The Best Chicken and Dumplings
A super flavorful, thick, and creamy chicken stew is filled with tender chicken and veggies. Soft and pillowy dumplings are dropped into the stew and steamed to perfection! Some of the best comfort food!
Servings 6 people
Calories 604kcal
Equipment
- Heavy bottomed pot with a lid, like a Dutch oven
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 cups carrots peeled and cut into ½ inch pieces
- 1 ½ cup celery cut into ½ inch pieces
- 3 garlic cloves minced
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp onion powder
- ¼ tsp turmeric powder
- 2 tsp chicken base I use Better Than Bouillon Brand
- 32 oz chicken broth or stock
- 1 ½ cup water
- 1 bay leaf
- 3 cups cooked chicken boneless skinless chicken breast and/or thighs, or rotisserie chicken works nice for this recipe.
- 1 cup heavy whipping cream
- ¾ cup frozen peas
Thickener - Beurre Manié
- 1 tbsp butter softened
- 1 tbsp all purpose flour
Dumplings
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- ¾ cup milk
- 4 tbsp butter melted
Instructions
- Start with a large heavy bottom pot that has a lid (like an enameled cast iron pot or Dutch oven) over medium heat.
- Add the olive oil. Once it is hot add the onions, carrots, celery and garlic. Sauté for about 7-8 minutes, stirring often, so the onions are nice and soft.
- Stir in the onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.
- Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.
- Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.Go ahead and make the dumpling dough at this point and set aside until the stew is done simmering. See instructions below.
- Remove the bay leaf and discard. Stir in the cooked chicken.
- Increase the heat to medium-high to bring the pot to a gentle boil. Drop tablespoons full of the dumpling dough into the simmering broth. PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.
- Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!
- Meanwhile, in a small bowl mash together the flour and butter (Beurre Manié) until it is combined. Set aside.
- Remove the lid and pour in the heavy cream and frozen peas. Lightly stir in the flour/butter thickener. Let it simmer over low heat for another 5 minutes. The heat will thaw the peas and thicken the stew.
- Remove from the heat and let it cool for 5-10 minutes before serving.
Dumpling Dough Instructions
- In a medium bowl sift together the all-purpose flour, baking powder, and kosher salt. Stir in the melted butter and milk JUST UNTIL the dough comes together. PRO TIP: Do not overmix your dumpling dough or you will have tough dumplings!
- This will make about 25-30 dumplings.
Notes
INSTANT POT: To make this in your electric pressure cooker follow this recipe for Instant Pot Chicken and Dumplings
Recipe Tips:
- Do not overmix your dumpling dough.
- Use a quick release melon baller to make easy work of scooping and releasing the dumplings.
- Do not roll your dumpling dough into a perfect circle. You want the edges to be a little craggy. It makes for amazing texture!
- Resist the urge to stir your dumplings while they are cooking.
- Don't skip the chicken base. The flavor won't be the same without it.
Nutrition
Serving: 1serving | Calories: 604kcal | Carbohydrates: 45g | Protein: 26g | Fat: 35g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1919mg | Potassium: 667mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8291IU | Vitamin C: 20mg | Calcium: 241mg | Iron: 4mg