Chicken Stew with Dumplings

4.7
(155)
126 Reviews
39 Photos

This chicken stew with dumplings is scrumptious. I've wanted to make a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Submitted by 2ND COURSE
Updated on January 4, 2024
close up view of Chicken Stew with Dumplings in a white bowl
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Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

Chicken Stew:

  • 1 (3 pound) rotisserie chicken

  • 2 tablespoons butter

  • 1 onion, diced

  • 2 ribs celery, sliced thin

  • 2 tablespoons all-purpose flour

  • 2 (14.5 ounce) cans chicken broth

  • ¾ pound new potatoes, cut into 1/2-inch dice

  • 2 cups frozen mixed vegetables

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon dried basil

  • ¼ teaspoon dried thyme

Dumplings:

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 3 tablespoons cold butter, cubed

  • ¾ cup milk, or more as needed

  • 2 tablespoons dried dill

Directions

  1. To prepare the stew: Debone rotisserie chicken; cut meat into chunks or shred. Set aside.

  2. Melt butter in a large Dutch oven over medium heat; cook and stir onion and celery in hot butter until soft, about 10 minutes. Sprinkle in flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in broth, whisking to remove any lumps. Add potatoes, frozen vegetables, salt, black pepper, basil, and thyme. Cover and cook over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.

  3. Meanwhile, make the dumplings: Combine flour, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk and dill until dough comes together.

  4. Drop rounded tablespoonfuls of dough into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until dumplings are tender, 8 to 10 minutes more.

Cook’s Note

I use a food processor to make the dumpling dough. Be careful not to overmix, or the dumplings will be tough. If necessary, finish the dough in a mixing bowl and adjust the milk to a very stiff consistency.

334 home cooks made it!

Nutrition Facts (per serving)

464 Calories
21g Fat
38g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 464
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 43%
Cholesterol 96mg 32%
Sodium 1161mg 50%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 30g 59%
Vitamin C 16mg 18%
Calcium 157mg 12%
Iron 4mg 21%
Potassium 645mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.