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Chicken and Dumplings

Makes: 4  servings Prep 30 mins Cook 1 hr
Chicken and Dumplings


  • 1 3 1/2pound  whole chicken, cut into 8 pieces and skin removed
  • 1 teaspoon  salt, divided
  • 1/2 teaspoon  freshly ground pepper, divided
  • 1/2 cup  all-purpose flour
  • 1 teaspoon  poultry seasoning, divided
  • 2 tablespoons  olive oil
  • 2 large leeks, trimmed and sliced (white part only)
  • 1 small onion, chopped
  • 1 14 ounce can chicken broth
  • 4 carrots, sliced
  • 2 large celery ribs, diced
  • 1 cup  frozen green peas
  • 1 1/2 cups  all-purpose flour
  • 2 tablespoons  chopped fresh parsley
  • 2 teaspoons  baking powder
  • 1/2 teaspoon  salt
  • 1 cup  half-and-half cream


1. Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Combine the 1/2 cup flour, 1/2 teaspoon poultry seasoning and the chicken in a resealable plastic storage bag; seal bag and shake to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add half the chicken; reduce heat to medium and cook until well browned. Set aside. Repeat with remaining chicken. Discard drippings. Cook leeks and onion 5 minutes, until softened. Add enough water to broth to equal 2-1/2 cups; pour into Dutch oven. Add chicken, carrots, celery, remaining 1/2 teaspoon salt, 1/2 teaspoon poultry seasoning and 1/4 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, 30 minutes, until chicken is tender. Stir in peas.

3. For dumplings, combine the 1-1/2 cups flour, the parsley, baking powder and 1/2 teaspoon salt in a medium bowl. Add half-and-half cream and stir until dough is moistened. Drop 8 heaping tablespoons of dough into Dutch oven. Cover and simmer 12 minutes, until a toothpick inserted in dumpling comes out clean. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)725,
  • Fat, total(g)22,
  • chol.(mg)156,
  • sat. fat(g)7,
  • carb.(g)77,
  • fiber(g)7,
  • pro.(g)54,
  • sodium(mg)1830,
  • Percent Daily Values are based on a 2,000 calorie diet