Ultra creamy, quick and easy, this Chicken and Dumplings recipe is a wonderful weeknight comfort meal. A one-pot dinner that the entire family will LOVE and only one pot skillet to clean.

Chicken and Dumplings in a cast iron skillet on a wicker placemat


Chicken and Dumplings

This Homemade Chicken and Dumplings recipe is our favorite cold weather dinner. It’s creamy and comforting, topped with buttery biscuits that bake up crispy on the top, soft and heavenly inside. And it’s crazy easy to make, too…..completely from scratch. It’s like our favorite Chicken Pot Pie under a blanket of puffy, buttery biscuits.

Chicken and dumplings in a skillet with a spoonful lifting out a portion.

How To Make Chicken and Dumplings

This recipe is super easy to make your Chicken and Dumplings from scratch. It takes just a few minutes to get everything together and before you know it, your casserole is in the oven to bake.

  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in a large skillet over medium heat. Add the onions to the pan and cook until beginning to soften.
  3. Stir in the carrot and celery. Cook for an additional 3-4 minutes.
  4. Add the chicken, chicken stock, salt and pepper to the pan. Stir to combine. Bring the stock to a boil, then turn the heat to low.
  5. In a small bowl, whisk the cornstarch into the half and half. Slowly pour the half and half mixture into the pan and stir. Turn off the heat.
  6. In a small bowl, combine the flour, baking powder, garlic powder and salt. Work in the butter using your fingers until course crumbs begin to form.
  7. Stir in the milk and combine well until a sticky dough begins to form.
  8. Drop tablespoon sized dollops of dough over the stew in an even layer.
  9. Transfer the skillet to the oven and bake for 40-45 minutes, uncovered, until the dumplings are puffed and golden brown.
  10. Remove the skillet from the oven and sprinkle with the parsley. 
  11. Serve immediately.

You can now begin digging into your cozy little dinner. It’s so creamy and comforting, you may actually enjoy the chilly winter nights that are about to arrive.

Chicken and Dumplings is fast and easy because you’re going to use up that leftover chicken from your Sunday Roast Chicken or shred up a Rotisserie Chicken from the grocery store. Lately, I’ve been working it into my weekly meal prep with this easy Instant Pot Shredded Chicken.

Chicken and Dumplings in a white bowl with a fork.

What is Chicken and Dumplings?

Casseroles get a bad rap, in my opinion. Sure, I’ve had my fair share of soggy, messy, barely edible casseroles like one Salmon Casserole from my childhood that has permanently scarred me for life.

But when given the right amount of attention and love, a casserole can be a pretty amazing thing. For one, if you make it in a skillet….you only have one pot to clean….enter the Chicken and Dumplings Casserole. One pot, people! One pot.

And this Chicken and Dumplings recipe is truly a casserole….it’s not like an Old Fashioned Chicken and Dumplings where the dumpling dough is rolled and cut into strips then dropped into the broth to cook like a stew.

My Chicken and Dumplings Casserole recipe is made with the biscuit dough being dropped on top of the chicken stew then being popped in the oven to bake…like a biscuit. So, maybe I should call it Chicken and Biscuits but….I’m not.

So, I do everything I can to minimize clean up and that, my friends, is how I come up with a plethora of skillet dishes like this Tuna Noodle Casserole! One Pot!!! ONE POT!

Chicken and dumplings in a skillet on a wicker placemat with two white bowls filled with chicken and dumplings.

Serving Suggestions

We love that this Homemade Chicken and Dumplings recipe is packed with veggies but it doesn’t hurt to add a few more to the side.

You can also serve it with a flavorful fall salad like this Bourbon Roasted Pear Salad and you have a pretty amazing dinner that will definitely be on the top of your weekly meal planning menu! And if you’re not really feeling the whole dumpling/chicken thing…try out this Cheeseburger Macaroni Skillet that is so good….well, just read the comments to SEE how good it is!

More Chicken Casserole Recipes

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Get the Recipe: Chicken and Dumplings Recipe

Yield: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Easy Chicken and Dumplings Casserole recipe made in just one pot! A family favorite.
5 from 3 votes
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped carrot
  • 2 celery stalks, diced
  • 2 cups shredded, cooked chicken breast
  • 2 cups low-sodium chicken stock
  • 2 teaspoons fresh chopped thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 cup half and half
  • 2 tablespoons cornstarch
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons cold, salted butter cut into small cubes
  • 1/2 cup milk
  • 1/4 cup fresh chopped parsley

Equipment

  • 1 skillet

Instructions 

  • Preheat oven to 350 degrees.
  • Heat the olive oil in a large skillet over medium heat. Add the onions to the pan and cook until beginning to soften, approximately 4-5 minutes.
  • Stir in the carrot and celery. Cook for an additional 3-4 minutes.
  • Add the chicken, stock them, salt and pepper to the pan. Stir to combine. Bring the stock to a boil, then turn the heat to low.
  • In a small bowl, whisk the cornstarch into the half and half. Slowly pour the half and half mixture into the pan and stir. Turn off the heat.
  • In a small bowl, combine the flour, baking powder, garlic powder and salt.  Work in the butter using your fingers until course crumbs begin to form.
  • Stir in the milk and combine well until a sticky dough begins to form.
  • Drop tablespoon sized dollops of dough over the stew in an even layer. Transfer the skillet to the oven and bake for 40-45 minutes, uncovered, until the dumplings are puffed and golden brown.
  • Remove the skillet from the oven and sprinkle with the parsley. 
  • Serve immediately.

Notes

To make your chicken and dumplings even faster use up leftover rotisserie chicken!
Calories: 334kcal, Carbohydrates: 27g, Protein: 21g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 72mg, Sodium: 563mg, Potassium: 0mg, Fiber: 2g, Sugar: 5g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Author: Kellie
Course: Dinner
Cuisine: American