Chicken and Dumplings

This chicken and dumplings recipe is sure to fill your belly and warm your soul. In this post, I will teach you how to make a hearty chicken stew your family will be begging for all the time!

I had cooked up some exceptional tasting Homemade Chicken Stock, which gave me a good opportunity to make one of my husband’s favorite meals, easy chicken and dumplings. He loves good old-fashioned comfort food and will eat that any time over fancy gourmet dishes.

If you do not have time to prepare homemade chicken stock, use your favorite store-bought low sodium chicken broth. I like to use a low sodium variety so I can adjust the seasoning to my liking.

For this recipe, I made light and fluffy buttermilk dumplings. I like the kind that is pillowy soft and baked on top of the chicken stew without getting saturated with sauce. I do make a heavier, denser version to go with soup, but this recipe is perfect for chicken and dumplings.

You can use leftover chicken or fresh cut-up chicken that is pan-fried until done. If you prefer extra sauce you can always stir in prepared poultry gravy mix before adding dumplings.

Chicken and Dumplings

Laureen King

This one pot meal is so hearty with chunks of chicken and vegetables topped with light and fluffy dumplings

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 650 kcal

Ingredients

  

1x2x3x

• 4 cups chicken cooked
• 1 cup celery
• 2 cups carrots
• 2 cups potatoes
• 1/2 cup onion
• 3/4 cup corn
• 3/4 cup peas
• 2-3 cups chicken stock or broth
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1/2 teaspoon dry sage
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• optional – 1 packet poultry gravy mix prepared as per instructions

Buttermilk Dumplings

• 1 cup flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoon soft butter
• 1 egg
• 1/2 cup buttermilk

Instructions

 

• Chop vegetables into bite sized pieces.
• In large pan heat olive oil.
• Add celery, carrots, potatoes and onion and cook until slightly tender, about 10 minutes.
• Add cooked chicken, peas and corn.
• Stir in 2 cups of chicken stock and cook until heated.
• In separate bowl whisk together 1/2 cup of stock and 1 tbsp. flour.
• While constantly stirring add stock/flour mix to stew. Heat until sauce begins to thicken.
• Add sage, salt and pepper. Taste as you add. Depending on how salty your stock is you may need more or less salt.
• Place in oven and bake 300º for about 2 -21/2 hours.
• If you prefer extra sauce, add prepared poultry gravy mix to stew prior to adding dumplings.
• Prepare dumpling batter. (This should be done just before adding to stew)

Buttermilk Dumplings

• Mix flour, baking powder and salt together.
• Using a fork, cut in butter until small lumps form.
• Mix egg and buttermilk together.
• Add to flour mix and combine.
• Scoop heaping tablespoons of batter onto stew.
• Cover and bake for about 15 minutes until dumplings are fluffy and cooked through.

Notes

You can also use fresh chicken in this recipe. Just cut up chicken into bite sized pieces and cook prior to vegetables.

Nutrition

Calories: 650kcalCarbohydrates: 61gProtein: 35gFat: 30gSaturated Fat: 10gCholesterol: 144mgSodium: 1164mgPotassium: 1519mgFiber: 8gSugar: 8gVitamin A: 11535IUVitamin C: 32.3mgCalcium: 245mgIron: 7.4mg

Keyword chicken dumplings, chicken stew

Tried this recipe?Let us know how it was!