Chicken Stew with Dumplings Recipe -
Chicken Stew with Dumplings Recipe

Chicken Stew with Dumplings

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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.

Reviews More Reviews

Sep 16, 2012

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!

Nov 13, 2012

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!

Jan 22, 2013

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

Feb 24, 2013

I have never made this before so I followed this recipe and the comments added by Sarah7a with a couple slight modifications. I did everything Sarah7a recommended except I used this recipe for the dumplings and swapped out the dill for ground rosemary to give it a little different seasoning. I did include potatoes but used little creamers which cooked up beautifully in the stock. I also only used half a cup of butter and a 1/4 cup of flour instead of the amount Sahara7a used and I had a really nice consistency for my stock. I too like a thicker stock so I used 2 - 17.5 oz College Inn Bold Rotisserie chicken stock which gave it a great flavor and a good consistency. I let mine simmer a little too long and it got too thick so I had to open a can of regular chicken stock I had and add a little more to thin it so I could add the dumplings. So I might go a little less than a 1/4 cup on the flour next time. It turned out fantastic, everyone really enjoyed it! I will definitely be making this one again! Thanks 2nd Course and Sarah7a for your recipe and comments!!

Dec 30, 2014

Fantastic! Much easier than my own. Just added more broth and chicken. Still a thick and hearty stew. Next time i may use egg dumplings instead.

Dec 17, 2013

Okay, I loved the outcome of this recipe, I started off with 4 tablespoons of butter with a diced onion and 3 tablespoons of flour to make the roux. Then I added 1 & 1/4 box of swanson chicken broth (the 32 oz.) Then I added all the seasonings but used red pepper instead of black pepper and added the juice from 1 lemon wedge to give it added flavor. I used 4 whole russet potatoes, peeled and cut into medium sized chunks, and almost half a package of baby carrots cut in halves, and then I added half a bag of frozen peas and two chicken breasts cooked and cubed. I probably let it all stew together for about 35-40 minutes. I skipped on the dumplings and had fresh french bread on the side instead. Mmmm, this was delicious!

Mar 10, 2013

Made this for supper tonight as I had left over chicken. Used fresh veggies rather than frozen and added some garlic but felt it still needed more flavor. I will make this again but will use fresh herbs and my own dumpling recipe. Wonderful comfort food.....

Feb 21, 2013

My favorite!!! I love this recipe and I make it as much as I can...Its easy and the taste is GREAT! Thanks so much.


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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 29.7 g
  • 59%
  • Sodium
  • 1161 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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