Chicken and Dumplings (Print Version)

Tender chunks of chicken in a creamy vegetable broth, topped with light and fluffy homemade dumplings for ultimate comfort.

# What You Need:

→ For the 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

→ For the 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

# Steps:

01 - Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook for 2 minutes to remove raw flour taste.
03 - Gradually pour in chicken broth while stirring continuously to prevent lumps from forming. Bring mixture to a gentle boil.
04 - Add chicken pieces, dried thyme, bay leaf, salt, and pepper. Return to boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is tender and cooked through.
05 - Remove and discard bay leaf. Stir in milk or cream, frozen peas, and fresh parsley. Simmer uncovered over low heat while preparing dumplings.
06 - In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined—do not overmix or dumplings will become tough.
07 - Drop spoonfuls of dough (approximately 2 tablespoons each) onto surface of simmering stew, spacing evenly. Cover pot tightly with lid and simmer on low heat for 15 minutes without lifting lid. Dumplings should be puffed and cooked through.
08 - Check seasoning and adjust with additional salt or pepper if needed. Ladle hot stew and dumplings into serving bowls. Garnish with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The dumplings come out impossibly light and fluffy every single time
  • One pot feeds a crowd and tastes even better the next day
  • That first spoonful feels like being wrapped in a blanket
02 -
  • Resist the urge to check on the dumplings while they steam
  • The dough should be wet and sticky, not dry like bread dough
  • Let the stew come back to a gentle simmer before adding dumplings
03 -
  • Use a wide pot so dumplings have room to expand without touching
  • Drop the dough onto the stew, not into it, so they steam properly
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