Winter is the perfect time to enjoy all your favorite comfort foods – and what could be more comforting than a hearty bowl of homemade chicken and dumplings? 

Servings: 6



  • 5 cups low-sodium chicken broth
  • 2 pounds boneless, skinless chicken breasts
  • 5 tablespoons unsalted butter
  • 4 carrots, peeled and sliced 1/4-inch thick
  • 1 large onion, finely chopped
  • 1 teaspoon salt
  • 3 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 3/4 cup dry sherry
  • 1/3 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 cups frozen peas
  • 4 tablespoons fresh parsley leaves, minced


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups heavy cream

Step 1: To make the stew, bring the chicken broth to a simmer in a Dutch oven over high heat. Add the chicken, and return to a simmer. Cover, reduce heat to medium-low and simmer until the chicken is just cooked through, about 10 minutes. Transfer the cooked chicken to a plate, and tent loosely with aluminum foil. Transfer the broth to a large bowl.

Step 2: Return the empty Dutch oven to medium-high heat, and melt the butter. Add carrots, onion and salt and cook until softened, about 7 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Next, stir in the flour, and cook, stirring frequently, for 1 minute. Then, stir in the sherry while scraping up any browned bits. Next, stir in the reserved broth, cream, thyme, bay leaves and pepper, and bring to a boil. Cover, reduce heat to low and simmer until the stew thickens, about 20 minutes.

Step 3: To make the dumplings, stir together the flour, baking powder and salt in a large bowl. Stir in the cream until mixed well (the dough will be very thick and saggy).

Step 4: Discard the bay leaves from the stew, and return it to a rapid simmer. Shred the reserved chicken, and add it to the stew along with the peas and 3 tablespoons of parsley.

Step 5: Using two large spoons or a small ice cream scooper, form golf-ball sized dumplings with the dough, and drop them into the stew about 1/4 inch apart (you should be able to fit between 16-18 dumplings). Reduce the heat to low, cover and cook until the dumplings have doubled in size, about 15 to 18 minutes.

Step 6: Garnish with the remaining parsley, and serve.

This dish is best served on a chilly night with a side dish of your favorite veggies. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.