We set out to make the BEST recipe for Chicken Stew with Homemade Drop Dumplings and after a lot of testing we nailed it! I can’t wait for you to make this recipe! The drop dumplings are made from scratch and are extremely tender and fluffy. Then they are enrobed in the most flavorful chicken stew that is thick and creamy. It is the ultimate homemade comfort food!
…and don’t worry we are sharing every single secret, tip and trick to make sure your homemade dumplings are absolutely perfect!
If you are a lover of the Instant Pot you can also make this Instant Pot Chicken and Dumplings recipe! Same flavors but made in your electric pressure cooker.
RELATED: Creamy Chicken Noodle Soup
The Secrets to Homemade Fluffy Dumplings
A dumpling is a broad term for dough cooked in liquid. You can find dumplings in all sorts of cuisines from Asian to Southern.
In this recipe we are making more Southern dumplings made of flour, milk and butter. It is dropped into a flavorful chicken stew and simmered/steamed.
Not all dumpling recipes are equal! Here are some of the secrets to make sure your dumplings are the best in town:
- Sift the dry ingredients together. This eliminates any clumps in the flour or baking powder and lightly mixes it together.
- Don’t skip the kosher salt, it adds just enough flavor to the dumpling dough.
- Lightly stir the milk and melted butter into the dry ingredients, JUST until everything is wet. Avoid overmixing the ingredients, which will result in firmer dumplings.
- Make sure the liquid is simmering before adding the dumplings.
- Do not “form” the dumplings. You want them to be kind of craggy. Using a small cookie scoop is a great tool to do this.
- Do not stir the dumplings until the very end. Let the simmering liquid form and steam/cook the dumplings.
- Do not lift the lid while the dumplings are cooking, for 15 minutes. You want them to steam through.
Scratch Dumpling Ingredients
Here are the ingredients you need to make fluffy drop dumplings. You probably have most of these ingredients in your kitchen!
You just need milk, all purpose flour, butter, baking powder and kosher salt.
Chicken Stew Ingredients
The dumplings are not the only star of this recipe. They are cooked in the MOST luscious and creamy chicken stew.
We don’t mess around with our chicken soups here at Mom’s Dinner.. this chicken noodle soup is a 5 star recipe and this kid’s chicken noodle soup is loved by kids all around the world!! So you know this chicken stew is next level.
Pictured are the ingredients you need to make a hearty chicken stew, plus some tips on a few ingredients.
Chicken Breasts and/or Chicken Thighs – This is a great time to use a rotisserie chicken. However if you would rather cook your own chicken, here are some great methods:
- poached chicken breast
- instant pot all purpose chicken
- Instant Pot Rotisserie Whole Chicken
- baked chicken – cut chicken into tender sized pieces and bake on a parchment lined baking sheet at 350 degrees for about 15 minutes (thighs may take up to 18 minutes to cook through) . Make sure they have reached 165 degrees internal temp.
Chicken Base – Do not skip this ingredient. It is worth the trip to the store! You will find chicken base in the soup aisle, near the bouillon.
It comes in a paste form in a jar or tub. It has the most amazing chicken flavor!!! It is one of the secret ingredients to Amazing Chicken Stew with Dumplings. I use “Better Than Bouillon” brand.
Turmeric – another “secret” to great chicken soup. Adding this brings a nice depth of warm flavor and color to your stew without being overpowering.
Step By Step Picture Instructions
Start with a large heavy bottom pot that has a lid, a Dutch oven works great!
You will start by making the chicken stew.
Turn the stove top heat to medium and add the olive oil. Once it is hot add the onions, carrots, and celery. Sauté for about 8-10 minutes, stirring often.
Stir in the minced garlic, onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.
Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.
Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.
How To Make The Drop Dumplings
While the chicken stew simmers you make the dumpling dough. Sift together the all-purpose flour, baking powder, and kosher salt.
Stir in the melted butter and milk JUST UNTIL the dough comes together. Set aside.
PRO TIP: Do not overmix your dumpling dough or you will have tough dumplings!
Back to the chicken stew on the stove- remove the bay leaf and discard.
Now stir in the cooked chicken.
How To Drop The Dumpling Dough
Increase the heat to medium-high to bring the pot to a gentle boil. Gently drop tablespoons full of the dumpling dough into the simmering broth. This small cookie scoop is a great tool for this job.
PRO TIP: Do not form the dumplings, you just want to drop them in the liquid. Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam. It’s ok to drop them on top of each other, the pot will be full.
Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!
Finishing the Recipe
Meanwhile in a small bowl mash together the flour and butter until it is combined. This is called a Beurre Manié and is a great way to thicken a liquid. Set that aside.
Remove the lid and pour in the heavy cream and frozen peas.
Lightly stir in the flour/butter (Beurre Manié) thickener. Let it simmer over low heat for another 5 minutes.
Remove from the heat and let it cool for 5-10 minutes before serving.
Traditional Side Dishes
This is such a comfort food recipe that we recommend adding a warm and crusty loaf of ciabatta, French or sour dough bread and that’s it!
Recipe Tips
- Don’t skip the chicken base or turmeric powder, they add great depth of flavor.
- Do not overmix your dumpling dough.
- Use a quick release melon baller to make easy work of scooping and releasing the dumplings.
- Do not roll your dumpling dough into a perfect circle. You want the edges to be a little craggy. It makes for amazing texture!
- Resist the urge to stir your dumplings while they are cooking.
More Hearty Chicken Recipes
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Creamy Chicken Stew and Dumplings Recipe + Video
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion - diced
- 2 cups carrots - peeled and cut into ½ inch pieces
- 1 ½ cup celery - cut into ½ inch pieces
- 3 garlic cloves - minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- 2 teaspoon chicken base - – I use Better Than Bouillon Brand
- 32 oz chicken broth or stock
- 1 ½ cup water
- 1 bay leaf
- 3 cups cooked chicken - – boneless skinless chicken breast and/or thighs, or rotisserie chicken works nice for this recipe.
- 1 cup heavy whipping cream
- ¾ cup frozen peas
Thickener – Beurre Manié
- 1 tablespoon butter - softened
- 1 tablespoon all purpose flour
Dumplings
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tsp kosher salt
- ¾ cup milk
- 4 tablespoon butter - melted
Instructions
- Start with a large heavy bottom pot that has a lid (like an enameled cast iron pot or Dutch oven) over medium heat.
- Add the olive oil. Once it is hot add the onions, carrots, and celery. Sauté for about 8-10 minutes, stirring often, so the onions are nice and soft.2 tablespoon olive oil, 1 yellow onion, 2 cups carrots, 1 ½ cup celery
- Stir in the minced garlic, onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.3 garlic cloves, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ¼ teaspoon turmeric powder, 2 teaspoon chicken base
- Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.32 oz chicken broth or stock, 1 ½ cup water, 1 bay leaf
- Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.Go ahead and make the dumpling dough at this point and set aside until the stew is done simmering. See instructions below.
- Remove the bay leaf and discard. Stir in the cooked chicken.3 cups cooked chicken
- Increase the heat to medium-high to bring the pot to a gentle boil. Drop tablespoons full of the dumpling dough into the simmering broth. PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.
- Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!
- Meanwhile, in a small bowl mash together the flour and butter (Beurre Manié) until it is combined. Set aside.1 tablespoon butter, 1 tablespoon all purpose flour
- Remove the lid and pour in the heavy cream and frozen peas. Lightly stir in the flour/butter thickener. Let it simmer over low heat for another 5 minutes. The heat will thaw the peas and thicken the stew.1 cup heavy whipping cream, ¾ cup frozen peas
- Remove from the heat and let it cool for 5-10 minutes before serving.
Dumpling Dough Instructions
- In a medium bowl sift together the all-purpose flour, baking powder, and kosher salt.2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt
- Stir in the melted butter and milk JUST UNTIL the dough comes together. PRO TIP: Do not overmix your dumpling dough or you will have tough dumplings!¾ cup milk, 4 tablespoon butter
- This will make about 25-30 dumplings.
Recipe Tips and Notes:
- Sift the dry ingredients together. This eliminates any clumps in the flour or baking powder and lightly mixes it together.
- Don’t skip the kosher salt in the dumplings, it adds just enough flavor.
- Lightly stir the milk and melted butter into the dry ingredients, JUST until everything is wet. Avoid overmixing the ingredients, which will result in firmer dumplings.
- Make sure the liquid is simmering before adding the dumplings.
- Do not “form” the dumplings. You want them to be kind of craggy. Using a small cookie scoop is a great tool to do this.
- Do not stir the dumplings until the very end. Let the simmering liquid form and steam/cook the dumplings.
- Do not lift the lid while the dumplings are cooking, for 15 minutes. You want them to steam through.
- Don’t skip the chicken base or turmeric powder they add really great depth of flavor. The flavor won’t be the same without it.
Karla Dennee says
I love the way the recipe is written. I hate having to go to the top of the recipes to look at amount of ingredients. You have taken the time, it’s the first recipe I have seen someone do that. Also the stew was amazing.
Susie Weinrich says
I always hated scrolling up and down to see the ingredients for each step, so it was important to me to have the ingredients attached to each step. I am so glad you loved it too!
Cindy Walters says
Wow!!! This is the best Chicken & Dumplings recipe ever!! The depth of flavor is incredible. Thank you, thank you for sharing this. Will be making this alot.
Andrea Howe says
This is the first time I’ve ever made chicken and dumplings and I was worried it would be complicated and hard, but this recipe broke it down and made it way less intimidating! And it was delicious! My picky kids even liked it ha!
Melissa Larson says
Great tips!! Just like I make mine!! Great recipe!!
Theresa says
Absolutely delicious! Turned out perfectly!! Thank you! This is how I will be making dumplings from now on. I followed the recipe exactly, except I did not have turmeric, so I substituted part curry powder and part dried mustard, and it worked fine. Loved the fluffy dumplings. Great recipe!
Susie Weinrich says
Thank you so much for taking the time to write such a great review!
Wendy says
Tried this tonight for dinner. It was excellent. Not difficult at all.