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Home » Recipes » Main Courses » Chicken & Poultry » Creamy Chicken Stew with Parmesan Dumplings Recipe

Creamy Chicken Stew with Parmesan Dumplings Recipe

Published October 12, 2018. Last updated May 20, 2022 by Judy Purcell 8 Comments

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An evening meal with our Creamy Chicken and Parmesan Dumplings is like being wrapped in a warm blanket.

We boost the nutrition with 100% sprouted whole wheat dumplings and fortify the sauce with sherry and real cream for real food satisfaction.

Chicken Stew with Dumplings in the pot.

Imagine your family digging into flavorful boneless chicken thighs stewed in a creamy mushroom sauce topped with dreamy puffs of whole wheat dumplings.

That’s everybody loving dinner right there.

Recipe Tips and Variations

  • Fresh Herb Dumplings: Add 1-2 tablespoons of fresh herbs like savory, thyme, basil, or parsley to the dumpling flour mixture just before stirring in the milk.
  • White meat instead of dark meat: Chicken thighs are very forgiving and can be cooked longer without worry about tough or dry results. However, boneless and skinless chicken breasts need gentle cooking to avoid drying out, so reduce browning time to 1 minute on each side and return the chicken to the pot to simmer only 1-2 minutes before adding the dumplings.

Make Chicken and Dumplings with Rotisserie Chicken

Step 1 ~ Separate rotisserie chicken from the bones and tear or cut chicken into larger bite-size chunks. This should yield 4-5 cups. Set aside.

Step 2 ~ Add 2 tablespoons of oil to a 6 quart ovenproof pot and allow the carrots, mushrooms, onion, and celery to cook 5-10 minutes longer to brown and develop bits of flavor on the surface of the pan (this is known as fond). Follow the rest of the recipe as written.

Chicken and dumplings with carrots and mushrooms served in a white bowl with a sprig of parsley.

The Best Way to Store Chicken and Dumpling Leftovers

  • Gently lift the dumplings off the top of the stew and transfer to a storage dish with a lid and seal.
  • Transfer the chicken stew to a separate storage container with a lid and seal.
  • Storing separately will keep the dumplings from absorbing more of the liquid in the stew. Refrigerate leftovers for up to 1 week.

How to Freeze Chicken and Dumplings

  • Freeze the dumplings in a container instead of a zip-type bag separate from the stew so the dumplings stay puffed.
  • Freeze the stew in a zip-type bag and press flat to freeze (it will defrost quickly this way).

The Best Way to Reheat Chicken and Dumplings

  1. Reheat the stew portion over medium heat in a shallow skillet with a lid for about 5 minutes, or until it begins to form soft bubbles.
  2. To thin the stew, stir in a little chicken stock as it is warming until desired consistency is reached. An additional tablespoon of cream can be added as well. Taste to adjust salt and pepper, as needed.
  3. Once the stew is bubbly, place the dumplings on top of the stew and cover with a lid.
  4. Reduce heat to low and simmer for 1-2 minutes. Remove from heat and keep covered for 3-4 minutes for the dumplings to warm through.

This post may contain affiliate links. For more information, please see our Disclosure Policy.

Steps to making chicken and dumplings in a Dutch oven.
A stew pot with chicken and dumplings.
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Creamy Chicken Stew with Parmesan Dumplings

Stewed chicken and fluffy dumplings simmered together for a warm and satisfying meal.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Chicken, Main Dish
Cuisine: American
Servings: 8
Author: Judy Purcell
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Ingredients

  • 3 lbs boneless, skinless chicken thighs , cut into 2 inch size pieces
  • 1/4 cup coconut oil , for browning chicken

Dredging mixture:

  • 1 cup sprouted white whole wheat flour , or regular white whole wheat
  • 3 teaspoons sea salt
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper

Stew Ingredients:

  • 3 cups sliced carrots , 1/4-inch thick rounds
  • 16 ounces mushrooms , sliced
  • 1 large onion , diced
  • 2 cups diced celery
  • 3 cloves garlic , minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 cup dry sherry
  • 3 tablespoons sprouted white whole wheat flour , or regular white whole wheat
  • 6 cups chicken stock , low sodium if not homemade
  • ⅓ cup heavy cream
  • ¼ cup chopped parsley

For the Dumplings:

  • 1 1/2 cups sprouted white whole wheat flour , or regular white whole wheat
  • 1/2 cup grated Parmesan cheese
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons coconut palm sugar , less if using refined sugar
  • 1/4 rounded teaspooon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup whole milk
  • 3 tablespoons butter
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Instructions

Heat oven to 375°F with rack positioned just under center.

    FOR THE STEW:

    • Cut chicken into 2 to 3-inch pieces. Combine dredging ingredients in a resealable bag. Place chicken in the bag and shake bag to lightly coat chicken with seasoned flour. In a 6 quart ovenproof pot, heat 2 to 3 tablespoons of oil over med heat. Working in batches, carefully place the floured chicken pieces, shaking off excess, to the pot. Brown each side about 2 minutes on each side and transfer to a paper towel-lined platter. *Add oil as needed between batches so that it just covers the bottom of the pot. Once all the chicken is browned, there should be a little oil left in the pot.
    • Add the carrots, mushrooms, onion, celery, garlic, thyme, bay leaf, salt and pepper to the pot with the oil (add more if needed). Cook over medium heat for 8-10 minutes, or until vegetables soften and begin to caramelize.
    • Add the sherry and stir to scrape up any browned bits from the bottom; simmer briefly until sherry is nearly evaporated. Sprinkle 3 tablespoons flour over vegetables and stir so the flour is absorbed. Gradually add broth and stir.
    • Return chicken to pot, stir in cream and parsley, then bring to a low simmer. While the stew is simmering, make the dumplings.

    FOR THE DUMPLINGS:

    • In a medium mixing bowl, stir the flour, Parmesan, baking powder, sugar, salt and pepper together until well mixed.
    • In a small saucepan, heat milk and butter over medium-high heat until butter melts. Pour the milk and butter mixture into the dry mixture and stir with a fork or spoon until just combined and flour is moistened - careful not to over-mix or over-handle the dough. The hot milk sets the starch so the dumplings don't fall apart.
    • Using a spoon, scoop segments of the dough (about the size of a golf ball) and place gently on top of the simmering stew. The dumplings should rest on top. 
    • Cover with the lid and slide the pot into the oven to bake for 20 minutes. It is important to not lift the lid during this time so the steam inside cooks the dumplings.

    Notes

    Variations:
    • Fresh Herb Dumplings: Add 1-2 tablespoons of  fresh herbs like savory, thyme, basil, or parsley to the dumpling flour mixture just before stirring in the milk.
    • White meat instead of dark meat: Chicken thighs are very forgiving, so if using boneless and skinless chicken breasts, reduce browning time to 1 minute on each side and return the chicken to the pot to simmer 1-2 minutes before adding the dumplings.
    Make Chicken and Dumplings with Rotisserie Chicken: 
    • Step 1 ~ Remove rotisserie chicken from the bones and tear or cut chicken into larger bite-size chunks. Set aside.
    • Step 2 ~ Add 2 tablespoons of oil to a 6 quart ovenproof pot and follow the rest of the recipe as written.

    Nutrition

    Calories: 574kcal | Carbohydrates: 36g | Protein: 46g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 198mg | Sodium: 777mg | Potassium: 1263mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8770IU | Vitamin C: 9.6mg | Calcium: 246mg | Iron: 3.3mg
    Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

    If you try this or any other recipe on the blog, please rate the recipe and let me know how it went for you in the comments below. It makes my day to hear from you!

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    More One Pot Recipes You’ll Love

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    • Chicken Cacciatore Creole-Style

    • Roast Beef & Vegetable Soup: Using Pot Roast Leftovers

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    Filed Under: Chicken & Poultry, Main Courses, Recipes, Soups / Stews Tagged With: sprouted wheat, whole wheat dumplings

    Comments

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      Rating




    1. John / Kitchen Riffs says

      November 27, 2018 at 6:36 pm

      What a terrific take on chicken and dumplings! Really neat updating of this classic dish. Looks wonderful — thanks.

      Reply
    2. Anne Lawton says

      November 5, 2018 at 10:15 am

      5 stars
      This stew sounds absolutely amazing and comforting! Perfect for a Sunday dinner in the fall.

      Reply
    3. Healthy World Cuisine says

      November 1, 2018 at 6:06 am

      5 stars
      Judy was craving some comfort food and then your delicious recipe hit our inbox. Love this! So creamy and decadent and just what we need on this cold and damp day. Just pinned!

      Reply
    4. Katherine G Beck says

      October 29, 2018 at 7:38 am

      5 stars
      Thi slooks awesome. Chicken and dumplings is one of my go-to comfort night meals. Love the addition of the Parmesan in the dumpling!

      Reply
    5. Karen (Back Road Journal) says

      October 27, 2018 at 1:38 pm

      This sounds like a hearty and comforting meal. My husband would really enjoy it as it is made with thighs.

      Reply
    6. mjskitchen says

      October 12, 2018 at 9:52 pm

      I’m sitting here imaging ME digging into this meal! Fabulous comfort food. One can really taste it and smell it by just looking at the photos. Love the idea of using a rotisserie chicken, That saves on time and effort and the ones from Costco are great. thanks for a wonderful dish!

      Reply
      • Judy Purcell says

        October 17, 2018 at 8:21 am

        Hi MJ! Chicken and dumplings are worth the effort, but saving a little time the rotisserie chicken means it’s on the table even faster.

        Reply
    7. Candace says

      March 31, 2011 at 8:59 pm

      Oh this looks so good! I’m a southern girl and Chicken and Dumplings is comfort food for me. I’ve never made them myself though. Now that I’m living in New England (away from my mama!) where the winter seems to never end, this would be the perfect time for me to make them for the first time. Thanks so much for sharing your recipe!

      Reply
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