Description
Fluffy biscuit-style dumplings simmered in a rich, creamy chicken stew—this Southern comfort classic is warm, hearty, and full of flavor.
Ingredients
For the Chicken Stew
½ cup butter, divided
1 large onion, finely diced
3 celery stalks, finely diced
5 medium carrots, peeled and finely chopped
Salt and black pepper, to taste
¼ cup all-purpose flour
4 cups chicken stock (use a flavorful one or add a bouillon cube)
1 rotisserie chicken, shredded
For the Dumplings
1½ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon black pepper
¾ cup buttermilk
1 large egg
2½ tablespoons butter, melted
For Garnish
⅓ cup fresh parsley, chopped
Instructions
Make the Chicken Stew:
In a large pot, melt ¼ cup butter over medium heat.
Add onion, celery, and carrots, season with salt and pepper, and sauté until tender (5–6 minutes). Remove from pot and set aside.
Melt the remaining ¼ cup butter in the same pot over medium-low heat.
Whisk in ¼ cup flour and cook, stirring constantly, until golden brown (about 8–12 minutes).
Gradually whisk in chicken stock, scraping up any browned bits. Increase heat to medium and bring to a gentle boil.
Add shredded chicken and sautéed vegetables back into the pot. Let simmer to slightly thicken. Taste and adjust seasoning as needed.
Make the Dumplings:
In a bowl, whisk flour, baking powder, salt, and pepper.
Add buttermilk, egg, and melted butter. Stir just until combined; dough will be thick.
Drop spoonfuls of dough onto the simmering stew, spacing them apart.
Cover the pot with a lid, reduce heat to low, and cook undisturbed for 20 minutes.
Check for doneness by cutting into one dumpling—it should be fully cooked inside.
Garnish with chopped parsley and serve hot.
Notes
You can substitute shredded cooked chicken breasts or thighs if you don’t have a rotisserie chicken.
For lighter dumplings, avoid overmixing the dough, and optionally add ½–1 tsp baking soda.
Use a flavorful chicken broth for maximum depth of flavor.
Do not uncover the pot while dumplings are cooking—they need steam to rise properly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering, Stewing
- Cuisine: American, Southern
