Chicken and Dumplings

Make comforting Chicken and Dumplings with tender dumplings and creamy broth—perfect for cozy dinners.

Ingredients

• 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
• 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

Step 1: Start the stew

Melt the butter in a large Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery with a generous pinch of salt, and sweat them gently until they soften and become translucent, about five to six minutes; stir occasionally so the vegetables shine with a light glaze of butter. Add the minced garlic and cook a brief minute until fragrant, then remove from the heat while you prepare the next stage. I like to keep the vegetables glossy but not browned — that keeps the broth clean and gently sweet.

Step 2: Build the base

Sprinkle the flour over the softened vegetables and cook, stirring constantly, for a minute or two so the raw flour taste cooks out and a pale roux forms, clinging slightly to the veggies. Slowly whisk in the chicken stock so the mixture smooths into a thick, velvety broth; tuck in the bay leaf and fresh thyme, and season with a modest pinch of salt and pepper. Bring the pot briefly to a boil to activate the thickening, then drop the heat to a gentle simmer and let it reduce for about ten minutes, skimming any foam until the liquid looks silky and slightly glossy.

Step 3: Mix dumplings

While the stew simmers, whisk together the dry dumpling ingredients — flour, baking powder, salt, garlic powder, and pepper — in a medium mixing bowl. In a separate bowl whisk the buttermilk, egg, and melted butter until combined, then fold the wet into the dry just until a shaggy, slightly sticky dough forms; don’t overwork it. The batter should be thick enough to mound on a spoon but still soft and pillowy when scooped; rest it briefly if needed before dropping.

Step 4: Finish the stew

Stir the shredded cooked chicken and frozen peas into the simmering broth, then swirl in the heavy cream so the stock turns a warm, creamy color. Taste and adjust seasoning with fine sea salt and freshly ground black pepper, removing the bay leaf once its aroma has been absorbed. Keep the pot at a gentle, even simmer so the stew remains warm and slightly bubbling but not rapidly boiling.

Step 5: Cook dumplings

Using a tablespoon or a 1-tablespoon scoop, drop rounded spoonfuls of the dumpling dough onto the surface of the simmering stew so they sit spaced across the pot. Cover the pot, reduce the heat to low, and let the dumplings steam through for about 15 minutes without lifting the lid, until plump and cooked through — the tops will be slightly dimpled and the bottoms tender where they met the broth.

Step 6: Serve

Remove the lid, discard the bay leaf, and check a dumpling to ensure it’s fully cooked and pillowy inside. Spoon the stew into the serving vessel (or serve straight from the pot), scatter chopped fresh parsley across the top, and finish with a fresh twist of black pepper. The final dish should be warm and brothy with glossy cream, plump golden dumplings, tender shredded chicken, bright carrots, and green peas — ready to ladle and enjoy.

Notes

• Use rotisserie chicken to save time and add flavor.
• Keep heat low while dumplings cook to prevent toughness.
• If broth thickens after refrigerating, loosen with stock or water when reheating.
• For a lighter version, swap heavy cream for whole milk and add a little extra flour to thicken if needed.
• Measure baking powder accurately for tender, well-risen dumplings.