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Rotisserie Chicken Stew
with biscuit-style dumplings

Active: 55 Total: 55

Get the most out of a rotisserie chicken with this soothing, creamy stew. Soft, pillowy dumplings cook right in the broth for a perfect one-pot meal.



Biscuit-Style Dumplings:
  • Flour, gluten-free - 1 cup
  • Baking powder - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Baking soda - 1/4 tsp
  • Butter - 3 Tbsp
  • Milk, any type - 1/2 cup
  • Yogurt, plain or Greek - 2 Tbsp
Rotisserie Chicken Stew:
  • Carrots - 6 oz , peeled and chopped
  • Celery - 2 stalks , chopped
  • Onions, medium - 1 , chopped
  • Garlic - 1 clove , chopped
  • Rotisserie chicken - 1/2 , meat chopped
  • Parsley (opt) - 2 Tbsp , chopped
  • Peas, frozen - 1 cup , defrosted
  • Butter - 1 Tbsp
  • Flour, gluten-free - 2 Tbsp
  • Stock, any type - 6 cups
  • Thyme, dried - 1 tsp
  • Bay leaves - 1
  • Heavy cream - 1/3 cup


  1. Carrots / Celery / Onions / Garlic - Prep as directed. Store carrots, celery, and onions in one container. Store garlic separately. (Can be done up to 5 days ahead)

  2. Chicken - Shred or chop chicken (skip if prepped ahead for Tuesday). (Can be done up to 5 days ahead)

  3. Parsley - Prep as directed.

  4. Peas - Defrost.

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  1. Heat a Dutch oven with butter (portion for stew) over medium heat. When butter is melted and beginning to sizzle, add carrots, celery, and onions along with a pinch of salt. Saute until vegetables begin to soften, 5 to 6 minutes.

  2. Add garlic and continue to cook for 2 to 3 minutes more, or until garlic is fragrant.

  3. Sprinkle flour (portion for stew) over the vegetables and stir until no dry spots remain. Slowly pour in stock and stir well to break up any lumps.

  4. Add thyme and bay leaves to the pot and bring to a simmer. Cover with a lid and simmer over low heat until vegetables are tender, 10 to 15 minutes.

  5. While stew is simmering, combine flour (portion for dumplings), baking powder, salt, pepper, and baking soda in a medium bowl.

  6. Melt butter (portion for dumplings) in the microwave, ~30 seconds. Allow melted butter to cool slightly and whisk in milk and yogurt. Fold liquid into the dry ingredients and stir until no dry spots remain, taking care not to overmix.

  7. Return to the stew and add chicken, peas, and cream. Taste and season with some salt and pepper if needed, then return to a gentle simmer.

  8. Drop dumpling dough by tablespoons into simmering stew (it’s okay if they don’t look perfect, but try to keep them close to the same size). DO NOT STIR - allow the dumplings to float on top of the broth. Replace the lid and simmer gently over low heat for 10 to 15 minutes, or until the dumplings have puffed up and are fully cooked in the center. (Take care not to let the stew boil too vigorously, as this can cause the dumplings to disintegrate into the broth.)

  9. Ladle chicken stew and dumplings into serving bowls. Top bowls with chopped parsley (if using) and enjoy!



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