Chicken and Dumplings Recipe – A Hug in a Bowl (with a Cozy Vegan Option Too)

There are meals that warm you up… and then there’s chicken and dumplings. Thick, creamy broth, tender bites of chicken, and those soft, pillowy dumplings floating on top—it’s comfort in its purest form. The kind of meal that makes a gloomy day feel like less of a problem.

My first go at this dish was kind of a mess—too salty, too thick, dumplings that looked more like wet biscuits. But once you get the rhythm of it (and it’s easier than it looks), it becomes one of those “why didn’t I make this sooner?” recipes. And yep, I’ve got a vegan version tucked right in here that’s just as hearty and delicious.

🍗 Why Chicken and Dumplings Works So Well

This dish doesn’t try too hard. It’s simple and rustic, the kind of recipe that generations pass down without measuring cups or timers. It’s about instinct—when the broth looks right, when the dumplings puff just enough, when the smell makes everyone wander into the kitchen.

There’s a softness to it—something slow and nurturing. It feels like a quiet dinner in your favorite sweatshirt, maybe with a blanket still wrapped around you.

🥣 Ingredients You’ll Need

(Serves 4–6, but realistically, there’ll be seconds)

For the Chicken Stew

2 tbsp butter (vegan: use plant-based butter or olive oil)
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
3 cups shredded cooked chicken
or 2 cups chickpeas, jackfruit, or tofu for the vegan version
4 cups chicken broth (vegan: vegetable broth)
1 cup milk or cream (vegan: unsweetened oat or soy milk)
½ tsp thyme
½ tsp black pepper
1 tsp salt (adjust to taste)
2 tbsp all-purpose flour (for thickening)

For the Dumplings

1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup milk (vegan: plant milk)
3 tbsp melted butter (vegan: olive oil or vegan butter)
Optional: 1 tbsp chopped parsley for color

👩‍🍳 How to Make It

1. Build the base
In a large pot or Dutch oven, melt butter over medium heat. Add the onion, carrots, and celery. Cook until the veggies soften a bit—around 5–6 minutes. Stir in garlic and cook for another 30 seconds (just till fragrant).

2. Make it creamy
Sprinkle the flour over the veggies, stir to coat, and let it cook for about a minute—this helps get rid of that raw flour taste. Gradually add the broth while stirring constantly, then pour in the milk. Let it simmer for 5–10 minutes, stirring occasionally until it thickens slightly.

3. Add the chicken (or vegan substitute)
Toss in the shredded chicken (or chickpeas, tofu, or jackfruit if going vegan), plus thyme, salt, and pepper. Simmer for another 10 minutes on low. You’ll see it start to look rich and thick and smell… ridiculously good.

4. Mix up the dumplings
While that’s simmering, make the dumpling dough. In a bowl, combine flour, baking powder, salt, milk, and melted butter. Stir until just combined—it should be soft and sticky but not runny.

5. Drop in the dumplings
Spoon small scoops (about a tablespoon each) of dough right on top of the simmering stew. Don’t stir! Just cover the pot and let them steam for 12–15 minutes. They’ll puff up beautifully. Resist the urge to peek too soon—it can make them collapse.

6. Check and serve
Once the dumplings are cooked through (poke one with a toothpick—if it comes out clean, you’re good), ladle into bowls. Sprinkle some parsley if you’re feeling fancy.

🌿 The Vegan Twist That Actually Works

The vegan version honestly surprised me the first time I nailed it. It’s creamy, flavorful, and has that same soothing quality.

Protein: Chickpeas give a lovely hearty texture, while jackfruit adds that pulled-chicken feel.
Broth: A mix of vegetable stock + a teaspoon of miso paste adds that deep umami taste.
Creaminess: Oat milk or cashew cream works beautifully.
Dumplings: The vegan dough steams just as fluffy as the traditional one—you’d barely tell the difference.

🍴 How to Serve

This meal doesn’t really need sides—it’s filling and wholesome on its own. But if you’re extra hungry, it pairs perfectly with a simple green salad or roasted veggies. And don’t forget a slice of crusty bread to scoop up that last bit of sauce at the bottom of the bowl.

💭 Tips for the Best Chicken and Dumplings

Don’t overmix the dough. That’s the number-one reason dumplings turn tough.
Keep the lid closed while they cook—steam is what makes them fluffy.
Add herbs at the end. Fresh thyme or parsley right before serving brightens everything.
Leftovers? They thicken a bit as they sit—just add a splash of broth when reheating.

🕯️ Final Thoughts

Chicken and dumplings isn’t just food—it’s a feeling. It’s slow, kind of nostalgic, and the perfect answer to “I just want something warm.” The vegan version holds the same comfort—different, sure, but still soft, creamy, and full of love.