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Martha's Favorite

Chicken and Dumplings

Sarah Carey says, "Sometimes I just need a chicken potpie. You know what I mean? But I don't always have time to make the read deal. Enter this every-bit-as-satisfying substitute: Chicken and Dumplings, ready in about 45 minutes. If you have a little less time, try a pasta variation (about 30 minutes); if you have a little more time, try the classic (about 1 hour). All are a clever way to use up leftover chicken.

  • Servings: 6
Chicken and Dumplings

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 5 tablespoons cold unsalted butter, divided
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1 1/4 cup all-purpose flour, divided
  • 3 cups chicken broth
  • 2 cups diced cooked chicken
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • Salt and pepper
  • 1 teaspoon baking powder
  • 2 tablespoons chopped fresh parsley, plus more for topping
  • 1/2 cup whole milk


  1. In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.

  2. Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

Reviews (7)

  • Brett Ponder 5 Jan, 2014

    I did change this up a bit... I bundled parsley, thyme and rosemary and sliced 3 garlic cloves for the stock. I used the potato substitute instead of turnips and parsnips. The resulting stock was pretty superb. However, these are gummiest dumplings I've ever made, tho the dill aded a nice fresh herb appeal. I looked up my Mother's old dumpling recipe and it called for only 1 tsp baking powder. I'd opt for one teaspoon in the future. This is a hearty one pot meal. Just beware the gooey dumplings

  • Sue Allen 17 Apr, 2013

    Great recipe, family said to add this more often, this however needed doubled to feed my family of 5 big eaters and 2 little ones.

  • Morphomixtress 14 Mar, 2013

    Six servings means that you probably shouldn't eat more than a small cup of this decadent high calorie meal. Have a salad with it to feel full. My two children and I started out with generous servings and my teenage son went back to finish the rest.

    The recipe was easy and I was careful to use my 1/2 Tblspn scoop to create a nice amount of evenly portioned dumplings. I wanted them sort of bite sized and that worked perfectly . It was delicious.

  • kapoth45 29 Jan, 2013

    I would agree with other reviews, this isn't quite a 6-serving meal. But it is delicious. I had leftover chicken from a roasted chicken and homemade stock and it was SO good - rich and flavorful. I didn't have parsley, so I added dill to my dumplings. Pretty quick to come together too. A keeper!

  • ErikainTexas 9 Jan, 2013

    Very tasty and easy to make--but, no way this is six servings. It wasn't quite enough to feed my husband, myself, and our four kids, and they eat like birds. Half a cup of chicken bites and 1/4 cup of flour just doesn't do it for an adult, especially since it has both meat and starch so it's not like I'm going to make a filling side dish. I'm going to try doubling the recipe but I think I will have to make it in two pots because the dumplings need surface area to cook properly.

  • Rachel_M85283 11 Dec, 2012

    I have a few issues with this recipe.

    1. I don't like it when ingredients are lumped together when there are multiple steps in a recipe. The ingredients should be broken up into two lists - one for the soup base, one for the dumplings.
    2. This recipe says that it serves 6. NO WAY! This recipe only calls for 3 cups of chicken stock - that means each serving would only get 1/2 cup of soup base. It also only calls for 1 cup of flour for the dumplings...would probably make 4 dumplings.


  • pattipoopidoo 1 Nov, 2012

    I've made this twice already, this is Da BOMB! Used the leftovers from the extra sptachcocked chicken that I made a few days earlier, and it was super easy and delicious. We all loved it. (I did cheat and use Bisquick for the dumplings, no big deal, right?)

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