Save This hearty Midwest Classic Chicken and Dumplings with Pickle Herb Butter brings together tender pieces of chicken, fluffy from-scratch dumplings, and a tangy melted butter that makes every spoonful unforgettable. It is everything you want from comfort food—a nourishing, satisfying bowl that fills your kitchen with delicious aromas and your home with warmth.
This was one of the first recipes I learned to make when I moved to the Midwest. It reminded me of Sunday dinners with family and friends packed around the table and is now my go-to when anyone needs a little extra TLC.
Ingredients
- Chicken thighs or breasts: Provide rich flavor and become meltingly tender as they simmer
- Low-sodium chicken broth: Keeps the base savory without being too salty and gives you room to control seasoning
- Unsalted butter: Brings both sautéed flavor for the vegetables and rich flavor for both dumplings and herb butter
- Yellow onion: Adds sweetness and depth as the aromatics cook slowly
- Carrots: Are classic for sweetness and color use firm and bright ones for best results
- Celery: Brings earthiness and crunch look for stalks with crisp snap
- Fresh garlic: Infuses layers of earthy warmth through the stew
- Bay leaves and dried thyme: Add herby complexity you cannot skip these for old-school flavor
- Kosher salt and black pepper: Enhance every other ingredient in the pot
- Fresh parsley: Gives pops of color and a clean herby note
- All-purpose flour: Forms the base of light dumplings look for unbleached options for best taste
- Baking powder: Ensures the dumplings puff up light and airy make sure it is fresh
- Whole milk: Binds and lightly enriches the dumpling dough whole milk fluffs best but lower fat milk also works
- Fresh chives (optional): Give springtime flavor to dumplings
- Dill pickles and pickle brine: Give the finishing butter its signature tang use cold, crunchy pickles
- Fresh dill and parsley: Bring fragrance and brightness to the compound butter do not skip if possible
Instructions
- Sauté the Aromatics:
- Melt butter in a large Dutch oven over medium heat. Add diced onions, sliced carrots, and celery. Cook for about seven minutes. Stir gently and let the vegetables get soft and just starting to caramelize. This base will lay down every bit of flavor the stew needs.
- Build the Broth:
- Add minced garlic and cook for just one more minute until its scent fills the kitchen. Place chicken pieces into the pot and pour in the chicken broth. Drop in bay leaves and thyme then season with salt and pepper. Raise heat until broth bubbles then drop it to a steady gentle simmer. Cover tightly and cook for just over half an hour until the chicken is fork-tender and falling apart.
- Shred and Return the Chicken:
- Carefully lift out the stewed chicken pieces and put them on a plate. Toss out the bay leaves. Use two forks to pull the meat from the bones and shred it into rough bite-sized pieces. Slide all the chicken back into the bubbling pot, making sure nothing is stuck to the bottom. Add chopped parsley and stir to rewarm and blend the herbs.
- Mix the Dumpling Dough:
- Grab a bowl and whisk together flour, baking powder, and salt until fluffy and evenly mixed. Cut in very cold butter with your fingers or a pastry cutter so the dough looks like coarse sand. Pour in milk and fold gently with a spatula until the mixture just comes together. If you are using chives, add them now. Do not overblend so the dumplings stay light.
- Drop and Steam the Dumplings:
- Get the stew simmering at a gentle bubble. Use a spoon to drop large spoonfuls of the soft dough in the hot broth, spacing them across the top surface. The dumplings should float but not touch too much. Put the lid on tightly. Do not lift it while the dumplings steam for fifteen minutes. They will puff, soak some broth, and cook straight through without getting soggy.
- Prepare the Pickle Herb Butter:
- In a small bowl mash together softened butter with finely chopped dill pickles, fresh dill, parsley, a splash of pickle brine, and black pepper. Mix until smooth and flecked with herbs and pickle bits. You want this to be spreadable and vibrant—a punchy finish on each bowl.
- Serve it Up:
- Ladle generous portions of chicken stew and dumplings into bowls. Top each with a dollop of the homemade pickle herb butter. Give a swirl and watch the butter melt in, releasing flavor and fragrance over the dish. Add extra parsley or dill on top if you like even more freshness.
Save The pickle herb butter is the secret that makes everyone ask for seconds. I love swirling that little green-flecked topping through the brothy dumplings—watching the butter melt and smelling that fresh dill always takes me back to cooking with my grandma on snowy weekends. She believed every soup needed a touch of something bright.
Storage Tips
Let leftovers cool fully before transferring to airtight containers. Refrigerate up to four days. Reheat gently on the stove with a splash of broth or water. Dumplings soak up liquid so add extra when reheating if needed. For the pickle herb butter wrap tightly and refrigerate up to a week.
Ingredient Substitutions
Turkey can be swapped for chicken especially leftovers from holidays. You can use chicken breasts instead of thighs but thigh meat holds up better when simmered. For dairy-free you can use plant-based butter and plain oat milk in both dumplings and pickle butter they will still be fluffy and tangy.
Serving Suggestions
Serve this steaming hot with a crusty slice of bread or a simple salad tossed in tangy vinaigrette. You can pair leftovers with roasted veggies or even spoon stew over mashed potatoes on night two for a twist.
Save This recipe is perfect for chilly nights and brings a nostalgic, comforting touch to any table. Let each bite warm your heart and fill your home with Midwest warmth.
Recipe FAQ
- → How do I make dumplings light and fluffy?
Use a gentle hand when mixing the dough, and don't overwork it. Let the dumplings steam covered while cooking to keep them tender and airy.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. Keep in mind that thighs are often juicier, but both work well in this dish.
- → What's the best way to serve this dish?
Ladle the chicken and dumplings into bowls and top with a generous dollop of pickle herb butter for added zest and freshness.
- → How far in advance can I prepare the pickle herb butter?
You can make the pickle herb butter up to a week ahead and keep it refrigerated in a sealed container.
- → Are there any ingredient substitutions for dietary needs?
For a dairy-free option, substitute plant-based butter and milk. Gluten-free flour blends can also be tried for the dumplings.
- → What wine pairs well with this dish?
A crisp, unoaked Chardonnay complements the tangy and savory notes beautifully.