Entree: United States – Midwestern United States (Indiana) – Hoosier Chicken and Dumplings

Serving Size: 6

Approximate Time

Prep 35 min

Cook 55 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 1 whole chicken, cut into pieces, about 3–3 1/2 lb (1.4–1.6 kg)
- 6 cups (1.44 L) low-sodium chicken stock
- 2 cups (480 ml) water
- 4 tbsp (57 g) unsalted butter, divided
- 1 medium onion, diced, about 1 1/2 cups (150 g)
- 3 medium carrots, peeled and sliced, about 10 oz (280 g)
- 2 celery stalks, sliced, about 4 oz (115 g)
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/3 cup (40 g) all-purpose flour (for the roux)
- 1 1/4 cups (300 ml) whole milk
- 1/2 cup (120 ml) heavy cream (optional for extra richness; may substitute with additional milk)
- 2 tbsp (8 g) chopped fresh parsley (for finishing)
- Dumplings:
  - 2 cups (250 g) all-purpose flour
  - 1 tbsp (15 ml) baking powder
  - 1 tsp (6 g) kosher salt
  - 3 tbsp (42 g) unsalted butter, cold, cut into small pieces
  - 1 large egg
  - 3/4 cup (180 ml) whole milk (plus a little extra if needed)
- Optional: 1/2 cup (75 g) frozen peas, thawed, stirred in at the end

Instructions

Short Description:
Tender, bone-in chicken simmered into a rich, creamy broth with carrots and celery, finished with soft, fluffy biscuit-style dumplings for a classic Indiana comfort-food main course.

Regional Notes:
This Indiana (Hoosier) version emphasizes a thick, creamy broth and pillowy dumplings made from a biscuit/drop-style dough, reflecting the state's heartland comfort-food tradition rather than a thinner Southern-style stew. Vegetables are simple — onion, celery, and carrots — keeping the focus on the creamy chicken-and-dumpling combination common in Midwestern kitchens.

1. Rinse chicken pieces and pat dry. In a large Dutch oven or heavy pot over medium-high heat, melt 1 tbsp (14 g) butter. Add chicken pieces skin-side down and brown lightly, 3–4 minutes per side; do not crowd the pan. Work in batches if needed.
2. Return all browned chicken to the pot. Add chicken stock, water, onion, carrots, celery, bay leaf, thyme, 1 tsp (6 g) kosher salt, and 1/2 tsp (1 g) black pepper. Bring to a gentle boil, then reduce heat to a simmer. Partially cover and simmer until chicken is tender and cooked through, about 40–50 minutes.
3. Using tongs, transfer chicken to a plate. When cool enough to handle, remove meat from the bones (discard skin and bones) and shred or roughly chop the meat into bite-sized pieces; reserve. Strain broth into a clean container if desired, then return strained broth and vegetables to the pot. Discard bay leaf and any large herb stems.
4. In the same pot over medium heat, melt remaining 3 tbsp (43 g) butter. Whisk in 1/3 cup (40 g) flour and cook, stirring, 1–2 minutes to form a blond roux. Gradually whisk in 1 1/4 cups (300 ml) milk and 1/2 cup (120 ml) cream (or extra milk), scraping up any browned bits, until smooth. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes. Taste and adjust seasoning with salt and pepper.
5. Meanwhile, make the dumpling dough: In a bowl whisk together 2 cups (250 g) flour, 1 tbsp (15 ml) baking powder, and 1 tsp (6 g) salt. Cut in 3 tbsp (42 g) cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Whisk egg with 3/4 cup (180 ml) milk, then stir into the dry ingredients until a soft, slightly sticky dough forms. If too dry, add up to 1–2 tbsp (15–30 ml) additional milk.
6. Bring the simmering creamy broth to a gentle, steady simmer (not a rolling boil). Drop dumplings by rounded tablespoons (or use a small ice cream scoop) into the simmering broth, spacing them so they don't touch; you should get about 18–24 dumplings. Do not stir after adding dumplings.
7. Cover the pot tightly and steam dumplings for 12–15 minutes without lifting the lid. After 12 minutes, check one dumpling by inserting a toothpick; it should come out clean and the dumpling should be cooked through and fluffy. If needed, cook 1–2 minutes longer.
8. Once dumplings are cooked, gently stir shredded chicken back into the pot and warm through, about 2–3 minutes. If using peas, stir them in now and heat until warmed. Taste and adjust seasoning with additional salt and pepper.
9. Remove from heat, sprinkle with 2 tbsp (8 g) chopped fresh parsley, and serve hot, making sure each bowl gets a generous portion of chicken, vegetables, and dumplings.