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Chicken and Dumplings
This easy chicken and dumplings recipe features tender chicken, fluffy homemade dumplings, and a rich creamy broth — the perfect cozy comfort food for any night of the week.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●whisk
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Start the stew. Melt the butter in a large Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–⏱️ 6 minutes, stirring occasionally, until softened. Add garlic and cook for ⏱️ 1 minute, stirring frequently.
medium carrots (diced)3(about 1.5 pounds) shredded cooked chicken3 cupsgarlic (minced)5 clovesteaspoon garlic powder1/2
2
Build the base. Sprinkle flour over vegetables and cook, stirring frequently, 1–⏱️ 2 minutes. Slowly whisk in chicken stock, stirring constantly. Add bay leaf, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for ⏱️ 10 minutes.
chicken stock6 cups(about 1.5 pounds) shredded cooked chicken3 cupsbay leaf1
3
Mix dumplings. While the stew is simmering, whisk together the flour, baking powder, salt, pepper, and garlic powder in a medium mixing bowl. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour wet ingredients into the dry ingredients and stir until just combined.
garlic (minced)5 cloves(about 1.5 pounds) shredded cooked chicken3 cupsteaspoon garlic powder1/2large egg1
4
Finish the stew. Stir in chicken, peas, and cream to the stew. Taste and adjust seasoning as needed. Keep at a gentle simmer.
5
Cook dumplings. Drop tablespoonfuls of dough onto the simmering stew. (I recommend using a 1-tablespoon cookie scoop, or you can just use a spoon and eyeball it.) Cover with lid, reduce heat to low, and cook for ⏱️ 15 minutes without lifting the lid.
6
Serve. Remove lid, discard bay leaf, and check one dumpling to be sure it’s cooked through. Serve hot, topped with parsley and a twist of black pepper, and enjoy!
bay leaf1(about 1.5 pounds) shredded cooked chicken3 cups
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