🍗 Ingredients (serves 4–6)
For the Chicken Stew:
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2 tbsp butter or olive oil
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1 medium onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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2 cloves garlic, minced
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4 cups chicken broth
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1 cup milk or half-and-half
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2 cups cooked chicken (shredded or cubed; rotisserie works great)
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1 tsp salt
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½ tsp black pepper
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½ tsp dried thyme (or poultry seasoning)
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1 tbsp flour (for thickening, optional)
For the Dumplings:
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1 cup all-purpose flour
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2 tsp baking powder
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½ tsp salt
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½ cup milk
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2 tbsp melted butter (or shortening)
👩🍳 Instructions
1. Make the Chicken Base
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In a large pot or Dutch oven, heat butter or oil over medium heat.
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Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
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Stir in garlic and cook another 30 seconds.
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Sprinkle in flour (if using) and stir for 1 minute to make a light roux.
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Pour in chicken broth and milk, stirring until smooth.
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Add chicken, salt, pepper, and thyme.
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Simmer over low heat for 10 minutes to let flavors combine and broth thicken slightly.
2. Make the Dumplings
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In a bowl, whisk together flour, baking powder, and salt.
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Stir in milk and melted butter until just combined — the dough should be soft and sticky.
Don’t overmix, or dumplings can turn tough.
3. Add Dumplings to the Pot
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Drop spoonfuls (about 1 tablespoon each) of dough directly onto the simmering stew.
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Cover the pot with a tight-fitting lid.
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Cook on low heat for 12–15 minutes — no peeking! The steam cooks the dumplings through.
4. Serve
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Once dumplings are fluffy and cooked through, gently stir the pot to coat everything in the creamy broth.
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Taste and adjust seasoning if needed.
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Serve hot, garnished with fresh parsley or a crack of black pepper.
💡 Tips
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Extra Creamy: Add ¼ cup heavy cream or a spoonful of sour cream at the end.
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Vegetable Boost: Add peas or green beans during the last 5 minutes of cooking.
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Shortcut: Use canned biscuits cut into pieces instead of homemade dumplings for a quick version.
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Flavor Twist: A dash of poultry seasoning or smoked paprika adds depth.
🥄 Chicken and Dumplings is the ultimate Southern-style comfort food — tender chicken, rich creamy broth, and soft dumplings that soak up every bit of flavor.
Would you like me to give you a slow-cooker version (set it and forget it) or a classic old-fashioned version with rolled dumplings (thinner and chewier)?
