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Creamy Chicken and Dumplings

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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1/2 cup milk

2 large eggs 

2 teaspoons baking powder 

1 1/2 cups plus 2 tablespoons all-purpose flour

1 1/2 teaspoons kosher salt

5 cups low-sodium chicken stock 

1 cup half-and-half 

1/2 teaspoon freshly ground black pepper 

2 sprigs fresh thyme 

1 bay leaf 

2 cups shredded cooked chicken, such as rotisserie chicken

2 cups frozen mixed vegetables, such as peas, carrots and corn

2 tablespoons chopped fresh parsley  


  1. In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
  2. In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.
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