Chicken and Mushroom Dumplings

Chicken and Mushroom Dumplings

Tender dumplings simmer atop a rich chicken and mushroom stew for a cozy, one-pot dinner.

Total 55 min Makes 6 servings Calories 480/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

Shredded chicken and earthy mushrooms simmer in a savory broth, then get topped with fluffy drop dumplings that steam right on top. It's a comforting stovetop meal that comes together with pantry staples and a rotisserie chicken shortcut. Perfect for a weeknight dinner when you want something warm and filling without much fuss.

Ingredients

  • 2 tablespoons butter
  • 8 ounces cremini mushrooms, sliced
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 3 cups cooked shredded chicken
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 0.0 salt, to taste
  • 0.0 black pepper, to taste
  • 1/2 cup heavy cream
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter, cubed
  • 3/4 cup milk
  • 2 tablespoons fresh parsley, chopped

Method

  1. Melt the butter in a 6-quart saucepan or Dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and most of their liquid has evaporated, about 6 minutes.

  2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 6 minutes.

  3. Stir in the garlic and cook until fragrant, about 30 seconds.

  4. Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 minute to eliminate the raw flour taste.

  5. Gradually pour in the chicken broth, whisking to smooth out any lumps. Add the shredded chicken, thyme, and bay leaf.

  6. Bring the mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper.

  7. While the stew simmers, whisk together the flour, baking powder, and salt in a mixing bowl for the dumplings.

  8. Cut the cold butter into the flour mixture with a fork or pastry cutter until it resembles coarse crumbs.

  9. Stir in the milk just until a soft, sticky dough forms; do not overmix.

  10. Stir the heavy cream into the simmering stew and discard the bay leaf. Bring back to a gentle simmer.

  11. Drop the dumpling dough by rounded tablespoons onto the surface of the simmering stew, spacing them evenly apart.

  12. Cover the pot with a lid and simmer without lifting the lid until the dumplings are puffed and cooked through, about 15 minutes.

  13. Sprinkle with fresh parsley and ladle into bowls to serve warm.

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    Chicken and Mushroom Dumplings

    Shredded chicken and earthy mushrooms simmer in a savory broth, then get topped with fluffy drop dumplings that steam right on top. It's a comforting stovetop meal that comes together with pantry staples and a rotisserie chicken shortcut. Perfect for a weeknight dinner when you want something warm and filling without much fuss.

    55 min 6 servings 480 cal

    Ingredients

    • 2 tablespoons butter
    • 8 ounces cremini mushrooms, sliced
    • 1 onion, diced
    • 2 carrots, peeled and sliced
    • 2 celery stalks, sliced
    • 3 cloves garlic, minced
    • 1/4 cup all-purpose flour
    • 6 cups chicken broth
    • 3 cups cooked shredded chicken
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • 0.0 salt, to taste
    • 0.0 black pepper, to taste
    • 1/2 cup heavy cream
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 4 tablespoons cold butter, cubed
    • 3/4 cup milk
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Melt the butter in a 6-quart saucepan or Dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and most of their liquid has evaporated, about 6 minutes.

    2. 2

      Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 6 minutes.

    3. 3

      Stir in the garlic and cook until fragrant, about 30 seconds.

    4. 4

      Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 minute to eliminate the raw flour taste.

    5. 5

      Gradually pour in the chicken broth, whisking to smooth out any lumps. Add the shredded chicken, thyme, and bay leaf.

    6. 6

      Bring the mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper.

    7. 7

      While the stew simmers, whisk together the flour, baking powder, and salt in a mixing bowl for the dumplings.

    8. 8

      Cut the cold butter into the flour mixture with a fork or pastry cutter until it resembles coarse crumbs.

    9. 9

      Stir in the milk just until a soft, sticky dough forms; do not overmix.

    10. 10

      Stir the heavy cream into the simmering stew and discard the bay leaf. Bring back to a gentle simmer.

    11. 11

      Drop the dumpling dough by rounded tablespoons onto the surface of the simmering stew, spacing them evenly apart.

    12. 12

      Cover the pot with a lid and simmer without lifting the lid until the dumplings are puffed and cooked through, about 15 minutes.

    13. 13

      Sprinkle with fresh parsley and ladle into bowls to serve warm.