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. 😉

Serve it warm and enjoy it as is. It’s the ultimate, most filling and indulgent winter comfort food you could ever have. Stay warm, folks!

Watch How To Make It

5 from 7 votes

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Chicken and Dumplings

Course: Main

Cuisine: American

Servings: 4 -6

Calories: 367 kcal

Author: Immaculate Bites

Ingredients

• 1 Tablespoon cooking oil
• 2 pounds boneless chicken breast or thighs Cut in chunks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large celery stalk, diced
• 2 teaspoons fresh thyme
• 1 Tablespoon butter
• 1 bay leaf
• 1/3 cup (40grams) all-purpose flour
• 4 cups chicken broth
• salt and pepper to taste
• 1 large carrot, sliced
• 1/2 -1 cup frozen peas
• 1/2 -1 teaspoon cayenne pepper (may omit)
• ½ teaspoon nutmeg

Dumplings (biscuits)

• 1 1/4 cups (150grams) all-purpose flour
• ½ Tablespoon (7.5grams) baking powder
• 1/2 teaspoon (2.5grams) baking soda
• 1/2 teaspoon (2.5grams) salt
• 1/2 Tablespoon( 7.5grams) Sugar (optional)
• ⅓ cup (75grams) unsalted butter, (cut in chunks)
• 1/2 cup (120ml) buttermilk
• 2 Tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Instructions

1. In a medium mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.
   

2. Quickly cut butter into flour mixture with a pastry blend or by hand or until the mixture resembles coarse crumbs,this might take about 3-5 minutes.
   

3. Make a well in the center of the bowl and add buttermilk and stir with until it forms a rough ball , do not over mix. Add chopped parsley, gently mix. Let it rest in the fridge while you make the chicken filling .
   

4. Heat oil in a skillet, stir in the chicken , cook the chicken for 3 to 5 minutes.
   

5. Add minced garlic, stir for about a minute, followed by chopped onion , celery , thyme and bay leaves . Saute until onions is wilted – about 4 more minutes.
   

6. Add butter , then gently add flour, while stirring ; cook for 1 minute.
   

7. Pour in   about ½ cup chicken stock or broth stirring to prevent lumps. Slowly add remaining chicken broth, a little at the time, you do not want the mixture to form any lumps , bring to simmer then turn down to medium so it simmers gently and thickens about 12 -15 minutes .stir in vegetables, add cayenne pepper , if desired and nutmeg. 
   

8. Remove dumplings from the fridge , then scoop the dumplings mixture and add to the the Skillet – about 3 tablespoons or divide into 8-10 portions. Leave some space between the dumplings as it cooks , cause it doubles in size.
   

9. Place skillet in the oven and bake  at 350 degrees F for 18-20 minutes, or until slightly brown and dough is cooked through. After about 15 minutes, during the cooking process you may use a toothpick to test if the dumplings are fully cooked.
   

10. Remove from the oven, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.
    

How to Make Chicken and Dumplings

Note: You can follow the steps found in the recipe box by working on the dumplings first, but if you are pressed on time, you can follow the steps below. Either way, they turn out deliciously good.

Heat oil in a skillet, stir in the chicken, cook the chicken for 3 to 5 minutes. Add minced garlic, stir for about a minute, followed by chopped onion, celery, thyme and bay leaves . Saute until onions are wilted – about 4 more minutes.

Whisk in the flour; cook for 1 minute. Slowly add remaining chicken broth, a little at the time, you do not want the mixture to form any lumps, bring to simmer then turn down to medium so it simmers gently and thickens about 12 -15 minutes. 

Then, stir in the vegetables. 

In a medium mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt. Quickly cut butter into flour mixture with a pastry blend or by hand or until the mixture resembles coarse crumbs,this might take about 3-5 minutes. Make a well in the center of the bowl and add buttermilk and stir with until it forms a rough ball, do not over mix. 

 Add chopped parsley, gently mix. Let it rest in the fridge while you make the chicken filling if you still have time OR scoop the dumplings mixture and add to the the skillet – about 3 tablespoons or divide into 8-10 portions. Leave some space between the dumplings as they cook, cause they double in size.

Place skillet in the oven and bake for 18-20 minutes, or until slightly brown and dough is cooked through. After about 15 minutes you may use a toothpick to test if the dumplings are fully cooked. Remove from the oven, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.

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