Stewed Chicken and Dumplings
Recipes > Dinner > Poultry Dishes > Stewed Chicken and Dumplings

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Recipe Checklist:
  • For the Stewed Chicken:
  • 2 tablespoons Olive Oil
  • 1 cup Carrots (Bias Cut)
  • 2 cups Yellow Onions (Carré)
  • 1 lb skinless Chicken Breasts (Skinless) (Carré)
  • 1 cup fresh Peas (Shelled)
  • 2 cups Baby Bella Mushrooms (Sliced)
  • 8 cups Chicken Stock
  • For the Rosemary Dumplings:
  • ½ cup Buttermilk
  • 1 cup All Purpose Flour
  • 1 ½ tablespoons fresh Italian Parsley (Chopped)
  • 1 tablespoon fresh Rosemary (Minced)
  • 1 tablespoon Baking Powder
  • 1 tablespoon Baking Soda
  • Salt (to taste)
  • Black Pepper (to taste)
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Stock Pot or Dutch Oven
  • Measuring Cup
  • Measuring Spoons
  • Strainer
  • Mixing Bowl
  • Whisk
Estimated Time
1 hr 30 min
Serves 4-6
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While some of the component parts can be done ahead, we don’t recommend cooking this Chicken Stew ahead of time and reheating it for service. Don’t get us wrong, the flavor will still be good after 3-5 days, but it will be even better fresh and the dumplings won’t have begun to break down. If you can, serve this dish hot from the cooking pot.

When organizing your meal preparation, the Rosemary Dumplings can be made 3-5 days ahead of time and stored refrigerated, or made in advance and frozen as long as 3-5 months until needed.


Organization, is the first of Smart Kitchen’s 4 Levers of Cooking,™ and before we begin this Chicken Stew recipe, we need to make an organizational decision and pick a cooking method. Will we be Stewing or Braising the Chicken?

A Braise will be a bit faster and have more flavor from browning the Chicken. A Stew will take longer to cook and will not have the same complexity of flavor, but will not require as much focused attention to complete.

Before you begin the active cooking phase, you should complete your Preparation, the second of Smart Kitchen’s 4 Levers of Cooking,™ by setting out your Mise en Place and prepping your vegetables and meat. Measure out the Wet Ingredients. Measure out the Dry Ingredients.

For the vegetables, Bias Cut the Carrots, cut the Yellow Onions in large dice/Carré, Shell the Peas, and slice the Baby Bella Mushrooms. Also chop the Parsley and Mince the Rosemary

For the Chicken Breasts, which will be raw and should have been tempered, break them down to a carré on a separate or freshly Sanitized Cutting Board. Resist the urge to use the same cutting board as the vegetables, unless you will not be reusing it after working with the Chicken, to avoid any risk of Cross Contamination.

For the Olive Oil, either measure on the fly or pre-portion it into a 1 tablespoon for the Sauté and 1 tablespoon for the Rosemary Dumplings.

With the ingredients all prepped, you will be able to focus all of your attention on the active cooking phase.


To begin a traditional Stew, place the Chicken Stock in a large Stock Pot or Dutch Oven on the stovetop and over High Heat bring it to a Boil. Allow it to boil for about a minute or so, after a boil is reached, then reduce the heat to a Simmer.

Add the bias cut Carrots, the carré cut Yellow Onions, the shelled fresh Peas, the sliced Baby Bella Mushrooms and diced raw Chicken Breast. Let the ingredients simmer for about 3 hours until the Chicken is tender enough to pull away from the bone when pinched or scraped with a fork.

While the Chicken and ingredients are stewing, it is a good time to make the dough for the Rosemary Dumplings.

To make the Rosemary Dumpling dough, combine the Dry Ingredients (All Purpose Flour, Baking Powder, Baking Soda, chopped Parsley and minced Rosemary), in a medium-sized mixing bowl. Throw in a pinch of Salt and Pepper.

Next, add in the Wet Ingredients (the Buttermilk and 1 tablespoon of Olive Oil). Whisk the wet and dry ingredients together to incorporate them fully and form the dough for the Rosemary Dumplings. If done properly, the batter should be fairly thick.

Once the Chicken Stew has simmered for 3 hours and the Chicken is tender, use a tablespoon or a small ice cream scoop, to portion the individual Dumplings and carefully drop them into the Simmering Liquid.

With all of the ingredients in the stock pot, cover the pot with its lid and cook everything together for an additional 5-10 minutes, or until the Rosemary Dumplings are puffed up, cooked through and floating on the surface of the Simmering Liquid. Test one of the Dumplings for doneness by inserting a wooden toothpick in its center.  If the toothpick comes out clean, the Dumplings are ready.

Serve the Chicken Stew with Rosemary Dumplings on its own, or hot over Rice or Noodles.