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This cozy chicken stew with cornmeal dumplings is warm, hearty, and perfect for a chilly evening. The stew base is rich and velvety thanks to a simple roux, while mushrooms, herbs, and tender chicken add depth and satisfying flavor.
The cornmeal dumplings cook right on top of the simmering stew, soaking up the savory broth while staying soft and tender. It’s a classic comfort dish made with simple, familiar ingredients — ideal for weeknights or a comforting Sunday supper.
What You’ll Like About This Dish
Classic comfort. Creamy chicken stew paired with fluffy dumplings makes a deeply satisfying meal.
Flavorful and hearty. Mushrooms, thyme, and fresh parsley give the stew aroma and depth.
Simple pantry ingredients. Uses basic items you likely already have on hand.
One-pot cooking. The dumplings cook right on the stew, making the dish easy and efficient.
Ingredient Notes
- Butter: Creates richness and helps sauté the shallots and mushrooms.
- Shallot + mushrooms: Bring savory depth to the stew.
- Flour: Forms the roux that thickens the broth.
- Chicken broth + chicken base: Adds savory body; use low-sodium if you prefer.
- Cooked chicken: Diced or shredded; a great use for leftover or rotisserie chicken.
- Parsley + thyme: Fresh herbs brighten the dish.
- Cornmeal dumpling ingredients: Flour, cornmeal, baking powder, salt, butter, egg, and milk come together quickly and cook directly in the stew.
Steps to Make Chicken Stew With Cornmeal Dumplings
- Sauté the shallots and mushrooms in butter until golden; stir in flour and cook briefly.
- Add broth and chicken base, stirring until thickened.
- Stir in chicken, parsley, thyme, and pepper; simmer a few minutes and adjust seasoning.
- Mix the dumpling dry ingredients and cut in the butter.
- Stir in the egg and milk just until moistened.
- Drop dumpling dough onto the simmering stew.
- Simmer uncovered briefly, then cover and cook until dumplings are tender.
Pro Tips
Handle the dumpling dough gently. Overmixing makes the dumplings tough—stir only until the dry ingredients are moistened for light, tender results.
Recipe Variations
- Vegetable-rich stew. Add carrots, celery, or peas for more color and texture.
- Creamier version. Stir in a splash of cream or half-and-half at the end.
- Herbed dumplings. Add rosemary, thyme, or chives to the dumpling mixture.
- Smoky flavor. Stir in a bit of cooked bacon or smoked paprika.
- Turkey option. Swap the chicken for cooked turkey — great after holidays.
Serving Suggestions
- Serve with a simple green salad or roasted vegetables.
- Pair with crusty bread or cornbread to soak up the stew.
- Add a side of sautéed greens like spinach or kale.
- Choose a crisp white wine such as Sauvignon Blanc to balance the richness.
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 tbsp butter
- ½ cup finely chopped shallots
- 6 ounces sliced fresh mushrooms
- 5 tbsp all-purpose flour
- 3 cups low sodium chicken broth
- 2 tsp chicken base, or bouillon
- 3 to 4 cups diced cooked chicken
- 1 tbsp chopped fresh parsley
- 1 ½ tsp chopped fresh thyme leaves or 1/2 teaspoon dried leaf thyme
- ¼ tsp freshly ground black pepper
- Kosher salt, to taste
Cornmeal Dumplings
- ½ cup all-purpose flour
- ¼ cup cornmeal
- ½ tsp baking powder
- ¼ tsp fine salt
- 2 tbsp cold butter
- 1 large egg
- ¼ cup milk
- 1 tbsp chopped fresh parsley
Recommended Equipment
Instructions
- 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.4 tbsp butter | 1/2 cup finely chopped shallots | 6 ounces sliced fresh mushrooms | 5 tbsp all-purpose flour
- 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. Reduce the heat to low and simmer for about 5 minutes.3 cups low sodium chicken broth | 2 tsp chicken base | 3 to 4 cups diced cooked chicken | 1 tbsp chopped fresh parsley | 1 1/2 tsp chopped fresh thyme leaves or 1/2 teaspoon dried leaf thyme | 1/4 tsp freshly ground black pepper | Kosher salt
- 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 it to the dry mixture along with the parsley and stir with a fork until the ingredients are moistened. Do not overmix.1/2 cup all-purpose flour | 1/4 cup cornmeal | 1/2 tsp baking powder | 1/4 tsp fine salt | 2 tbsp cold butter | 1 large egg | 1/4 cup milk | 1 tbsp chopped fresh parsley
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
