Winner, Winner Chunky Chicken & Dumplings Dinner

Cassie *


This savory dish of comfort food was created by me when my husband and I were first married. It has evolved over the years as I perfected the recipe each time I'd make it. Adding this or taking away that.
I haven't made it in some time, so I decided no better time than a cold winters day. My family will heat up leftovers until it's gone. They just love it! I've made this for potlucks too and am always asked for my recipe. I hope you try it sometime, as it quite easy, but tastes like you've slaved all day!


★★★★★ 1 vote

30 Min
40 Min


  • 4 c
    boneless, skinless chicken breast, poached in salted water - cubed
  • 2 c
    yukon potatoes, peeled, cubed and boiled in salted water until tender - not mushy
  • 12 oz
    frozen peas & carrots - cooked , just until crisp tender and drained
  • 1 - 10.8 oz
    bag, frozen mixed vegetables, cooked just until crisp tender - drained
  • 6 Tbsp
  • large
    sweet onion, chopped
  • about 3/4 c
  • 4 1/2 c
    chicken stock
  • 1 Tbsp
    dried parsley
  • 2 tsp
    better than bullion - chicken base
  • 1 tsp
  • 1 tsp
    herbs de provence

  • 2 c
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 3 1/2 Tbsp
  • 1 c
  • 1 - 2 tsp
    parsley paste

How to Make Winner, Winner Chunky Chicken & Dumplings Dinner


  1. Poach your chicken in salted water until tender. Remove from broth, cool and cube. I chop mine larger than normal as we like it chunky.
    You can either use this broth, seasoned well or broth from cans or carton. Just make sure its well seasoned with bullion. Either way, measure out 4 - 4 1/2 cups broth. Mix bullion with it and taste. Add more, depending how rich you like your broth...I keep tasting as I go, so my measure of bullion is pretty close to what I used, maybe a little more. Stir in the parsley & pepper and set aside.

    Prepare the vegetables and drain. I just drain them altogether.
  2. Preheat oven to 350 degree F.

    In a large dutch oven or deep chicken fryer pan, melt 6 tablespoons of butter over medium heat, add onion and cook until tender. To this stir in the flour. Cook and stir for a minute or two to cook off the flour taste.

    Whisk in the seasoned chicken broth and bring to a boil, reduce heat and cook until thickened. Now taste and add more seasoning if needed. Add the vegetables, chicken and Herbs de Provence. Heat through. If too thick at this point for your liking, just add more broth...but you don' t want it too runny...
  3. Lightly grease a 9 x 13 - deep baking dish. Spread the chicken and vegetable mixture evenly into dish. Lightly cover and place in oven for 10 - 15 minutes or until bubbling.
  4. In the mean time, make dumplings.

    Whisk together flour, baking powder, salt in a medium bowl. With a pastry blender, cut in the shortening until mixture looks crumbly. Add parsley to milk and stir into dry ingredients, just until all dry ingredients are moistened.

    Once Chicken mixture is bubbling, remove from oven and place heaping tablespoonfuls of dumpling batter evenly over the top.

    Place back in oven uncovered this time and continue baking 20 - 25 minutes ir until dumplings are cooked and starting to brown.
  5. Ladle the chicken and vegetables on a plate or bowl and add a couple dumplings for each serving. Salt pepper if desired and enjoy!

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