This is the kind of chicken and dumplings that makes the whole house smell amazing and brings everyone to the table fast. It’s hearty, peppery, and warm without being heavy or fussy. The broth is rich, the chicken is tender, and the dumplings are fluffy pillows that soak up every bit of flavor.
If you love a little kick, Pepper Belly Pete’s twist with black pepper and a touch of chili really hits the spot. Best of all, it’s simple enough for a weeknight and special enough for Sunday dinner.
Why This Recipe Works
This recipe balances bold seasoning with classic comfort. The broth gets depth from a light roux, aromatics, and a blend of black pepper and smoked paprika.
The dumplings are quick drop style no rolling, no stress and they puff up beautifully in the simmering pot.
- Big, cozy flavor: Garlic, onion, thyme, and pepper bring warmth without being overpowering.
- One-pot ease: Everything cooks in a single pot, which means less cleanup and more flavor.
- Fluffy dumplings every time: Buttermilk (or milk + lemon) keeps them tender and light.
- Flexible: Use rotisserie chicken, leftover turkey, or boneless thighs—whatever you have.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts) or 4 cups shredded rotisserie chicken
- Fat: 3 tablespoons butter + 1 tablespoon olive oil
- Aromatics: 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3–4 garlic cloves (minced)
- Flour: 1/3 cup all-purpose flour (for thickening the stew)
- Stock: 6 cups low-sodium chicken broth
- Seasonings: 2 teaspoons kosher salt (to taste), 2 teaspoons freshly ground black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme (or 1 teaspoon fresh), 1 bay leaf, pinch of red pepper flakes (optional)
- Creamy finish: 1/2 cup heavy cream or half-and-half (optional but recommended)
- Peas: 1 cup frozen peas (optional, added at the end)
- Fresh herbs: 2 tablespoons chopped parsley (for brightness)
Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 3 tablespoons cold butter (grated or cut into small cubes)
- 3/4 to 1 cup buttermilk (or 3/4 cup milk + 2 teaspoons lemon juice)
Instructions
- Sear the chicken (if not using rotisserie): Warm a large Dutch oven over medium-high heat. Add olive oil and 1 tablespoon butter. Season chicken with salt and pepper, then sear 3–4 minutes per side until lightly browned.Remove to a plate. (If using rotisserie chicken, skip this step.)
- Sauté aromatics: Reduce heat to medium. Add remaining 2 tablespoons butter, onions, carrots, and celery. Cook 5–6 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
- Build the base: Sprinkle 1/3 cup flour over the veggies. Stir for 1 minute to form a light roux. Add smoked paprika, thyme, bay leaf, and red pepper flakes (if using).
- Add stock and simmer: Gradually pour in chicken broth while stirring to prevent lumps.Return seared chicken and any juices to the pot. Bring to a gentle boil, then lower to a simmer. Cover and cook 15–20 minutes (until chicken is cooked through and tender).
If using rotisserie chicken, simmer the broth and veggies 10 minutes, then add shredded chicken for the last 5 minutes.
- Shred the chicken: Remove chicken to a cutting board. Shred or chop into bite-size pieces, then return to the pot. Taste and season with salt and plenty of black pepper.
- Make the dumpling dough: In a bowl, whisk flour, baking powder, salt, pepper, and garlic powder.Cut in cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in buttermilk just until a shaggy dough forms. Do not overmix.
- Add cream and peas: Stir heavy cream and peas into the stew.Bring the pot back to a steady simmer. The liquid should be gently bubbling, not boiling hard.
- Drop the dumplings: Using a spoon or small scoop, drop heaping tablespoons of dough onto the surface, spacing them slightly. They will puff and expand.
- Steam, don’t stir: Cover the pot tightly and cook 12–15 minutes over low simmer.Avoid lifting the lid—steam cooks the dumplings. When done, they’ll be set, puffed, and not gummy inside.
- Finish and serve: Stir in parsley. Adjust seasoning with salt and extra black pepper for that Pepper Belly Pete signature kick.Ladle into bowls and serve hot.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days. The dumplings will soften but stay tasty.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–60% power. Add a splash of broth or milk if it thickens too much.
- Freezer: The stew base freezes well for up to 3 months.For best texture, freeze without dumplings and make fresh dumplings when reheating.
Why This is Good for You
- Protein-rich: Lean chicken gives you satisfying protein for steady energy.
- Veggie boost: Onions, carrots, celery, and peas add fiber, vitamins, and natural sweetness.
- Comfort with control: You can lower sodium by using low-sodium broth and seasoning to taste.
- Spices with benefits: Black pepper may support digestion, and paprika adds flavor without extra fat.
What Not to Do
- Don’t boil the dumplings hard: A rolling boil can break them apart and make the stew gluey. Keep it at a gentle simmer.
- Don’t overmix the dough: Tough dumplings happen when the gluten gets overworked.
- Don’t skimp on seasoning: Taste the broth before adding dumplings. It should be flavorful and peppery.
- Don’t lift the lid early: Steam is the key to fluffy dumplings.Set a timer and resist peeking.
Variations You Can Try
- Lemon-Herb: Add 1 teaspoon lemon zest and extra fresh thyme to the broth; finish with a squeeze of lemon.
- Smoky Bacon: Sauté 3–4 slices chopped bacon first, then cook veggies in the drippings and butter. Reduce added salt.
- Spicy Southwest: Add 1 teaspoon chili powder and 1/2 teaspoon cumin; swap peas for corn; top with chopped cilantro.
- Mushroom Boost: Sauté 8 ounces sliced mushrooms with the onions for extra umami.
- Creamy Dairy-Free: Use olive oil instead of butter and coconut milk or unsweetened oat creamer for the finish.
- Gluten-Free: Thicken the stew with a cornstarch slurry and use a 1:1 gluten-free flour blend for dumplings.
FAQ
Can I make the dumplings ahead of time?
It’s best to mix the dumpling dough right before cooking. The baking powder starts working as soon as liquid hits the flour, so fresh dough gives the fluffiest results.
What if I only have chicken breasts?
Chicken breasts work fine.
Just don’t overcook them. Simmer gently until just done, then shred and return to the pot to keep them tender.
How do I thicken the stew more?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering stew before adding dumplings. Let it bubble for a minute to set.
Can I use canned biscuits for the dumplings?
Yes, in a pinch.
Cut biscuit dough into small pieces and drop into the simmering stew. The texture will be different more bread like but still tasty.
Is this recipe spicy?
It’s pepper-forward rather than hot. For more heat, add extra red pepper flakes or a pinch of cayenne.
For less, skip the flakes and reduce black pepper slightly.
What can I serve with it?
It’s a full meal on its own. If you want sides, add a simple green salad, roasted green beans, or buttered corn.
Can I make it in a slow cooker?
Yes. Add everything except cream, peas, and dumplings to the slow cooker and cook on Low 6–7 hours or High 3–4 hours.
Stir in cream and peas, bring to a simmer on High, then drop dumplings and cook covered 45–60 minutes without lifting the lid.
In Conclusion
Easy Pepper Belly Pete Chicken and Dumplings is the kind of meal that makes people linger at the table. It’s simple to pull together, big on flavor, and endlessly comforting. Keep it classic, or try a variation that fits your mood.
Either way, you’ll end up with a pot of pure, peppery comfort that everyone will ask for again.
