Chicken Stew with Dumplings

Chicken Stew with Dumplings

This is a family favorite. It is a great way to use up leftover chicken or turkey.  I will often make extra chicken so I can make this later in the week.  It is super flexible and works well with adding a variety of different vegetables.  

The drop dumplings are easy to put together and come out so light and fluffy

Chicken Stew with Dumplings

Course Main Course




    • 4 tablespoons butter divided (½ C, 2 oz)
    • ½ 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 or green beans. if add a lot of extra veggies increase broth by 1 C.


    • 1 ¾ cups all-purpose flour (8.75 oz)
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 4 tablespoon butter (2.0 oz )
    • 2 tablespoon chopped fresh chives or parsley or 2 tsp dried
    • ¾ cup buttermilk (6 oz) or ⅔ 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 until 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 a lid on the pan and bake in the oven for 25-30 minutes. Remove from oven serve hot.


    Note: 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 (Mix the egg with water and add to the dry ingredients). I find using the powdered buttermilk easier since I seem to never have buttermilk in the fridge or freezer when I need it. Using powered buttermilk also makes this easier to make when camping.