This homemade chicken and thyme dumplings recipe is quick and easy to prepare! With a savory broth, chicken, vegetables and soft homemade thyme dumplings it’s sure to be a family favorite.
It has a similar cozy feel to it, like this homemade chicken pot pie.
Homemade chicken and thyme dumplings is seriously the most amazing winter dinner.
There is something charming and old fashioned about a one pan dinner with biscuits on top.
Big hunks of chicken, onions and carrots all swirled together in a savory sauce with fresh thyme and topped with homemade thyme biscuits.
It doesn’t matter what cooking level you are at either, if you follow the instructions you can make this recipe!
The biscuits are a quick drop biscuit recipe, they don’t require any fancy tools to make them.
This is like no other chicken and dumplings. It’s seriously, the best. You can’t stop the “mmm’s” while eating this dinner.
Multiple servings will happen and are highly encouraged.
When fall and winter rolls around it’s like nature telling me, go ahead girl, you eat that warm comfort food in your sweater and fuzzy socks.
No shame here. But come on, winter is the right of passage for all things soup.
How To Make Homemade Chicken and Dumplings
It starts by sautéing together onions, carrots and garlic together. A bit of olive and butter will make it extra flavorful.
Then you’ll add some flour to your vegetables, followed by all the liquid and the chicken. The flour will help to thicken up your broth and cream, that way you have a luscious thick chicken and dumpling sauce and not a soup.
Adding fresh and not dried thyme is a nice touch. Fresh always has such a beautiful taste, like this easy ground beef shepherd’s pie is made with fresh rosemary.
There aren’t instructions for cooking the chicken, it’s whatever you want to do. That could be in the oven, on a pan, boiled or (and the easiest) using a rotisserie chicken from the store.
While this simmers you can quickly make the biscuit dough. It requires mixing everything in a bowl, so easy.
I like to use an ice cream scoop with a release handle to scoop my biscuit dumpling dough on to the filling. They go right on top.
Then the thyme dumplings cook, while covered, in the sauce. There are no eggs in the biscuits so you don’t run the risk of something being undercooked.
It’s quite magical that they cook this way.
Chicken and Dumplings Vs. Chicken Pot Pie
Chicken and thyme dumplings is very similar to chicken pot pie, but the sauce is even thicker and even creamier and instead of a pie crust top, it’s a soft dumpling top.
But not like biscuits you would pull out of the oven, these are softer.
When you make the dumplings you add extra milk, so it’s thinner than a typical biscuit consistency.
Chicken pot pie also has extra vegetables that chicken and dumplings does not have.
I love this homemade chicken pot pie recipe if you are looking for something top notch delicious.
- I don’t have fresh thyme, can I use dried? Yes, but keep in mind that dried herbs are stronger than fresh, so you’ll want to use about 1/3 less the amount.
- Can chicken and dumplings be frozen? I haven’t tried freezing it, but my guess is that the dumplings may not reheat well.
- My broth isn’t thickening? You may need to add a bit more flour, mix some water with flour and then pour it in, let it get bubbly before adding the dumplings.
- Can I used canned biscuits if I don’t want to make them? Yes, prepare it exactly the same way.
- Are chicken and dumplings suppose to be doughy? The texture of a dumpling is a lot different than a biscuit that was cooked in the oven. It’s normal for them to look doughy on the outside, but the inside should be cooked.
Cozy Dinners To Make
- World’s Best Beef Stroganoff – this is the most popular recipe on Modern Crumb
- Four Cheese Creamy Homemade Baked Mac and Cheese – a house favorite
- Ground Turkey Meatballs and Pasta – a lighter approach to a traditional meatball recipe but you wouldn’t know the difference
- Red Wine Braised Short Ribs – made with carrots and gouda mashed potatoes
- Creamy Chicken Gnocchi Soup – chicken, vegetables, gnocchi and a creamy but light soup broth
- Olive Garden Zuppa Toscana Soup – five star reviews love this recipe
- 2 c chicken, cooked and shredded
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, chopped
- 1 c carrots, chopped small
- 2 garlic cloves, minced
- 1/2 tsp season all seasoning
- 1/4 tsp celery salt
- 1/2 tsp salt + more to taste
- 1/4 c flour
- 3 c chicken broth
- 1/2 c heavy cream
- 1 fresh thyme sprig, leaves only
- 1 1/2 c flour
- 2 tsp baking powder
- 3/4 tsp salt
- 2 tbsp butter
- 1/2 c milk
- 1 thyme sprig, leaves only
- Heat a tall rimmed pan over medium heat
- Add the olive oil, butter, onion and carrots, saute for 5 minutes
- Mix in the garlic, season all, celery salt and few pinches of pepper
- Add 1/4 c of flour and mix for one minute
- Pour in the chicken broth, heavy cream, shredded chicken and fresh thyme leaves
- Turn heat down to low
-- Start working on the dumplings --
- In a separate bowl mix together the flour, baking powder, salt and thyme
- Work the butter into the flour mixture with your hands
- Use a spoon to slowly mix in the milk to the flour, until a wet dough forms
- Add the dumpling batter to the sauce pan by mounded tablespoonfuls, leaving a little room between each one
- Cover and cook on low for 20-25 minutes
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 952mgCarbohydrates: 26gFiber: 2gSugar: 2gProtein: 13g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Did you make this recipe? Please leave a review!
This recipe was originally published on December 9, 2019.