Chicken and Dumplings

Chicken and Dumplings is a hearty stew that can be enjoyed all year long! 

The epitome of comfort food, this recipe radiates all the snowy, rainy, wintery vibes. And if that is what you're into this time of the year you will LOVE these recipes too! Classic hamburger soup, turkey shepherd's pie, and acorn squash and cauliflower soup. All perfect recipes for cooler days. 

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This is a comfort recipe, there are no two ways about it. It is the recipe you think of when the wind blows cold, the snowflakes fall, or when the rain pounds against your window. 

It is absolutely perfect for this time of year, in the transition from winter to spring, where the weather is rainy and grey. This stew will bring a new level of hearty comfort into your home. 

The best part is this is what I consider a “pantry meal” meaning you will probably have all the ingredients in your kitchen already! 

Ingredient Notes

• Chicken- The recipe calls for chicken breast, but you can use any kind of chicken or turkey that you have on hand! Chicken thighs (bones removed), chicken breast, even a whole fryer chicken can be used for this recipe. Just cook the chicken you want to use accordingly and you will be on your way to the most delicious stew ever! Check out this tutorial on how to spatchcock and cook a whole chicken.
• Cream- Any kind of cream will work for this recipe. You can use full fat cream, table cream, half and half. Literally any kind of cream. This recipe has also been tested with canned coconut milk as a dairy free option and it works fabulously too. (Keep in mind if you are making this dairy free to use vegan butter as well, earth balance vegan butter sticks are my favourite!) 

Let’s make some stew 

Generously season the chicken breast with salt and pepper, and set aside.

In a large heavy bottomed pot or dutch oven add the vegetable oil and heat over medium heat. Once the oil is shimmering and heated, add the seasoned chicken breasts.

Cook the chicken breasts flipping regularly until they are fully cooked and no longer pink inside.

Transfer the chicken breasts to a plate or large bowl and using two forks, shred the chicken. Set the shredded chicken aside.

Using the same pot that you cooked the chicken in, melt the butter and scrape the bottom of the pot to loosen all of the pieces left behind. Then when the butter has melted, add the minced garlic. Saute until fragrant, about 30 seconds. 

Add the celery, carrots, potatoes, parsley, basil, thyme, salt and pepper to the pot. Stir to combine and cover the pot with a tight fitting lid. Let the vegetables cook for 5 minutes, stirring occasionally.

After 5 minutes, remove the lid and sprinkle the flour over top of the vegetables. Stir the flour in until it is fully combined. (This creates a roux, which will help thicken the stew.)

Add the broth, cream, and shredded chicken and stir well. Bring to a boil and then reduce the heat to a simmer, cover the pot with the lid and let the stew cook for 10-15 minutes. 

During this time, make the dumplings!

Dumplings (the best part)

In a medium sized bowl combine the flour, milk, melted butter, olive oil, baking powder, parsley, basil, thyme, pepper, and salt. Mix together using a sturdy wooden spoon, to create a shaggy dough. Then turn the dough onto a lightly floured surface and knead for 2-3 minutes. 

Pinch off a golf ball sized piece of dough, and roll it into a ball. Repeat until all of the dough is portioned and rolled into balls. You should end up with about 15 dumplings. 

Adding the dumplings to the stew

After the stew has simmered for 10-15 minutes, remove the lid and give the stew a quick stir. 

Keeping the stew at a simmer and plop the dumplings into the stew. DO NOT STIR the stew after you have added the dumplings. 

Replace the lid and set a timer for 14 minutes. Do not open the lid during this time. The steam cooks the dumplings so it is crucial to keep the lid on.

After the time is up, remove the stew from the heat, remove the lid, and let the stew rest for 5 minutes before serving.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

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Chicken and Dumplings

Yield: 4-6 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

This Chicken and Dumpling stew is a hearty bowl of comfort and warmth that can be enjoyed all year long!

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Ingredients

• 2 Tablespoons Vegetable Oil
• 2 Large Chicken Breasts
• Salt and Pepper, to taste
• ⅓ cup Butter
• 1 ½ teaspoons Garlic, minced
• 2 large stalks of Celery, diced (around 1 cup)
• 2 large Carrots, diced (around 1 cup)
• 8 mini Potatoes, cubed (around 1- 1 ½ cups)
• 1 Tablespoon Parsley
• 1 teaspoon Basil
• ½ teaspoon Thyme
• Salt and Pepper, to taste
• ¼ cup All Purpose Flour
• 8 cups Chicken or Vegetable Stock
• 1 ½ cups Cream*

Dumplings

• 2 cups All Purpose Flour
• 1 cup Milk**, of choice
• 2 Tablespoons Butter, melted
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Baking Powder
• 1 ½ teaspoons Parsley
• ½ teaspoon Basil
• ½ teaspoon Thyme
• ½ teaspoon Pepper
• ¼ teaspoon Salt

Instructions

To make the stew

1. Season the chicken breast generously with salt and pepper, and set aside.
2. In a large heavy bottomed pot or dutch oven, add the vegetable oil and heat over medium heat. Once the oil is heated, add the seasoned chicken breasts.
3. Cook the chicken breasts flipping regularly until fully cooked.
4. Transfer the chicken breasts to a plate and using two forks, shred the chicken. Set aside.
5. Over medium low heat, using the same pot, melt the butter. Scrape the bottom of the pot gently to release any stuck on bits. When the butter is fully melted, add the minced garlic and saute until fragrant, about 30 seconds.
6. Add the celery, carrots, potatoes, parsley, basil, thyme, salt and pepper. Stir to combine and cover the pot with a tight fitting lid. Let the vegetables cook for 5 minutes, stirring occasionally.
7. After 5 minutes, remove the lid. Sprinkle the flour over top of the vegetables and stir it in, until it is fully combined. (This creates a roux, which will help thicken the stew.)
8. Add the broth, cream, and shredded chicken into the pot. Bring the stew to a boil, and then reduce the heat to a simmer. Cover and let the stew cook for 10-15 minutes.

To make the Dumplings

1. In a medium sized bowl combine the flour, milk, melted butter, olive oil, baking powder, parsley, basil, thyme, pepper, and salt. Mix together using a sturdy wooden spoon to create a shaggy dough. Turn the dough onto a lightly floured surface and knead for 2-3 minutes.
2. Pinch off golf ball sized pieces of dough, and roll into a ball. Repeat until all of the dough is portioned and rolled into balls.

Cooking the Dumplings

1. After the time is up, remove the lid and stir the stew well.
2. Keeping the stew at a simmer, plop the dumplings into the stew. DO NOT STIR the stew after the dumplings have been added.
3. Replace the lid and set a timer for 14 minutes. Do not open the lid during this time. The steam will cook the dumplings so it is crucial to keep the lid on.
4. After the time is up, remove the stew from the heat, remove the lid, and let the stew rest for 5 minutes before serving.

Notes

*Cream- Any kind of cream can be used for this recipe. This recipe has been tested with full fat, table cream, half and half, and canned coconut milk, using one of these four options is what we recommend.

**Milk- You may use cream in place of milk in the dumplings if you prefer. We have tested these dumplings using regular 1% cows milk, almond milk, half and half, and canned coconut milk.

- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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