Description
A comforting, velvety chicken and dumplings recipe that comes together in just 45 minutes. This dish uses a rich roux-based gravy and fluffy, steamed dumplings for a hearty meal that rivals traditional slow-cooked versions without the all-day commitment.
Ingredients
- 3 cups shredded chicken (about 450g)
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth (low-sodium)
- 1 cup heavy cream (full-fat)
- 1 ½ cups all-purpose flour (for dumplings)
- 1 teaspoon baking powder
- ½ cup milk (whole milk)
- Salt and pepper to taste
- 1 cup carrots, diced (optional)
- 1 cup celery, diced (optional)
- 1 teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 teaspoon hot sauce (optional)
Instructions
- Prep ingredients: Chop onion, mince garlic, grate carrots, and dice celery. Measure all components before starting.
- Sauté veggies and chicken: Heat butter in a large Dutch oven over medium heat. Add onion and cook for 3-4 minutes until soft. Add garlic, carrots, and celery; cook for 2 minutes. If using raw chicken, add now and season with salt and pepper; cook until browned on the outside.
- Make the roux: Sprinkle 3 tablespoons of flour over the vegetables and chicken. Stir constantly for 1-2 minutes until it forms a paste and loses its raw flour taste.
- Simmer the stew: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add heavy cream and stir well. Bring to a gentle simmer and cook for 8-10 minutes until the sauce thickens. If using rotisserie chicken, add it now.
- Prepare dumpling dough: In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt. Cut in 2 tablespoons of cold butter until it resembles coarse crumbs. Pour in ½ cup milk and stir gently until a soft, slightly sticky dough forms. Do not overmix.
- Cook dumplings: Bring the stew to a gentle boil. Drop dollops of dough into the simmering liquid, leaving space between them. Cover tightly with a lid and reduce heat to medium-low. Simmer for 12-15 minutes without lifting the lid.
- Finish and serve: Remove from heat. Stir in fresh parsley and hot sauce if using. Taste and adjust salt. Serve immediately in large bowls.
- Troubleshooting tips: If sauce is too thick, add broth. If dumplings are mushy, you likely lifted the lid too early or overcooked them. If chicken is dry, ensure it wasn’t overcooked in step 2.
Notes
Do not overmix the dumpling dough to avoid tough, chewy results. Keep the lid on while dumplings cook to trap steam, which helps them rise. Use cold butter in the dough for fluffier dumplings. This recipe does not freeze well due to the dairy content; store leftovers in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with dumpling
- Calories: 420
- Sugar: 4
- Sodium: 650
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
Keywords: chicken and dumplings, creamy chicken stew, easy dinner, 45 minute meal, comfort food, weeknight dinner, rotisserie chicken recipe