Homemade Chicken and Dumplings Recipe

Recipe by: Angela and Mark Persicke of Cooking With Wine

Product Featured:
Premier Hard-Anodized Nonstick 8.5-Quart Dutch Oven with Lid

Calphalon are excited to partner with Cooking With Wine for a for a light and fluffy chicken and dumpling recipe, like clouds on top of a delicious stew of chicken and vegetables.

Prep Time:
15 min.
Cook Time:
45 min.


Cooking Liquid

  • 8 cups chicken stock (unsalted)
  • 2 tbsp kosher salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 4 stems parsley
  • 4 stems thyme
  • 1 star anise

Chicken and Vegetables

  • 5-6 half chicken breasts – boneless and skinless (about 3 lbs. or 1.36 kg.)
  • 1 tbsp kosher salt (divided)
  • 1 tsp black pepper
  • 2 tbsp butter
  • 5 large celery stalks, chopped
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tsp apple cider vinegar


  • 6 tbsp unsalted butter
  • 3.5 oz. all-purpose flour

Finishing the Stew

  • 1/2 cup heavy cream
  • Salt and pepper, to taste


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp kosher salt
  • 1 tsp thyme, fresh chopped fine
  • 1 tsp black pepper
  • 1/2 cup cold water
  • 1/2 cup cold milk


  • Smoked, sweet, or hot paprika
  • Chopped fresh thyme
  • Chopped fresh parsley


  1. Heat the chicken stock, salt, and pepper in a large, covered Dutch oven on low heat while you prepare a sachet. Using cheesecloth, tie the bay leaves, thyme, parsley, and star anise with kitchen twine and add to the stock. Turn the heat up, bring to a boil, and turn down to simmer, covered, while you complete the next steps.
  2. Season the chicken breasts with 1 tbsp. of kosher salt and 1 tsp. of black pepper. In a large stainless-steel pan, heat the butter over medium-high heat. Sear the chicken on both sides to get a bit of color. Remove the chicken from the pan and set aside (it will be seared but raw on the inside – do not try to cook it through in this step).
  3. In the same pan that you used to sear the chicken, add 1 tbsp of butter over medium-high heat and melt. Add the celery, carrot, and onion and cook for a few minutes to soften. When the onion is translucent, they are almost done. Once you get a small amount of color on the vegetables, add the garlic for 1 minute. Then add the wine and vinegar and stir, cooking until the liquid has evaporated. Remove the vegetables to a bowl.
  4. In the same pan, make the roux. Add the butter and melt until bubbling over medium heat. Add the flour and stir to combine. The mixture will be very thick. Cook until the roux is light brown, and a nutty aroma begins to develop.
  5. Remove the sachet from the stock and gradually add the roux to the Dutch oven and whisk to thoroughly combine. You want to make sure the roux is completely incorporated in the stock before adding the chicken and vegetables. Once all the roux is added, bring the mixture to a boil, then reduce heat to a low simmer.
  6. Cut the seared chicken into the size you prefer (we use bite-size, about 1 inch by 1 inch). Add the chicken and vegetables into the Dutch oven with the stock mixture. Cover and gently simmer while you prepare the dumplings.
  7. For the dumplings, sift the flour and baking powder into a mixing bowl. Add salt, thyme, and black pepper and gently mix. Add the water and milk and, using a spoon or spatula, gently stir until fully combined. Do not overwork the dumpling batter.
  8. After about 20 minutes of simmering, the chicken will be almost done, and the carrots will be close to perfect tenderness. Stir in the cream and taste for seasoning. Adjust if necessary.
  9. Add the dumplings to the Dutch oven using 2 spoons, making them the size you desire (they will almost double in size while cooking). We like to make tablespoon-size balls that will end up being about the size of a golf ball. The dough will be sticky, and it does not matter if the shapes are not perfect. Once you have covered the entire mixture with dumplings, put the lid on (and KEEP IT ON) and gently simmer for about 10-15 minutes, depending on the size of your dumplings. At the 10-minute mark, check a dumpling, either with a toothpick – it should come out clean – or by pulling one out and cutting it in half.
  10. Serve in individual bowls or right out of the pot. Garnish with a bit of paprika of your choice, thyme, and parsley.

Learn how to make our chicken and dumplings recipe for a filling, comforting meal. Prepare tender chicken to perfection with vegetables and seasoning for an extra kick of flavor. Want to learn how to make dumplings that will wow family and guests? The included fluffy dumpling recipe combined with a thick and creamy chicken broth will have you bookmark this main dish as a go-to comfort food recipe during colder months. The best part about this chicken stew recipe? You can prepare and finish your chicken and dumplings within 10 steps! A creamy chicken stew packed with veggies are the ultimate comfort food that everyone will love in your kitchen. If you enjoy our easy chicken and dumplings recipe, checkout more of our easy main dishes.

Angela Persicke & Mark Perlioni
Soups And Stews