Chicken and Dumplings

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

A little update

Well hi there, what a month it’s been! It has been a minute since I have posted a new recipe. But with the entire world being uprooted and turned on it’s head I just had to take some time, figure some things out and get my footing again! 

We are getting used to our “new normal” around here. I took some time and I have totally wiped out my post planning calendar and refilled it with easy to make, pantry staple focused recipes. We are avoiding any and all unnecessary outings right now, so that means cooking with what we have in the fridge, pantry, and freezer!

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Chicken and Dumplings!

Chicken and dumplings is the epitome of what I consider a comfort recipe. 

It is absolutely perfect for this time of year, the  transition from winter to spring, where the weather is rainy and dreary most days still. This stew will bring a new level of hearty comfort into your home, and it doesn’t take anything special to whip it up! ?

To make the stew

First, we will start with cooking the chicken. Use a large heavy bottomed pot or dutch oven for this recipe. Add the vegetable oil to the pot and heat over medium heat. Once the oil is heated, add the chicken breasts.

Cook the chicken breasts for 15-20 minutes flipping regularly until fully cooked. 

Remove the chicken breasts from the pot and using two forks, shred the chicken. Set the shredded chicken aside. 

You’ll want to keep all of the delicious chicken bits that are in the bottom of the pot, so don’t wash or scrape them out!

Using the same pot that you cooked the chicken in, melt the butter. When the butter is melted, add the minced garlic and 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 lid. Let the vegetables cook for 5 minutes. 

After 5 minutes, remove the lid. Sprinkle the flour over top of the vegetables and stir in, until fully combined. This creates a roux, which will help thicken the stew.

Add the broth, cream, and shredded chicken into the pot. Stir well and bring to a boil, reduce heat to a simmer, cover the pot and let the stew cook for 10-15 minutes. During this time, make the dumplings!

To make the Dumplings

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, when the ingredients are combined, turn 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 8-10 dumplings. 

Cooking the Dumplings

After the stew has simmered for 10-15 minutes, remove the lid and give the stew a quick stir. Keep the stew at a simmer and plop the dumplings into the stew. DO NOT STIR 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.

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

I hope all of you are staying healthy and happy during these crazy times! I know mental health can greatly be affected in these kinds of situations, so I want to let each and everyone one of you know, if you need someone to talk to, feel free to reach out to us, we are all in this together and we are here for you!

Reach out, we are all in this together.

Also, in the coming weeks let me know if there is anything specific that you want to see! I know with being confined to our houses we will be cooking with what we have, and we are rearranging our recipes to help bring you inspiration to keep cooking delicious meals!

We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!

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Chicken and Dumplings

Yield: 4 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
• 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 cup)
• 1 Tablespoon Parsley
• 1 teaspoon Basil
• ½ teaspoon Thyme
• Salt and Pepper, to taste
• ¼ cup All Purpose Flour
• 4 cups Chicken or Vegetable Stock
• ½ cup Table 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. 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 chicken breasts.
2. Cook the chicken breasts 15-20 minutes flipping regularly until fully cooked.
3. Remove the chicken breasts from the pot and using two forks, shred the chicken. Set aside.
4. Using the same pot that you cooked the chicken in, melt the butter. When the butter is melted, add the minced garlic and saute until fragrant, about 30 seconds.
5. Add the celery, carrots, potatoes, parsley, basil, thyme, salt and pepper to the pot. Stir to combine and cover the pot with a lid. Let the vegetables cook for 5 minutes.
6. After 5 minutes, remove the lid. Sprinkle the flour over top of the vegetables and stir in, until fully combined.
7. Add the broth, cream, and shredded chicken into the pot. Bring to a boil, reduce 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, when the ingredients are combined, turn 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..
3. Replace the lid and set a timer for 14 minutes. Do not open the lid during this time. The steam steams and cooks 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

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

Did you make this recipe?

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