Chicken and Dumplings Stew (Print version)

Stewed chicken in a creamy broth topped with soft, flavorful dumplings for a comforting main dish.

# What You Need:

→ Chicken Stew

01 - 2 pounds boneless, skinless chicken thighs or breasts, cut into large chunks
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon 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 teaspoon dried thyme
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon salt, plus additional to taste
15 - 1 cup frozen peas
16 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Dumplings

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

# Directions:

01 - Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly to coat. Cook for 2 minutes, stirring frequently.
04 - Gradually pour in chicken broth while stirring to prevent lumps.
05 - Add chicken pieces, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is tender and cooked through.
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 just until combined, avoiding overmixing.
08 - Drop spoonfuls of dough (about 2 tablespoons each) onto the surface of the simmering stew, spacing evenly.
09 - Cover 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 and pepper as needed. Ladle stew and dumplings into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together in just over an hour and tastes like you've been simmering it all day.
  • Those fluffy dumplings are soft enough to melt on your tongue but sturdy enough to actually sit on top of the stew instead of disappearing.
  • One pot means minimal cleanup, which feels like a small miracle when you're feeding a crowd.
02 -
  • Don't lift the lid while the dumplings cook—I learned this by doing it anyway and ended up with dense, soggy results instead of those perfect puffy clouds.
  • The dumpling dough should be thick but not stiff; it drops from the spoon easily rather than being shaped like cookie dough.
  • Everything tastes better the next day, so don't hesitate to make this ahead and reheat it gently on the stove.
03 -
  • Use chicken thighs instead of breasts—they stay juicier and more forgiving if you accidentally simmer too long.
  • Don't skip the bay leaf even though you remove it; the time it spends in the pot infuses the whole dish with subtle depth.
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