Chicken and dumplings



10 min


4 Servings

* PLUS Cooking time: 30 minutes
Chicken and dumplings

Ryan Szulc

Make a batch of these triple-tested chicken and dumplings tonight — a warm and hearty, family favourite. You can have this on the table in under an hour.


  • 3 tbsp unsalted butter
  • 8 skinless, boneless chicken thighs
  • 3/4 tsp salt
  • 1 large onion
  • 227-g pkg sliced mushrooms
  • 1 tbsp garlic powder
  • 1/4 cup chopped fresh dill , or 1 tbsp dried dillweed
  • 2 medium carrots , sliced
  • 2 celery stalks , diced
  • 2 bay leaves


  • 1 cup all-purpose flour
  • 1 tbsp chopped parsley
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 3/4 cup milk


  • Melt butter in a large pot set over medium. Sprinkle both sides of chicken thighs with salt. In 2 batches, add to pot and cook until light golden, about 2 min per side . Remove to a plate.
  • Add onion and mushrooms to pot. Cook until onion softens, about 3 min. Sprinkle with garlic powder and dill. Add carrots, celery and bay leaves. Return chicken and any juices to the pot along with 2 cups water. Bring to a boil. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat and simmer, covered, 5 min.
  • Stir flour with parsley, baking powder and salt in a medium bowl until combined. Stir in milk. When chicken has simmered 5 min, drop batter in 8 equal portions over stew. Cover and continue simmering until dough rises and cooks through, about 15 more min.

Nutrition (per serving)

  • Calories
  • 412,
  • Protein
  • 29 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 16 g,
  • Fibre
  • 4 g,
  • Sodium
  • 815 mg.

While chicken thighs get golden, whip up a batch of herbed dumplings. The result is a warm and hearty family staple.

Gluten-free Tip: Try our gluten-free chicken and dumplings with just a few simple substitutions.

Shopping Tip:

thighs are more flavourful and affordable. Chicken breasts are lower in calories and fat.