Chicken and Herb Dumplings

March 21, 2017 By Cathy — 16 Comments
Food for the soul! Creamy, hearty chicken stew topped with fluffy herbed dumplings…this is the kind of comfort food that makes you wish for rain.

Chicken and Herb Dumplings

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 12 year old carbo-loads and opts for toast and a biscuit.)

Chicken and Herb Dumplings

My favorite biscuits are light, tender, topped with a smear of butter and maybe a drizzle of honey. But I’m an equal opportunity biscuit-er…I’ll happily serve them for breakfast, lunch or dinner. Biscuits with eggs, smothered in gravy, alongside a bowl of soup or split and stacked with whipped cream and berries.

So, now that I have you craving biscuits, my apologies, because that’s not the recipe I’m sharing today. I’m not being spiteful, in fact, I’m feeling a little generous. This recipe is actually a two-fer. 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 cook right on top of the stew.

Chicken and Herb Dumplings

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.

Now, because they steam, these won’t have a top or bottom crust, they’re more like the soft center of a biscuit. They’re tender and light and require only a spoon and a healthy appetite.

Chicken and Herb Dumplings

Now I know that we just welcomed spring and this dish screams cold weather, but we’re not out of the woods just yet. The snow is melting, but I’m not breaking out my flip flops. And since I’d have to wear my boots to grill I decided to give you one more bowl of comfort. That, and I also promised some close friends that I served this dish to well over a year ago that I’d get it on the blog. So better late than never. And I might say the same to spring!

Chicken and Herb Dumplings

5 from 1 vote
Chicken and Herb Dumplings
Chicken and Herb Dumplings
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Food for the soul! Creamy, hearty chicken stew topped with fluffy herbed dumplings...this is the kind of comfort food that makes you wish for rain.
Course: Stew
Author: Cathy |
  • Chicken Stew
  • 2 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 3 lbs boneless skinless chicken breasts or thighs (or a combo)
  • salt and pepper
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 Tbsp chicken base optional
  • 2 Tbsp all purpose 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
  • 1/2 tsp freshly ground black pepper
  • 1 cup frozen peas

  • Dumplings
  • 2 cups all purpose 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, chives
  • 3 Tbsp unsalted butter melted and cooled slightly
  • 1 cup buttermilk
  • *minced herbs for garnish
  1. Chicken Stew: Melt the butter and oil over med/high heat in a large, heavy bottomed pot or dutch oven.
  2. 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.
  3. 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.
  4. Add the garlic and cook for 1-2 more mins.
  5. Stir in the chicken base and flour and cook 1-2 mins. Whisk in the wine and cook until fully reduced, 1-2 mins.
  6. 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.
  7. Shred the chicken and add to the pot along with the salt and pepper. Simmer, covered, for about 30 mins.
  8. Stir in the herbs and the peas.
  9. Dumplings: In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs.
  10. Stir in the butter and the buttermilk. Stir until just combined, don't over-mix.
  11. 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.
  12. Cover and cook over low heat for about 15 mins. The dumplings will cook in the steam, so don't lift the lid.
  13. Ladle into bowls to serve and sprinkle with herbs if desired.


Chicken and Herb Dumplings

Food for the soul! Creamy, hearty chicken stew topped with fluffy herbed dumplings…this is the kind of comfort food that makes you wish for rain.

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Filed Under: Recipe, Soup/Stew


16 responses to “Chicken and Herb Dumplings”

  1. Oh man, that looks good. Bowl-food at its finest.

  2. 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!

  3. 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!

  4. ‘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!

  5. 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 🙂

  6. 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!

  7. 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.

  8. 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!

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