Chicken and Dumplings

5 from 1 vote

Chicken and Dumplings that feels like a warm hug in a bowl. Imagine tender chicken and hearty veggies bubbling away in a savory broth, all crowned with fluffy dumplings that soak up all that deliciousness.

Prep Time20

Cook Time40

Course: Dinner

Cuisine: American

Servings:

Calories: 393kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

For the Chicken Stew:

1 tablespoon olive oil
1 large onion chopped
3 cloves garlic minced
3 medium carrots sliced
2 stalks celery sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 pound chicken breasts boneless and skinless, or thighs, cut into bite-sized pieces
6 cups chicken broth low sodium or no sodium added
1 cup frozen peas
salt and pepper to taste

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 tablespoons unsalted butter melted
2 tablespoons fresh parsley chopped, for garnish

US Customary - Metric

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes, until the vegetables are softened.
Stir in the dried thyme, dried rosemary, and bay leaves, cooking for another minute until fragrant. Add the chicken pieces to the pot and cook for about 5 minutes, until they are no longer pink on the outside.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is cooked through.
While the chicken stew is simmering, prepare the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring just until the dough comes together. Be careful not to overmix.
Stir the frozen peas into the chicken stew. Season the stew with salt and pepper to taste. Using a spoon, drop heaping tablespoons of the dumpling dough onto the surface of the simmering stew. Make sure to space the dumplings slightly apart as they will expand as they cook.
Cover the pot with a lid and let the dumplings cook for about 15 minutes, or until they are puffed up and cooked through. Do not lift the lid while the dumplings are cooking to ensure they cook evenly.
Remove the bay leaves from the stew. Ladle the chicken and dumplings into bowls, and garnish with chopped fresh parsley if desired.

Notes

Feel free to use boneless, skinless chicken thighs for more flavor, or even leftover roasted chicken to save time.
Fresh herbs like thyme or rosemary can be used instead of dried for a more vibrant flavor.
Dairy-Free Option: Substitute the milk with almond milk and the butter with olive oil or coconut oil in the dumplings.
Thicker Stew: If you prefer a thicker stew, mix 2 tablespoons of cornstarch with cold water and stir it into the simmering stew before adding the dumplings.
Leftovers: This dish reheats well. Add a splash of broth when reheating to adjust the consistency.

Nutrition