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Chicken Stew with Never Fail Dumplings

This aromatic chicken stew is delicious on its own, but goes to the next level thanks to the addition of tender, fluffy dumplings.
Serves: 6
Prep Time: 15 min
Cook Time: 1 hour 15 min


Chicken Stew

2 ½ lb whole chicken
6 carrot(s), peeled
1 cup celery, sliced
6 potato(es), medium, skin on
1 cup onion(s)
1 bay leaf
1 sprig rosemary, fresh
6 cups water
1 cup frozen peas
3 tbsp whole wheat flour
½ tsp black pepper, freshly ground
½ tsp salt
2 tbsp cold water


¼ cup cornmeal (polenta)
1 cup whole wheat flour
2 tsp baking powder
½ cup 2% milk
2 tbsp olive oil, extra virgin

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Slice celery and dice onion. Place in large pot with tight fitting lid. Add bay leaf, sprig of fresh rosemary, whole chicken and water and simmer with lid on for 45 minutes or until chicken is cooked through and starting to fall off the bone.

  2. Remove chicken and let cool. Remove and discard skin and cut chicken through the bone into serving size pieces. Discard bay leaf.

  3. Wash potatoes and cut into quarters or large chunks. Cut the carrots into quarters (or halves depending on size) length-wise and add to hot stock with salt, pepper and the chicken pieces and simmer with lid on for 25 minutes or until potatoes are tender.

  4. To thicken, mix flour with cold water and stir to form a smooth paste. Add some hot stock to the flour mixture and mix into stew. Simmer another 5 or so minutes until it thickens.

  5. Stir in frozen peas.

  6. To make dumplings mix together the flour, cornmeal and baking powder in a bowl. Stir in milk and oil and mix until just moistened.

  7. Drop 6 mounds of dumpling batter approximately ¼ cup – 60 mL each by spoonfuls into the simmering stew.

  8. Cover with lid and simmer over medium low heat for 15 minutes or until toothpick inserted in centre of dumplings comes out clean. Don’t lift the lid or peek as the dumplings need to steam.

Nutrition Info

Per 690 g serving Amount
Protein48 g
Fat12 g
Saturated Fat3 g
Carbohydrate56 g
Fibre8 g
Sugar5 g
Cholesterol130 mg
Sodium500 mg
Per 690 g serving % Daily Value
Vitamin A6
Vitamin C70
Vitamin B681
Vitamin B1240