Homemade Chicken and Dumplings
Total Time
1 hr 15 mins
Prep Time
30 mins
Cook Time
45 mins
Rating
4.92 out of 5 stars
(196)
Ingredients
8 servings
- ½ cup (113 g) unsalted butter
- 1 yellow onion, finely chopped
- 3 carrots, cut into ½-inch dice
- 2 ribs celery, finely chopped
- 3 cloves garlic, finely minced
- ½ cup (60 g) all-purpose flour
- 5 cups (1200 ml) chicken broth
- ⅓ cup (80 ml) heavy cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 4 cups cooked chicken, diced small
- 3 tablespoons minced parsley
- 2 cups (240 g) all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 cup (240 ml) milk
How would you rate this recipe?
Preparation
Step 1
Place the chicken broth in a small saucepan and warm over low heat.
Step 2
In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion, carrot, and celery and saute until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.
Step 3
Slowly add the hot chicken broth, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme, and bay leaves. Adjust the heat to maintain a slow simmer while you prepare the dumplings.
Step 4
Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together.
Step 5
Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes. Serve immediately.
Step 6
Save recipe for the next time?
Chef's notes
You can use yellow, white, or sweet onion, just not red.
Either homemade or store-bought chicken broth will work just fine.
For a lighter meal, you can substitute heavy cream with half-and-half or whole milk.
If you'd like to substitute fresh thyme, use 1½ teaspoons chopped fresh.
You can use chicken breasts or chicken thighs. The chicken can be cooked fresh, or you can use a rotisserie chicken.
Whole milk is preferred for the dumpling batter, but 2% will work as well.
To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.
For uniform dumplings, a medium cookie scoop holding about 1½ tablespoons is recommended for dropping the dough into the pot.
The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days.
You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months.
