🍲 Homemade Chicken and Dumplings (Serves 4–6)
Ingredients
For the chicken stew
2 tbsp butter or oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
4 cups chicken broth
2 cups cooked chicken, shredded (rotisserie works great)
1 cup milk or cream
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried thyme (or poultry seasoning)
Optional: ½ cup frozen peas
For the dumplings
1 cup all-purpose flour
2 tsp baking powder
½ tsp salt
1 tbsp butter, melted (or oil)
½ cup milk
Instructions
1️⃣ Make the stew base
In a large pot or Dutch oven, melt butter over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes until soft.
Add garlic and cook 30 seconds.
2️⃣ Build the broth
Pour in chicken broth, add chicken, salt, pepper, and thyme.
Bring to a gentle boil, then lower heat and simmer 10 minutes.
Stir in milk or cream (and peas if using).
3️⃣ Make the dumpling dough
In a bowl, mix flour, baking powder, and salt.
Stir in melted butter and milk just until combined.
(Don’t overmix—lumpy is perfect!)
4️⃣ Drop the dumplings
Bring stew to a gentle simmer.
Drop spoonfuls of dumpling dough on top of the stew.
Cover the pot and simmer 15 minutes without lifting the lid.
5️⃣ Finish & serve
Check one dumpling—if fluffy inside, you’re good to go.
Taste and adjust seasoning. Serve hot and cozy 😌
🔥 Pro Tips
Extra creamy? Add 1 tbsp flour to the veggies before broth to thicken.
Herby vibe? Toss in fresh parsley or thyme at the end.
Southern-style flat dumplings? I can give you that version too!
Want this made slow-cooker style or one-pot in under 30 minutes?
