Chicken and dumplings

Prep 10 min
Plus Cooking time: 30 minutes
Makes 4 Servings



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


1 cup
all-purpose flour
1 tbsp
chopped parsley
1/8 tsp
3/4 cup


  • 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.

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.


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