Description
This easy chicken and dumplings recipe features tender chicken, fluffy homemade dumplings, and a rich creamy broth — the perfect cozy comfort food for any night of the week.
Ingredients
Scale
Chicken Stew:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 celery ribs, diced
- 5 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1/2 cup heavy cream
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- fine sea salt and freshly-ground black pepper
- 3 cups (about 1.5 pounds) shredded cooked chicken
- 1/2 cup frozen peas
- chopped fresh parsley, for garnish
Dumplings:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions
- Start the stew. Melt the butter in a large Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute, stirring frequently.
- Build the base. Sprinkle flour over vegetables and cook, stirring frequently, 1–2 minutes. Slowly whisk in chicken stock, stirring constantly. Add bay leaf, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.
- Mix dumplings. While the stew is simmering, whisk together the flour, baking powder, salt, pepper, and garlic powder in a medium mixing bowl. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour wet ingredients into the dry ingredients and stir until just combined.
- Finish the stew. Stir in chicken, peas, and cream to the stew. Taste and adjust seasoning as needed. Keep at a gentle simmer.
- Cook dumplings. Drop tablespoonfuls of dough onto the simmering stew. (I recommend using a 1-tablespoon cookie scoop, or you can just use a spoon and eyeball it.) Cover with lid, reduce heat to low, and cook for 15 minutes without lifting the lid.
- Serve. Remove lid, discard bay leaf, and check one dumpling to be sure it’s cooked through. Serve hot, topped with parsley and a twist of black pepper, and enjoy!
