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Skillet Night
American Classics 2 min read

Creamy Chicken and Dumplings Skillet

Creamy chicken and dumplings skillet simmers shredded chicken in a quick gravy under biscuit-style drop dumplings in about 40 minutes. Cozy American weeknight comfort.

Chicken and dumplings usually means a long simmer and a floury counter. This skillet version starts with rotisserie chicken and a quick gravy, then steams biscuit-style drop dumplings right on top.

Keep the lid closed and you get puffy dumplings in about 40 minutes total — cozy without the all-day project.

Ingredients

Chicken gravy and dumplings

  • 2 Tbsp (28 g) unsalted butter
  • 1 Tbsp (15 ml) olive oil
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/4 cup (30 g) all-purpose flour
  • 4 cups (960 ml) low-sodium chicken broth
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 cups (280 g) shredded cooked chicken (rotisserie works)
  • 1 cup (140 g) frozen peas
  • 1/2 cup (120 ml) whole milk or half-and-half
  • Dumplings: 1 cup (120 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 Tbsp (28 g) cold butter, cubed
  • 1/2 cup (120 ml) milk
  • Chopped parsley, for serving

Method

  1. Melt butter with oil in a 12-inch deep skillet over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until soft. Stir in garlic 30 seconds.
  2. Sprinkle 1/4 cup flour; cook 1 minute. Whisk in broth gradually. Add salt, pepper, and thyme; simmer 5 minutes until slightly thick.
  3. Stir in chicken, peas, and milk. Keep at a gentle simmer.
  4. For dumplings: whisk flour, baking powder, and salt. Cut in cold butter until pea-sized. Stir in milk just until a shaggy dough forms.
  5. Drop heaping tablespoons of dough onto the simmering gravy (8–10 dumplings). Cover tightly and cook 12–14 minutes without peeking until dumplings are puffed and cooked through.
  6. Scatter parsley. Serve in bowls with plenty of gravy.

Cook's note

Do not lift the lid while dumplings steam — trapped heat is what cooks the centers. Rotisserie chicken keeps this weeknight-friendly.

What to serve with it

A crisp green salad is enough. Hot sauce or black pepper at the table wakes up the mild gravy.

Make-ahead and leftovers

Dice vegetables up to 1 day ahead. Leftovers keep 3 days; reheat covered so dumplings stay soft. Freezing makes dumplings dense — refrigerate only.

Troubleshooting

**Dumplings doughy?** Cover longer and keep a true simmer, not a hard boil. **Gravy thin?** Simmer uncovered a few minutes before dropping dumplings. **Too salty?** Use unsalted broth and taste before adding salt.