Southern Chicken and Dumplings (One‑Pot Comfort Stew)

A timeless comfort-food favorite: juicy chicken simmered in a seasoned, creamy broth with soft, pillowy dumplings. This version uses an easy drop dumpling so you can have a warm, hearty meal in about an hour.

Recipe at a glance

• Prep: 15 minutes
• Cook: 40–45 minutes
• Serves: 4–6

Ingredients

For the chicken and broth

• 2 lb (900 g) bone‑in, skin‑on chicken thighs (or mix thighs and drumsticks)
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced 1/4‑inch thick
• 2 celery stalks, sliced 1/4‑inch thick
• 3 cloves garlic, smashed
• 6 cups (1.4 L) low‑sodium chicken stock (or water + bouillon)
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil or unsalted butter

For the gravy

• 3 tbsp unsalted butter
• 3 tbsp all‑purpose flour
• 1 cup (240 ml) whole milk or half‑and‑half

For the drop dumplings

• 2 cups (250 g) all‑purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 2 tbsp cold unsalted butter, cut into small pieces
• 3/4–1 cup (180–240 ml) milk (adjust for dough texture)
• 1 tbsp chopped fresh parsley (optional)

Equipment

• Large Dutch oven or heavy pot (5–7 qt)
• Wooden spoon or spatula
• Measuring cups and spoons
• Medium bowl for dumpling dough

Method

1. Brown the chicken

1. Pat the chicken pieces dry and season lightly with salt and pepper.
2. Heat the oil or butter in the Dutch oven over medium‑high heat. When hot, add the chicken skin‑side down and brown for 4–5 minutes until golden. Flip and brown the other side 2–3 minutes. Work in batches if needed. Transfer browned chicken to a plate.

2. Build the broth

1. Reduce heat to medium and add the diced onion, carrots, and celery to the pot. Sauté 4–5 minutes until softened and beginning to color. Add the smashed garlic and cook 30 seconds.
2. Sprinkle 2 tbsp flour over the vegetables (this helps thicken later), stir and cook 1 minute.
3. Return the chicken to the pot, pour in the chicken stock, add bay leaves, thyme, 1 tsp salt, and 1/2 tsp pepper. Bring to a gentle simmer.
4. Cover, reduce heat to low, and simmer until the chicken is cooked through and tender, 20–25 minutes.

3. Remove chicken and shred

1. Transfer the chicken to a plate and let cool slightly. Remove and discard skin and bones, then shred the meat into bite‑sized pieces. Set aside.
2. Skim any excess fat from the surface of the broth. Keep the pot over low heat.

4. Make the creamy gravy base

1. In a separate small saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook 1–2 minutes until it smells slightly toasty.
2. Slowly whisk in 1 cup milk until smooth. Cook, stirring, until the mixture thickens into a pourable gravy, about 3–4 minutes.
3. Stir the gravy into the simmering pot. Taste and adjust salt and pepper. The broth should be slightly thicker than soup.

5. Make the drop dumpling dough

1. In a medium bowl, whisk together 2 cups flour, baking powder, and 1 tsp salt. Cut in cold butter with a fork or pastry cutter until mixture resembles coarse crumbs.
2. Add 3/4 cup milk and stir just until a soft, sticky dough forms. Add up to another 2 tbsp milk if too dry. Fold in parsley if using.

6. Cook the dumplings

1. Bring the pot to a gentle simmer (not a rapid boil). Using a spoon, drop heaping tablespoons of dough into the simmering stew, spacing them so they don’t touch—work quickly so they’re uniform. You should get about 18–24 dumplings depending on size.
2. Cover the pot and simmer gently for 12–15 minutes. Do not lift the lid while cooking — dumplings need the steam. After 12 minutes, check one for doneness: it should be cooked through and tender inside.

7. Finish and serve

1. Gently stir the shredded chicken into the pot, taking care not to break the dumplings. Warm through 2–3 minutes.
2. Remove bay leaves. Adjust seasoning with salt and pepper. If the stew is too thick, stir in a splash of stock or milk to loosen.
3. Serve hot in deep bowls with extra parsley sprinkled on top.

Tips and variations

• For a lighter version, use skinless chicken and reduce butter to 1 tbsp, but the richer stock will give more flavor.
• If you prefer rolled dumplings, chill the dough 15 minutes, roll 1/4‑inch thick, cut into strips or squares, and add them to the simmering stew—cooking time will be similar.
• Add frozen peas or sliced green beans in the last 5 minutes for more vegetables.
• Leftovers store well in the fridge for 2–3 days; dumplings will soften over time. Reheat gently on the stove with a splash of stock to revive texture.

Make‑ahead notes

• Broth can be made and refrigerated up to 2 days ahead. Reheat, add shredded chicken, make gravy, then proceed with dumplings.
• Dumpling dough can be made and kept covered in the fridge for up to 24 hours. Bring to room temperature before dropping into hot broth.

Nutrition (approximate per serving)

• Calories: 450–550
• Protein: 28–35 g
• Carbohydrates: 30–40 g
• Fat: 20–30 g

Serving suggestions

• Serve with a green salad or steamed greens and a crusty slice of bread to soak up the broth.
• A drizzle of hot sauce or a squeeze of lemon brightens the bowl for those who like contrast.

Enjoy this cozy, one‑pot classic that’s perfect for chilly evenings or when you need a little comfort food that feeds a crowd.