Chicken With Fluffy Drop Dumplings

Instant Pot chicken and dumplings with parsley garnish.
Diana Rattray
  • Total: 100 mins
  • Prep: 20 mins
  • Cook: 80 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1848 Calories
105g Fat
52g Carbs
165g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 1848
% Daily Value*
Total Fat 105g 135%
Saturated Fat 30g 152%
Cholesterol 717mg 239%
Sodium 2193mg 95%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 22%
Protein 165g
Calcium 408mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken stew recipe is topped with easy fluffy drop dumplings for a hearty, satisfying comfort-food offering. The dumplings, cooked on the top of the stewed chicken, become soft and fluffy with a biscuit-like texture. Ground poultry seasoning and some chopped parsley add flavor and color to the dumplings.

Serve this easy and delicious chicken stew with a tossed salad for a satisfying dinner.

For vegans and others who don't consume eggs, an egg-free dumpling recipe with the addition of poultry seasoning and parsley is equally delicious.

Ingredients

  • 5 pounds chicken fryer parts
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 cups water
  • 1 rib celery (diced)
  • 1/2 cup onion (chopped)
  • 1 clove garlic (minced)
  • 1/2 teaspoon thyme (dried)
  • 1 teaspoon parsley (dried)
  • 1 bay leaf
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • For the Dumplings:
  • 1 cup/4 1/2 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon shortening
  • 1 tablespoon parsley (minced)
  • 1 large egg
  • 3 tablespoons milk

Steps to Make It

Prepare the Chicken

  1. Gather the ingredients.

  2. Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.

  3. Pat the chicken pieces dry with a paper towel and brown them in the butter and olive oil mixture until they are brown on all sides.

  4. Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; simmer for 1 to 2 hours, or until the chicken is tender.

  5. Remove the chicken pieces from the pot. Remove the meat from the bones; chop and return the meat to pot.

  6. Put the flour in a small bowl or cup; blend in enough cold water to make a smooth paste. Add the flour paste to the hot stew, stirring until thickened.

Make the Dumplings

  1. Gather the ingredients.

  2. In a bowl, combine the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.

  3. Cut the shortening into the flour mixture; add 1 tablespoon minced parsley.

  4. In a separate bowl, whisk together the egg and milk; add to dry mixture and stir with a fork until well blended.

  5. Drop dumplings by teaspoonfuls onto chicken pieces. Cover and steam for 10 minutes, or until dumplings are fluffy and done inside.

  6. Enjoy!

Variations

  • Add 1 teaspoon of fresh snipped chives to the dumplings along with the parsley.
  • Try 1/4 teaspoon ground garlic in the dumpling mixture for added flavor.
  • Add 1/4 cup finely minced onion to the dumpling mixture.