This copycat recipe recreates the comforting Marie Callender’s Chicken and Dumplings Bowl at home—a creamy, savory stew filled with tender chicken, soft vegetables, and fluffy dumplings. It works because it layers simple, pantry-friendly ingredients into a rich, satisfying one-pot meal that rivals the frozen classic. Perfect for cold nights or whenever you need a hearty, nostalgic dinner.
Ingredients
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1/3 cup (40 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) whole milk
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) dried thyme
- 1/4 tsp (0.5 g) dried sage
- 1 bay leaf
- 3 cups (420 g) shredded cooked chicken (rotisserie or leftover)
- 1 cup (150 g) frozen peas
- For the dumplings:
- 1 1/2 cups (190 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 3 tbsp (42 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) buttermilk (or 3/4 cup milk + 1 tsp lemon juice, let sit 5 min)
- 2 tbsp (5 g) fresh parsley, chopped (for garnish, optional)
Instructions
- Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 5–7 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the 1/3 cup flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk, salt, pepper, thyme, sage, and bay leaf. Bring the mixture to a simmer, then reduce heat to low and let it gently bubble for 10 minutes, stirring occasionally, until slightly thickened.
- Stir in the shredded chicken and frozen peas. Return to a gentle simmer.
- Meanwhile, make the dumpling dough: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and stir just until a soft dough forms. Do not overmix.
- Drop the dough by rounded tablespoonfuls onto the simmering stew, spacing them slightly apart. You should get about 12 dumplings.
- Cover the pot with a tight-fitting lid and reduce heat to low. Cook for 15–18 minutes, without lifting the lid, until the dumplings are puffed and cooked through. A toothpick inserted into a dumpling should come out clean.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with parsley if desired, and serve hot.
Tips
- Don’t peek while simmering: Lifting the lid lets steam escape, which is exactly what cooks the dumplings. Keep the lid on for the full 15–18 minutes.
- Use cold butter for the dumplings: Cold butter creates steam pockets in the dough, making the dumplings light and fluffy. If the butter warms up, the dumplings will be dense.
- Adjust thickness: If the stew is too thin after adding the chicken, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in, then simmer for 2 minutes. If too thick, add a splash of broth or milk.
- Substitute buttermilk: No buttermilk? Use 3/4 cup milk mixed with 1 teaspoon lemon juice or white vinegar, let sit 5 minutes. This adds the same tang and tenderness.
Serving Suggestions
Serve this chicken and dumplings in deep bowls with a side of crusty bread or buttermilk biscuits to soak up the creamy broth. A simple green salad with a bright vinaigrette balances the richness. For a classic pairing, add roasted asparagus or steamed green beans.
Variations
- Herb dumplings: Add 1 tablespoon chopped fresh chives or dill to the dumpling dough for extra flavor.
- Vegetarian version: Replace chicken with 2 cups (300 g) diced potatoes and use vegetable broth. Add the potatoes with the vegetables so they cook through.
- Spicy kick: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce with the seasonings.
- Creamy mushroom: Sauté 8 oz (225 g) sliced mushrooms with the vegetables for an earthy twist.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will soften and absorb liquid, so the stew will thicken. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk to loosen. Alternatively, microwave individual portions in 1-minute intervals, stirring in between, until heated through to an internal temperature of 165°F (74°C). For best texture, enjoy within 2 days, as dumplings become mushy over time.
Frequently Asked Questions
Can I use raw chicken instead of cooked? Yes. Cut 1 lb (450 g) boneless, skinless chicken breasts into 1-inch pieces, season with salt and pepper, and sear in the pot before adding the vegetables. Then proceed with the recipe, simmering the stew for 15 minutes after adding the broth to ensure the chicken is cooked through (165°F / 74°C).
Why are my dumplings gummy? Overmixing the dough develops gluten, making dumplings tough. Stir just until the flour is moistened. Also, ensure the stew is simmering when you drop the dough, and keep the lid on during cooking.
Can I make this in a slow cooker? Yes. Sauté the vegetables and garlic, then transfer to a slow cooker with the broth, milk, seasonings, and chicken. Cook on low for 4–5 hours. In the last 30 minutes, drop the dumplings on top, cover, and cook on high until they are done.
Can I freeze chicken and dumplings? The stew freezes well for up to 3 months, but the dumplings will become very soft and may break apart after thawing. For best results, freeze the stew without dumplings, then make fresh dumplings when reheating.
How do I make it gluten-free? Use a gluten-free all-purpose flour blend for both the roux and the dumplings, and ensure your baking powder is gluten-free. The texture may be slightly more delicate, but it will still work.
Can I use leftover rotisserie chicken? Absolutely. Shred the meat and add it in step 4. This is a great way to use up leftover chicken and saves time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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