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A pot of creamy chicken and dumplings garnished with black pepper and herbs, surrounded by carrots, seasonings, and utensils on a kitchen counter.
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Chicken and Dumplings (Homemade Broth + Fluffy Buttermilk Dumplings)

A true-from-scratch chicken and dumplings made with seared chicken thighs, a rich homemade broth, and tender buttermilk dumplings that hold their shape. Comfort food done right — no canned biscuits, no shortcuts, just a one-pot recipe with big flavor and light, fluffy dumplings every time.
Prep Time20 minutes
Cook Time50 minutes
Resting Time5 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 515kcal
Author: Dee Broughton

Equipment

Ingredients

For the Chicken and Broth:

  • 2 tablespoons avocado oil
  • 2 ½ pounds bone-in skin-on chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 6 cups water

For the Stew:

  • 3 tablespoons butter
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • ¼ cup all purpose flour
  • 1 tablespoon Better Than Bouillon chicken paste
  • 1 cup half and half
  • ¾ cup frozen peas
  • 2 tablespoons fresh parsley chopped (for garnish)

For the Buttermilk Dumplings:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 4 tablespoons butter melted
  • 2 tablespoons fresh chives finely chopped (optional)

Instructions

Sear the Chicken

  • Pat the chicken thighs dry with paper towels and season with salt and black pepper.
  • Heat the avocado oil in a large Dutch oven or heavy bottomed pot over medium-high heat.
  • Place the chicken thighs skin side down, working in batches if necessary.
  • Sear for 3-4 minutes on each side. Remove and set the chicken on a plate.
    Four seasoned chicken thighs are browning in a white Dutch oven, with fresh herbs, salt, pepper, and olive oil arranged nearby on a beige countertop.

Make the Stew

  • Pour the water into the same pot, scraping up any browned bits. Add the thyme sprigs and bay leaves.
  • Return the chicken thighs to the pot, bring the liquid to a simmer, then reduce the heat to medium low to maintain a steady simmer.
  • Cover and cook the chicken for 25-30 minutes, or until cooked through.
    A white Dutch oven filled with simmering chicken broth and herbs sits on a countertop next to fresh herbs, salt, and pepper.
  • Remove the chicken from the pot and set it aside.
  • Strain the liquid through a fine-mesh sieve into a large bowl or measuring cup. This is our homemade chicken broth.
  • Discard the thyme sprigs and bay leaves.
  • Once the chicken is cool enough to handle, remove and discard the skin and bones, and shred the meat.
    A baking tray filled with shredded cooked chicken, with two forks for pulling the meat apart. Fresh herbs, salt, and pepper are placed nearby on a marble countertop.
  • In the same pot, melt the butter over medium heat.
  • Add the onion, carrots and celery.
  • Sauté for 5-6 minutes until softened. Sprinkle the flour over the veggies and cook for another minute, stirring constantly.
    A white dutch oven containing chopped carrots, celery, and onions being sautéed; fresh herbs, salt, and pepper are arranged nearby on a marble countertop.
  • Gradually whisk in the homemade broth. Stir in the Better Than Bouillon paste and bring to a simmer.
  • Stir in the shredded chicken, half and half, and peas. Bring back to a gentle simmer.
    A white pot filled with creamy yellow soup topped with green peas, surrounded by fresh herbs, salt, and pepper on a beige countertop.

Make the Dumplings

  • While it heats, prepare the dumpling batter. In a medium bowl, whisk together the flour, baking powder, sugar, salt, and the optional chives.
    A glass bowl with flour, sugar, and chopped chives on a countertop, surrounded by parsley, salt, pepper, and a metal whisk.
  • Add the buttermilk and melted butter to the dry ingredients, and stir with a fork only until a shaggy dough forms.
    A glass bowl filled with biscuit dough mixed with chopped herbs, a spoon inside, and fresh herbs, salt, and pepper in small bowls nearby on a countertop.

Steam the Dumplings

  • Drop tablespoon-sized mounds of the batter onto the surface of the stew. We find a cookie scoop is the easiest way to evenly measure the dumplings. Spritz it with a little oil before scooping to prevent sticking.
    A hand holds a scoop of buttermilk dumplings over a pot of creamy soup with peas, surrounded by herbs and seasonings on a countertop.
  • Cover the pot tightly, reduce the heat to low, and cook for 15-17 minutes without lifting the lid.

Rest and Serve

  • Turn off the heat and let the pot rest, still covered, for 5 minutes. Garnish with fresh parsley before serving.
    A white pot filled with creamy chicken and dumplings, garnished with chopped herbs, sits on a countertop next to fresh herbs, salt, and pepper.

Notes

  • Dry the chicken well before searing to build a golden crust that adds depth to the broth.
  • Keep the simmer gentle so the chicken stays tender and the broth stays clear.
  • Better Than Bouillon boosts the homemade broth without overpowering it.
  • Keep the lid sealed during the dumpling stage; steam is what makes dumplings light and fluffy.
  • Dumplings will naturally thicken the stew. Loosen leftovers with broth or milk when reheating.
  • For extra flavor, add a fire-roasted poblano to the vegetable base (a trick we learned from champion pitmaster Mark Lambert).

Nutrition

Serving: 1serving | Calories: 515kcal | Carbohydrates: 36g | Protein: 29g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 800mg | Potassium: 706mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3269IU | Vitamin C: 10mg | Calcium: 162mg | Iron: 3mg