Chicken Dumplings Comfort Classic (Printable)

Tender chicken simmered in creamy broth with fluffy dumplings forms a comforting, hearty main dish.

# Ingredient List:

→ Chicken Stew

01 - 2 pounds boneless, skinless chicken thighs or breasts, cut into large chunks
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon 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 teaspoon dried thyme
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon salt, plus additional to taste
15 - 1 cup frozen peas
16 - 2 tablespoons fresh parsley, chopped, plus more for garnish

→ Dumplings

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

# Directions:

01 - Heat butter and olive oil in a large Dutch oven over medium heat. Add diced onion, sliced carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a roux.
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, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender.
06 - Remove bay leaf, then stir in milk or cream, frozen peas, and chopped parsley. Simmer uncovered while preparing dumplings.
07 - In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined; do not overmix.
08 - Spoon approximately 2 tablespoons of dough per dumpling onto the surface of the simmering stew, spacing evenly.
09 - Cover pot tightly and simmer on low heat without lifting the lid for 15 minutes until dumplings are puffed and fully cooked.
10 - Adjust seasoning with additional salt or pepper if needed. Ladle stew and dumplings into serving bowls, garnish with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • One pot means less cleanup, more time savoring the meal with whoever you're cooking for.
  • The dumplings rise right in the stew, soaking up all that creamy, herby goodness instead of cooking separately.
  • It comes together in just over an hour, which feels longer than a weeknight but shorter than you'd think.
02 -
  • Do not lift the lid while dumplings cook—steam is what makes them rise, and you'll lose it if you peek.
  • Overworking the dumpling dough turns them into hockey pucks; stir just until barely combined and let lumps exist.
  • Thighs really do stay more tender than breasts in this kind of long, slow cooking.
03 -
  • Use chicken thighs over breasts—they're more forgiving and stay juicier in the long simmer.
  • The bay leaf is doing real work here, so don't skip it, but always remember to fish it out before serving.
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