Chicken and Dumplings Stew

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The wonder full aroma of this stew cooking will bring back memories of grandma and all the delicious dishes she used to make.


  • Stew
  • 4 large (2lbs.) chicken breast
  • 4 cups chicken broth
  • 4 cups water
  • 3 medium potatoes, peeled and quartered
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Dumplings
  • 1-1/4 cup Hodgson Mill All Purpose White Flour
  • 1/2 cup Hodgson Mill Yellow Corn Meal
  • 2 tsp. baking powder
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 2 Tbsp. butter, melted


Stew: Cut chicken into 1-inch pieces and place in a Dutch oven or large saucepan with chicken broth, water, potatoes, carrots, onions, celery, salt and pepper.  Cover and cook 45 minutes or until chicken and vegetables are tender.

Dumplings: In a medium bowl, combine flour, corn meal, baking powder and salt. 

In a small bowl, beat egg and milk.  Add this mixture and melted butter to dry ingredients.  Mix only until combined.

Using a tablespoon, gently drop dough onto the stew. 

Cover pan tightly, bring to a boil; reduce heat to medium and cook 10-15 minutes. 


NOTE:   After placing dumplings on stew, do not lift cover during cooking; the heat and steam are necessary for the dumplings to cook properly.




8 servings Print this Recipe

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