Chicken and Dumplings Classic (Printable)

Savory stewed chicken with rich broth and soft, fluffy dumplings for a hearty meal.

# What You'll Need:

→ Chicken Stew

01 - 2 lbs boneless, skinless chicken thighs or breasts, cut into large chunks
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 large onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1/4 cup all-purpose flour
09 - 6 cups low-sodium chicken broth
10 - 1 cup whole milk or heavy cream
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1/2 tsp black pepper
14 - 1 tsp salt, plus more to taste
15 - 1 cup frozen peas
16 - 2 tbsp fresh parsley, chopped, plus more for garnish

→ Dumplings

17 - 2 cups all-purpose flour
18 - 1 tbsp baking powder
19 - 1 tsp salt
20 - 2 tbsp unsalted butter, melted
21 - 3/4 cup whole milk

# Directions:

01 - Heat butter and olive oil in a large Dutch oven over medium. Add diced onion, sliced carrots, and celery; sauté until softened, about 5 minutes.
02 - Incorporate minced garlic and cook until fragrant, about 1 minute.
03 - Sprinkle all-purpose flour over vegetables and stir to evenly coat. Cook for 2 minutes, stirring frequently.
04 - Gradually pour in chicken broth while stirring constantly to prevent lumps.
05 - Add chicken pieces, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until chicken is tender and cooked through.
06 - Remove bay leaf. Stir in whole milk or cream, frozen peas, and chopped parsley. Keep simmering uncovered while preparing dumplings.
07 - Whisk all-purpose flour, baking powder, and salt in a bowl. Stir in melted butter and whole milk until just combined; avoid overmixing.
08 - Drop spoonfuls (approximately 2 tablespoons each) of dough onto the surface of the simmering stew, spacing apart.
09 - Cover pot tightly and simmer over low heat without lifting lid for 15 minutes, until dumplings are puffed and fully cooked.
10 - Check seasoning and adjust salt or pepper as needed. Ladle stew and dumplings into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • The dumplings are foolishly easy once you stop overthinking them—mix barely and drop without worry.
  • One pot means fewer dishes, which is honestly the best part of a comfort meal.
  • It tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Never lift the lid while the dumplings cook—I learned this the hard way when mine turned out half-cooked and waterlogged.
  • Don't overmix the dumpling dough; lumpy batter makes tender dumplings, while smooth batter makes them tough and heavy.
  • Thighs are more forgiving than breasts, but if you use breasts, check them at 15 minutes to avoid drying them out.
03 -
  • Cut your chicken into consistent chunks so everything cooks at the same rate and stays tender.
  • Let your dumplings float rather than sink—if they're sinking into the broth, your heat might be too high.
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