Old-Fashioned Chicken & Dumplings

Number of Servings: 6 (493 g)
Active Time: 45 min.
Total Time: 1 hour

Sometimes traditional is exactly what you’re looking for. This homey chicken stew with buttermilk dumplings will warm your family on a cold night. Using chicken thighs, it’s also a budget-friendly dish.

Tip: If you don’t keep buttermilk on hand, you can sour regular milk. Add a scant tablespoon of lemon juice to your measuring cup and top up with skim or 1% milk.


  • Chicken:

    • 1¾ lbs. boneless, skinless chicken thighs, cubed
    • ⅔ cup all-purpose flour, divided
    • 2 Tbsp. canola oil, divided
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 1 large onion, diced
    • 1 Tbsp. poultry seasoning
    • ½ tsp. salt
    • ½ tsp. pepper
    • 2 (14 oz.) cans reduced-sodium chicken broth
    • 1 cup water
    • 1½ cups peas


    • 1 cup whole-wheat pastry flour
    • ½ cup all-purpose flour
    • 1 tsp. poultry seasoning
    • ½ tsp. baking soda
    • ¼ tsp. salt
    • ¾ cup nonfat buttermilk


  1. Heat 1 tablespoon oil in a large, heavy-bottomed pot over medium-high heat. Toss chicken with ⅓ cup all-purpose flour in a medium bowl until coated. Working in batches, add the chicken to the pot and cook, stirring occasionally, until lightly browned (3-5 minutes per batch). Transfer the chicken to a plate.
  2. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, poultry seasoning, salt, and pepper. Cover and cook, stirring occasionally, until the vegetables are slightly softened (5-7 minutes).
  3. Sprinkle the remaining ⅓ cup flour over the vegetables and stir to coat. Stir in broth, water, peas, and cooked chicken. Keep at a simmer, stirring often, until dumplings are ready.
  4. While chicken stew simmers, stir together whole wheat flour, all-purpose flour, poultry seasoning, baking soda, and salt in a medium bowl. Stir in buttermilk until just moistened.
  5. Drop the dough, 1 tablespoon at a time, into the simmering chicken stew. Adjust heat to maintain a gentle simmer, cover, and cook undisturbed until the dumplings are puffed (15-18 minutes).

Nutrition Facts

6 servings per container

Serving Size 493 g

Amount per serving
Calories 475
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 125mg 42%
Sodium 625mg 27%
Total Carbohydrate 56g 20%
Dietary Fiber 8g 29%
Total Sugars 6g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 41g
Protein 36g
Vitamin D 0mcg 0%
Calcium 97.8mg 8%
Iron 4.4mg 20%
Potassium 690mg 15%
Vitamin A 197.4mcg 20%
Vitamin C 18.4mg 20%
Vitamin E 1.4mg 6%
Vitamin K 31.3mcg 25%
Thiamin 0.4mg 35%
Riboflavin 0.5mg 40%
Niacin 15.6mg 100%
Vitamin B6 0.8mg 45%
Folate 114.4mcg 29%
Vitamin B12 0.8mcg 35%
Biotin 1.4mcg 4%
Chloride 20.4mg 0%
Pantothenate 1.9mg 40%
Phosphorus 422.2mg 35%
Iodine 1.2mcg 0%
Magnesium 88.9mg 20%
Zinc 3.7mg 35%
Selenium 39.5mcg 70%
Copper 0.2mg 20%
Manganese 0.5mg 20%
Chromium 0.2mcg 0%
Molybdenum 2.9mcg 6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Boneless Skinless Chicken Thighs, Reduced Sodium Chicken Broth (chicken Broth (filtered Water, Chicken), Chicken Flavor, Natural Chicken Flavor (chicken Broth, Salt), Evaporated Cane Juice, Autolyzed Yeast Extract, Onion Powder, Turmeric, Flavor), Water, Peas, Whole Wheat Pastry Flour (whole Grain Soft White Wheat), Nonfat Buttermilk (pasteurized Nonfat Milk, Active Cultures), Onion, Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Carrots, Celery, Canola Oil, Poultry Seasoning (thyme, Sage, Marjoram, Rosemary, Black Pepper, Nutmeg), Salt, Baking Soda, Black Pepper.

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