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chicken and dumplings

Chicken and Dumplings

Course: Dinner
Cuisine: American
Keyword: chicken dumplings, chicken stew
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 30 minutes
Servings: 4
Calories: 650kcal
Author: Laureen King
This one pot meal is so hearty with chunks of chicken and vegetables topped with light and fluffy dumplings
Print Recipe


  • 4 cups chicken cooked
  • 1 cup celery
  • 2 cups carrots
  • 2 cups potatoes
  • ½ cup onion
  • ¾ cup corn
  • ¾ cup peas
  • 2-3 cups chicken stock or broth
  • 1 tbsp olive oil
  • 1 tbsp flour
  • ½ tsp dry sage
  • 1 tsp kosher salt
  • ½ tsp pepper
  • optional - 1 packet poultry gravy mix prepared as per instructions
  • Buttermilk Dumplings
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tbsp soft butter
  • 1 egg
  • ½ cup buttermilk


  • Chop vegetables into bite sized pieces.
  • In large pan heat olive oil.
  • Add celery, carrots, potatoes and onion and cook until slightly tender, about 10 minutes.
  • Add cooked chicken, peas and corn.
  • Stir in 2 cups of chicken stock and cook until heated.
  • In separate bowl whisk together ½ cup of stock and 1 tbsp. flour.
  • While constantly stirring add stock/flour mix to stew. Heat until sauce begins to thicken.
  • Add sage, salt and pepper. Taste as you add. Depending on how salty your stock is you may need more or less salt.
  • Place in oven and bake 300ยบ for about 2 -21/2 hours.
  • If you prefer extra sauce, add prepared poultry gravy mix to stew prior to adding dumplings.
  • Prepare dumpling batter. (This should be done just before adding to stew)
  • For Dumplings
  • Mix flour, baking powder and salt together.
  • Using a fork, cut in butter until small lumps form.
  • Mix egg and buttermilk together.
  • Add to flour mix and combine.
  • Scoop heaping tablespoons of batter onto stew.
  • Cover and bake for about 15 minutes until dumplings are fluffy and cooked through.


You can also use fresh chicken in this recipe. Just cut up chicken into bite sized pieces and cook prior to vegetables.


Calories: 650kcal | Carbohydrates: 61g | Protein: 35g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 1164mg | Potassium: 1519mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11535IU | Vitamin C: 32.3mg | Calcium: 245mg | Iron: 7.4mg