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Chicken and Dumplings Recipe - Cozy, Classic Comfort Food

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
  • Chicken broth: 6 cups, low sodium preferred
  • Butter: 4 tablespoons (divided)
  • Olive oil: 1 tablespoon
  • Onion: 1 medium, diced
  • Carrots: 3 medium, sliced
  • Celery: 3 ribs, sliced
  • Garlic: 3 cloves, minced
  • All-purpose flour (for stew): 3 tablespoons
  • Heavy cream or half-and-half: 1/2 cup
  • Fresh or frozen peas: 1 cup
  • Bay leaf: 1
  • Fresh thyme: 1 teaspoon chopped (or 1/2 teaspoon dried)
  • Fresh parsley: 2 tablespoons chopped (plus more for garnish)
  • Salt and black pepper: to taste
  • All-purpose flour: 2 cups
  • Baking powder: 1 tablespoon
  • Kosher salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Cold butter: 4 tablespoons, cut into small cubes
  • Milk or buttermilk: 3/4 to 1 cup (start with 3/4 cup and add more if needed)
  • Fresh parsley or chives (optional): 1 tablespoon, finely chopped

Method
 

  1. Prep the chicken. Pat the chicken dry and season all over with salt and pepper. Cut into large chunks if using thighs. This helps it cook evenly and shred easily.
  2. Sauté the aromatics. In a large heavy pot or Dutch oven, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened, then stir in the garlic for 30 seconds.
  3. Build the base. Sprinkle 3 tablespoons flour over the vegetables and stir for 1 minute to coat. This step thickens the stew later. Add the bay leaf and thyme.
  4. Add broth and chicken. Gradually pour in the chicken broth while stirring to smooth out any lumps. Add the chicken pieces and bring to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 15–18 minutes, or until the chicken is cooked through and tender.
  5. Shred the chicken. Remove the chicken to a bowl and shred with two forks into bite-size pieces. Keep the pot at a low simmer. Stir in the remaining 3 tablespoons butter until melted for extra richness.
  6. Make the dumpling dough. In a mixing bowl, whisk together 2 cups flour, baking powder, salt, and pepper. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Stir in herbs if using. Add 3/4 cup milk and gently mix until just combined. If it’s too dry, add a splash more milk. The dough should be thick and slightly sticky, not runny.
  7. Return chicken and add cream. Add the shredded chicken back to the pot along with the cream and peas. Taste and adjust salt and pepper. Keep the stew at a steady, low simmer—small bubbles, not a rolling boil.
  8. Drop the dumplings. Using a tablespoon or small scoop, drop the dough gently onto the surface of the simmering stew. Space them slightly apart; they will puff as they cook. Cover the pot tightly with a lid.
  9. Steam, don’t peek. Cook covered for 15 minutes without lifting the lid. The trapped steam cooks the dumplings through and keeps them tender. When done, they should be set in the center and springy to the touch.
  10. Finish and serve. Remove the bay leaf. Stir in chopped parsley. If the stew looks too thick, splash in a little extra broth or milk. If it’s thin, simmer uncovered for 2–3 minutes. Ladle into bowls and garnish with more herbs and freshly ground pepper.