Chicken Stew with Dumplings

Chicken Stew with Dumplings

Course Main Course




    • 4 tablespoons butter divided 1⁄2 C
    • 1/2 cup flour (2.125 oz)
    • 3 cups chicken broth
    • 1 small onion
    • 2 stalks celery diced
    • 2 carrots diced
    • 3 tablespoon dried Parsley
    • 1 teaspoon dried oregano
    • 3 med potatoes peeled and cubed
    • 4 cups cooked diced chicken
    • salt and pepper to taste
    • Optional add extra veggies. I like to add 1 C chopped broccoli if add a lot of extra veggies increase broth by 1 C.


    • 1 3/4 cups all purpose flour (8.75 oz)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 4 tablespoon butter (2.0 oz )
    • 2 tablespoon chopped fresh chives or parsley or 2 tsp dried
    • 3/4 cup buttermilk (6 oz) or 2/3 cup liquid whey (drained from yogurt)
    • 1 large egg


    • Preheat oven to 350 °F
    • On the stovetop in a Dutch oven, melt 2 Tbs. of butter.  Sauté onions, carrots, and celery until soft, 5-7 minutes.  
    • Stir in the diced chicken. Add the remaining 2 Tbs. butter in the pot. Add the flour and cook for 1 minute.
    • Add the broth slowly stirring constantly to prevent lumps.
    • Add potatoes, parsley and oregano. Simmer for 10-15 minutes on low while you make the dumplings. Just before adding the dumplings, stir in any soft veggies (broccoli or zucchini)


    • Add the flour, baking soda, baking powder, and salt to a bowl and mix briefly. Cut in the butter with knives, or a pastry cutter unti crumbly. Mix in the chives or parsley.
    • Wisk together the buttermilk and egg and add all at once to the dry ingredients. Stir until evenly moistened.
    • Scoop the dumpling batter onto the simmering filling using a muffin scoop or 1⁄4 C measure.
    • Leave space between the dumplings as they will almost double as they cook. Put lid on the pan and bake in the oven for 25-30 minutes. Remove from oven serve hot.


    Note: You can use 2 1⁄4 C King Arthur Flour All-Purpose baking Mix in place of the first 5 ingredients under dumplings. Also, I have been using powdered buttermilk the past few times with no change. I add the appropriate amount of powdered buttermilk to the flour then add water as the liquid.