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!
3cupscooked chicken boneless skinless chicken breast and/or thighs, or rotisserie chicken works nice for this recipe.
1cupheavy whipping cream
Thickener - BeurreManié
1tbspall purpose flour
2cupsall purpose flour
1tsp kosher salt
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!