Chicken Stew with Dumplings

Chicken Stew with Dumplings


"I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish."

Ingredients 1 h 5 m {{adjustedServings}} servings 464 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1161 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. De-bone chicken and cut into chunks or shred. Set aside.
  2. Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  3. Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
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  • Cook's Note:
  • I used my food processor to mix the dumplings. Be careful not to over-mix or the dumplings will get tough. If necessary, finish the dough in a mixing bowl and adjust milk to a very stiff consistency.
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Reviews 38

  1. 49 Ratings

Lady A

I really liked this recipe, I made minor changes for my personal taste. Used white pepper ( instead of back, to make it a bit spicier ) and added 2 cups of water and 2 more tablespoons of flour to thicken the roux. Very good, I would make it again and the hubby loved it!


This was a really good place to start for me because I used to make chicken and dumplings all the time and wanted to again since the season is changing, however I couldn't exactly remember how I made it and sadly didn't write it down! I followed this recipe somewhat but changed a few things which in my opinion made it so much better :) the rotisserie chicken was a great time saver and delicious! After shredding the chicken I sautéed carrots, celery, and onion in butter and when they were tender I added the flour - however I also added almost another full cup of butter and about 1/2 a cup of flour - I like the stew to be thick and creamy and the amounts of flour in butter in this recipe was not enough.I used organic chicken broth and almost about 32 oz of it -its really inportant to taste and also to make sure the stew is to the consistency youd like. i also omitted the thyme, basil, potato and mixed vegetable and instead just added frozen peas. Another thing - JUST USE BISQUICK!! It makes THE BEST dumplings and so easy - I just add a little pepper to mine. After adding the chicken I dropped 10 dumplings onto the boiling stew, turned the heat down and cooked uncovered for 10 min and covered for 10 min - veggies were perfectly cooked and oh my god everything was soooo delicious! I hope this helps anyone looking for a great seasonal dish ;) so easy and impressive and delicious!

Pat Wesa

followed it to my distracted attention but it all came together in the end. fantastic flavour and the dumplings were a hit with sceptcal kids thanks