Easy Chicken and Dumplings Recipe
User Reviews
5
8 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
437 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken and Dumplings Recipe
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This delicious Chicken and Dumplings recipe comes together in well under an hour with tender chunks of chicken and fluffy buttermilk dumplings - it's the perfect cozy comfort meal for a chilly day!
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Ingredients
For the sauce and chicken:
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 onion finely chopped, medium
- 1 shallot finely chopped, medium
- 2 celery halved and sliced about ¼ inch thick, medium stalks
- ½ cup white wine optional, dry
- ¼ cup all-purpose flour
- 5 cups chicken stock low sodium
- ½ cup half and half or heavy cream
- 4 carrot sliced in ¼ inch slices, medium
- 1 teaspoon Italian seasoning
- 2 bay leaf medium
- 1 teaspoon rosemary finely chopped fresh
- 1¾ teaspoons garlic salt
- 2 ½-3 cups chicken cooked, diced or shredded
For the dumplings:
- 1⅓ cups all-purpose flour
- 1 teaspoon kosher salt 1
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ cup parsley finely chopped, fresh
- 1 teaspoon rosemary finely chopped fresh or thyme
- ¾ cup buttermilk
- 2 tablespoons butter melted
To finish:
- ¾ cup pea thawed, tiny frozen
- parsley finely chopped, fresh
Instructions
For the sauce and chicken
- Heat a low large sauté pan (or braiser) with a tight-fitting lid over medium heat. Add the butter and oil and cook until the butter is melted, swirling the pan a few times to coat the bottom. Add the chopped onion, shallots and celery. Cook for 3-4 minutes until the onion is softened.
- If using the wine, add it now, then increase the heat a bit and allow the wine to reduce for 3-4 minutes.
- Add the flour, stirring frequently for 30-60 seconds to coat the veggies.
- Slowly add the chicken broth, stirring to dissolve all of the flour then add the cream or half and half, carrots, Italian seasoning, bay leaves, rosemary and garlic salt. Bring mixture to a medium boil. Once the sauce starts to boil, cook UNCOVERED, for 10 minutes, stirring and scraping the sides of the pan occasionally.
- Remove the bay leaves. Add the chopped chicken and stir to combine. You can add a bit more chicken broth at this point if the sauce seems a little thick. (It will get thicker as the dumplings cook.)
- Add tablespoons of the dumpling mixture (see recipe below) to the simmering chicken mixture. (I like to use a small 1½-2 tablespoon cookie scoop but a spoon can also be used. Don’t make the dumplings too large, they will get significantly bigger as they cook.)
- Cover the pot and simmer on low heat for 15 minutes without removing the cover. The dumplings should be fluffy and float to the top. You can cut one open to make sure it’s cooked. If needed cover the pot and cook for another 2-3 minutes. Don’t overcook the dumplings as they will fall apart.
To finish:
- Add the peas and cover the pot for one minute to warm them. Garnish with freshly ground black pepper and finely chopped fresh parsley. Enjoy!
For the dumplings:
- While the sauce is cooking, make the dumplings by combining the flour, baking powder, baking soda, parsley, rosemary (or thyme) and salt in a medium-size bowl. Make a well in the center.
- Combine the melted butter and buttermilk in a small bowl or measuring cup and set aside.
- When the chicken mixture has cooked for 15 minutes, add the buttermilk mixture to the bowl with the flour mixture. Stir just until the flour is all incorporated. Don’t overmix. Follow the directions above (continuing with step 6) to add the dumplings to the sauce and finish the recipe.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
41g
(14%)
Protein
26g
(52%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.3g
(15%)
Cholesterol
71mg
(24%)
Sodium
1359mg
(57%)
Potassium
784mg
(17%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
7538IU
(151%)
Vitamin C
16mg
(18%)
Calcium
146mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 1359mg | 57% |
| Potassium | 784mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 7538IU | 151% |
| Vitamin C | 16mg | 18% |
| Calcium | 146mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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