Chicken And Dumplings Recipe From Scratch

I truly believe every home cook needs a great chicken and dumplings recipe from scratch in their repertoire. There’s nothing quite like the creamy, savory aroma filling the kitchen as the dumplings puff up in the simmering stew. This recipe goes beyond the standard version, adding a flavorful twist with creamy harissa and nutty pistachio dumplings for an unexpected depth. It uses simple techniques to get a rich, flavorful stew and light, fluffy dumplings every time. Perfect for a cozy Sunday dinner or a special family meal, this chicken and dumplings recipe from scratch delivers big flavor with minimal fuss.

Ingredients

• For the Stew Base:
• 680 g (1.5 lb) boneless, skinless chicken thighs, cut into 3 cm (1.2 inch) pieces
• 15 ml (1 tbsp) olive oil, for searing
• 1 large yellow onion, 2 medium carrots, 2 celery stalks, diced, forming the classic mirepoix base
• Aromatics and Thickening:
• 3 cloves garlic, minced
• 30 g (2 tbsp) unsalted butter
• 60 g (1/2 cup) all-purpose flour, divided, essential for creating the roux and thickening the stew
• 1 g (1/4 tsp) smoked paprika, adds depth to the savory stew
• Liquids and Seasoning:
• 950 ml (4 cups) chicken broth, low sodium recommended
• 240 ml (1 cup) whole milk or half-and-half, for creaminess
• 5 g (1 tsp) sea salt and 2 g (1/2 tsp) freshly ground black pepper, plus more to taste
• The Signature Twist (Harissa):
• 45 g (3 tbsp) harissa paste, divided into two parts; use a mild to medium heat level depending on preference
• For the Pistachio Dumplings:
• 240 g (2 cups) all-purpose flour, for the dumpling structure
• 10 g (2 tsp) baking powder, the leavening agent for fluffiness
• 2 g (1/2 tsp) sea salt
• 55 g (1/4 cup) unsalted butter, very cold and cut into small cubes (critical for a tender texture)
• 120 ml (1/2 cup) whole milk
• Garnish and Finish:
• 50 g (1/2 cup) shelled unsalted pistachios, roughly chopped, divided
• 30 ml (2 tbsp) fresh cilantro, chopped, for vibrant color and fresh flavor

Instructions

Here’s how to make this hearty chicken and dumplings recipe from scratch, focusing on texture and flavor in every step.

1. Sear the Chicken: Pat chicken pieces dry and season evenly with 2g (1/2 tsp) sea salt and 1g (1/4 tsp) black pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add chicken in a single layer (work in batches if necessary) and sear for 3-4 minutes per side until lightly browned. Remove chicken from the pot and set aside on a plate.
2. Sauté the Vegetables and Aromatics: Reduce heat to medium. Add diced onion, carrots, and celery to the pot, scraping up any browned bits from the chicken. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened. Add minced garlic and smoked paprika, cooking for 1 minute more until fragrant. Stir in 30g (2 tbsp) of unsalted butter until melted.
3. Build the Stew Base: Sprinkle 30g (1/4 cup) of all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a roux, ensuring no lumps. Gradually whisk in the chicken broth, then the milk or half-and-half, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes until slightly thickened. Stir in 30g (2 tbsp) of the harissa paste, 3g (1/2 tsp) sea salt, and 1g (1/4 tsp) black pepper. Taste and adjust seasoning as needed for this chicken and dumplings recipe from scratch.
4. Simmer the Stew: Return the seared chicken pieces to the pot. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld and the chicken to cook through completely.
5. Prepare the Pistachio Dumplings: While the stew simmers, prepare the dumplings. In a medium bowl, whisk together 240g (2 cups) all-purpose flour, baking powder, and 2g (1/2 tsp) sea salt. Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in 25g (1/4 cup) of the chopped pistachios. Make a well in the center and pour in the 120ml (1/2 cup) whole milk; mix with a fork until just combined (do not overmix, the dough will be shaggy). A small micro-tip for fluffy dumplings: I always chill the cubed butter in the freezer for 10 minutes before adding it to the flour.
6. Cook the Dumplings: Increase heat of the stew to a low boil. Drop spoonfuls of dumpling dough (about 2 tbsp each) onto the simmering stew, leaving space between each. Ensure dumplings are partially submerged but also exposed to steam. Cover the pot tightly and cook for 15-18 minutes without lifting the lid. The dumplings are cooked when puffed, firm to the touch, and cooked through (check one by cutting in half). If a dumpling looks undercooked, gently cut one open to check for a raw center; if needed, cover and steam for another 2-3 minutes.
7. Finish and Rest: Once dumplings are cooked, gently stir the stew. Take the remaining 15g (1 tbsp) harissa paste and drizzle in small dollops over the surface. Gently swirl with a spoon once or twice to create visible streaks, but do not fully incorporate. Remove from heat and let rest, covered, for 5 minutes to allow the flavors to deepen and the sauce to set.
8. Serve and Garnish: Ladle generous portions into deep bowls, ensuring several dumplings are visible on top. Lightly toast the remaining 25g (1/4 cup) pistachios in a dry pan over medium heat for 2-3 minutes until fragrant. Sprinkle the toasted pistachios over the stew. Garnish with a small pile of fresh cilantro placed slightly off-center to contrast with the creamy harissa backdrop. This chicken and dumplings recipe from scratch is best served warm.

The Harissa Swirl Technique and Pistachio Dumpling Tips

This chicken and dumplings recipe from scratch offers a unique twist with harissa and pistachios. Here are some key tips for perfecting the technique and achieving maximum flavor and texture.

Why Harissa Works

Harissa is a North African chili paste that brings a smoky, peppery heat balanced by warm spices like cumin and coriander. It adds complexity to the creamy base without overpowering the chicken and dumplings, providing a rich savory flavor that complements the dish beautifully.

Getting the Perfect Swirl

The key to dynamic flavor is adding the second portion of harissa after the dumplings cook and swirling gently. This prevents the harissa from fully blending into the stew base, creating dynamic streaks of color and allowing the flavor to remain vibrant on top. It offers a fresh, spicy note with every bite.

Pistachio Dumpling Tips

Use very cold butter to cut into the flour—this creates pockets of steam that result in fluffy, tender dumplings. Do not overmix the dough; a shaggy consistency is exactly what you want. Keep the lid tightly covered during the dumpling cooking process to trap the steam needed for leavening, ensuring a light texture.

Make-Ahead Tips and Reheating

Making Ahead

The stew base can be made up to 3 days in advance (before adding the chicken back in Step 4). Store the base covered in the refrigerator. Reheat gently and then add the chicken and dumplings, following the instructions from Step 4 onward. This makes it a great option for quick meals during the week.

Reheating Leftovers

Leftover chicken and dumplings will thicken as they cool. To reheat, add a small splash of broth or milk to loosen the sauce. Reheat gently on the stovetop or in the microwave; avoid reheating dumplings more than once as they can become gummy.

Dumpling Storage

Dumplings are best made fresh and cooked immediately. Do not freeze raw dumplings. The cooked stew with dumplings can be stored in the refrigerator for up to 3 days.

FAQs about this Chicken and Dumplings Recipe from Scratch

Q: What if I don’t like harissa or need a non-spicy substitute?

You can easily make this a standard chicken and dumplings recipe from scratch by omitting the harissa entirely. Instead, add a pinch more smoked paprika or use 1/4 teaspoon cayenne pepper if you want a different kind of kick, or simply increase black pepper for savory warmth. For a different flavor profile, try adding a tablespoon of lemon juice instead of the harissa at the end.

Q: Can I use pre-cooked chicken or rotisserie chicken for this recipe?

Yes, you can use pre-cooked chicken to save time. Skip Step 1 (searing) and add the pre-cooked chicken during Step 4 with the liquids, reducing the simmer time to just 5-10 minutes to heat through. Note that searing adds flavor to the base, so a little depth might be lost compared to making a fresh chicken and dumplings recipe from scratch.

Q: My dumplings were dense. What did I do wrong?

Overmixing the dumpling dough is the most common cause of dense dumplings. Mix only until the flour is hydrated. Also, ensure you do not lift the lid during the steaming phase, as this releases steam necessary for leavening. My personal tip is to chill the dough for 15 minutes if it feels too sticky, then handle it as little as possible before dropping it into the stew.

Q: Can I add different vegetables to the stew?

Absolutely. Feel free to add 1 cup of peas, green beans, or mushrooms during the last 10 minutes of simmering. This boosts the nutritional value and makes it a healthy eating option for family dinners.

Q: What exactly is half-and-half? Can I use cream instead of milk?

Half-and-half is equal parts milk and light cream. Using full cream (heavy cream) will result in a much richer and thicker stew, increasing the fat content. If using low-fat milk, the stew may be less creamy, but still works for a lighter version of this chicken and dumplings recipe from scratch.

Q: Can I freeze the leftovers?

Yes, you can freeze the stew for meal prep recipes. Note that dumplings can change texture after freezing and thawing, becoming slightly softer or tougher, but they are still edible. To freeze, let cool completely, transfer to an airtight container, and freeze for up to 3 months.

Conclusion

This harissa and pistachio chicken and dumplings recipe from scratch delivers a rich, flavorful, and unique twist on a beloved comfort food. It’s a simple weeknight meal that proves home cooking can be both comforting and exciting. I hope you give this recipe a try this week and let me know how your family enjoys this elevated classic! Pin this recipe for later on Pinterest so you can easily find it when you’re ready to make a hearty, family-friendly dinner.

chicken and dumplings recipe from scratch

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• Author: Harper Lane
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: general

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Description

A hearty chicken and dumplings recipe featuring a creamy harissa stew base and light, fluffy dumplings made with ground pistachios for a unique, savory twist on classic comfort food.

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Ingredients

Scale 1x2x3x

• For the Stew:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1.2 inch pieces
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour (for roux)
• 1/4 tsp smoked paprika
• 4 cups chicken broth, low sodium
• 1 cup whole milk or half-and-half
• 1.5 tsp sea salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 3 tbsp harissa paste, divided
• For the Dumplings:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup whole milk
• 1/2 cup shelled pistachios, roughly chopped, divided
• 2 tbsp fresh cilantro, chopped (for garnish)

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Instructions

1. Sear the Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear chicken in batches for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
2. Sauté the Vegetables: Reduce heat to medium. Add onion, carrots, and celery to the pot, scraping up any browned bits. Cook for 8-10 minutes until softened. Add garlic and smoked paprika, cooking for 1 more minute until fragrant. Stir in 2 tbsp butter until melted.
3. Build the Stew Base: Sprinkle 1/4 cup flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste. Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps. Bring mixture to a gentle simmer and cook for 5-7 minutes until slightly thickened. Stir in 2 tbsp harissa paste and remaining salt and pepper.
4. Simmer the Stew: Return seared chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld and chicken to cook through completely.
5. Prepare the Pistachio Dumplings: While stew simmers, combine 2 cups flour, baking powder, and 1/2 tsp salt in a medium bowl. Cut in the cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped pistachios. Add milk and mix gently with a fork until just combined (do not overmix).
6. Cook the Dumplings: Increase heat of the stew to a low boil. Drop spoonfuls of dumpling dough (about 2 tbsp each) onto the simmering stew, leaving space between them. Cover the pot tightly and cook for 15-18 minutes without lifting the lid.
7. Finish and Rest: Gently stir the stew. Drizzle remaining 1 tbsp harissa paste over the surface in small dollops and swirl gently to create streaks. Remove from heat and let rest, covered, for 5 minutes.
8. Serve and Garnish: Ladle into deep bowls. Lightly toast remaining pistachios in a dry pan until fragrant. Garnish with toasted pistachios and fresh cilantro before serving.

Notes

For tender dumplings, ensure the butter is very cold before cutting it into the flour. Do not overmix the dough. Keep the pot tightly covered during steaming to ensure the dumplings cook properly.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: main dish
• Method: stovetop
• Cuisine: american

Nutrition

• Serving Size: 1 serving
• Calories: 825 kcal
• Sugar: 9 g
• Sodium: 1050 mg
• Fat: 50 g
• Saturated Fat: 18 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 100 mg