Chicken and Dumplings Stew

An easy to prepare, delicious and hearty take on traditional chicken and dumplings.
Servings 6
Author Suzy Handgraaf


  • 2 cups all-purpose baking mix I use Bisquick
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 2/3 cup milk
  • 3 cups chopped cooked chicken I use 3 - 4 boneless breasts
  • 6 cups chicken broth Reserve the broth from cooking the chicken. May add ready made broth if more is needed.
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1 15 oz can petite green peas drained
  • 1 14.5 oz can sliced carrots drained


  1. Prepare the dumplings by stirring the first four ingredients together until moistened. The mixture will be lumpy. Set aside.
  2. Bring the cooked chicken and next six ingredients to a boil in a large Dutch oven. Reduce the heat to low and drop the dumpling dough by tablespoon fulls into the simmering mixture. Cover and cook, stirring once, for 15 minutes. Uncover and cook 10 minutes more or until the dumplings are done.