Easy Chicken and Dumpling Stew

    20 minutes

    I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.

    163 people made this

    Serves: 6 

    • 2 1/4 cups (275g) scone baking mix
    • 2/3 cup (160ml) milk
    • 3 1/4 cups (800ml) chicken stock
    • 600g tinned chunk chicken, drained

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a medium bowl, stir together the scone mix and milk just until it pulls together. Set aside.
    2. Pour the chicken stock into a saucepan along with the chicken; bring to a boil. Once the stock is at a steady boil, take a handful of scone dough and flatten it in your hand. Tear off 5cm pieces and drop them into the boiling stock. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the stock. Cover and simmer over medium heat for about 10 minutes, stirring occasionally.

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    Reviews in English (150)


    Tasty. Cooked my own chicken and added onions, celery, and carrots. Simple recipe to follow, husband loved it.  -  07 Mar 2008  (Review from Allrecipes USA and Canada)


    This was just too easy and so good! I made it exactly as written except I added a little frozen mixed vegetables. Also, the dough was really sticky and hard to work with. I think next time I would add just a little less milk. Otherwise, really good and really easy. My husband and I ate nearly the whole dish ourselves!  -  12 Jan 2008  (Review from Allrecipes USA and Canada)


    Loved this recipe. It was so incredibly easy... I even made it easier by making the dumplings from refrigerated biscuit dough. My husband LOVED it!  -  25 Dec 2007  (Review from Allrecipes USA and Canada)