**Savor the Comforting Goodness of Leftover Chicken Stew and Dumplings: A Culinary Journey of Flavor and Nostalgia**
Indulge in the timeless classic of leftover chicken stew and dumplings, a dish that evokes memories of homey kitchens and hearty meals shared with loved ones. This versatile dish transforms leftover chicken into a savory and comforting stew, elevated by the addition of fluffy, pillowy dumplings that soak up all the delicious flavors. Our collection of recipes offers a range of variations, from traditional Southern-style stews to lighter and healthier takes on this classic comfort food. Whether you're looking for a quick and easy weeknight meal or a special dish to warm your soul on a cold winter's day, our recipes will guide you in creating a delectable chicken stew and dumplings experience. Dive into the culinary journey of flavors and nostalgia, and relish the simple yet profound joy of this heartwarming dish.
**Recipes Included:**
1. **Classic Leftover Chicken Stew and Dumplings:** This recipe epitomizes the traditional Southern-style stew, with tender chicken, hearty vegetables, and a rich, flavorful broth. The dumplings, made with a combination of flour, baking powder, and milk, create a delightful contrast in texture to the savory stew.
2. **Quick and Easy Leftover Chicken Stew and Dumplings:** If you're short on time, this recipe offers a simplified version of the classic stew, using pre-made biscuit dough for the dumplings. The result is a comforting and flavorful meal that can be ready in under an hour.
3. **Healthy Leftover Chicken Stew and Dumplings:** For a lighter and healthier take on this classic dish, this recipe uses lean chicken breast, low-sodium broth, and a variety of colorful vegetables. The dumplings are made with whole wheat flour and nonfat milk, providing a nutritious and satisfying meal.
4. **Creamy Leftover Chicken Stew and Dumplings:** This recipe adds a touch of richness and creaminess to the classic stew, using a combination of heavy cream and cream cheese. The result is a velvety and indulgent dish that's perfect for special occasions or cold winter nights.
5. **Cheesy Leftover Chicken Stew and Dumplings:** If you love cheese, this recipe is sure to satisfy your cravings. It incorporates a blend of cheddar and mozzarella cheeses into the stew, creating a gooey and flavorful experience. The dumplings are made with a combination of flour, baking powder, and buttermilk, adding a fluffy texture to the dish.
No matter which recipe you choose, you're sure to enjoy the comforting goodness of leftover chicken stew and dumplings. Gather your ingredients, preheat your stove, and let the aroma of this classic dish fill your kitchen as you embark on a culinary journey of flavor and nostalgia.
HUMBLE CHICKEN STEW & DUMPLINGS
A simple delicious chicken stew done one of my favourite ways - with leftover chicken and fluffy dumplings. Enjoy!
Provided by Jamie Oliver
Categories Chicken Recipes Save with Jamie Chicken St. George's Day Sunday lunch British Pork
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
- Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
- Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
- Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
- Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
- Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
- Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
- Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
- When the time's up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
- Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.
Nutrition Facts : Calories 768 calories, Fat 37.6 g fat, SaturatedFat 19.2 g saturated fat, Protein 32.4 g protein, Carbohydrate 79.8 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.6 g salt, Fiber 6.8 g fibre
CHICKEN & DUMPLING CASSEROLE
This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. -Sue Mackey, Galesburg, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
Nutrition Facts : Calories 393 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1313mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
Tips:
- Use leftover chicken. This recipe is a great way to use up leftover chicken from a roast chicken, grilled chicken, or even rotisserie chicken.
- Make your own chicken broth. If you have the time, making your own chicken broth will give the stew a more flavorful base. Simply simmer chicken bones and vegetables in water for several hours.
- Use a variety of vegetables. Feel free to add any vegetables you like to the stew. Some good options include carrots, celery, onions, potatoes, and green beans.
- Season the stew well. Be sure to season the stew with salt, pepper, and other herbs and spices to taste.
- Don't overcook the dumplings. The dumplings should be cooked through but still light and fluffy. Overcooking will make them tough.
Conclusion:
This leftover chicken stew and dumplings recipe is a delicious and easy way to use up leftover chicken. It's a hearty and comforting meal that the whole family will enjoy. Plus, it's a great way to get your kids to eat their vegetables!
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