Go Back

Chicken and Dumplings

Go Cook
Chicken and dumplings is a comforting Southern dish featuring tender chicken simmered in a rich, savory broth with vegetables like carrots and celery. Fluffy, biscuit-like dumplings are dropped into the stew, cooking until soft and absorbing the flavorful broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Dinner
Cuisine American
Servings 8 servings

Equipment

  • 1 large skillet
  • mixing bowls

Ingredients
  

Dumplings

  • 2 1/4 cups 255g Flour
  • 4 tablespoons 57g butter, cold, cut into pats
  • 2 tablespoons each fresh chives, fresh parsley
  • 2 teaspoon dried parsley
  • 3/4 cup 170g buttermilk
  • 1 large egg

Filling

  • 4 tablespoons 57g butter
  • 1/2 cup 57g Unbleached All-Purpose Flour, (not self-rising)
  • 3 cups 680g chicken stock
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 teaspoon Worcestershire sauce
  • 4 cups 454g to 510g diced cooked chicken
  • 2 1/2 cups 312g frozen mixed vegetables, thawed and/or cooked; or a mixture of cooked peas and carrots

Instructions
 

  • Preheat the oven to 350°F.
  • To make the dumplings: Place the flour into a bowl, and work in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate while you make the filling.
  • To make the filling: Melt the butter in an oven-safe, large skillet over medium heat. Whisk in the flour; cook for 1 minute.
  • Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the chicken and vegetables. Keep the mixture at a low simmer while you finish the dumplings.
  • To finish the dumplings: Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.
  • To assemble: Scoop the batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on the pan, and bake for 20 minutes, then uncover and bake for another 5 to 10 minutes to brown the biscuits.
  • Remove from the oven, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.

Video

Keyword biscuits, chicken, dinner, vegetables