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Chicken and Dumplings – Damn Delicious


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A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!

Chicken and Dumplings - A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!

Creamy chicken noodle soup with tender, pillowy dumplings? Yes. So much yes.

This is true comfort food at its finest without any canned biscuits or canned soup of any kind. The dumplings are made completely from scratch with a few pantry staples (unsalted butter, self-raising flour and buttermilk), and they’re super easy to whip up too.

Chicken and Dumplings - A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!

And you get to repurpose leftover rotisserie chicken so this comes together very fast, making this absolutely weeknight worthy, especially on a cold, snowy day. Or really any other cold day where we just need a big hug in a bowl.

Chicken and Dumplings - A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!

TOOLS FOR THIS RECIPE

DO I HAVE TO USE WHITE WINE?

Additional chicken stock can be used for white wine as a non-alcoholic substitute.

WHAT IS HEAVY CREAM?

Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.

WHAT IF I DON’T HAVE SELF RAISING FLOUR?

For 1 cup self-rising flour, you can substitute 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.

 

  • ¼ cup unsalted butter
  • 1 medium sweet onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 ¼ teaspoons poultry seasoning
  • ¼ cup all-purpose flour
  • 4 cups coarsely shredded rotisserie chicken
  • 6 cups chicken stock
  • ½ cup dry white wine
  • ½ cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup frozen green peas, thawed
  • 2 tablespoons chopped fresh parsley leaves

for the dumplings

  • 3 tablespoons unsalted butter, cold
  • 1 ½ cups self-rising flour
  • ¾ cup buttermilk
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in garlic and poultry seasoning until fragrant, about 1 minute.

  • Whisk in flour until lightly browned, about 1 minute.

  • Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.

  • Stir in heavy cream; season with salt and pepper, to taste.

  • Working in batches, gently stir in dumpling pieces. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes.

  • Stir in peas and parsley until heated through, about 1-2 minutes.

  • Serve immediately.

for the dumplings

  • Grate butter using the large holes of a box grater. Stir into the flour.

  • Add buttermilk and stir using a rubber spatula until a soft dough forms.

  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces.

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