When the weather gets cold, I always start craving a warm bowl of soup. There is just something so comforting about a thick stew topped with soft dumplings.

Traditional versions almost always rely on heavy cream and real butter, which can be tough if you cannot eat dairy.

That is why I created this dairy free chicken and dumplings recipe. It gives you all the rich, cozy flavor of the classic meal without upsetting your stomach.

The broth stays wonderfully rich thanks to a splash of oat milk, and the homemade dumplings cook up tender right on top of the pot.

It has become one of my favorite easy dinners to make, and I think your whole family will love it too.

Why This Recipe Is a Keeper

Classic Creamy Texture – Oat milk makes the rich broth taste silky without a single drop of real cream.

Pillow Soft Dumplings – Cold vegan butter creates big, fluffy dumplings that steam perfectly right on top.

Juicy Chicken Thighs – Simmering thighs directly in the broth keeps the meat tender and adds deep flavor.

True Comfort Food – You get the warm, nostalgic taste of a traditional family dinner entirely dairy free.

Here’s What You’ll Need

For the Stew

3 tbsp Dairy Free Butter
1 Medium Yellow Onion, Diced
2 Medium Carrots, Sliced
2 Celery Stalks, Sliced
3 Garlic Cloves, Minced
1/3 cup All Purpose Flour
6 cups Chicken Broth
2 lb Boneless Skinless Chicken Thighs
1 tsp Dried Thyme
1 Bay Leaf
1 tsp Salt
1/2 tsp Black Pepper
1/2 cup Unsweetened Plain Oat Milk

For the Dumplings

2 cups All Purpose Flour
1 tbsp Baking Powder
1 tsp Sugar
3/4 tsp Salt
4 tbsp Cold Dairy Free Butter, Cubed
3/4 cup Unsweetened Plain Almond Milk
2 tbsp Fresh Parsley, Chopped

How to Make It

Step 1

Melt the dairy free butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 minutes until softened, then stir in the garlic for 30 seconds.

Step 2

Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth until smooth. Add the whole chicken thighs, thyme, bay leaf, salt, and black pepper, then cover and simmer for 20-25 minutes until the chicken is tender.

Step 3

While the stew simmers, whisk the flour, baking powder, sugar, and salt in a bowl. Cut in the cold dairy free butter until it looks like coarse crumbs, then stir in the almond milk and half the parsley just until a thick, sticky dough forms.

Step 4

Remove the chicken, shred it with two forks, and return it to the pot along with the oat milk. Discard the bay leaf and bring the stew back to a gentle simmer.

Step 5

Drop heaping tablespoons of dough over the surface of the stew. Cover tightly and simmer for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.

Step 6

Let the pot rest for 5 minutes, then sprinkle with the remaining parsley and serve.

Recipe Tips

Use Stick Butter for the Dumplings

I recommend using block or stick dairy-free butter rather than the spreadable kind from a tub.

Tub spreads contain extra water and oil, which can make your dumpling dough greasy and heavy.

Keep the butter in the fridge until the very second you cut it into the dry ingredients so it stays firm.

Keep the Lid On the Whole Time

You’ll get the best results if you leave the pot completely covered during those 15 minutes of simmering.

Dumplings cook with trapped steam rather than direct heat. If you lift the lid to peek, that steam escapes right away.

Losing that heat will cause your dumplings to collapse and turn out gummy instead of fluffy.

Double Check Your Plant Milk

From my experience, the easiest mistake to make here is accidentally using vanilla-flavored plant milk.

Even cartons labeled as original can sometimes have added sweeteners that spoil the taste of a savory dinner.

Always check that both the oat milk and almond milk cartons say unsweetened and plain on the front.

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