Chicken and Dumplings

The first time I made chicken and dumplings, it was a rainy Tuesday and I was feeling completely overwhelmed by life. My grandmother had always made it look effortless, dropping those fluffy clouds of dough into a simmering pot like magic. I called her three times during the process, convinced something was going wrong. When my husband took that first bite and went silent for a full minute before reaching for seconds, I knew I had something special.

Last winter, my sister came over after a terrible day at work, and I made this recipe without saying a word. We sat at the kitchen table with steaming bowls, watching the snow fall outside the window while she slowly started to smile again. Food has this way of fixing things that words cannot touch sometimes.

Ingredients

• Chicken thighs: Thighs stay tender and juicy even after long simmering, unlike breasts which can dry out
• Butter and olive oil: This combination gives you richness from butter plus a higher smoke point from the oil
• Flour: Do not skip coating the vegetables, it creates the base for that velvety thick broth everyone loves
• Whole milk or cream: This transforms the stew into something luxurious and comforting
• All purpose flour for dumplings: Protein content matters here, bread flour makes them too tough and cake flour is too delicate
• Baking powder: This is what makes the dumplings puff up into those irresistible fluffy clouds

Instructions

Build your flavor foundation:

Heat butter and olive oil in your heavy pot until it shimmers, then add onion, carrots, and celery. Let them soften for about 5 minutes until they smell sweet and aromatic.

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute until you can smell it throughout the kitchen.

Create the thick base:

Sprinkle flour over the vegetables and stir constantly for 2 minutes. It will look pasty and strange, but this cooks out the raw flour taste and starts the thickening process.

Add the liquids gradually:

Pour in the broth slowly while stirring, then add chicken, thyme, bay leaf, salt, and pepper. Bring everything to a bubble, then cover and let it simmer gently for 20 minutes.

Finish the stew base:

Fish out that bay leaf, stir in milk or cream, peas, and parsley. Let it simmer uncovered while you make the dumpling dough.

Mix the dumpling dough:

Whisk flour, baking powder, and salt in a bowl, then stir in melted butter and milk until just combined. The batter should be thick and sticky, and a bit lumpy is perfectly fine.

Drop and cover:

Scoop about 2 tablespoons of dough per dumpling and drop them onto the stew surface. Cover tightly and do not lift that lid for 15 minutes, or they will collapse.

Serve immediately:

Check the seasoning, ladle into bowls, and scatter fresh parsley on top while it is still steaming hot.

Save

This recipe has become my go-to for new parents, sick friends, or anyone who needs a hug in a bowl. There is something about the combination of tender chicken and fluffy dumplings that feels like being wrapped in a warm blanket on a cold day.

Making It Ahead

You can make the stew portion a day ahead and refrigerate it. When you are ready to serve, bring it back to a gentle simmer before adding the dumplings. The dumplings really do need to be made fresh, as they lose their magical texture if they sit too long.

Freezing Guidelines

The stew freezes beautifully for up to three months, but leave the dumplings out. Thaw the stew overnight in the refrigerator, reheat on the stove, and make fresh dumplings right before serving. It is worth the extra few minutes for that just made texture.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness perfectly. I also like to serve crusty bread on the side, even though it is not strictly necessary with those dumplings already in the bowl.

• A crisp white wine like Sauvignon Blanc pairs beautifully
• Keep hot sauce on the table for those who like a little kick
• This serves 6 generously, so expect requests for leftovers

Save

There is nothing quite like watching someone take their first bite of this chicken and dumplings, their eyes closing as that comfort washes over them. It is not just food, it is a warm embrace in a bowl.

Recipe FAQs

→ What makes the dumplings fluffy?

The key is mixing the dumpling dough just until combined—overworking develops gluten, making them dense. Dropping them onto simmering (not boiling) liquid and keeping the lid sealed allows steam to puff them up beautifully.

→ Can I use rotisserie chicken?

Absolutely! Skip the initial simmering step and add shredded rotisserie chicken when you'd normally add the peas. It reduces total time to about 35-40 minutes.

→ Why is my sauce too thin?

The flour coating the vegetables creates the base. If it's still thin, mix 2 tablespoons cornstarch with cold water and stir in. Simmer 2-3 minutes until thickened.

→ Can I make this ahead?

Make the stew base up to 2 days ahead and refrigerate. When ready to serve, reheat gently and drop in fresh dumplings—they only take 15 minutes to cook.

→ What vegetables work best?

The classic trio is onions, carrots, and celery. You can also add parsnips for sweetness, frozen green beans, or diced potatoes. Just keep total vegetables around 3 cups.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for 3-4 days. The dumplings will absorb liquid, so add a splash of broth when reheating on the stove. Freezing isn't recommended—the dumplings become soggy.