Chicken and Dumplings (Printer Friendly)

Comforting stew with tender chicken and fluffy dumplings in a rich, creamy broth.

# What You Need:

→ Chicken Stew

01 - 2 lbs boneless, skinless chicken thighs or breasts, cut into large chunks
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 large onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1/4 cup all-purpose flour
09 - 6 cups low-sodium chicken broth
10 - 1 cup whole milk or heavy cream
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1/2 tsp black pepper
14 - 1 tsp salt, plus more to taste
15 - 1 cup frozen peas
16 - 2 tbsp fresh parsley, chopped, plus more for garnish

→ Dumplings

17 - 2 cups all-purpose flour
18 - 1 tbsp baking powder
19 - 1 tsp salt
20 - 2 tbsp unsalted butter, melted
21 - 3/4 cup whole milk

# Directions:

01 - Heat butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Sprinkle flour over the vegetables and stir well to coat evenly. Cook for 2 minutes, stirring frequently to eliminate raw flour taste.
04 - Gradually pour in chicken broth while stirring constantly to prevent lumps from forming.
05 - Add chicken pieces, dried thyme, bay leaf, salt, and black pepper. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through and tender.
06 - Remove and discard bay leaf. Stir in milk or cream, frozen peas, and fresh parsley. Simmer uncovered while preparing dumplings.
07 - Whisk together flour, baking powder, and salt in a mixing bowl. Stir in melted butter and milk until just combined. Do not overmix; some small lumps are acceptable.
08 - Drop rounded spoonfuls of dough (approximately 2 tablespoons each) onto the surface of the simmering stew, spacing them evenly apart.
09 - Cover pot tightly with lid and simmer on low heat for 15 minutes. Do not lift lid during cooking as dumplings need consistent steam to puff properly.
10 - Check seasoning and adjust with additional salt or pepper if needed. Ladle hot stew with dumplings into bowls and garnish with fresh parsley.

# Pro Advice:

01 -
  • The dumplings come out impossibly light and fluffy every single time, like little clouds floating in your bowl
  • This stew freezes beautifully so you can pull comfort food out of the freezer on busy weeknights
  • Everything cooks in one pot, meaning maximum flavor and minimal cleanup
02 -
  • Never lift the lid while dumplings are steaming or they will collapse and stay doughy in the center
  • The dough should be sticky and shaggy, not smooth, overworking makes dumplings tough instead of tender
  • Cold liquid in the dumpling batter creates lighter results because the butter stays in tiny pockets
03 -
  • Skip the lid peeking temptation, that steam is what creates the fluffy texture
  • Use a cookie scoop for evenly sized dumplings that cook at the same rate
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