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Chicken and Dumplings recipe made with juicy chicken, fresh vegetables and homemade biscuit dumplings. Seriously THE BEST homemade dumplings you've ever tasted. Simple tips to make this the EASIEST chicken dumplings dinner ever.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: chicken, Main Course, Main Dish
Cuisine: American
Servings: 6
Calories: 345kcal


How to Make Chicken Stew

  • 2 boneless skinless chicken breasts, cut into small chunks
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery & carrots {about 2 stalks celery and 1 large carrot}
  • 1/2 tsp dried sage
  • 2 10.75 ounce cans reduced fat cream of chicken soup 
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas 
  • 2 tsp cornstarch
  • salt & pepper to taste

How to Make Chicken Dumplings

  • 1 cup all-purpose flour {I used half whole wheat flour}
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter softened
  • 1/4 tsp  onion powder 


  • Saute chicken in 1 TBSP oil until almost cooked through. Set aside.
  • Heat remaining TBSP of oil in a large saute pan or dutch oven. Add onion, carrots, celery and sage. Cook on medium-high heat for about 8-10 minutes, until the vegetables are soft, stirring often.
  • Add the cans of chicken soup, broth and milk to the vegetables. Whisk to combine. Ladle out 1/4 cup of the liquid and mix in the cornstarch. Return cornstarch liquid to pan. (If you just add the cornstarch to the larger mixture, it's really hard to incorporate. So mix it into a small amount, then pour that into the stew.)
  • Add the chicken and the frozen peas. Heat until bubbly, then reduce to a simmer, cover and cook for 20 minutes.
  • While the stew is simmering, you can mix up the dumplings. Add the dry ingredients into a bowl and whisk thoroughly. Add the butter and milk and stir, using a fork or a rubber scraper until well combined.
  • After 20 minutes, remove the lid and increase the temperature back to medium heat. Give the stew a quick stir, then add the dumplings to the stew in 1 TBSP sized balls. (You'll have about 20 dumplings.) The dumplings will rise & expand while cooking so make sure you're saute pan is large enough to accommodate.
  • Replace the lid and turn the heat down to low. Cook the mixture for another 20 minutes, with the lid on, without stirring or ever lifting the lid!
  • Gently stir and serve. Enjoy!


Serving: 1g | Calories: 345kcal | Carbohydrates: 33g | Protein: 24g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 662mg | Potassium: 786mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3504IU | Vitamin C: 23mg | Calcium: 163mg | Iron: 2mg