Chicken and Dumplings Stew

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Dietary: Peanut-Free, Tree-Nut Free

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

Prep: 15 min
Total Time: 1 h 15 min
Yield: 8 servings



  • 4 large (2 lbs) chicken breast
  • 4 cups chicken broth
  • 4 cups water
  • 3 medium potatoes, peeled and quartered
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • ½ cup celery, chopped
  • ½ tsp salt
  • ¼ tsp pepper




  • 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.


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