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American style chicken and dumplings

Chicken and dumplings is a creamy chicken and vegetable stew topped with soft, steamed dumplings, serving 4 people in 1 hour 10 minutes, at medium difficulty, for about €2.70 per person. The key to success is keeping the lid on while the dumplings steam, never peeking.

Tonight, a creamy chicken stew topped with little pillowy clouds of dough that steam to perfection, true American comfort food.

American style chicken and dumplings
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.70
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under a sauce thick enough to coat a spoon, chicken simmers with softened carrots, celery and onion, then peas that add a pop of color and sweetness. On top, dumplings with a light, almost cloud like texture steam gently without ever touching the liquid below. The result is a one pot meal hearty enough that a spoon is all you need.

This is the kind of dish that warms you up on a fall or winter evening, when you want a pot simmering away while you barely lift a finger. Kids love the soft texture of the dumplings and the mild, creamy chicken sauce. A quiet Sunday or a slower weeknight is the perfect time for this comforting American classic.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Fruits and vegetables

  • Carrots 3
  • Celery stalks 2
  • Onion 1
  • Thyme 4 sprigs

Frozen foods

  • Frozen peas 150 g

Dairy

  • Butter 50 g
  • Milk 20 cl

Pantry

  • Flouroften in the pantry 250 g
  • Chicken brothoften in the pantry 60 cl
  • Baking powderoften in the pantry 2 tsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Melt half the butter, add the onion, sliced carrots and celery, and let them soften. 8 min

    Let them cook gently, the vegetables should be tender before you add the broth.

  2. Sprinkle in 3 tablespoons of flour, stir, then whisk in the hot broth and add the diced chicken and thyme.

    Pour the broth in gradually while whisking, this keeps the sauce lump free.

  3. Let it simmer covered, then add the peas. 15 min

    The sauce should coat the back of a spoon, it will thicken further once the dumplings are added.

  4. Mix the remaining flour with the baking powder, salt, melted butter and milk into a thick batter.

    Stir as little as possible, the batter should stay a bit lumpy for light, fluffy dumplings.

  5. Drop spoonfuls of batter onto the simmering stew, cover and cook without lifting the lid. 20 min

    They're done when a toothpick comes out clean.

Our tips to get it right

  • Cut the chicken and vegetables into evenly sized pieces so everything cooks at the same rate.
  • Use a wide pot rather than a deep one, the dumplings need room to puff up without crowding each other.
  • If the sauce looks too thin before you add the dough, let it simmer uncovered for a few more minutes.

The variations

  • Swap the chicken breasts for boneless thighs, the meat stays juicier through the long simmer.
  • For a vegetarian version, replace the chicken with mushrooms and white beans, and use vegetable broth instead.
  • For impatient kids, shape smaller dumplings, they cook a bit faster and are easier to eat.

What to serve it with

  • A crisp green salad
  • Crusty bread for dipping
  • Cold lemon water

Storage

The stew keeps for 2 to 3 days in the fridge in a sealed container. Dumplings lose some of their light texture when frozen, so it's better to freeze the stew on its own. Reheat gently on the stove with a splash of broth or milk to bring the sauce back to its creamy consistency.

Questions about this dish

Why shouldn't you lift the lid while the dumplings cook?

Dumplings cook by steam, and that steam needs to stay trapped under the lid to make them puff up. If you lift the lid, the steam escapes and the dumplings turn out dense instead of light.

Can you make this dish ahead of time?

You can make the chicken stew a day ahead and reheat it gently before adding the dumplings. It's best to cook the dumplings right before serving so they keep their soft texture.

How do you know when the dumplings are done?

Poke a dumpling with a toothpick, it should come out clean like testing a cake. Plan on about 20 minutes covered, and don't lift the lid before that time is up.

Can you use something other than frozen peas?

Yes, you can use fresh peas when they're in season or sweet corn for a different color. Add them the same way, near the end of simmering before you add the dumplings.

How long does it take to make a chicken and dumplings?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken and dumplings?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and dumplings cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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