Fast & Easy Chicken Stew with Dumplings

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Yield: 7 to 8 generous servings

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This light chicken stew makes good use of leftover chicken or turkey. It goes together in a flash, and is wonderful topped with dumplings.

Fast & Easy Chicken Stew with Dumplings

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 7 to 8 generous servings
Published: 07/11/2012



  • 1/4 cup (4 tablespoons) butter
  • 1/2 cup King Arthur Unbleached All-Purpose Flour (not baking mix)
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 teaspoon Worcestershire sauce
  • 4 cups diced cooked chicken
  • 2 1/2 cups frozen mixed vegetables, thawed and/or cooked; or a mixture of cooked peas and carrots


  • 2 1/4 cups King Arthur Flour All-Purpose Baking Mix
  • 2 tablespoons chopped fresh chives or parsley or 2 teaspoons dried. optional
  • 3/4 cup (6 ounces) buttermilk or 2/3 cup liquid whey (drained from yogurt)
  • 1 large egg

Tips from our bakers

  • This stew is on the thin side, making it the perfect candidate for a topping of dumplings (or the filling for chicken pot pie). If you're not making dumplings, reduce the broth to 2 1/2 cups, to make a thicker stew.
  • The dumplings can be used to top any stew or chili you like. Stir 1/2 cup water or broth into the stew before adding the dumplings and baking.
  • Don't yet have our baking mix in your pantry? Here's how to make the dumplings using regular flour.
    Whisk together the following:
    1 3/4 cups King Arthur Unbleached All-Purpose Flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    Work in 4 tablespoons cold butter until the mixture is evenly crumbly. This is your baking mix equivalent — continue with the directions above, adding the herbs, then the buttermilk/egg.


1) To make the stew: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour; cook for 1 minute.

2) Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, add the thyme, bay leaf, salt and pepper to taste, and Worcestershire sauce.

3) Simmer the sauce for 15 minutes. Remove the bay leaf, then stir in the chicken and vegetables. Keep the mixture at a low simmer while you make the dumplings.

4) Preheat the oven to 350°F.

5) To make the dumplings: Place the baking mix in a bowl. Whisk in the chives or parsley.

6) Whisk together the buttermilk and egg, and add all at once to the dry ingredients. Stir until evenly moistened.

7) To assemble: Scoop the dumpling batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on the pan, and bake for 25 to 30 minutes. Remove from the oven, and serve hot.

Yield: 7 to 8 generous servings.


  • 01/08/2015
  • Pammiesue from Afton, Ohio
  • I made this recipe for the first time today and can't say enough in it's praise! My DH ( who is def. not a one pot meal guy) just absolutely raved over it! The only changes I made were two. As I only had two boneless chicken breasts on hand, I stewed them in home made chicken stock I had in the freezer for added flavor and as I thought he end product too thin for my liking, I made a roux and stirred it into the broth. that said? We both found the dumplings to be more of a spatzle consistency so I will return to my recipe for those. Over all...three thumbs up!
  • star rating 12/10/2014
  • Emily from Grand Blanc, MI
  • Wonderful recipe! I had some leftover rotisserie chicken and roasted chicken. This was the perfect way to use it up. I also found out that my dutch oven is 2.5 qts and not the 3 qts I thought it was. Oops! Good thing I thought to put it on a baking sheet before putting it in the oven. Still turned out delicious!
  • 12/07/2014
  • Linda from Middletown Springs, Vt
  • What would the dumpling recipe be with KAF self-rising flour? I have that and would think it might work easily for this baking mix substitute? Looking forward to trying this recipe! Thanks!
  • star rating 11/23/2014
  • d from CO
  • I've made this twice. It's been fantastic both times. Simple preparation, great flavors and quick! It has earned the honor of being in the week night meal rotation for us. Everyone loves it and can't wait to have it again.
  • 10/23/2014
  • Caryn from Palo Cedro
  • I haven't made this yet, although I would like to! How much butter would one melt for the initial flour/butter roux...1/4 cup? It doesn't state in the ingredient list. Thanks!
    You are absolutely right. We will look into this and have the changes made as soon as possible. Thank you! Elisabeth@KAF
  • 09/08/2014
  • Roxy from Palo Alto, CA
  • Because I forgot about a time constraint, (totally my fault), I just steamed the dumplings on the stove-top as I usually do, hoping they'd cook more quickly. They cooked in 20 minutes, and were excellent. My husband and I loved this dish! So now I have to ask: why are the dumplings baked rather than steamed? (I don't like to rate recipes I change.)
    Hello Roxy! We simply found that a one pot option for this recipe worked quite well. Also, the dumplings really get to soak up the delicious stew to provide extra flavor. Jon@KAF
  • star rating 07/18/2014
  • Lindsay from California
  • Delicious, hearty, and easy. I used chives in the biscuits and almost couldn't help myself from eating the whole pot.
  • star rating 12/15/2013
  • sreimers from KAF Community
  • Excellent! Just had it for dinner tonight and I'd make it again. Really quick and easy ... I used a chicken from the deli and took the meat off the bone while the sauce was simmering. Dumplings came out perfectly. Didn't have KA baking mix, so followed the "from scratch" directions, with a minor change of substituting one cup of KA White Whole Wheat Flour for the unbleached flour. Perfect meal for a cold winter night! Thanks, KA!
  • star rating 12/15/2013
  • Jenn D from Springfield, MA
  • delicious and simple! I cut down on the thyme based on my family's personal preference and used carrots and celery which I boiled until firm/tender then added peas and corn. Green beans would also be a delicious addition but I didn't have any. I also added 4 small, peeled, boiled and chopped potatoes to make the stew a little heartier. Because of the extra veggies and potato I ended up stirring in an extra cup of broth right before putting the dumplings on top, just to loosen up the stew and give the dumplings enough liquid do absorb. Even making everything from scratch (fresh veggies, scratch dumplings, poaching chicken) it was still a quick and very satisfying meal. Will definitely be making again and again!
  • 01/06/2013
  • Diana from Virginia
  • So good! And it really is "fast & easy." The chicken stew also makes a great base for chicken and homemade noodles. I cooked the noodles separately in chicken stock and then combined with the stew for serving. It was a hit! I will make this again and again in both iterations.

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