Classic Creamy Chicken and Dumplings

Name: Classic Creamy Chicken and Dumplings
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp olive oil; 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 tsp dried thyme; 1/2 tsp dried rosemary, crushed; to taste Salt and black pepper; 6 cups chicken broth; 1/2 cup all-purpose flour; 1 cup milk (whole or 2%); 1 1/2 cups all-purpose flour (for dumplings); 2 tsp baking powder (for dumplings); 1/2 tsp salt (for dumplings); 2 tbsp cold unsalted butter, cut into small pieces (for dumplings); 3/4 cup milk (whole or 2%) (for dumplings); 2 tbsp fresh parsley, chopped (for garnish)

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There’s nothing quite like a bowl of Classic Creamy Chicken and Dumplings to warm the soul, making it a perfect meal for a blustery March day. This recipe delivers a comforting stew of succulent chicken pieces, carrots, celery, and onions, all simmered in a velvety, herbaceous broth. The dish is crowned with light and airy dumplings that cook directly in the stew, absorbing all the delicious flavors. It’s a wholesome, hearty, and deeply satisfying meal that evokes childhood memories and homemade goodness.

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Prep Time25 min

Cook Time50 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch OvenWhiskPastry Blender (optional)

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside. Add chopped onion, carrots, and celery to the pot, scraping up any browned bits. Sauté until vegetables are softened, about 8-10 minutes. Stir in dried thyme and rosemary, salt, and pepper.
2
Whisk together the 1/2 cup flour with 1 cup milk in a small bowl until smooth. Pour this mixture into the pot with the vegetables, stirring constantly for 1 minute until thickened. Gradually whisk in the 6 cups chicken broth until smooth. Bring the mixture to a simmer, then return the cooked chicken to the pot.
3
While the stew simmers, prepare the dumplings. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add 3/4 cup milk, stirring just until a soft, shaggy dough forms. Do not overmix.
4
Drop the dumpling dough by tablespoonfuls directly into the simmering chicken stew. Ensure the dumplings are placed on top of the liquid, not submerged. Cover the pot tightly and reduce heat to medium-low. Cook for 15-20 minutes without lifting the lid, until the dumplings are puffed and cooked through.
5
Carefully remove the lid. The dumplings should be tender and fluffy. Ladle the creamy chicken and dumplings into bowls, garnish with fresh chopped parsley, and serve hot.

Nutrition

Calories550 kcal

Protein40g

Fat25g

Carbohydrates

Frequently Asked Questions

How do I prevent the dumplings from being gummy?

The key is to not overmix the dumpling dough; a few lumps are fine. Also, ensure the stew is at a gentle simmer, not a rolling boil, and cook with the lid on, without peeking, to trap the steam needed for fluffy dumplings.

Can I use store-bought biscuits for dumplings?

While not traditional, you can use canned biscuit dough as a shortcut. Simply cut them into smaller pieces and drop them into the simmering stew, cooking as directed until puffed and cooked through.

Can I make this dish ahead of time?

The chicken stew base can be made a day in advance and reheated. However, it's best to cook the dumplings fresh just before serving, as they can become mushy if reheated. Add a little extra broth or milk if reheating the base, as it will thicken.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.