Chicken and Dumplings

Learn how to make this delicious chicken and dumplings recipe from the Kenmore in-house chef Kari Karch!


preparation Time
0 mins

cook Time
0 mins


1166 per serving


  • Dumplings:
  • 2 cup flour
  • 1/3 cup minced herbs (dill, parsley, thyme)
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 3 tablespoons butter
  • 1 cup plus 3 Tablespoons whole milk
  • Supreme Sauce:
  • 1 rotisserie chicken, skin removed and shredded
  • 7 tablespoons butter
  • 3 garlic cloves, minced
  • 10 tablespoons flour
  • 1/4 cup white wine
  • 8 cup chicken stock
  • 1 tablespoons chicken base
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 bay leaf
  • 1/4 cup heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Chopped flat-leaf parsley, for garnish



In a small saucepan, heat butter and milk till scalding. In a large bowl, slowly mix milk mixture into dry ingredients making sure to not overmix. Spoon onto parchment lined sheet tray and chill for 1 hour. While dumplings are chilling, make the supreme sauce.

Supreme Sauce

To prepare Supreme Sauce: In a Dutch oven, melt butter over medium heat. Add garlic and saut for 1 minute. Add in flour and saut till roux turns golden brown, about 15 minutes. Pour in wine, chicken stock, and base. Whisk until thick. Fold in carrots, celery, onion, and bay leaf. Cook ten minutes. Fold in shredded chicken meat, heavy cream, salt and pepper. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Drop in dumplings and cook till they float to the top. Spoon into bowls and garnish with parsley.

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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