Smoked Chicken Stew with Herb Dumplings

Kelly Walter


This is a classic with a little twist. My husband and I made this for a smoking "throwdown" contest because it was different. Turns out it's going to be a good keeper. It takes a little time, and lots of work, but well worth the effort for a change to the usual. (Prep time listed does NOT include the time spent smoking the chicken)

pinch tips: Flour, Eggs & Breading Techniques





30 Min


1 Hr


8 c
chicken stock
8 slice
1 lb
leeks (white part only), cut into 1/2 inch thick slices
3 sprig(s)
celery, cut into 1/2 inch thick slices
carrots, cut into 1/2 inch thick slices
1 lb
unpeeled red potatoes, cut into 1 inch pieces
turnip, minced
12 oz
smoked chicken, shredded (we smoked on pecan wood)
1 tsp
kosher salt
1-1/2 tsp
dried tarragon
2 tsp
fresh thyme leaves
1/3 c
fresh flat leaf parsley, minced
1 c
heavy cream
1 tsp
white pepper


2 c
all purpose flour
2 tsp
baking powder
1 tsp
kosher salt
2 Tbsp
herbes de provence
1/2 c
milk (room temperature)
1/3 c
butter, melted
2 large
eggs, beaten
3 Tbsp
parmesan cheese, grated

Directions Step-By-Step

Bring the stock to a simmer in a large stockpot. Brown the bacon in a Dutch oven until lightly crisp.
Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes. Add the celery and the carrots and sauté for 5 minutes. Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes.
Add the chicken, salt, tarragon, and thyme; return to a simmer.
Cover and cook at a low boil until the potatoes are tender. Stir in the parsley, bacon, and cream; add the white pepper.
Stir the flour and baking powder together in a bowl
Stir in the salt and herbs. Beat the milk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients; mix well. Stir in the cheese.
Place the dumplings by spoonfuls on the top of the stew
Cover and cook for 10 minutes; dumplings are done when they are plump and firm.

About this Recipe