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Chicken and Dumplings

Updated: Oct 17, 2022

Just a note: If you were watching the YouTube short on this video, that was a video I made at work cooking for my clients, which was enough for 90 people. To see me cook the smaller batch that follows this recipe, head over to Thanks for stopping by.

Chicken and Dumplings


  • 6 Tablespoons butter

  • 1 cup diced onion

  • 1 cup diced carrots

  • 1 cup diced celery

  • 3 cloves fresh garlic

  • 6 Tablespoons A/P flour

  • 6 cups chicken broth

  • ½ cup heavy cream

  • 2 pounds cooked chicken

  • 1 Tablespoon fresh thyme

  • 2 bay leaves

  • 1 ½ cup frozen peas

  • Salt and pepper through out

For the Dumplings:

  • 2 cups A/P flour

  • 1 Tablespoon baking powder

  • ½ teaspoon each of salt and pepper

  • 1 ½ cups heavy cream


  1. Add the mirepoix of diced celery, carrots, and onions to a large saucepan with melted butter and sauté your mirepoix until tender and the sugars have been released. Add the garlic and salt and pepper. Stir well

  2. Add the flour and stir in to for a roux. Cook the roux until it stops sticking to the sides of the cooking vessel, and is the consistency of peanut butter

  3. Add the chicken stock and stir with a whisk, to blend the sauce as it thickens

  4. Stir in the cream and add the cooked chicken, continue to stir

  5. Add the seasonings and the bay leaves and turn the heat to low

  6. Make the dumplings as per the recipe, and add them into the chicken mixture in small ½ inch dough balls

  7. Cover pot and leave on low heat, and simmer for 30 minutes until the dumplings have completely cooked.

  8. Add the peas, then plate and serve

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