Chicken and Dumplings

5 from 1 vote

Chicken and dumplings are a delicious comfort food. The dish includes tender shredded chicken, veggies, creamy broth, and soft, fluffy dumplings.

Prep Time20

Cook Time25

Total Time45

Course: Entree

Cuisine: American

Servings:

3 tablespoons butter 42g
1 cup carrots roughly chopped 2 medium (155g)
1 cup celery roughly chopped 4 medium (125g)
½ cup onion diced 1 medium (130g)
4 garlic cloves finely minced (15g)
1/3 cup all-purpose flour 46g
6 cups chicken stock or water with better than bouillon
1 teaspoon Italian seasoning
2 teaspoons Garlic Powder
1 rotisserie chicken skin and bones removed, meat shredded or cut into bite sized pieces
½ cup frozen peas
½ cup heavy cream
Fresh parsley for garnish
Salt and pepper to taste

Melt 3 tablespoons of butter in a Dutch oven or large saucepan.
Add carrots, celery, and onion to pot and sauté until the veggies begin to soften, about 3 minutes.
Add in garlic and continue sauteing for another minute.
Add in flour and continue cooking for 2 minutes.
Pour in chicken stock, garlic powder, Italian seasoning, and bring to a simmer.
Cover pot with a lid and simmer for 10 minutes.
While pot is simmering away, make the dumpling dough. In a mixing bowl stir all-purpose flour, baking powder, salt and rosemary together.
Make a well in the dry ingredients and add in the olive oil and milk. Gently stir until just combined.
After the stew has been simmering for 10 minutes, add in the cooked chicken and heavy cream. Bring back to a simmer.
Season to taste with salt and pepper.
Drop spoonsful of dough approximately 2 tablespoons in size each into the simmering pot.
Cover the pot with a lid and continue simmering for 22-25 minutes to allow the dumplings to steam. Add the frozen peas and cook for 1-2 minutes. The dumplings should be light and fluffy when fully cooked. You can check for doneness by removing a dumpling and cutting it open.
Garnish with fresh parsley, serve, and enjoy.

Any cooked chicken or turkey meat can be used in this recipe. If you aren’t using a rotisserie chicken, you will need about 3-4 cups of cooked chicken.
This stew is quite flexible so if you would prefer to add different vegetables go for it, onions, carrots, and celery and peas are just the traditional vegetables used, green beans and cauliflower would also be great.
If you aren’t using Better Than Bouillon, you can sub with chicken broth and half a cube of chicken stock if you have it, to up the flavour.