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+ servings

Classic Chicken And Dumplings

A simple, quick chicken stew with classic, light and airy biscuits.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entree
Cuisine: American
Servings: 4
Author: Cynthia


  • 4 Tablespoons butter
  • 1 cup chopped onion about 1 medium
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup sliced mushrooms
  • 1 clove garlic minced
  • 1/3 cup plus 2 Tablespoons flour (or heaping 1/3 cup)
  • 5 cups chicken stock or broth
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoon poultry seasoning
  • 1 cup frozen peas
  • Handful of fresh chopped parsley
  • 4 cups cooked chicken or turkey shredded or diced


  • In a large Dutch oven or pot, heat butter over medium heat
  • Add onions, celery, mushrooms and carrots and sauté 3-5 minutes.
  • Add flour, and cook an additional 2 or 3 minutes.
  • Slowly add chicken stock, poultry seasoning, salt and pepper, stirring to incorporate flour. Bring to a boil, reduce heat to a simmer. Cover and continue cooking for about 15 minutes, or until vegetables are tender. Meanwhile, make dumpling dough.
  • Add Chicken and peas, bring to a gentle boil. Drop dumpling dough by spoonfuls onto gently simmering stew. Cover and cook for 15 minutes, without lifting lid.