Chicken and dumplings


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Cooking time: 30 minutes
Chicken and dumplings

Ryan Szulc

Chatelaine Triple Tested

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 29g, Carbohydrates 38g, Fat 16g, Fibre 4g, Sodium 815mg.

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.