steady stream. Keep stirring to break up lumps; the roux will thicken the liquid into a creamy base. Bring to a gentle simmer. 3. Add the chicken: If using raw chicken, add 1 extra cup chicken broth (or water) and nestle the raw chicken breasts or thighs into the simmering liquid. Simmer on medium-low for about 20 minutes, or until an instant-read thermometer reads 165°F and juices run clear. Remove the chicken, shred with two forks, and return it to the pot. If using pre-cooked chicken, bring the broth to a boil, add the shredded chicken, thyme, black pepper, and salt, then lower to a simmer so the flavors meld while you make dumplings. 4. Prepare the dumpling dough: In a medium bowl whisk together 2 cups all-purpose flour, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon freshly cracked black pepper, 1 teaspoon salt, and thyme. Make a shallow well and pour in 3/4 cup whole milk and 4 tablespoons melted butter. Stir gently with a wooden spoon or rubber spatula just until a soft dough ball forms; add a tablespoon more milk only if the dough looks dry. Over-mixing will make dense dumplings, so stop when the dough comes together. 5. Drop and steam the dumplings: Use a medium cookie scoop or two spoons to portion the dough (about 2 tablespoons each) and drop them into the simmering soup, spacing them around the pot. Once all dumplings are in, gently press them so the broth comes up to just the tops. Cover the pot, reduce heat to a low simmer (small active bubbles) and cook 15 minutes undisturbed so the dumplings steam through. Halfway through, open once to press any that have floated and separate any sticking together. 6. Check and finish: After 15 minutes remove the lid and cut a dumpling in half to confirm it’s cooked through—no raw dough in the center. If needed, cook an extra 3–4 minutes. Adjust salt and pepper to taste and serve hot, garnished with a sprinkle of fresh thyme if desired.

Storage Tips

For best quality, cool the pot quickly and refrigerate within two hours. Store the broth and shredded chicken in an airtight container for up to 4 days. If preparing ahead, freeze the base (broth + chicken, no dumplings) for up to 3 months—label with date. When reheating from frozen, thaw overnight in the fridge and reheat gently to avoid scorching. If you’ve already cooked dumplings, store them submerged in the broth, but note they will soften; reheat gently and add freshly made dumplings for springier texture.

Ingredient Substitutions

No evaporated milk? Use 1 cup whole milk plus 1/4 cup heavy cream to mimic the body. For a lighter version use half-and-half in place of evaporated milk. Gluten-free dumplings: substitute a 1-to-1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend lacks structure. Prefer a vegetarian option? Replace the chicken with cubed roasted root vegetables and use vegetable stock, and either omit the meat entirely or add cooked beans for protein.

Serving Suggestions

Serve hot in deep bowls with a crisp green salad or roasted Brussels sprouts for contrast. A simple side of buttered crusty bread or biscuits soaks up extra broth beautifully. Garnish each bowl with fresh parsley or a few thyme leaves and a crack of black pepper. For a cozy family dinner, pair with a modest Chardonnay or a fruity ale to balance the creamy richness.

Cultural Background

Chicken and dumplings has deep roots in American and British home cooking traditions—comfort food born of frugality and the desire to stretch simple ingredients into a satisfying meal. Regional variations abound: some Southern versions prefer rolled dumplings that are cut and boiled, while Midwestern takes often use drop-style dumplings similar to this pot-steamed method. Over the decades it’s become synonymous with winter family meals and potluck tables, cherished for turning staples into something special.

Seasonal Adaptations

In spring, add fresh peas and ramps for brightness; in summer, fold in corn and use a lighter stock. In autumn, swap carrots for roasted butternut squash and boost thyme to 1 1/2 tablespoons for earthy depth. For holiday leftovers, replace the chicken with turkey and add a splash of white wine to the broth for extra complexity—drop fresh dumplings right before serving for that just-made appeal.

Meal Prep Tips

To prep for the week, make the broth and shred the chicken ahead of time, storing both in the fridge. Pre-measure the dry dumpling mix and keep in an airtight jar; when ready to eat, whisk in milk and butter and drop into simmering broth. Use BPA-free plastic containers or glass Mason jars for stacking and freezing. Time-saving tip: cook the raw chicken in the broth the night before, cool, shred, and refrigerate—then reheat and add dumplings the next day for a fast dinner.

This pot of chicken and dumplings is the kind of recipe that rewards small adjustments and becomes a personal favorite. Make it your own—tweak the herbs, try different cuts of chicken, and enjoy the ritual of warming bowls shared with people you love.