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Old-Fashioned Chicken and Dumplings with "Poultry Party" Seasoning


For the Chicken Stew:

  • 1 whole chicken (3-4 pounds), cut into pieces

  • 2 tablespoons "Poultry Party" seasoning

  • 1 large onion, chopped

  • 3 carrots, sliced

  • 3 celery stalks, sliced

  • 4 cups chicken broth

  • 2 cups water

  • 1 bay leaf

  • 1 cup frozen peas

  • 1 cup heavy cream

  • 2 tablespoons butter

  • Salt and pepper to taste

For the Dumplings:

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 tablespoon "Poultry Party" seasoning

  • 1 cup whole milk

  • 2 tablespoons butter, melted


  1. Prepare the Chicken Stew:

  • In a large pot, add the chicken pieces and cover with the chicken broth and water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top.

  • Add chopped onion, carrots, celery, bay leaf, and "Poultry Party" seasoning. Simmer for about 1 hour, or until the chicken is tender and cooked through.

  • Remove the chicken from the pot and let cool slightly. Remove the skin and bones, then shred the meat into bite-sized pieces.

  • Return the shredded chicken to the pot. Add the frozen peas, heavy cream, and butter. Stir well and let simmer for another 10-15 minutes. Season with salt and pepper to taste.

  1. Make the Dumplings:

  • In a mixing bowl, combine the flour, baking powder, salt, and "Poultry Party" seasoning. Mix well.

  • Add the milk and melted butter to the dry ingredients, stirring until just combined. Do not overmix.

  • Drop spoonfuls of the dumpling batter onto the simmering chicken stew. Cover the pot with a lid and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.

  1. Serve:

  • Ladle the chicken and dumplings into bowls. Garnish with fresh herbs if desired. Enjoy your comforting, old-fashioned chicken and dumplings!

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