Chicken Stew with Dumplings Recipe -

This Dutch oven chicken stew with dumplings requires 20 minutes of prep and 45 minutes of cooking time, yielding 8 hearty servings.

Combining shredded rotisserie chicken, diced new potatoes, mixed vegetables, and homemade dill dough drops, this simple recipe delivers rich comfort.

You build a butter roux, simmer the broth and vegetables, add cooked chicken, drop spoonfuls of dough into the Dutch oven, and cook uncovered then covered.

Recipe Overview and Essential Ingredients

Preparing this meal requires simple kitchen staples and pre-cooked chicken. Review these exact ingredient measurements for both the rich stew base and the fresh dill dumpling dough before cooking.

Stew Base Ingredients

To prepare the base of the stew, collect these components:

Rotisserie Chicken: 1 whole (3-pound) rotisserie chicken, deboned and shredded or chopped into chunks.
Butter: 2 tablespoons butter.
Aromatics: 1 onion (diced) and 2 celery ribs (sliced thin).
Thickener: 2 tablespoons all-purpose flour.
Broth: 2 cans (14.5 ounces each) chicken broth.
Vegetables: ¾ pound new potatoes (cut into 1/2-inch dice) and 2 cups frozen mixed vegetables.
Seasonings: 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried basil, and ¼ teaspoon dried thyme.

Dill Dumpling Ingredients

For the homemade herb dumpling dough, gather these items:

Flour: 1 ½ cups all-purpose flour.
Leavening: 2 teaspoons baking powder.
Salt: ½ teaspoon salt.
Fat: 3 tablespoons cold butter, cubed.
Liquid: ¾ cup milk (or more as needed).
Herb: 2 tablespoons dried dill.

Step-by-Step Cooking Instructions

Follow these clear sequential steps to build your savory Dutch oven base and prepare fluffy dill dumplings. Timing each phase properly guarantees cooked vegetables and tender, airy dough drops.

Simmering the Chicken Stew Base

Start by deboning the 3-pound rotisserie chicken, cutting or shredding the meat into chunks, and setting it aside. Melt 2 tablespoons of butter in a large Dutch oven over medium heat.

Add the diced onion and sliced celery to the hot butter, cooking and stirring for 10 minutes until soft. Sprinkle in 2 tablespoons of all-purpose flour and whisk continuously for 2 minutes to form a thick roux.

Slowly pour in the two cans of chicken broth while whisking continuously to eliminate lumps. Stir in the diced new potatoes, frozen mixed vegetables, salt, black pepper, dried basil, and dried thyme.

Cover the Dutch oven and cook over medium heat for 15 to 20 minutes until the vegetables become tender. Add the cooked chicken meat to the pot and continue to simmer.

Preparing and Cooking the Dumplings

While the stew simmers, combine 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a large mixing bowl.

Cut 3 tablespoons of cold cubed butter into the dry mixture using two knives or a pastry blender until coarse crumbs form. Stir in ¾ cup milk and 2 tablespoons dried dill until the dough comes together.

Drop rounded tablespoonfuls of dough directly into the simmering stew base. Cook uncovered over medium heat for 10 minutes. Place the lid on the Dutch oven and cook for an additional 8 to 10 minutes until the dumplings turn tender and fluffy.

Essential Tips and Recipe Variations

Kitchen testing and home cook feedback reveal helpful adjustments for texture and flavor. Explore these practical tips to customize your broth, shortcut preparation, or refine dumpling consistency.

Dumpling Dough Technique and Shortcuts

Food Processor Method: Combine the dumpling ingredients using a food processor to save prep time. Avoid overmixing the dough, as overworking creates tough dumplings. If necessary, finish mixing in a bowl and adjust the milk to achieve a very stiff consistency.
Bisquick Alternative: Use Bisquick mix as a fast shortcut for making the dumplings.
Convection Oven Finish: Optionally transfer the pot to a convection oven after cooking to brown the tops of the dumplings.

Broth Enhancements and Flavor Variations

Aromatic and Veggie Adjustments: Sauté 2 to 3 cloves of garlic paste alongside the celery and onions. Replace or expand frozen vegetables with fresh baby carrots, canned green beans, peas, fresh corn cut off the cob, or diced red potatoes.
Fluid and Creaminess Options: Add an extra cup of water or broth if the stew thickens too much during cooking. Stir in 1 cup of heavy whipping cream to make the broth richer.
Fresh Chicken Method: Use raw chicken breasts or thighs sautéed in butter with onions instead of rotisserie chicken.

Nutrition Facts per Serving

The following table provides detailed nutrition data per serving, based on a total recipe yield of 8 servings.

Nutrient	Amount per Serving	% Daily Value*
Calories	464	–
Total Fat	21g	27%
Saturated Fat	9g	43%
Cholesterol	96mg	32%
Sodium	1161mg	50%
Total Carbohydrate	38g	14%
Dietary Fiber	4g	15%
Total Sugars	3g	–
Protein	30g	59%
Vitamin C	16mg	18%
Calcium	157mg	12%
Iron	4mg	21%
Potassium	645mg	14%