Chicken and Dumplings

by Cindy Suelzle on September 15, 2015
Cindy Suelzle
Overall Rating: 5/5 | Kids Rating: 0/5


When I was a little girl a favourite family meal was Chicken'n'Dumplings. The poster meal for comfort foods. It didn't matter what went on during the day, you knew it was gonna be alright when you came home and found out Mom was making chicken'n'dumplings. .... This is a hearty-vegetable-loaded-bowlful-of-delicious perfect for chilly fall and winter days.

Serves: 4

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Total Time:
Prep Time:
Cook Time:
50 min
20 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.



  • 1 c. White Flour (All Purpose Unbleached Flour)
  • 2 tsp. Baking Powder
  • 1/4 tsp. Iodized Salt
  • 1 tbsp. Whole Egg Powder
  • 1 tbsp. THRIVE Instant MilkTHRIVE Instant Milk powder
  • 1 tbsp. THRIVE ParsleyTHRIVE Parsley approximately
  • 1 c. Water

The selected items have been added to your cart.
View Cart 

The selected items have been added to your queue.
View My Deliveries 


  1. In a large oven proof skillet (or wide saucepan) heat oil and add onion and garlic. Lightly toast over medium high heat.
  2. Add chicken and half of the water with bouillon and seasonings. Bring to a boil, then turn heat right down and allow to simmer gently for about 10 minutes to plump up chicken.
  3. Mix 1/4 cup flour with 1 cup of remaining water and whisk to blend. Stir into chicken mixture and stir to combine. You want to make the liquid a little less 'brothy' and a little more creamy. Simmering for a couple of minutes will take away the 'flour' taste.
  4. Add in this order: carrots - need about 5 minutes headstart; then peas, celery, other vegetables, and stir to mix over medium low heat. If you are using a delicate vegetable like broccoli wait till the last possible minute to add. (just before you spoon dumplings on top)
  5. Add remaining water one cup at a time to see if you need it all. You may want to adjust the water amount slightly up or down depending on your own preference.
  6. If your skillet or saucepan isn't suitable to put into the oven, transfer stew into an oven proof baking dish, preferably with a lid.
  7. Preheat oven to 400 degrees.


  1. To make dumplings: in a medium bowl add flour, baking powder, salt, egg powder and milk powder. Sift together to ensure even blending. If you are adding parsley to the dumplings, add now and stir to incorporate. Add water and mix with wooden spoon just until completely moistened.
  2. Drop dumpling batter by spoonfuls over top chicken stew in your baking dish. Makes about 8 nice sized dumplings. They will expand quite a bit so trust me in dividing the batter into 8.
  3. If you are sprinkling the parsley on top of the dumplings instead of in them, do so now.
  4. Cover. Bake in hot oven for about 15 minutes. My dad was a natzi about NOT peaking at the dumplings while they were steaming. He was a guy who lived by precise rules. I can't peak even if I wanted to now - its against my personal DNA. Let steam for 15 minutes, then remove the lid. Dumplings should be dry on top. Remove cover and let bake another 5 minutes.
  5. Remove from oven and set pot on a hot-pot matt on the table. To serve, spoon the dumpling onto your plate upside down and spoon stew generously over top.
  6. This is a VERY generous 4 servings. If you have little kids instead of big eating teenage boys, prepare to have leftovers.