Chicken Dumplings Recipe

This chicken recipe makes an interesting use of dumplings that are most enjoyable to eat. Dumplings can be had by themselves or as an accompaniment to other foods or even as an ingredient of a light clear soup. However, this is a little different from the ordinary dumpling recipes, as it makes a part of a delicious chicken recipe.


  • ½ cup flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 chicken about 3 lbs cut into pieces
  • 1 tbsp vegetable oil
  • 4 large carrots, peeled and sliced 1’ thick
  • 2 stalks celery, sliced ½ thick
  • 1 onion, thinly sliced
  • 1tsp. dried rosemary
  • 2 cup frozen peas


  • 1 cup all purpose flour
  • 2 tsp baking powder
  • ½ tsp. salt
  • ½ cup milk
  • 1 egg, lightly beaten


  • Fresh rosemary sprigs


Combine flour, salt and pepper in a bag. Add chicken pieces and toss to coat. Heat the oil in a large non-stick skillet over medium high heat. Brown chicken in oil on all sides for 8 to 10 minutes and set aside.

Now put the carrots, celery, onion and rosemary in a slow cooker. Set chicken pieces over vegetables. Pour ½ cup stock into skillet and cook over medium high heat, scraping up brown bits. Pour pan juice into slow cooker along with remaining stock. Add peas and stir gently to combine. Cover and cook on high for 4 to 6 hours.

In a bowl, stir together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with fork to make a lumpy dough do not over mix, as lumps are fine. Drop dumping mixture over chicken pieces. Cover and cook until they come out clean.

Serve garnished with fresh rosemary sprigs. Drop the dough on the chicken pieces rather than into the liquid for fluffier dumplings. Serve hot.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.