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Chrissy's Homestyle Chicken & Dumplings

One of my favorite things to make for dinner is chicken and dumplings. I feel that they are just one of those special dishes that warms the soul and makes you happy. This is my own personal recipe so it is not like all the other recipes you may have seen or have, there are many versions of this dish. For example; some people use cream of chicken soup, a corn starch white wash whisked with water or broth, some use flour and a roux. 

A roux is flour and fat cooked together used to thicken sauces. Many people use butter, or lard, but vegetable oil can be substituted. 

I am all about real taste and flavor so here is my version of this recipe. I personally feel that this dish should be loaded with flavor, and not bland or plain. I like it with fluffy little dumplings like little clouds of heaven. Others like it with a rolled dough cut into small strips and dropped into the mixture. I will give my chicken mixture recipe and my dumplings recipe. If you like the other style of dumplings better, just add your dumplings instead.

Thank you for following me into my kitchen! Hope you enjoy! Feedback and comments are always welcomed! 

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Ingredients (chicken mixture)

3/4 cup flour
1 stick butter
64 oz. chicken stock (Make your own or 2 boxes 32 oz.)
4 cups water
4 cups of cooked chicken either pulled off bone or boneless chopped
6 red potatoes cubed
3 peeled and cut carrots, cut about 1/2 inch thick
3 stocks of chopped celery
1 cup frozen or fresh peas (optional)
2 cups of sliced mushrooms (optional)
1 teaspoon minced garlic
1 Tablespoon parsley
1 teaspoon fresh ground black pepper
1 teaspoon poultry seasoning
1/2 cup cubed Velveeta cheese (optional)


I start by melting my butter and then slowly whisking in my flour until smooth on low heat in large stock pot. One your roux is not lumpy and smooth add your chicken stock and water whisking as you add to incorporate together, and insuring the roux isn't stock to the bottom of your pot. Leaving the roux can cause it to burn to the bottom of your stock pot. 

Next add all your other ingredients except for the Velveeta cheese.  

Cover and turn heat up to medium - high, stirring occasionally to check the bottom of your stock pot for sticking. Cook until potatoes are cooked tender. You can test this by using a fork. Add Velveeta cheese cubes and stir until melted roughly 1 minute.

Next prepare your dumplings. 


2 cups Bisquick
2/3 cup milk 


Mix ingredients until dough forms and there are no flour type chunks, but do not over mix or your dumplings will be heavy.

Next using two tablespoons drop by spoonful's into stew and reduce heat. 

Gently black pepper the top of the dumplings.

Cook in stock pot 10 minutes uncovered, then 10 minutes covered with a lid. 

Remove from heat and serve, Enjoy the bliss! 

Additional Options & Tips:

  • Some people like to add a can of cream of chicken soup to add thickness instead of a roux.
  • You can boil chicken in water and make your own stock. Cook your bone in chicken roughly 20 minutes, but leave it still attached to bone, don't over cook it where it is falling off the bone since it will finish cooking in the stew. Just remember to use a wire mesh colander to strain your stock back into the stock pot and hand pick your chicken meat off the bone to avoid getting any bones into your stew.
  • I like to add 1 teaspoon of hot sauce to my stew it does not make it spicy but it enhances the flavors. 
  • When using other kinds of potatoes peal them then chop them. Red potatoes you can leave the skins on. 



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