Stewed chicken with dumplings is one of my favorite comfort foods, especially on cold days. If you’re looking for a hearty, home-cooked meal, stewed chicken with dumplings is the dish to make. Follow our easy recipe and step-by-step instructions to walk you through making stewed chicken and dumplings from scratch.
Chicken and Dumplings
Chicken and dumplings is comfort food at its best! Start with a hearty chicken and vegetable stew, then add easy homemade dumplings that cook up light and fluffy.
Chicken and dumplings are the ultimate comfort food, aren’t they? When we were kids, my mother used to make chicken and dumplings for us by simply adding Bisquick biscuit dough to chicken stew.
We would always fight over these dumplings. (Ever wonder why people from big families eat fast? The first kid who finishes gets seconds on the dumplings.)
Video: How to Make Chicken and Dumplings
Chicken & Dumplings
Problems With Homemade Dumplings
Making dumplings that are tasty, light, yet hold together isn’t a given. The Bisquick dumpling version, although light and fluffy, tends to fall apart.
At the other end of the spectrum, my dad remembers his mother’s dumplings which were, in his words “as hard as hockey pucks.” Leftovers would be grated the following morning and fried up like potatoes.
Tips for the Best Chicken and Dumplings
The dumplings in this recipe are firm enough to hold together without disintegrating even after multiple reheats of the stew, yet still, manage to be light and fluffy. Below are some tips to achieve the best chicken and dumplings:
- Don’t peek! The key is to not peek into the pan while the dumplings are cooking. The dumplings need to gently steam in the simmering stew to result in a light texture.
- Use cake flour: Using cake flour in place of all-purpose flour will also help the dumplings be lighter, as cake flour has less gluten than regular flour.
- Brown the chicken: To coax more flavor into the stew base, we brown the chicken pieces before cooking them in the stew.
- Make a roux: Browning the flour in a roux with rendered chicken fat will give the base more flavor, while thickening the stew.
What to Serve With Chicken and Dumplings
Chicken and dumplings is basically a meal unto itself. But if you’d like something extra on the side, go for a simple green vegetable, like steamed broccoli, sautéed greens, or roasted Brussels sprouts. A simple salad would also be great.
Chicken and Dumplings
PREP TIME15 mins
COOK TIME45 mins
TOTAL TIME60 mins
SERVINGS6 to 8 servings
You can substitute all-purpose flour for the cake flour. But use cake flour if you have it, and your dumplings will be fluffier.
For the chicken and vegetables:
- 3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
- 2 teaspoons butter or extra virgin olive oil, or a combination of both
- 1 quart chicken stock, homemade or store-bought
- 2 to 3 ribs celery, trimmed and cut into 1/2-inch pieces (about 2 cups)
- 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
- 1 large onion, roughly chopped (about 2 cups)
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/4 cup dry sherry or vermouth, optional
- 1 tablespoon heavy cream, optional
- 3/4 cup frozen peas, thawed
- 1/4 cup minced fresh parsley leaves
- Ground black or white pepper
For the dumplings:
- 2 cups (250g) cake flour (see recipe note)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons butter, melted
- 3/4 cup milk
- 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon, optional
- Heat the chicken stock:Add the chicken stock to a medium pot and bring it up to a gentle simmer.
- Brown the chicken:In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
- Poach the chicken in the stock:Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.Poach the chicken in the stock until cooked through, about 20 minutes or so.Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
- Cook the vegetables until softened:Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.
- Add the flour:and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.
- Add sherry, slowly add stock:Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.
- Make the dumpling batter:Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)
- Add dumplings to the stew:Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.
- Finish the stew:Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.
CREAMY CHICKEN STEW WITH DUMPLINGS
This creamy chicken stew with dumplings is comfort food at its best. The deliciously creamy chicken and vegetable stew is topped with easy homemade dumplings that are light and fluffy. You don’t want to miss this easy one-pot dinner!
CREAMY CHICKEN STEW
This stew is all things warm and cozy.
It’s got the most tender shredded chicken, a lusciously creamy broth, and soft stew veggies – then the pot is topped with fluffy buttermilk dumplings that will keep you coming back for seconds. And thirds.
So go ahead and treat yourself and your family to this delicious hug in a bowl.
HOW TO MAKE CHICKEN STEW WITH DUMPLINGS
Chicken and dumplings are quite easy to make. Once the stew is cooked and the dumplings are on top, the pot goes into the oven to finish cooking while you relax.
- Start by sauteing the vegetables in butter until they’re soft.
- Next, you’ll add the potatoes, chicken stock, chicken, and seasonings and simmer the stew until the chicken is tender.
- Take the chicken out of the pot and put the cream cheese in. Shred the chicken using 2 forks then return it to the pot and mix until the cream cheese melts into the stew.
- Mix a little wine with some flour and stir this into the pot. It will thicken the stew slightly as it cooks.
- Now all you have to do is mix the dumpling ingredients together and drop the batter on top of the stew in little mounds. Put the lid on the dumpling-covered stew and go relax while dinner finishes cooking itself.
CREAMY CHICKEN STEW INGREDIENTS
Onion, carrots, celery, garlic, and potatoes – Traditional stew veggies work well to make this dinner feel cozy. If you like other vegetables in your stew, feel free to add them!
Poultry seasoning, sea salt, and pepper – Poultry seasoning is a blend of spices that are traditionally used on chicken. If you’re using table salt, use half the amount.
Chicken stock – homemade chicken bone broth will give the stew the best flavor.
Chicken breast – you can substitute four chicken thighs instead.
Cream cheese – this is where the creaminess comes from, and it’s so delicious!
Flour + white wine – Rather than mixing flour with water to thicken the stew, we use white wine for extra flavor. You can also use chicken stock instead.
CREAMY CHICKEN STEW FAQS
Can I make this stew without the dumplings?
Yes! This chicken stew is delicious served with some buttered bread or no yeast bread with herbs and cheese instead
How long will the leftovers last?
Store any leftovers in your fridge for 3-4 days. Reheat them gently on the stovetop or in a microwave.
Can I freeze this stew?
Yes! Although it is best frozen without the dumplings.
Chicken And Dumpling
Chicken and Dumplings – a deliciously creamy and hearty chicken stew with celery, peas and carrots plus a hint of heat from cayenne pepper create savory flavor. With balls of tender, light and biscuit-like dumpling to complement the creamy stew. A perfect filling meal to warm your soul!
Winter is soup season. If you’ve been the watching news lately, the US south-east coast has had a terribly brutal winter. It got colder even in the states that aren’t too accustomed with winter cold. Yours truly has been digging on soups and veggies lately to wash down all the holiday eating even while on Netflix nights.
Trust me, Netflix + thick warm sheets and a warm bowl of hearty soup is definitely one cozy night. Can’t stress enough how much I’m loving this season. Not to mention that extra sleep you get ’cause you don’t feel like getting up at all the following day.
Now let’s talk about this mouth-watering dish here.
My winter menu would be nothing without this Chicken and Dumplings recipe. It’s one of those recipes that you don’t mind eating everyday. You’ll never get bored of it!
Okay, I know you’ve probably scrolled all the way down first before you even read this entire blog post just to check on the ingredients.
Pretty lengthy, eh? Don’t let the list scare you off.
This recipe here isn’t that complicated to make and it’s easier than you think. It will be one of your family’s favorite comfort foods, for sure.
In this recipe, you can start either way. But I prefer to start working on the dumplings, let them sit in the fridge and then work on the stew. What I am trying to attain here is a dumpling with a biscuit-like texture. The extra little outer crisp makes sure you don’t end up eating gluey flour balls sticking to the roof of your mouth. No Bueno!
I’ve tried the softer ones after couple of tries but I’d say this dumpling here complements the rich creamy stew well. You’ll be scooping them out like a pro in no time. 😉
As for the chicken, you may go with shredded rotisserie chicken or any leftover chicken you have in your fridge. If you have the fresh ones, then make use of it. I prefer boneless chicken breast cut into little chunks as they cook pretty easily.
Browning the chicken first ensures a far better and more flavorful base before you add in the chicken broth. And it also adds that distinct appetizing color as you see in the photos.
This Chicken and Dumplings recipe offers a lot of goodness in just a pot. You already have a warm and nutrient-packed chicken stew with veggies plus indulgent dumplings for all those carboholics like me. 😉