Tasty Chicken and Dumplings

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Few dishes scream comfort food quite like a hearty bowl of Chicken and Dumplings. This creamy, soul-warming classic brings together tender pieces of chicken, fluffy dumplings, and a rich, savory broth that feels like a warm hug in every bite. Whether you’re coming in from the cold or just craving a cozy meal, this dish is the ultimate remedy.

What makes Chicken and Dumplings so special isn’t just the taste—it’s the experience. As the dumplings simmer and soak up the flavor of the broth, the aroma fills your kitchen with a promise of something truly satisfying. With just a few simple ingredients and a little patience, you can transform everyday staples into a meal that feels gourmet without the fuss.

Why You’ll Love This Chicken and Dumplings

• Ultimate comfort food that warms you from the inside out
• One-pot meal with minimal cleanup
• Fluffy, tender dumplings made from scratch
• Customizable with veggies and herbs you already have at home
• Perfect for feeding a crowd or storing leftovers for later

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Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make this dish effortlessly, you’ll want a few key kitchen tools:

• Dutch Oven or Large Heavy-Bottomed Pot: This is essential for even heat distribution and slow simmering, helping the broth thicken and dumplings cook through without burning.
• Mixing Bowls: Useful for prepping the dumpling dough and seasoning the chicken.
• Wooden Spoon or Silicone Spatula: Ideal for stirring without damaging the pot.
• Measuring Cups & Spoons: Precision matters for fluffy dumplings.
• Ladle: For easy serving without breaking the dumplings.

Each of these tools contributes to keeping the cooking process smooth and mess-free, ensuring your dish turns out just right.

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Preparation Tips

Start by prepping all your ingredients before you begin cooking. Chop your vegetables, measure out your flour and seasonings, and have your chicken ready. For dumplings, make the dough right before you’re ready to drop them into the simmering stew—this keeps them light and fluffy. Avoid overmixing the dough, as that can lead to tough, dense dumplings. And when it comes to seasoning, taste the broth before adding the dumplings—this is your last chance to adjust flavors before it all comes together. Keep the lid on while dumplings cook to trap steam, which helps them rise beautifully.

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Ingredients for This Tasty Chicken and Dumplings

For the Chicken Stew:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 carrots, peeled and sliced into rounds
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth (preferably low-sodium)
• 1 cup whole milk or heavy cream
• 3 cups cooked, shredded chicken (rotisserie works great)
• 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper“
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh parsley (optional for garnish)

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 3/4 cup whole milk
• 4 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley or chives, finely chopped (optional)

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Step 1: Saute the Vegetables

Heat the butter and olive oil in a large Dutch oven over medium heat. Add the diced onions, carrots, and celery. Sauté for about 6–8 minutes, or until the vegetables begin to soften and the onions are translucent. Stir in the garlic and cook for 1 more minute until fragrant.

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Step 2: Make the Roux

Sprinkle the flour over the vegetables and stir continuously to coat them. Cook for 1–2 minutes to eliminate the raw flour taste. This forms the base that will thicken the stew.

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Step 3: Add Broth and Simmer

Gradually pour in the chicken broth while stirring to avoid lumps. Add the milk or cream, shredded chicken, salt, pepper, thyme, and rosemary. Bring the mixture to a gentle boil, then reduce to a simmer and let it cook for 15–20 minutes until slightly thickened and the flavors meld together.

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Step 4: Mix the Dumpling Dough

While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the melted butter and milk, stirring just until combined. The dough should be thick and slightly sticky—avoid overmixing. Fold in fresh herbs if using.

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Step 5: Add Dumplings to the Stew

Once the stew is thickened, use a spoon or small cookie scoop to drop dollops of dumpling dough directly onto the simmering surface. Leave space between each one—they will expand as they cook. Cover the pot with a tight-fitting lid.

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Step 6: Cook the Dumplings

Reduce the heat to low and simmer covered for 15 minutes. Do not lift the lid during this time, as the steam is essential for cooking the dumplings thoroughly. After 15 minutes, remove the lid and check that the dumplings are puffed up and cooked through (insert a toothpick—if it comes out clean, they’re done).

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Step 7: Finish and Serve

Stir in the frozen peas and let them warm through for about 2–3 minutes. Taste and adjust seasoning as needed. Sprinkle with fresh parsley if desired. Serve warm in deep bowls, making sure each serving gets both stew and dumplings.

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Notes

This dish is incredibly flexible. You can use leftover cooked chicken or even turkey for convenience. If you prefer a richer broth, swap in some half-and-half or heavy cream for the milk. Don’t hesitate to sneak in other veggies like corn, green beans, or mushrooms—just add them in with the broth. For a slight tang, a dash of Dijon mustard or a squeeze of lemon juice at the end can brighten the flavor. Lastly, always taste and adjust your seasoning before serving to ensure it’s perfectly balanced.

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Watch Out for These Mistakes While Cooking

• Overmixing the Dumpling Dough: This is the number one cause of dense, chewy dumplings. Mix just until the ingredients come together.
• Removing the Lid Too Soon: Keep the lid closed while dumplings cook to trap steam and ensure they rise properly.
• Using Cold Broth: Make sure your broth is warm before adding to the roux. Cold liquid can cause clumping.
• Too High Heat During Dumpling Cooking: Simmer gently; boiling too hard can break apart dumplings or overcook the broth.
• Adding Peas Too Early: They’ll lose color and texture. Stir them in at the end.

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Storage Instructions

Let the chicken and dumplings cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. The dumplings may absorb more liquid over time, so add a splash of broth or milk when reheating to loosen it up. This dish reheats best on the stove over low heat. Avoid freezing if possible, as the dumplings can become mushy after thawing.

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Estimated Nutrition (Per Serving – Approximate)

• Calories: 410 kcal
• Protein: 26g
• Carbohydrates: 32g
• Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 670mg
• Fiber: 3g
• Sugar: 5g

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Frequently Asked Questions

Can I use store-bought biscuit dough instead of homemade dumplings?

Yes, you can! It won’t be exactly the same, but biscuit dough works in a pinch. Just be sure to cut it into small pieces so it cooks evenly.

What kind of chicken is best?

Rotisserie chicken or any leftover cooked chicken works well. Thighs offer more flavor and tenderness, but breasts are great too.

Can I make this dish gluten-free?

Absolutely. Use a gluten-free flour blend for both the stew and dumplings. Make sure your baking powder is gluten-free as well.

How do I know the dumplings are fully cooked?

They should be puffed up and firm to the touch. Insert a toothpick—if it comes out clean, they’re done.

Can I add more vegetables?

Definitely! This dish welcomes add-ins like mushrooms, green beans, corn, or even spinach.

What if my broth doesn’t thicken?

Make sure your roux is cooked properly and the broth simmers long enough. If needed, you can whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

Is it okay to use just water instead of broth?

It’s possible, but not recommended. Broth adds much more flavor. If using water, be sure to add extra seasoning or bouillon.

Can I make this in a slow cooker?

Yes. Cook the stew on low for 6 hours, then add dumplings in the last 30–45 minutes, keeping the lid tightly closed.

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Conclusion

Tasty Chicken and Dumplings is a timeless recipe that blends ease with comfort. Whether you’re feeding a hungry family or meal prepping for the week, this dish delivers warmth, satisfaction, and old-fashioned goodness in every spoonful. Don’t be afraid to customize it to your taste and pantry—this recipe is as flexible as it is delicious.

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