Creamy Chicken and Dumplings
Creamy Chicken and Dumplings
Ingredients
For the Chicken Stew
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour, for thickening
- 6 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 3/4 cup milk, whole milk recommended
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Sprinkle the 1/4 cup all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream, dried thyme, dried parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 4
Return the cooked chicken to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes while you prepare the dumplings.
⏱️ 10 min
- 5
While the stew simmers, prepare the dumplings: In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 6
Gradually add the milk to the flour mixture, stirring with a fork until a soft, shaggy dough forms. Do not overmix.
⏱️ 2 min
- 7
Uncover the simmering stew. Drop the dumpling dough by spoonfuls (about 1 tablespoon each) directly into the hot stew. Leave a little space between each dumpling as they will expand.
⏱️ 3 min
- 8
Cover the pot and cook the dumplings for 15-20 minutes, or until they are puffed up and cooked through. Do not lift the lid during cooking to ensure they steam properly.
⏱️ 20 min
- 9
Taste the stew and adjust seasonings if necessary. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Dumplings
Ingredients
For the Chicken Stew
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour, for thickening
- 6 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 3/4 cup milk, whole milk recommended
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Sprinkle the 1/4 cup all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream, dried thyme, dried parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 5 min - 4
Return the cooked chicken to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes while you prepare the dumplings.
⏱️ 10 min - 5
While the stew simmers, prepare the dumplings: In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 6
Gradually add the milk to the flour mixture, stirring with a fork until a soft, shaggy dough forms. Do not overmix.
⏱️ 2 min - 7
Uncover the simmering stew. Drop the dumpling dough by spoonfuls (about 1 tablespoon each) directly into the hot stew. Leave a little space between each dumpling as they will expand.
⏱️ 3 min - 8
Cover the pot and cook the dumplings for 15-20 minutes, or until they are puffed up and cooked through. Do not lift the lid during cooking to ensure they steam properly.
⏱️ 20 min - 9
Taste the stew and adjust seasonings if necessary. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min