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Chicken Stew with Dumplings

2ND COURSE

"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

1 h 5 m servings 464 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 464 calories; 21.3 g fat; 37.9 g carbohydrates; 29.7 g protein; 96 mg cholesterol; 1161 mg sodium. Full nutrition

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Reviews

Read all reviews 77
  1. 93 Ratings

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Most helpful positive review

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...

Most helpful critical review

Unfortunately my family & I found this recipe very bland. I love the simplicity so I’ll play with it some & try again later.

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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...

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 ...

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

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 ...

I doubled the low sodium broth and veggies because there was so much chicken, which meant I had to double the butter and flour for the roux too. I was able to leave out the salt, basil and thyme...

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.

I'm just rating the dumplings because I used my own chicken and sauce recipe. The dumplings were fabulous - tender and buttery. I just omitted the dill because I don't care much for it. Just lo...

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.

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 b...