Chicken and Dumplings is an amazing meal of tender chicken, veggies and homemade dumplings! Make this one pot recipe in just 30 minutes!
Recipes Like Chicken and Dumplings in 30 Minutes
Comfort foods are a popular choice this time of year, but many of the popular favorites take a while to make.
Another great recipe to make for serious comfort food is Instant Pot beef stew. It’s perfect for a Sunday afternoon meal.
Or, make your family the best meatloaf ever (seriously, it IS!). The balsamic glaze is crazy delicious.
But when you’re short on time and you want comfort food fast, make this chicken and dumplings recipe. It’s our favorite, and I am sure it will be yours too!
You’ll love making this meal from scratch because it tastes so much better.
Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor.
The fact that the meal goes from prep to plate in 30 minutes means it’s a recipe that you won’t mind making either.
This is a delicious thick, rich, and creamy stew. It’s full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings.
If you grew up enjoying this chicken dinner, you’ll love this version even more.
Chicken and Dumplings Recipe Ingredients
Notes and Substitutions
- Chicken- You can substitute boneless skinless chicken thighs if you prefer dark meat chicken. Or, switch the chicken out for turkey cutlets instead.
If you are in a huge hurry, you can substitute raw chicken for rotisserie chicken or cooked chicken or turkey leftovers.
- Broth– Feel free to use stock instead of broth. If you’re out of chicken broth, vegetable stock works just fine.
- All-purpose flour– If you need a gluten-free option, swap this ingredient out and use gluten-free all-purpose flour instead.
How to freeze chicken and dumplings
This dish is very freezer-friendly! When reheating, defrost and then reheat in a pot over low heat, stirring occasionally until it is warmed through.
- Prepare the recipe as written and allow it to come to room temperature before transferring it to freezer-safe containers.
- Divide the soup into the size containers you will use when defrosting. Leave room at the top. We use 2-cup containers and 4-cup containers.
- Divide the dumplings into the containers.
- Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent freezer burn. Seal and freeze.
- To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.
Best of all, it’s such a simple recipe to prepare, you can make it any day of the week. As a result, you will never have to wait until the weekend to enjoy this comfort food!
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Other Amazing Soup Recipes
30 Minute Chicken and Dumplings + Video
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons unsalted butter
- 2 teaspoons poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 pound boneless skinless chicken breast
- 1 cup all-purpose flour
- 3 cups milk
- 2 cups frozen peas and carrots
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon butter, softened
- 1 cup milk
- In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
- Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
- In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
- Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
- Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2012, updated December 2020
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