Creamy Chicken and Dumplings
Creamy Chicken and Dumplings
Ingredients
For the Chicken and Soup Base
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 cup whole milk, plus 1-2 tablespoons if needed
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pot. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 3
Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir constantly for 1 minute to create a roux.
⏱️ 1 min
- 4
Gradually whisk in the chicken broth, then slowly whisk in the whole milk. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken, about 5-8 minutes.
⏱️ 8 min
- 5
Return the cooked chicken to the pot. Stir in the frozen peas, dried thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Reduce heat to low and keep at a bare simmer while you prepare the dumplings.
⏱️ 2 min
- 6
In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and 1/2 teaspoon of kosher salt for the dumplings. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 7
Pour in the 1/2 cup of whole milk and mix with a fork until just combined. Do not overmix. The dough should be shaggy but come together. If too dry, add 1-2 additional tablespoons of milk, 1 tablespoon at a time.
⏱️ 3 min
- 8
Drop the dumpling dough by rounded tablespoons directly into the simmering chicken mixture. Do not stir immediately. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed and cooked through. Do not lift the lid during cooking.
⏱️ 20 min
- 9
Once cooked, remove the pot from the heat. Let stand, covered, for 5 minutes. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Dumplings
Ingredients
For the Chicken and Soup Base
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 cup whole milk, plus 1-2 tablespoons if needed
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pot. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 3
Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir constantly for 1 minute to create a roux.
⏱️ 1 min - 4
Gradually whisk in the chicken broth, then slowly whisk in the whole milk. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken, about 5-8 minutes.
⏱️ 8 min - 5
Return the cooked chicken to the pot. Stir in the frozen peas, dried thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Reduce heat to low and keep at a bare simmer while you prepare the dumplings.
⏱️ 2 min - 6
In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and 1/2 teaspoon of kosher salt for the dumplings. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 7
Pour in the 1/2 cup of whole milk and mix with a fork until just combined. Do not overmix. The dough should be shaggy but come together. If too dry, add 1-2 additional tablespoons of milk, 1 tablespoon at a time.
⏱️ 3 min - 8
Drop the dumpling dough by rounded tablespoons directly into the simmering chicken mixture. Do not stir immediately. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed and cooked through. Do not lift the lid during cooking.
⏱️ 20 min - 9
Once cooked, remove the pot from the heat. Let stand, covered, for 5 minutes. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
⏱️ 5 min