Chicken Stew With Cornmeal Dumplings
Soft cornmeal dumplings are the perfect finishing touch to this simple chicken stew. The stew includes mushrooms and herbs.
This comforting chicken stew comes together with tender mushrooms, herbs, and a rich, savory broth—all topped with fluffy cornmeal dumplings. It’s a hearty one-pot meal perfect for chilly evenings or weekend gatherings. The cornmeal gives the dumplings a rustic texture and a subtle Southern touch, making this stew both familiar and uniquely satisfying. It’s a great way to use leftover cooked chicken or a rotisserie bird with minimal fuss and maximum flavor.
Recipe Variations
- Use rotisserie chicken for added convenience.
- Swap mushrooms for carrots, peas, or celery.
- Add a splash of cream or a spoonful of sour cream for a richer stew.
- Use chopped fresh dill or tarragon in place of thyme.
- Make the dumplings gluten-free with a 1:1 GF flour blend.
Serving Suggestions
- Serve hot in deep bowls with a few dumplings per serving.
- Garnish with extra fresh parsley, thyme leaves, or cracked black pepper.
- Pair with a simple green salad or steamed green beans.
- Add a drizzle of hot sauce or a spoonful of chili crisp for spice lovers.
How to Store and Reheat Leftovers
Refrigerate: Transfer leftover stew and dumplings to an airtight container within 2 hours of cooking and store in the refrigerator for up to 3 days.Freeze: For longer storage, freeze the stew without the dumplings for up to 3 months. Dumplings may become mushy after freezing.
Reheat: Transfer the stew to a saucepan or skillet and reheat, covered, on the stovetop over medium-low heat. Stir and heat until the stew is hot and the dumplings are heated through. If very thick, add a splash of broth or water to loosen.
Microwave: If reheating in the microwave, use medium power and cover loosely to retain moisture.
Safety: The USDA recommends reheating all leftovers to a minimum internal temperature of 165°F.
Chicken Stew With Cornmeal Dumplings
Ingredients
Stew
- 4 tablespoons butter
- 1 medium shallot, finely chopped
- 4 to 6 ounces sliced fresh mushrooms
- 5 tablespoons all-purpose flour
- 3 cups chicken broth or stock
- 2 teaspoons chicken base or chicken bouillon granules
- 3 to 4 cups cooked chicken, diced
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon freshly ground black pepper
- Kosher salt, to taste
Cornmeal Dumplings
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 2 tablespoons cold butter
- 1 large egg, beaten
- 1/4 cup milk or half-and-half
- 1 tablespoon chopped fresh parsley
Instructions
- Sauté: In a Dutch oven or large, heavy saucepan, melt 4 tablespoons of butter over medium heat. Add the shallots and mushrooms and cook, stirring, until the mushrooms are golden brown and the shallots are tender. Stir in the flour until well moistened. Continue cooking for 2 minutes, stirring constantly.
- Simmer: Gradually add the chicken broth and chicken base or granules and cook, stirring, until thickened. Add the cooked diced chicken, 1 tablespoon of parsley, thyme, and 1/4 teaspoon pepper. Add kosher salt to taste. Simmer for about 5 minutes.
- Prepare the Dumplings: Meanwhile, in a mixing bowl, combine the flour, cornmeal, baking powder, and salt. Work in 2 tablespoons of cold butter with a pastry blender, fork, or fingers.In another bowl, whisk together the egg and milk. Add to the dry mixture and stir with a fork until ingredients are moistened. Do not overmix.
- Finish the Dish: Using a tablespoon, drop the dumpling dough onto the simmering stew, making about 8 to 10 dumplings. Simmer for 8 minutes. Cover tightly and simmer for about 10 minutes longer, or until the dumplings are cooked through.
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