Chicken and Dumplings

chicken and dumplings 1


The computer added that exclamation mark. Really. It’s very intuitive.

Did today need a pot of chicken and dumplings simmering on the stove? Mine did. It was all I could do to keep myself from devouring the lot, standing at the stove, and the only deterrent was the risk of incinerating my tongue. It may have been worth it.

chicken and dumplings 3

I tried to take pictures. I mean I did, but I could barely focus. The steam was making me ravenous, like that cartoon steam that winds out of delicious things and swirls up your nose. I snapped a few, grabbed a fork and took the bowl to the couch for some alone time. Then I came back for a rendezvous with the pot.

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This feels like the sort of thing I should have grown up with, but it wasn’t. My childhood never knew a dumpling. These are the deal deal – sticky dough you drop by the spoonful onto the surface of the simmering stew, then cook by covering the pot and letting them steam, infusing themselves with the flavours of the stew, which is so much better than the sum of its parts. And so easy. For real.

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Chicken and Dumplings
Chicken and Dumplings

Chicken Stew with Dumplings


March 4, 2015

The ultimate one-pot comfort food.

  • Makes: Serves 4-6.


canola oil, for cooking

6-8 skinless, bone-in chicken thighs

1 Tbsp butter

1 medium onion, finely chopped

1 tsp fresh thyme

3 Tbsp all-purpose flour

4 cups chicken stock

1 carrot, finely chopped

1/2 cup frozen green peas

1/3 cup half & half or heavy cream


1 1/3 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup heavy (whipping) cream


1Heat the oil in a wide, heavy pot over medium-high heat and brown the chicken on all sides. Transfer to a plate. Add the butter, onions and thyme to the pan and cook until soft. Add the flour and stir to coat the onions. Add the stock, return the chicken to the pot and bring to a simmer. Cover and cook for 20 minutes. Stir in the carrot, peas and cream.

2Meanwhile, stir together the flour, baking powder and salt. Stir in the cream. Drop the dough by the spoonful onto the simmering stew, spacing them an inch or so apart. Cover and cook until the dumplings have doubled in size, about 15 minutes.


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12 comments on “Chicken and Dumplings

  1. Jules @ WolfItDown
    March 5, 2015 at 11:45 am

    *starts singing* This is the clooosest thing to dumplings, I have eeever beeeeen!
    No but seriously, I too had a dumpling-less childhood, and after seeing and hearing about these, I feel deprived! I have since tried dumplings, but never made them myself, it is such an easy concept though!
    In Norway, we have something that are close to dumpling, but made half with potato and half flour, and it was my favourite dinner in the whole wide world when cooked in the juices that we had slowly simmered smoked meat to a fall-off-the-bone-state, served up with some mashed turnip, et voila! My favourite dish by far 🙂 They are called “raspeballer” should you want to look up a recipe ^ ^

    • Julie
      March 8, 2015 at 11:19 pm

      Ooh, I love the sound of that Jules! I grew up dumpling-less too.. I’m making up for lost time!!

  2. Laurie from Richmond
    March 5, 2015 at 9:34 pm

    Ooohh! Yum yum! I have to make this, I have to!
    Thank you, Julie.
    I love love love chicken and dumplings
    num num num

  3. Caroline
    March 6, 2015 at 5:59 am

    Would it be possible to substitute skim or almond milk for the heavy whipping cream?


    • Julie
      March 8, 2015 at 11:19 pm

      Caroline – it would likely split, with that little fat.. you could try evaporated milk, or leave it out altogether!

  4. Kira
    March 7, 2015 at 8:25 am

    I use milk in my dumplings – 1c flour, 1 tsp baking powder, 1/2 tsp salt, and 1/2 cup of milk, 2 Tsp of oil. Great recipe for the chicken stew – we had it last night and it was a hit.

  5. Carol S-B
    March 7, 2015 at 1:28 pm

    Mmm. I am another person who appreciates chicken and dumplings. Y’know, even the word, “dumpling” is so charming: makes me think of a supressed grin, where you’re *almost* dimpling.
    Anyhow, I am one of the fortunates whose Mum made dumplings a lot (good economical meal, on any soup or stew with enough in it to hold up the dumplings as they start to cook).
    After she made up the dumpling dough (essentially a light/ soft biscuit dough with less shortening… hence your riff with the heavy cream, I’d guess) she’d drop the spoonfuls onto the simmering soup or stew. “I dip the spoon in the soup every time”, she said once, “so the dough doesn’t stick to it”. I remember wanting to peek as they were cooking: you didn’t DARE lift the lid, though.
    I can almost smell these. Thanks, Julie.

    • Julie
      March 8, 2015 at 11:18 pm

      I love this story Carol! Thanks for that.

  6. tatiana
    March 10, 2015 at 6:48 pm

    made this tonight and it was amazing, thank you for putting this here!!
    i used table cream instead of heavy cream (wasnt even trying to be healthier w/ my 18% choice, just grabbed the wrong container at the store by mistake) in dumplings and they turned out perfect!
    mmmmm so good

  7. Jacqueline
    April 24, 2015 at 8:10 pm

    Made this for dinner tonight and it was amazing! Not sure my dumplings were entirely cooked but they were hot and edible, so good enough! The flavours are really good and very hearty.

    I’m making this one again for sure.


  8. Jaybird
    October 28, 2016 at 7:26 pm

    Followed to the “T” except for the peas, don’t do peas! Chix and Dumps as I affectionately call them is one of my very favorites ever. This recipe was so very close to my moms( miss her dearly) . I thought about her with every bite. Excellent recipe to say the least. Thanks so much, very very good

    • Julie
      November 1, 2016 at 10:14 am

      Aw, you totally made my day with this!

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