Family Suppers Big Family Meals

Big-Batch Chicken and Dumplings

A large pot of chicken and dumplings with tender chicken, a rich broth, and dumplings that stay fluffy instead of pasty.

  • By Ruthann
  • Published March 16, 2026
  • Last reviewed March 16, 2026
  • Total time 80 min
  • Yield 10 servings

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Chicken and dumplings needs a steady hand more than it needs fancy technique. Brown the chicken, give the broth time to come together, and then leave the dumplings alone once they go in. That is what keeps the pot hearty instead of gummy.

This is a good family supper for a cold evening, a busy week, or a table with people coming back for seconds. The broth is rich enough to feel comforting, but not so thick that it turns stodgy when the leftovers are reheated.

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Recipe details

Timing & yield

Prep
25 minutes
Cook / bake
55 minutes
Total
80 minutes
Yield
10 servings

Ingredients

Chicken base

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 1/2 pounds boneless skinless chicken thighs, cut into large pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 4 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 8 cups chicken stock
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage

Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 4 tablespoons cold butter, cut small
  • 1 cup whole milk
  • 2 tablespoons chopped parsley

Method

  1. Step 1. Melt the butter with the oil in a large Dutch oven over medium-high heat, season the chicken with the salt and pepper, and brown it in batches until it has good color on both sides.
  2. Step 2. Lower the heat to medium, add the onion, carrots, and celery, and cook until the vegetables soften and the onion turns translucent.
  3. Step 3. Stir in the garlic and cook just until fragrant, then sprinkle in the flour and cook for 1 to 2 minutes so the raw flour taste cooks out.
  4. Step 4. Pour in the stock slowly while stirring, then add the milk, thyme, and sage, and return the chicken and any juices to the pot.
  5. Step 5. Simmer gently for 20 to 25 minutes until the chicken is fully tender and the broth looks lightly thickened.
  6. Step 6. For the dumplings, whisk the flour, baking powder, and salt, cut in the butter until you have small pea-size pieces, then stir in the milk and parsley just until a soft dough forms.
  7. Step 7. Taste the broth and adjust the salt before you add the dumplings, because you do not want to stir hard once they go in.
  8. Step 8. Drop the dumpling dough in heaping spoonfuls over the surface of the simmering pot, leaving a little space between each one.
  9. Step 9. Cover tightly, reduce to low, and cook for 15 minutes without lifting the lid until the dumplings are puffed and no longer look wet on top.
  10. Step 10. Rest the pot off the heat for 5 minutes, then serve while the dumplings are still light and the broth is hot.

Equipment

  • Dutch oven or stock pot
  • mixing bowl
  • cookie scoop or large spoon

Storage & safety

Refrigerate leftovers for up to 3 days. Store with broth around the dumplings so they do not dry out, and reheat gently so they stay tender.

Safe minimum internal temperature: 165°F

Rest time: 5 minutes

Divide leftovers into smaller containers so the big pot cools faster and more safely.

Reheat leftovers to 165°F and add a splash of stock if the broth tightens overnight.

Chicken must be fully cooked and the dumpling centers should not show raw dough.

Troubleshooting

Dumplings turned heavy
The dough was likely overmixed or the lid was lifted too early. Let the pot finish covered and mix the next batch only until the flour disappears.
Broth feels too thin
Simmer uncovered for a few minutes before adding the dumplings, or mash one or two cooked vegetable pieces into the broth to help it body up.

Recipe rescue notes

Dumplings dissolved into the broth

Likely cause: The broth was boiling too hard or the dough was too loose.

Fix: Turn the heat down, let the pot settle to a gentle simmer, and mix a little more flour into any remaining dough before dropping the next dumplings.

Next time: Keep the simmer gentle and make sure the dough is soft but scoopable, not pourable.

Substitutions

Chicken thighs
Use cooked shredded chicken and add it after the broth has thickened. — If you use cooked chicken, simmer the broth with the vegetables first so the base still develops enough body and flavor.

Carryover / Next Meal Ideas

Creamy chicken pot pie filling

Chop the leftover dumplings into the broth and bake the reheated chicken mixture under a biscuit or pastry top for a second meal.

  • If the filling looks very thick the next day, loosen it with extra stock before it goes into the baking dish.

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