Chicken and Dumplings

Lunch / Dinner

Chicken and Dumplings

When we think of comfort food, Chicken and Dumplings rise to the top. There’s something about a bowl of dumplings that warms the soul. And this Creole version from Kevin Belton’s Cookin’ Louisiana does just that with a buildup of some heat, thanks to the hefty dose of Creole seasoning.


6 servings

Total Time

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Test Kitchen Tip

Mix dumplings just until the dough forms. Like biscuits and pie crust, dumplings can be tough if the dough is overmixed.


Heat a Dutch oven over medium-high. Add oil, celery, carrots, and onion and sauté until onion is soft and translucent, 5 minutes. Stir in garlic and cook 1 minute more.

Add chicken, Creole seasoning, 1 tsp. salt, and pepper.

Pour in stock and milk, bring to a boil, and boil until chicken is cooked through and easily shreds with a fork, 20 minutes.

Meanwhile, mix flour, baking powder, and 1 tsp. salt in a bowl for the dumplings. Cut in shortening using a pastry cutter. Gradually pour in buttermilk, stirring until dough comes together. Turn dough out on a floured surface and work it just until everything is well combined. Roll dough out to about ¼-inch thick. Cut dough into 1-inch strips. Cut each strip into pieces that are approximately 2 inches in length.

Remove chicken to a cutting board, shred, and return to soup. Whisk together cornstarch and water in a bowl. Pour cornstarch mixture into soup, stir, and return to a simmer. Drop dough strips into soup and simmer 1520 minutes. Garnish servings with parsley and serve.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 452

% Daily Value*

Total Fat 18g 27%

Saturated Fat 5g 25%

Cholesterol 48mg 16%

Sodium 1010mg 42%

Carbs 51g 17%

Protein 23g

*Percent Daily Values are based on a 2,000 calorie diet.

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