American · Main · Medium
Chicken and Dumplings
Fluffy biscuit dumplings steamed on top of a rich chicken stew. Pure comfort in a bowl.
The whole recipe in 60 seconds
Chicken and Dumplings, in 5 ideas
- Do not lift the lid while the dumplings steam. They need the trapped steam to puff up.
- The dumpling dough should be soft and slightly sticky, not firm.
- Chicken thighs stay moist in the stew. Breast meat can dry out.
- The stew should be at a gentle simmer, not a rolling boil, when the dumplings go on.
- Drop the dumplings in even spoonfuls so they cook through at the same rate.
What you need
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 tbsp butter
- 1/3 cup flour
- 6 cups chicken broth
- 1 tsp thyme and 2 bay leaves
- 1 cup frozen peas
- 2 cups flour mixed with 1 tbsp baking powder and 1 tsp salt (for dumplings)
- 3/4 cup milk
- 4 tbsp melted butter (for dumplings)
How to make it
Directions
- Melt butter in a Dutch oven. Cook the onion, carrots, and celery 8 minutes.
- Add the chicken and cook 5 minutes until lightly browned.
- Stir in 1/3 cup flour, cook 2 minutes. Slowly whisk in the broth, thyme, and bay leaves.
- Simmer 20 minutes until the chicken is tender and the broth thickens.
- Mix the dumpling ingredients (flour, baking powder, salt, milk, melted butter) just until combined.
- Drop spoonfuls of dough onto the simmering stew. Cover and cook 15 minutes without lifting the lid.
- Stir in the peas. Remove bay leaves and serve.
Use a cookie scoop for perfectly even dumplings. They look better and cook more evenly than random spoonfuls.