Chicken and Dumplings Comfort (Print view)

Tender stewed chicken in rich broth topped with fluffy dumplings and fresh parsley.

# What You'll 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

# Cooking Steps:

01 - In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the sautéed vegetables and stir well to coat. Cook for 2 minutes, stirring frequently.
04 - Gradually pour in chicken broth while stirring constantly to prevent lumps.
05 - Add chicken pieces, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat. Cover and simmer gently for 20 minutes until chicken is cooked through and tender.
06 - Remove bay leaf. Stir in milk or cream, frozen peas, and chopped parsley. Keep simmering uncovered while preparing dumplings.
07 - In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined; avoid overmixing.
08 - Drop spoonfuls (approximately 2 tablespoons each) of the dumpling dough onto the surface of the simmering stew, spacing them to avoid sticking.
09 - Cover the pot tightly and simmer on low heat without lifting the lid for 15 minutes, until dumplings are puffed and cooked through.
10 - Adjust seasoning with additional salt or pepper if needed. Ladle stew and dumplings into bowls, garnish with fresh parsley, and serve hot.

# Expert Ideas:

01 -
  • One pot means one cleanup, and after a long day, that's its own kind of magic.
  • The dumplings cook right on top of the stew, so you don't need separate pans or timing tricks.
  • It fills your house with a smell that makes people want to stay longer at your table.
02 -
  • Don't lift the lid while the dumplings steam—the escaping steam is what makes them rise and stay tender.
  • If your dumplings sink instead of float, your stew might be too cool or the dumpling dough was overmixed; next time, make sure the stew is actively simmering and stir gently.
  • Taste the broth before you serve it; salt is always easier to add than to remove, so go conservative the first time.
03 -
  • Make the dumpling dough while the stew simmers so everything comes together at the right moment—no waiting around.
  • If you're cooking for someone with dairy sensitivities, use olive oil instead of butter and non-dairy milk; the roux and broth still work beautifully.
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