Print

Cozy Chicken and Dumplings with Fluffy Buttermilk Dumplings

chicken and dumplings - featured image
Print Recipe

This cozy chicken and dumplings recipe features a velvety broth, tender shredded chicken, and light, fluffy buttermilk dumplings. It’s the ultimate comfort food that comes together in about an hour with simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and sliced into rounds (about 1 cup)
  • 2 celery stalks, sliced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half for extra richness)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon poultry seasoning
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 1 cup cold buttermilk
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and the onion is translucent. Add the minced garlic and cook for one more minute until fragrant.
  2. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while whisking continuously. Scrape up any browned bits from the bottom of the pot. Add the milk, dried thyme, rosemary, poultry seasoning, and bay leaf. Bring to a gentle simmer, then reduce heat to low. Cook for about 10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.
  4. Stir in the shredded chicken and frozen peas (if using). Let warm through for about 5 minutes.
  5. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. In a separate small bowl, whisk together the cold buttermilk, melted butter, and beaten egg. Pour the wet ingredients into the dry ingredients and stir with a fork until just combined. The dough will be soft and slightly sticky—do not overmix.
  6. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the surface of the simmering broth. Space them out evenly. You should get about 12 to 14 dumplings.
  7. Cover the pot tightly with the lid and let the dumplings steam for 18-20 minutes. Do not lift the lid during this time. Check one dumpling by inserting a toothpick into the center—it should come out clean. If not, cover and cook for another 2-3 minutes.
  8. Remove the bay leaf. Sprinkle with fresh parsley. Ladle into bowls and let sit for 5 minutes before serving.

Notes

Don’t skip the roux—it adds rich flavor and prevents a pasty taste. Keep the dumpling dough cold for fluffier dumplings. Resist the urge to lift the lid while dumplings are steaming. Do not overcrowd the pot; cook dumplings in batches if needed. Taste and adjust seasoning before adding dumplings.

Nutrition

Keywords: chicken and dumplings, buttermilk dumplings, comfort food, chicken stew, easy dinner, cozy meal

Find it online: https://blingbite.com/cozy-chicken-and-dumplings-with-fluffy-buttermilk-dumplings/