Chicken and dumplings stew

The first time I made chicken and dumplings, it was a rainy Sunday and I was missing my grandmothers kitchen something terrible. Her version had been a weekend staple, always served in those deep chipped bowls that seemed to hold warmth longer than any other dish in her cupboard. I hadnt quite memorized her technique, but I remembered the feeling of that steam hitting your face when you lifted the lid, how the house would smell like comfort incarnate. That day, with rain drumming against my kitchen window, I set out to recreate that magic.

My roommate walked in while the dumplings were steaming away, lid clamped down tight, and actually stood in the doorway inhaling deeply. That smell of carrots and thyme and something essentially home did what no amount of explaining could do. We ate standing up at the counter, too impatient to bother with proper plates, and she made me promise to teach her the secret to those dumplings. Now its the recipe I turn to whenever someone needs feeding, whether theyre heartbroken, celebrating, or just hungry.

Ingredients

• 2 lbs boneless chicken thighs or breasts: Thighs stay juicier during long simmering, but breasts work if thats what you have on hand
• 2 tbsp unsalted butter: Creates that rich foundation that makes comfort food feel luxurious
• 1 tbsp olive oil: Prevents the butter from burning while you build your flavor base
• 1 large onion, diced: The aromatic backbone that everything else builds upon
• 3 medium carrots, sliced: Sweet earthiness that balances the creamy elements
• 2 celery stalks, sliced: Adds subtle depth and that classic mirepoix flavor
• 3 cloves garlic, minced: Dont skimp here, garlic becomes milder and sweeter as it simmers
• 1/4 cup all-purpose flour: The thickener that transforms broth into velvety gravy
• 6 cups low-sodium chicken broth: Low-sodium lets you control the seasoning completely
• 1 cup whole milk or heavy cream: Cream makes it indulgent, whole milk keeps it lighter but still satisfying
• 1 tsp dried thyme: The herb that says classic comfort food like nothing else
• 1 bay leaf: Subtle background magic that pulls everything together
• 1/2 tsp black pepper: Freshly cracked makes all the difference
• 1 tsp salt: Start here, adjust at the end after all flavors have melded
• 1 cup frozen peas: Pops of bright color and sweetness that cut through the richness
• 2 tbsp fresh parsley, chopped: Fresh herbal finish that brightens the whole bowl
• 2 cups all-purpose flour: The foundation of tender dumplings
• 1 tbsp baking powder: Essential for that fluffy, risen texture
• 1 tsp salt: Even the dumplings need seasoning
• 2 tbsp unsalted butter, melted: Adds richness and helps create a tender crumb
• 3/4 cup whole milk: Creates the perfect dough consistency

Instructions

Build Your Flavor Foundation:

Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until they soften and start to smell wonderful.

Wake Up the Garlic:

Stir in minced garlic and cook for just 1 minute until fragrant. You want it to release its aroma without browning.

Create the Roux:

Sprinkle flour over vegetables, stirring constantly to coat everything. Cook for 2 minutes, letting the flour lose its raw taste.

Add the Broth:

Pour in chicken broth gradually, stirring the whole time to prevent any lumps from forming. The mixture will thicken beautifully as it comes to temperature.

Simmer the Chicken:

Add chicken, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until chicken is tender and cooked through.

Creamy Finishing Touches:

Remove bay leaf and stir in milk or cream, peas, and parsley. Let it simmer uncovered while you make the dumplings.

Mix the Dumpling Dough:

Whisk flour, baking powder, and salt in a bowl. Stir in melted butter and milk until just combined. The batter should be thick and scoopable.

Drop and Cover:

Drop spoonfuls of dough onto the simmering stew, spacing them apart. Cover tightly and simmer on low for 15 minutes without lifting the lid.

The Final Check:

Test seasoning and adjust if needed. Dumplings should be puffed and cooked through. Serve hot, garnished with extra parsley.

Save

This recipe became my go-to during a particularly brutal winter when half my friends seemed to be going through hard times all at once. Something about that pot simmering away, filling every corner of the apartment with warmth, felt like the most practical kind of love I could offer.

Making It Ahead

The stew base freezes beautifully and actually tastes better after the flavors have had time to deepen in the refrigerator. I often make the chicken portion on Sunday, then fresh dumplings on Monday for dinner that feels special without any Monday evening fuss.

Choosing Your Chicken

While boneless skinless thighs are my absolute choice for their ability to stay tender through long cooking, breasts work perfectly fine if thats your preference. Just be careful not to overcook them, or they will turn dry and stringy in your beautiful velvety broth.

Perfecting the Dumplings

The most common mistake is overworking the dough or making it too thin. Your dumpling batter should be thick and sticky, almost like drop cookie dough. If it seems too runny, add another tablespoon of flour.

• Space dumplings generously so they can steam properly without touching
• The stew should be gently simmering, not violently boiling, when you add dough
• Let the pot rest covered for 5 minutes after cooking before serving

Save

Theres something profoundly satisfying about serving a dish that can fix so many moods with just one spoonful. Every bowl is a little bit of comfort, served hot.

Recipe Q&A

→ What cut of chicken works best?

Boneless, skinless chicken thighs or breasts both work well; thighs provide more tenderness and flavor.

→ How do I achieve fluffy dumplings?

Gently mix wet and dry ingredients without overmixing to keep dumplings light and airy.

→ Can I prepare the stew ahead of time?

Yes, the stew can be made in advance and reheated gently before adding dumplings to maintain their texture.

→ What can I substitute for heavy cream?

Whole milk or half-and-half can be used for a lighter broth without losing creaminess.

→ Is there a way to add extra flavor to the broth?

A splash of dry white wine added during simmering enhances depth and complexity.