Classic Chicken and Dumplings
Creamy chicken stew with dumplings cooked directly on top. Super hearty and you only use one pot!
Ingredients
STEW
- 4 chicken breasts, cooked (see notes for dark meat) medium size
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, medium diced
- 2 carrots, medium halved and sliced
- 1 stalk celery, medium sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced chopped
- 8-10 sprigs fresh thyme
- 1 teaspoon dried oregano
- ½ cup all purpose flour
- 1 cup milk
- 4-4½ cups chicken stock
- ¼ cup parsley, chopped optional
DUMPLINGS
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 egg, lightly beaten
- ½ cup milk
Instructions
STEW
- Shred the chicken into bite sized pieces with your hands or 2 forks. Set aside.
- In a large heavy bottomed saucepan, heat olive oil and butter on medium. Once hot add onions, carrots, celery, salt and black pepper. Cook about 1 minute, stirring often.
- Add garlic, thyme and oregano. Continue cooking for about 5 minutes over medium low, stirring occasionally. The onions should look translucent the herbs should smell fragrant.
- Add all purpose flour and stir well. Cook over medium low for 45-60 seconds, stirring constantly. There should be no traces of dry flour left.
- Whisk in milk and 4 cups of chicken stock. Increase heat to medium and whisk often as the mixture comes to a boil. As it boils it should start to thicken. Reduce heat and simmer for 15 minutes. Stir occasionally so it doesn't burn on the bottom while simmering.
- Add chicken and stir well to combine. If necessary, add more chicken stock. The stew should look creamy but not too thick. Cover and reduce the heat. Simmer another 5 minutes to heat chicken through. In the meantime, make the dumplings.
DUMPLINGS
- In a medium bowl combine all purpose flour, baking powder and salt. Make a well in the center.
- Add egg and milk. Stir until just combined.
- Taste the stew and season more if necessary. Drop spoons of the batter on top of the simmering stew. Distribute them evenly with enough space in between to allow for expansion. Cover stew again and simmer for 20 minutes. The dumplings should be cooked all the way through. Before serving, sprinkle with parsley if desired.
Notes
If you want to use dark meat, substitute 6 boneless skinless chicken thighs. You can also use a rotisserie chicken and have both white and dark meats.