Recipe Challenge with Chateau Dumplings and The Tipsy Housewife


A few weeks ago, I was asked to participate in a recipe challenge with The Tipsy Housewife and Chateau Dumplings . I knew we would be away from home, staying in a hotel, but I was thrilled to be included and jumped at the opportunity.

My Chateau Dumplings arrived at my sister-in-law’s Michigan home, still frozen in the dry ice that they’d been shipped with.

Possibly the real challenge was creating a worthy meal in my small hotel kitchen. Fortunately, our hotel was only a month old and the kitchen had all the tools I needed, including a two burner cooktop, pots and pans, a full-size refrigerator, and small dishwasher!

The Recipe Challenge

The recipe challenge? To create a recipe featuring Chateau’s mini potato dumplings as a main ingredient.  It was really difficult to narrow the possibilities down to just one recipe!

At heart, my favorite foods are always classic, comfort foods. I’m that person who wants to choose homemade macaroni and cheese or lasagne over a salad.  But, I realize the need to eat healthier and to add more vegetables to my diet.

That’s what makes this recipe ideal! It incorporates the best of both: a hearty chicken stew with an abundance of vegetables, and tasty, comforting dumplings.

So, Let’s Get Cooking

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Hearty Chicken Stew with Chateau Dumplings

You can substitute 3 cups (24 oz) of frozen mixed vegetables for the carrots, celery, peas, and green beans.
Course Main Course
Keyword Chicken, Dumplings, Soup, Stew, Vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings


  • 2 Tbsp. unsalted butter
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 large chopped onion
  • 1/4 cup flour
  • 1/2 cup frozen peas
  • 1/2 frozen green beans
  • 4 cups of chicken stock
  • 2 cups water
  • 1 1/2 lbs of cooked chicken pre-cooked rotisserie or frozen works well
  • 2 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 bay leaf
  • 1 bag 24 oz Chateau Mini-Potato Dumplings


  • Using an 6 quart or larger heavy-bottomed stock pot or Dutch oven, melt butter. Add vegetables and sauté for 5-7 minutes. Sprinkle flour over the vegetables and stir, cooking for 2-3 minutes.
  • Add chicken, stock, spices, and water and bring to a boil (about 10 minutes).
  • Follow directions for cooking potato dumplings. Add to chicken stew and cook for 5 more minutes.


You can substitute 3 cups (24 oz) of frozen mixed vegetables for the carrots, celery, peas, and green beans.

Step-by-Step Preparation

The ingredients used in this recipe:

Sautéed onions, carrots, and celery, before adding the frozen peas, green beans, and flour.

The stew is ready and simmering while the dumplings boil.

The dumplings have floated to the top of the water and almost ready to add to the stew.

And in less than 30 minutes, it’s ready to serve!
I loved how convenient it was using frozen dumplings in this recipe. And, they were delicious. My husband and I both loved them.

Did you know you can easily leave a comment below? I love hearing about how your recipes turn out and I’m always happy to answer any questions you might have!
Keep cooking my friends!
Recipe Challenge

*Disclaimer: Chateau Dumplings provided the dumplings for this recipe, though my opinion of the product is solely my own!

This Week’s Menu: Poultry and Seafood Recipes


How’s your New Year going so far? Amazing I hope! If you made goals or resolutions, are you still working on them? As I mentioned in a previous post, one of my goals for this year is to embrace a healthier habit each month. This month it’s to eat more poultry and seafood. So, this week’s dinners have more poultry and seafood recipes.

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