Chicken Dumplings Comfort Stew (Print Version)

Tender stewed chicken in creamy broth with fluffy, melt-in-mouth dumplings for comfort.

# What You 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 heavy pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle all-purpose flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring frequently.
04 - Gradually pour in chicken broth while stirring constantly to prevent lumps.
05 - Add chicken chunks, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until chicken is tender and fully cooked.
06 - Remove bay leaf. Stir in whole milk or cream, frozen peas, and fresh parsley. Keep uncovered over low heat while preparing dumplings.
07 - In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and whole milk until just combined, taking care not to overmix.
08 - Spoon approximately 2 tablespoons of dough at a time onto the surface of the simmering stew, spacing dumplings evenly.
09 - Cover pot tightly and simmer on low without lifting the lid for 15 minutes, until dumplings are puffed and cooked through.
10 - Adjust seasoning with additional salt and pepper if needed. Ladle stew and dumplings into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together in just over an hour, but tastes like you've been simmering it all day.
  • The dumplings are foolproof—no rolling or cutting required, just drop and done.
  • One pot means one thing to wash, which feels like a victory on busy nights.
02 -
  • Never lift the lid while dumplings are cooking—I learned this the hard way when curious guests peeked and collapsed a whole batch.
  • If your broth looks too thin, the dumplings will sink instead of float; a proper roux is your insurance that the liquid will thicken and hold them up.
  • Frozen peas added at the end stay bright and sweet; if you add them early, they lose their fresh flavor and turn a dull gray.
03 -
  • Taste the broth before the dumplings go in and season boldly—dumplings dilute the flavor, so you want to start slightly over-seasoned.
  • If your dumplings sink instead of float, your broth wasn't thick enough; this is why the roux matters and why you shouldn't skip it.
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