Imagine a rustic Dutch oven brimming with golden broth, tender shreds of rotisserie chicken, and chunky potatoes, all crowned with pillowy dill-studded dumplings steaming gently under a lid. The scent of thyme, basil, and buttery celery swirls through the air, promising warmth with every breath. Each spoonful delivers silky stew thickened by a rich roux, studded with sweet peas, carrots, and corn, while the dumplings—fluffy on the inside, slightly firm on the outside—melt into the savory broth like a savory cloud.

This stew is nostalgia in a bowl, with its velvety texture hugging hearty vegetables and succulent chicken, all balanced by the freshness of dill in the dumplings. The broth clings to the dumplings, creating bites that are both hearty and delicate, while the potatoes add just enough heft to satisfy. Simmered to perfection, the dish feels like a warm blanket on a rainy day, its flavors deepening as the dumplings steam atop the stew.

Serve it piping hot in wide, shallow bowls, garnished with a sprinkle of cracked black pepper or a sprig of fresh dill. Pair it with crusty sourdough to sop up every last drop of broth or a light apple-fennel salad for contrast. Ideal for family gatherings, quiet evenings by the fire, or whenever your soul craves uncomplicated nourishment.

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Why You’ll Love This Dish

✅ Rotisserie shortcut for deep flavor without the work
✅ Fluffy dumplings that soak up the velvety broth
✅ Pantry-friendly – frozen veggies save the day
✅ A hug in a bowl for rainy days or soul-soothing nights

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This Cozy Chicken & Dumpling Stew isn’t just dinner—it’s a ladleful of reassurance, reminding you that simple ingredients can create magic. 🥄💛

Ingredients:

Stew Base

• 1 rotisserie chicken (3 lb), meat shredded
• 3 tbsp butter
• 1 onion, diced
• 2 celery ribs, sliced
• ¼ cup flour
• 4 cups chicken broth
• 2 cups diced potatoes
• 2 cups frozen mixed veggies (peas, carrots, corn)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried basil
• ½ tsp dried thyme

Dumplings

• 1.5 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 3 tbsp cold butter, cubed
• ¾ cup milk
• 1 tbsp fresh dill (or 1 tsp dried)

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Instructions:

For the Stew:

1. Prep the Chicken: Debone a rotisserie chicken and shred or chop the meat into bite-sized pieces. Set aside—this is your golden treasure for later.
2. Sauté the Aromatics: In a large Dutch oven, melt 3 tbsp butter over medium heat. Add 1 diced onion and 2 chopped celery stalks, cooking until soft and fragrant, about 10 minutes.
3. Create the Roux: Sprinkle in ¼ cup flour and whisk continuously for 2 minutes to form a thick, golden roux—this is the secret to a rich, velvety stew.
4. Build the Broth: Slowly pour in 4 cups of chicken broth, whisking constantly to create a smooth, lump-free base.
5. Add the Veggies: Toss in 2 cups of diced potatoes, 2 cups of frozen mixed vegetables, 1 tsp salt, ½ tsp black pepper, ½ tsp dried basil, and ½ tsp dried thyme. Cover and simmer over medium heat until the veggies are tender, about 15-20 minutes.
6. Bring It Together: Stir in the reserved chicken and let the stew simmer gently while you prepare the dumplings.

For the Dumplings:

1. Mix the Dough: In a large bowl, whisk together 1 ½ cups flour, 2 tsp baking powder, and ½ tsp salt. Cut in 3 tbsp cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
2. Bring It Together: Stir in ¾ cup milk and 1 tbsp fresh dill (or 1 tsp dried dill) until the dough just comes together—don’t overmix!
3. Drop & Cook: Drop rounded tablespoonfuls of dough onto the simmering stew. Cook uncovered for 10 minutes, then cover and cook for another 8-10 minutes until the dumplings are fluffy and cooked through.

Pro Tip: For extra flavor, add a splash of white wine to the stew or a pinch of garlic powder to the dumpling dough.

This Cozy Chicken & Dumpling Stew is the ultimate comfort food—tender chicken, hearty veggies, and fluffy dumplings all in one bowl. Perfect for chilly nights or anytime you need a warm, satisfying hug in a bowl! 🍲✨

🥖 Pair With: Crusty sourdough bread Apple-walnut salad Crispy roasted Brussels sprouts