Chicken and Dumplings (Printable)

Tender chicken in creamy broth with fluffy dumplings for ultimate comfort

# What You’ll 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

# Directions:

01 - In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring frequently.
04 - Gradually pour in chicken broth, stirring constantly to avoid lumps.
05 - Add chicken pieces, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer for 20 minutes, or until chicken is cooked through and tender.
06 - Remove bay leaf. Add milk or cream, peas, and parsley. Simmer uncovered while you prepare the dumplings.
07 - For the dumplings, whisk together flour, baking powder, and salt in a bowl. Stir in melted butter and milk until just combined, being careful not to overmix.
08 - Drop spoonfuls (about 2 tablespoons each) of dough onto the surface of the simmering stew, spacing them apart evenly.
09 - Cover the pot tightly with a lid and simmer on low for 15 minutes, without lifting the lid, until dumplings are puffed and cooked through.
10 - Check seasoning and add more salt or pepper if needed. Ladle stew and dumplings into bowls, garnish with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • This is the kind of meal that heals whatever needs healing, whether it's a cold, a bad day, or just homesickness
  • The dumplings come out impossibly light every time, like little clouds floating on top of the richest, most comforting broth you've ever tasted
02 -
  • Whatever you do, don't lift that lid while the dumplings are cooking or they'll collapse and turn dense instead of fluffy
  • The dough should be wetter than you think, almost like a thick muffin batter, because it needs that moisture to steam properly
03 -
  • Cold milk and cold butter make for tougher dumplings, so let everything come to room temperature before mixing the dough
  • If your stew seems too thick, don't panic, just add more broth or water a little at a time until it reaches your preferred consistency
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