This post may contain affiliate links. Please see my affiliate disclosure for more information.
Creamy, hearty chicken stew is topped with fluffy herbed dumplings…this is the kind of comfort food that makes you wish for rain. The stew is simple and homey, the dumplings pillowy with a little bite from cornmeal, and the combination a classic!
We’re a biscuit family. That’s not code for some adorable family-ism that we share (though we may have one or two of those too). No this is the straight truth. We love biscuits. All of us. When out for breakfast if given the choice between, toast, bagels, muffins, or biscuits…it’s a solid four votes for biscuits. (Outside of those occasions when my son carbo-loads and opts for toast and a biscuit.)
So if you share the biscuit love, be prepared to dive head first into today’s recipe. It’s a creamy, hearty chicken stew topped with fluffy, herb-flecked dumplings. Which, if you’ve never had them before, are basically biscuits that are cooked right on top of the stew, minus the crunchy crust.
After the stew is cooked and simmering, you simply take heaping spoonfuls of the dumpling batter and dollop them right on top, cover tightly, and let them do their thing. They cook by steaming, instead of baking in the oven. They puff and cover the stew with a wonderfully fluffy, biscuity topping.
Let’s make Chicken and Herb Dumplings
- Gather your ingredients and measure.
- Brown the chicken in melted butter and olive oil.
- Remove the chicken from the pot, add the onion and saute. Add the garlic.
- Stir in the flour and chicken base.
- Add the wine and reduce.
- Stir in the stock, milk, and vegetables.
- Shred the chicken and add to the pot. Cover and simmer.
- Stir in the herbs and peas.
- Gather your dumpling ingredients.
- Combine the dry ingredients and mix in the wet until just combined.
- Scoop heaping tablespoons (I use a small scooper) on top of chicken stew, leaving a little room between dumplings.
- Cover and cook for about 15 mins, or until dumplings are cooked through. Sprinkle with herbs and serve.
Tips for success
- Because the dumplings are cooked by steam, they won’t have a top or bottom crust. They’re more like the soft center of a biscuit.
- Once the milk and stock are added, keep heat to a low simmer to avoid scorching.
- The chicken should be just cooked through, or even under-done, after browning. You’re looking for tender chicken and it will finish cooking in the stew.
- Don’t add the herbs and peas until just before you add the dumplings. This will ensure that they are a vibrant (not muddy) green.
- A small ice cream scoop is a great tool to create even, uniform dumplings.
- Don’t be tempted to lift the lid once the dumplings are placed on top of the stew to cook. They are cooked with steam, so peeking will effect their rising and cooking time.
More BISCUIT inspired recipes…
Blueberry Cobbler
Tomato “Shortcake” with Whipped Ricotta
Blueberry Strawberry Shortcakes
Creamy, hearty chicken stew is topped with fluffy herbed dumplings...this is the kind of comfort food that makes you wish for rain. The stew is simple and homey, the dumplings pillowy with a little bite from cornmeal, and the combination a classic!
- 2 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 3 lbs boneless, skinless chicken breasts or thighs (or a combo)
- kosher salt and pepper
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 Tbsp chicken base (optional)
- 2 Tbsp AP flour
- 2/3 cup dry white wine
- 3 cups chicken stock
- 2 cups whole milk
- 3 medium carrots, peeled and sliced into 1/2 inch rounds
- 3 stalks celery, sliced into 1/2 pieces
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tsp fresh thyme minced
- 2 tsp fresh parsley minced
- 1 cup frozen peas
- 2 cups AP flour
- 1/3 cup cornmeal
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 Tbsp minced fresh herbs (parsley, thyme, and/or chives)
- 3 Tbsp unsalted butter, melted and cooled slightly
- 1 cup buttermilk
- minced herbs for garnish (optional)
-
Melt the butter and oil over med/high heat in a large, heavy bottomed pot or dutch oven.
-
Season the chicken well with salt and pepper and place in the pot. Cook on one side for 6-8 mins or until golden brown. Flip the chicken and cook another 6-8 mins or so until cooked through and golden brown. Reduce the temperature if the chicken begins to brown too quickly.
-
Remove the chicken to a plate to cool and add the diced onion to the pot. Cook, stirring frequently, until the onion is translucent, about 4 mins.
-
Add the garlic and cook for 1-2 more mins.
-
Stir in the chicken base and flour and cook 1-2 mins. Whisk in the wine and cook until fully reduced, 1-2 mins.
-
Whisk in the stock and the milk and bring to a boil. Reduce to a simmer over very low heat and stir in the carrots and celery. Cover.
-
Shred the chicken and add to the pot along with the salt and pepper. Simmer, covered, for about 30 mins.
-
Stir in the herbs and the peas.
-
In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs.
-
Stir in the butter and the buttermilk. Stir until just combined, don't over-mix.
-
Scoop heaping tablespoons of the dumpling mixture and place on top of the stew, leaving a little space between the dumplings (they will grow in size). You will get about 24 dumplings.
-
Cover and cook over low heat for about 15 mins. The dumplings will cook in the steam, so don't lift the lid.
-
Ladle into bowls to serve and sprinkle with herbs if desired.
- Because the dumplings are cooked by steam, they won't have a top or bottom crust. They're more like the soft center of a biscuit.
- Once the milk and stock are added, keep heat to a low simmer to avoid scorching.
- The chicken should be just cooked through, or even under-done, after browning. You're looking for tender chicken and it will finish cooking in the stew.
- Don't add the herbs and peas until just before you add the dumplings. This will ensure that they are a vibrant (not muddy) green.
- A small ice cream scoop is a great tool to create even, uniform dumplings.
- Don't be tempted to lift the lid once the dumplings are placed on top of the stew to cook. They are cooked with steam, so peeking will effect their rising and cooking time.
Update Notes: This post was originally published in March 2017 but was republished with step-by-step photos and tips in October 2018.
16
Alida | Simply Delicious says
Oh man, that looks good. Bowl-food at its finest.
Cathy says
Bowl-food! I love that. As I think about it, I am indeed a bowl-food kind of girl.
Mary Ann | The Beach House Kitchen says
This is totally my kind of meal Cathy! My mother used to make this dish when we were kids and it’s been a favorite ever since!
Cathy says
Great minds Mary Ann! 😉 Chicken and dumplings was a family favorite for sure.
Karen @ Seasonal Cravings says
Isn’t it nice to be 12 and be able to carb load all day long? My daughter does that and somehow maintains her little figure. This is screaming comfort to me and reminds me of what my mom used to make. My family would love this!
Cathy says
I have complete carb envy Karen!! And yep…this is such a nostalgic dish for sure.
Dawn - Girl Heart Food says
‘Equal opportunity biscuit-er’….too cute!! I love biscuits too, Cathy! And this stew? Indeed it is perfect food when it’s raining (which it happens to be here today)…what a quinky dink 😉 Though, I doubt very much I’d need an excuse to eat this….twist my arm…hehehe! Pinning this deliciousness. Another awesome recipe, my friend!
Cathy says
Thanks Dawn! And you’re right, I think I would be perfectly okay with a bowl of this in the middle of summer!
Jennifer @ Seasons and Suppers says
There is nothing I love more than dumplings!! Especially with chicken stew. The way they cook on top and are so soft and flavourful with the stew. Perfect! You’ve reminded me I’m over-due for a feed. Can’t wait to try this 🙂
Cathy says
right? totally irresistible!
Cindy says
Oh honey-pie those first few shots had me drooling. I love one pot wonders – and I love biscuits. After visiting Nashville over the Holidays, I am craving more biscuit recipes. Yum.
Cathy says
We are simpatico Cindy. We should plan a girls trip with tessa to the south sometime and eat ALL the biscuits!
Katie Manning says
What’s chicken base and where can I find it? Really wanting to make this
Cathy says
Chicken base is similar to bouillon and can be found in most supermarkets. Feel free to substitute a cube of bouillon if you have that handy.
Farmersdaughter says
I have been searching for this recipe for a while now. I had it at a friend’s house and she lost the recipe when they moved. My mom and dad didn’t care for chicken and dumplings so the only few times I had them growing up it wasn’t that good. I had my friend’s and I have been wanting them ever since! I understand they need to steam so they aren’t lumps of dough like I had as a child! I cannot wait to make these! Thank you!!
Cathy says
I have such a soft spot for chicken and dumplings…pure comfort food as the weather gets cooler. The dumplings will steam and bulk up, but should be tender and not leaden. Please let me know how it goes. I hope you enjoy!
Catherine Erickson says
This was amazing!! I prefer thighs or chicken Ina bone for these kind of recipes. The bones add extra nutrients and gelatinous to the broth. When I made the dumplings I added Parmesan cheese to it!! Definitely worth making
Cathy says
That parmesan sounds like such a tasty addition. I’ll have to try that next time!