Name: Perfect Chicken and Dumplings for Christmas Eve Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 lbs. bone-in skinless chicken breast or thighs; Salt and pepper, to taste; 5 tablespoons butter; 1 small yellow onion, diced; 1 cup carrots, diced; 2 sticks celery, diced; 3 cloves garlic, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce (e.g., Franks hot sauce); 1/3 cup flour; 4 ½ cups chicken broth; 1 chicken bouillon cube (optional); 1 ½ cups half and half; ¾ cup frozen peas; 1 teaspoon onion powder; ½ teaspoon dried basil; ½ teaspoon dried parsley; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon mustard powder; ¼ teaspoon ground sage; 1/8 teaspoon pepper; 2 cups cake flour or all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ½ teaspoon garlic powder; 2 teaspoons sugar; ¾ cup cold sour cream

I’m so excited to share with you my Perfect Chicken and Dumplings for Christmas Eve Recipe—this is my go-to comfort food that feels like a warm hug in a bowl. There’s something magical about that rich, creamy broth paired with fluffy, tender dumplings that just hits the spot, especially on a chilly holiday evening. Trust me, once you try it on Christmas Eve, it might just become your new holiday tradition too.

What makes this recipe stand out is the perfect balance of flavors from the hearty chicken, fresh veggies, and a dreamy homemade dumpling dough that cooks right into the stew. I love how it’s filling but still cozy, which is exactly what you want after a day full of celebrations and family fun. Plus, it’s a one-pot meal that feels fancy without a ton of fuss, so you get to enjoy your evening without stressing in the kitchen.

Ingredients You’ll Need

Everything in this list works together to create that soul-satisfying bowl of chicken and dumplings. I recommend buying fresh veggies and good-quality chicken to make the flavors really pop—simple tweaks that make all the difference.

Olive oil: Helps sauté the veggies and brown the chicken, adding depth to the broth’s flavor.
Bone-in skinless chicken breast or thighs: I prefer thighs for juiciness, but breasts work well too—just make sure it’s bone-in for rich flavor.
Salt and pepper: Essential for seasoning; don’t be shy here to bring out the full flavors.
Butter: Adds creaminess and richness both for the dumplings and the base of the stew.
Yellow onion: Diced finely to melt into the broth, building a sweet, aromatic note.
Carrots: Dice them small for a tender bite that adds slight sweetness and color.
Celery: Definitely don’t skip this! It adds fresh, bright undertones that balance the richness.
Garlic: Minced fresh garlic gives the broth a nice kick and warmth.
Worcestershire sauce: Just a touch for umami magic—you won’t taste it outright, but you’ll notice the depth.
Hot sauce (like Franks): Adds a subtle heat; feel free to adjust based on your spice comfort zone.
Flour: Used to thicken the broth and form that luscious base your dumplings will float in.
Chicken broth: The backbone of the stew; homemade or good quality store-bought works beautifully.
Chicken bouillon cube (optional): Great for boosting chicken flavor if your broth is on the lighter side.
Half and half: This is the secret to a creamy broth without being too heavy—makes the whole dish silky.
Frozen peas: A pop of color and sweetness in the final moments of cooking.
Seasonings (onion powder, dried basil, parsley, thyme, rosemary, mustard powder, sage, pepper): These blend into a fragrant, cozy profile that screams holiday comfort.
Dumplings (cake or all-purpose flour, baking powder, baking soda, salt, garlic powder, sugar, cold sour cream, cold milk, melted butter): The fluffy clouds sitting atop your stew, lovingly made from scratch.

Variations

Feel free to make this recipe your own! I often tweak things depending on what I have on hand or dietary needs, and it always turns out delicious—adaptability is key with comfort food, right?

Variation: For a lighter version, swap half and half with whole milk and use chicken breasts instead of thighs. I’ve done this on warmer Christmases, and it still feels special but a bit less rich.
Variation: Add fresh herbs like thyme or rosemary toward the end if you want an extra aromatic punch. This works well if you’re serving guests who like fresh flavor notes.
Variation: Try a gluten-free flour blend for the dumplings if you’re avoiding gluten—just be sure your blend includes a leavening agent for fluffy dumplings.
Variation: Toss in some chopped mushrooms or swap peas for green beans for a veggie twist. I love adding mushrooms for earthy depth on occasion.

How to Make Perfect Chicken and Dumplings for Christmas Eve Recipe

Step 1: Brown the Chicken and Sauté Veggies

Start by heating olive oil in a large pot over medium-high heat. Season your chicken generously with salt and pepper, then brown it on both sides—about 4-5 minutes per side. This step locks in flavor and develops a lovely color that adds to the broth. Transfer the chicken to a plate once browned. Using the same pot, melt butter and add diced onions, carrots, and celery. Sauté for 5-7 minutes until veggies soften, stirring frequently so they don’t burn. Adding garlic in the last minute wakes up their flavors—don’t rush this part; it’s essential groundwork.

Step 2: Build the Broth and Add Seasonings

Sprinkle the flour over the softened veggies, stirring constantly to make a roux that will thicken your stew. Cook the roux for about 2 minutes until it turns a light golden color—this prevents any raw flour taste. Whisk in the chicken broth slowly to avoid lumps, then crumble in the bouillon cube if using. Add Worcestershire sauce, hot sauce, and all your dried seasonings. Nestle the browned chicken back into this aromatic broth and bring to a gentle simmer. Let it cook uncovered for 25-30 minutes, or until the chicken is cooked through and tender.

Step 3: Prepare the Dumpling Dough

While the chicken simmers, mix all your dry dumpling ingredients in a bowl—flour, baking powder, baking soda, salt, garlic powder, sugar. Toss the cold sour cream, cold milk, and melted butter together in a separate small bowl until combined. Pour the wet into the dry ingredients and gently stir until just combined; don’t overmix or the dumplings will be tough. The dough should be thick but spoonable—if it feels too dry, add a splash more milk.

Step 4: Assemble and Simmer the Dumplings

Remove the chicken and shred it with two forks, discarding any bones. Return the shredded chicken to the pot, add frozen peas, and then spoon out dumpling batter in generous spoonfuls over the simmering broth—leave some space between each so they can puff beautifully. Cover the pot tightly and let it cook on low heat for about 15-20 minutes; don’t peek too often or the steam will escape and affect your dumplings rising! The dumplings should be fluffy and cooked through when done.

How to Serve Perfect Chicken and Dumplings for Christmas Eve Recipe

Perfect Chicken and Dumplings for Christmas Eve Recipe - Recipe Image

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley—it brightens things up and adds a pop of green. Sometimes I add a little cracked black pepper on top for a subtle kick. If you want a touch of indulgence, a pat of butter right on the dumplings right before serving never disappoints.

Side Dishes

This chicken and dumplings recipe is mighty filling on its own, but I like pairing it with simple sides like a crisp green salad or roasted Brussels sprouts for some crunch. On Christmas Eve, we sometimes serve it with crusty bread to soak up every last bit of that comforting broth.

Creative Ways to Present

For special occasions, I’ve served this in individual rustic bowls with a sprig of rosemary placed elegantly on top. It’s warm, inviting, and makes guests feel like they’re getting a homemade gift. Another idea is to ladle it into large hollowed-out bread bowls—kids love this playful twist and it’s perfect for festive gatherings.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and dumplings in airtight containers in the fridge, and it keeps well for up to 3 days. Just be sure to cool it completely before sealing—it helps keep the dumplings from getting too soggy. I like to give leftovers a gentle stir before reheating to redistribute the broth evenly.

Freezing

I’ve frozen portions of this stew a couple of times. For best results, freeze before adding the dumplings (which don’t freeze as well). Freeze the stew and shredded chicken separately, then make fresh dumplings when you reheat. This way, you get that perfect fluffy texture even from a freezer meal.

Reheating

Reheat gently on the stove over low heat, stirring occasionally so the dumplings don’t stick or fall apart. If the broth thickened too much in the fridge, add a splash of chicken broth or water to loosen it. Microwave works too when you’re in a hurry—just cover it and heat in short bursts, stirring in between.

FAQs

Can I use rotisserie chicken to make this recipe faster?

Absolutely! Using pre-cooked rotisserie chicken is a great shortcut—just simmer the broth with veggies and seasonings, then add the shredded chicken toward the end before adding dumplings. This skips the initial browning step, saving you prep time without sacrificing flavor.
What if my dumplings aren’t fluffy?

Dumplings fluff up best with baking powder and baking soda properly activated. Make sure your leavening agents are fresh and don’t overmix the dough—it should be just combined. Also, don’t lift the lid while they’re cooking, or the steam needed for rising escapes.
Can I make this recipe dairy-free?

Yes! Substitute the butter for a dairy-free alternative like coconut oil or vegan butter, use a plant-based milk (unsweetened almond or oat milk) in the dumplings, and replace half and half with coconut cream or a creamy dairy-free milk blend. The texture may vary slightly but still tasty and comforting.
How do I prevent the soup from being watery?

Cooking the roux properly and using enough flour helps thicken the broth nicely. Also, simmering long enough allows the broth to reduce slightly and concentrate flavors. If it’s still too thin after cooking, you can whisk in a slurry of flour and water and cook a few extra minutes.
Can I prepare this recipe ahead of time?

You can prepare the broth and chicken mixture the day before and keep it refrigerated. When ready to serve, bring it back up to a simmer and add freshly made dumplings. This helps the dumplings stay tender and delicious instead of soggy.

Final Thoughts

This Perfect Chicken and Dumplings for Christmas Eve Recipe holds a special place in my heart because it’s the kind of meal you make when you want to stop time for a moment and savor something truly comforting. It’s been a hit with both family and friends, and every year it reminds me what cozy holiday meals are all about. I really hope you give this a try—it’s honestly easier to make than it seems, and the rewards in flavor and warmth are more than worth it. Here’s to many cozy Christmas Eves filled with bowls of homemade goodness!