Chicken and Dumplings

chicken-dumplingsChicken and Dumplings is a favorite comfort food this time of year. I try to make it at least twice every winter, which is a lot for me because I do love to try new things and have a lot of variety. It is very similar to Chicken Pot Pie, but I happen to prefer the dumplings. My pie loving husband prefers the pot pie and I also try to make that a couple of times each year.

This recipe is reminiscent of something my Grandparents made when I was a little girl. True, the chicken must have been grouse (a bird our family hunted in Washington) because we didn’t buy store meats often. I am certain the dumplings were made with lard. My version is certainly lighter, but still offers that warmth and comfort on a cold hard winter evening.

Some of the benefits of this recipe are that it includes a good quantity of vegetables, contains no condensed soups that seem to be so common in creamy recipes and are extremely high in sodium. A bonus is that with a little creative thinking it can be made in a crock pot.

Other Notes: I am not a recipe follower and I can assure you that this recipe is forgiving. I often use leftover chicken broth and chopped leftover chicken instead of the breasts. I love to make heart shaped biscuits in February instead of the dumplings because it delights my children who otherwise do not find this dish very delightful. I also like to double the celery and carrot quantities.



o    1¾ pounds boneless, skinless chicken breasts, cut into 1inch pieces

o    cup all-purpose flour

o    2 tablespoons canola oil, divided

o    2 large carrots, chopped

o    2 stalks celery, chopped

o    1 large onion, diced

o    1 tablespoon poultry seasoning

o    ½ teaspoon salt

o    ½ teaspoon freshly ground pepper

o    2 14-ounce cans reduced-sodium chicken broth

o    1 cup water

o    1½ cups frozen peas, thawed

o    1 cup whole-wheat pastry flour

o    ½ cup all-purpose flour

o    1 teaspoon poultry seasoning

o    ½ teaspoon baking soda

o    ¼ teaspoon salt

o    ¾ cup nonfat buttermilk or milk


  1. 1 Toss chicken with cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
  2. 2 Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, ½ teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.
  3. 3 To prepare dumplings: Meanwhile, stir whole-wheat flour, ½ cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and ¼ teaspoon salt in a medium bowl. Stir in buttermilk.
  4. 4 Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.


About Rachel

Owner @ Brown Box Organics.
This entry was posted in Carrot, Celery, Chicken, Herb, Onion and tagged , , . Bookmark the permalink.

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