The Ultimate Chicken Dumplings The Ultimate Chicken and Dumplings

The Ultimate Chicken Dumplings

Image by: Photography by James Tse Author: Amanda Barnier and The Canadian Living Test Kitchen

This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.

  • Prep time 1 hour & 15 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 8 servings




Stew: In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside.

In small bowl, reserve 3 tbsp of fat from pan (add olive oil if needed to make 3 tbsp). Discard any remaining fat. Set aside.

In same pan, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.

In same pan, heat half of the reserved fat over medium heat; working in batches, cook chicken, turning once, until browned, about 3 minutes per side. Transfer chicken to separate bowl. Add 2 tbsp water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.

In same pan, heat remaining reserved fat over medium heat; cook onions, carrots and celery, stirring occasionally, until onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring often, until light golden, about 2 minutes.

Stir in broth and wine until smooth. Add potatoes, bay leaf, marjoram, savory, pepper and salt.

Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes. Discard bay leaf.

Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pan. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.

Dumplings: While stew is simmering, in bowl, whisk together flour, parsley, chives, thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stir in buttermilk to form sticky dough.

On large sheet of parchment paper, roll out dough into 7-inch long log; cut crosswise into 8 generous 3/4-inch thick rounds, reshaping if necessary. Add to stew; cook, covered and without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.



The Ultimate Chicken and Dumplings/Photography by James Tse 


Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 874 mg
  • Sugars 8 g
  • Protein 34 g
  • Calories 568
  • Total fat 25 g
  • Potassium 1000 mg
  • Cholesterol 138 mg
  • Saturated fat 11 g
  • Total carbohydrate 50 g


  • Iron 29
  • Folate 44
  • Calcium 12
  • Vitamin A 83
  • Vitamin C 30
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Lunch & Dinner

The Ultimate Chicken and Dumplings