Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
For the Chicken Stew:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 ½ cups cooked chicken, shredded (use leftovers or rotisserie chicken)
- 1 cup frozen peas
- 1 cup heavy cream or whole milk
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper, to taste
For the Dumplings:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp fresh parsley, chopped (optional)
- ¾ cup whole milk
- 2 tbsp melted butter
Instructions
- Start the Stew:
- Heat butter and olive oil in a large pot or Dutch oven over medium heat. Sauté the onions, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for an additional 30 seconds.
- Make the Broth:
- Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring to a simmer.
- Add the Chicken and Seasoning:
- Stir in the shredded chicken, thyme, rosemary, salt, and pepper. Let simmer for 10 minutes to meld the flavors.
- Prepare the Dumpling Dough:
- In a mixing bowl, whisk together the flour, baking powder, salt, and parsley (if using). Stir in the milk and melted butter until a soft dough forms.
- Cook the Dumplings:
- Drop spoonfuls of dough (about 1 tablespoon each) onto the simmering stew. Cover the pot with a tight-fitting lid and let the dumplings cook for 15 minutes. Do not lift the lid while cooking to ensure fluffy dumplings.
- Finish the Stew:
- Stir in the frozen peas and heavy cream, allowing the peas to warm through and the stew to thicken slightly. Adjust seasoning with salt and pepper if needed.
- Serve:
- Ladle the stew into bowls, ensuring each serving gets a few dumplings. Garnish with extra parsley if desired. Serve warm.
Do’s and Don’ts
DO:
- Use homemade or high-quality chicken stock for the best flavor.
- Keep the lid on while the dumplings cook—this traps the steam and makes them fluffy.
- Adjust the thickness of the stew by adding more cream or a slurry of cornstarch and water if needed.
DON’T:
- Overcrowd the dumplings; they need space to puff up.
- Skip the flour step when making the broth—it helps thicken the stew.
- Use low-fat milk in the dumplings—it might make them less tender.
Optional Add-Ins and Variations:
- Vegetable Boost: Add diced potatoes, green beans, or mushrooms to the stew.
- Spicy Kick: Sprinkle in red pepper flakes for a bit of heat.
- Herb Swap: Use fresh thyme and rosemary instead of dried for a more vibrant flavor.
Chicken and Dumplings is a warm, hearty dish perfect for cozy winter nights. The tender dumplings paired with the creamy, savory stew will warm you from the inside out. 🥣✨
