Hi — I am officially obsessed with this meal.
Real life: I made a batch weeks ago and ate almost all of it by myself. I made it again to share it here, and yep — I ate the entire thing again. Not in one sitting, but for dinners and lunches for days because it’s that good and reheats beautifully.
This dish looks like a total mess — which is part of its charm. It isn’t the most photogenic, so you’ve got to trust the taste.
I already have a crockpot chicken and dumplings recipe on the site, but this one has converted me. While the crockpot version is great for busy days, this stovetop recipe comes together in under an hour — and once you’ve made it a couple times, you can have it ready in about thirty minutes.
This version is dumpling-heavy, which I love. If you’re someone who always eats the topping on crisps or crumbles first, you’ll understand. The dumpling-to-stew ratio here might be equal — or slightly leaned toward dumplings. If that’s too much for you, simply halve the dumpling portion of the recipe.
Please make this often. I can’t stop eating it; it’s even become my breakfast. You’ll love how comforting and satisfying it is.
Creamy Chicken and Buttermilk Dumplings
Yield:
4
to 6
45
mins
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Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 sweet onion, diced
- 1/2 cup sliced carrots
- 1/3 cup sliced celery
- 4 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken stock
- 1/3 cup heavy cream
Dumpling
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
Instructions
-
Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons butter. When hot, add the chicken and cook until deeply golden and cooked through, about 5–6 minutes per side. Remove to a bowl and shred once cool.
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Reduce heat to medium and add the remaining 2 tablespoons butter. Add the onion, carrots, celery, garlic, rosemary and thyme with a pinch of salt and pepper. Cook until softened, about 5 minutes.
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While the vegetables cook, whisk together the dumpling flour, baking powder and salt in a bowl. Combine the eggs and buttermilk, then stir into the flour until just mixed. Set aside.
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Stir 1/4 cup flour into the vegetables until coated, then cook and stir until the flour turns golden, about 5 minutes. Slowly add the chicken stock, about 1 cup at a time, stirring until the mixture thickens. Add the shredded chicken back to the pot, increase heat and bring to a simmer. Let it bubble for about 10 minutes to thicken. Stir in the heavy cream.
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Drop large spoonfuls of the dumpling dough across the surface of the simmering stew. Cover and let the dumplings cook in a gentle simmer for 10–15 minutes, flipping them gently after about 10 minutes so they cook evenly. Finish with chopped fresh parsley and serve immediately. To reheat, add a splash of stock or milk to loosen the stew.
Notes
Main Course
American
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Have a bite of feelings.