Homemade Chicken and Dumplings
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Chicken and Dumplings is a chicken recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 celery ribs, diced
- 5 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1/2 cup heavy cream
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- fine sea salt and freshly-ground black pepper
- 3 cups (about 1.5 pounds) shredded cooked chicken
- 1/2 cup frozen peas
- chopped fresh parsley, for garnish
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Method
Start the stew. Melt the butter in a large Dutch oven over a medium burner. Tip in onion, carrots, and celery with a pinch of salt. Leave 5–6 minutes, stirring occasionally, until softened. Tip in garlic and cook for 1 minute, stirring frequently.
Build the base. Scatter flour over vegetables and cook, stirring frequently, 1–2 minutes. Slowly whisk in chicken stock, stirring constantly. Tip in bay leaf, thyme, and a pinch of salt and pepper. Raise to a boil, then reduce to a let it bubble gently. Leave uncovered for 10 minutes.
Stir dumplings. While the stew is simmering, whisk together the flour, baking powder, salt, pepper, and garlic powder in a medium mixing bowl. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Tip wet ingredients into the dry ingredients and stir until just combined.
Finish the stew. Stir in chicken, peas, and cream to the stew. Check the seasoning and adjust seasoning as needed. Keep at a gentle let it bubble gently.
Leave dumplings. Drop tablespoonfuls of dough onto the simmering stew. (It is worth using a 1-tablespoon cookie scoop, or you can just use a spoon and eyeball it.) Cover with lid, reduce heat to low, and cook for 15 minutes without lifting the lid.
Plate Lift lid, discard bay leaf, and check one dumpling to be sure it’s cooked through. Plate hot, topped with parsley and a twist of black pepper, and enjoy!
