Chicken and Dumplings with Creamy Sauce

Introduction

Chicken and Dumplings with Creamy Sauce is a comforting, hearty dish that feels like a warm hug in a bowl. Tender chicken simmers in a rich, creamy sauce with vegetables, and soft, fluffy dumplings are cooked right on top, soaking up all that savory goodness. It’s the kind of meal that brings back memories of home cooking and family dinners.

This dish is a Southern-inspired classic but loved all over the world. The creamy sauce makes it extra indulgent, while the dumplings provide that perfect pillowy texture. It’s wholesome, filling, and satisfying—ideal for cold nights, Sunday dinners, or whenever you crave comfort food.

Why I Love This Recipe

I love this recipe because it combines everything I want in comfort food—creamy, savory sauce, tender chicken, and dumplings that melt in your mouth. The aroma while it cooks is mouthwatering, and serving it family-style feels warm and nostalgic. It’s the kind of recipe that makes you slow down, sit at the table, and savor every bite.

Why It’s a Must-Try Dish

• Ultimate Comfort Food: Creamy, hearty, and filling.
• One-Pot Wonder: Everything simmers together, so cleanup is minimal.
• Customizable: You can adapt the dumplings or sauce to your taste.
• Family-Friendly: A meal that satisfies both kids and adults.
• Classic Made Better: The creamy sauce makes this version extra rich and cozy.

Preparation & Cooking Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6 servings
• Calories: ~400–450 calories per serving

Cuisine & Course

• Cuisine: American (Southern-inspired comfort food)
• Course: Main Course, Dinner

Ingredients

For the Chicken & Creamy Sauce:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 3 cups cooked chicken (shredded, from rotisserie or poached chicken)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter (cold, cubed)
• 3/4 cup milk

Simple Cooking Directions

1. Sauté veggies, then make a roux with flour, broth, and cream.
2. Add chicken and seasonings; simmer.
3. Mix dumpling dough, drop spoonfuls into the pot.
4. Cover and simmer until dumplings are fluffy and cooked through.

Step-by-Step Preparation Method

1. Cook Vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook until softened (5–6 minutes). Stir in garlic and cook 1 minute more.
2. Make Creamy Base: Sprinkle flour over veggies and stir well to coat. Slowly pour in chicken broth while whisking, then add milk/cream. Stir until smooth and slightly thickened.
3. Add Chicken: Stir in shredded chicken, thyme, parsley, salt, and pepper. Simmer on low while you prepare dumplings.
4. Prepare Dumpling Dough: In a bowl, whisk together flour, baking powder, salt, and pepper. Cut in cold butter with your fingers or a pastry cutter until crumbly. Add milk and stir just until combined (do not overmix).
5. Drop Dumplings: Using a spoon or small scoop, drop spoonfuls of dough onto the simmering chicken mixture.
6. Cook Dumplings: Cover pot with lid and let simmer gently for 15–20 minutes. Do not lift the lid—this ensures dumplings steam and cook through.
7. Finish & Serve: Once dumplings are fluffy and cooked inside, remove lid, stir gently, and serve warm.

How to Serve

• Serve in deep bowls with a ladleful of creamy chicken and 1–2 dumplings.
• Garnish with fresh parsley for a touch of color.
• Pair with a crisp side salad or roasted vegetables for balance.
• Enjoy with warm bread if you want extra indulgence.

Additional Recipe Tips

• Don’t overmix dumpling dough—it should be slightly sticky.
• Keep the pot covered during dumpling cooking for the best texture.
• Use leftover chicken or rotisserie chicken for convenience.
• For extra flavor, add a splash of white wine to the sauce.
• Add frozen peas at the end for color and sweetness.

Variations

• Herbed Dumplings: Add fresh parsley, rosemary, or chives to dumpling dough.
• Cheesy Dumplings: Stir in 1/2 cup shredded cheddar cheese into dumpling dough.
• Vegetable-Packed: Add mushrooms, peas, or corn to the creamy sauce.
• Gluten-Free: Use gluten-free flour blend for both sauce and dumplings.
• Lighter Version: Use half-and-half or evaporated milk instead of cream.

Freezing & Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze the chicken and sauce without dumplings for up to 3 months. Thaw and reheat, then make fresh dumplings before serving.
• Reheating: Warm gently on the stove; add a splash of broth or milk if sauce is too thick.

Special Equipment Needed

• Large Dutch oven or heavy pot with lid
• Wooden spoon or spatula
• Mixing bowls
• Whisk
• Ladle

Conclusion

Chicken and Dumplings with Creamy Sauce is the ultimate comfort dish—rich, hearty, and deeply satisfying. The creamy base paired with fluffy dumplings makes every bite feel like a warm hug. Perfect for family dinners, cold evenings, or whenever you need cozy comfort food, this recipe is a must-try. Once you make it from scratch, you’ll never want to go back to canned soups or shortcut versions again.

Print Recipe

Chicken and Dumplings with Creamy Sauce

Author: Emily Clark Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 6 Calories: 450 calories per serving

Description

Chicken and Dumplings with Creamy Sauce is a comforting, hearty dish that feels like a warm hug in a bowl. Tender chicken simmers in a rich, creamy sauce with vegetables, and soft, fluffy dumplings are cooked right on top, soaking up all that savory goodness.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken & Creamy Sauce:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• ¹⁄₄ cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 3 cups cooked chicken (shredded, from rotisserie or poached chicken)
• 1 tsp salt (or to taste)
• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp dried thyme
• ¹⁄₂ tsp dried parsley

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper
• 2 tbsp butter (cold, cubed)
• ³⁄₄ cup milk

Instructions

1. Cook Vegetables : In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook until softened (5–6 minutes). Stir in garlic and cook 1 minute more.
2. Make Creamy Base : Sprinkle flour over veggies and stir well to coat. Slowly pour in chicken broth while whisking, then add milk/cream. Stir until smooth and slightly thickened.
3. Add Chicken : Stir in shredded chicken, thyme, parsley, salt, and pepper. Simmer on low while you prepare dumplings.
4. Prepare Dumpling Dough : In a bowl, whisk together flour, baking powder, salt, and pepper. Cut in cold butter with your fingers or a pastry cutter until crumbly. Add milk and stir just until combined (do not overmix).
5. Drop Dumplings : Using a spoon or small scoop, drop spoonfuls of dough onto the simmering chicken mixture.
6. Cook Dumplings : Cover pot with lid and let simmer gently for 15–20 minutes. Do not lift the lid—this ensures dumplings steam and cook through.
7. Finish & Serve : Once dumplings are fluffy and cooked inside, remove lid, stir gently, and serve warm.

Keywords: Chicken and Dumplings with Creamy Sauce