📝 About This Recipe
This modern take on a beloved American classic transforms the traditional stovetop stew into a golden-crusted, bubbling casserole. By finishing the dish in the oven, the dumplings develop a delightful dual texture: fluffy and tender on the bottom where they soak up the savory gravy, and lightly crisp on top. It’s a soulful, one-pan masterpiece that brings the essence of farmhouse cooking to your contemporary kitchen.
🥗 Ingredients
The Chicken & Vegetable Base
- 4 cups Rotisserie chicken (shredded or cubed, skin removed)
- 4 tablespoons Unsalted butter (high-quality preferred)
- 1 medium Yellow onion (finely diced)
- 3 large Carrots (peeled and sliced into 1/4-inch rounds)
- 2 pieces Celery stalks (sliced into 1/4-inch crescents)
- 3 pieces Garlic cloves (minced)
- 1 cup Frozen peas (thawed slightly)
The Savory Gravy
- 1/3 cup All-purpose flour (for thickening)
- 3 cups Chicken stock (low-sodium)
- 1/2 cup Heavy cream (for richness)
- 1 teaspoon Fresh thyme (leaves stripped from stems)
- to taste Kosher salt and black pepper (be generous with the pepper)
The Herb Dumplings
- 2 cups All-purpose flour (leveled)
- 1 tablespoon Baking powder (ensure it is fresh)
- 6 tablespoons Cold unsalted butter (cut into small cubes)
- 3/4 cup Buttermilk (cold)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish or a large oven-safe cast iron skillet with a little butter.
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2
In a large skillet or Dutch oven over medium heat, melt the 4 tablespoons of butter. Add the onion, carrots, and celery.
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3
Sauté the vegetables for 8-10 minutes until the onions are translucent and carrots have begun to soften. Add the garlic and thyme, cooking for another 60 seconds until fragrant.
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4
Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
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5
Slowly whisk in the chicken stock, a half-cup at a time, ensuring no lumps form. Bring to a gentle simmer and allow to thicken for 3-5 minutes.
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6
Stir in the shredded chicken, frozen peas, and heavy cream. Season generously with salt and pepper. Pour this mixture into your prepared baking dish.
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7
Prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and a pinch of salt.
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8
Use a pastry cutter or your fingers to work the cold cubed butter into the flour until it resembles coarse crumbs with some pea-sized bits of butter remaining.
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9
Stir in the fresh parsley, then pour in the buttermilk. Mix with a fork just until a shaggy dough forms—do not overmix, or the dumplings will be tough.
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10
Using a large spoon or a cookie scoop, drop rounded tablespoons of dough onto the top of the chicken mixture. Space them slightly apart as they will expand.
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11
Place the dish in the oven and bake for 25-30 minutes. The gravy should be bubbling vigorously and the dumplings should be golden brown and cooked through.
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12
Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set slightly so it coats the dumplings perfectly.
💡 Chef's Tips
Keep your dumpling butter and buttermilk ice-cold until the moment they are used to ensure maximum fluffiness. Avoid over-mixing the dumpling dough; a few streaks of flour are better than a overworked, rubbery dough. If the dumplings are browning too quickly, loosely tent the dish with foil for the last 10 minutes of baking. For a flavor boost, add a teaspoon of poultry seasoning or a dash of Worcestershire sauce to the gravy base. You can substitute rotisserie chicken with leftover roasted turkey for a perfect post-holiday meal.
🍽️ Serving Suggestions
Serve in wide, shallow bowls to capture every drop of the creamy gravy. Pair with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. A side of honey-glazed roasted Brussels sprouts adds a lovely textural contrast. For beverages, a buttery Chardonnay or a sparkling apple cider complements the savory-sweet notes of the dish. Garnish with an extra sprinkle of fresh parsley or chives just before hitting the table.