Chicken and Dumplings

The winter my ancient radiator kept dying, I found myself making this stew more nights than I care to admit. Something about standing over a steaming pot, watching those dumplings puff up through the glass lid, made the drafty apartment feel almost intentional. Now my radiator works perfectly, but I still make chicken and dumplings on the first really cold night of every season.

My roommate walked in during that first winter attempt, announced she smelled her childhood, and proceeded to eat three bowls. We sat on the floor with our backs against the radiator, steam curling up from our bowls while she told me about her grandmother version. Now whenever I make this, I set an extra place, just in case someone shows up needing comfort food.

Ingredients

• 2 lbs boneless skinless chicken thighs or breasts: Thighs stay more tender during long simmering, but breasts work if that is what you have on hand
• 2 tbsp unsalted butter and 1 tbsp olive oil: The combination prevents butter from burning while adding that rich flavor only butter provides
• 1 large onion, 3 medium carrots, and 2 celery stalks: Classic mirepoix that forms the flavor foundation of your stew
• 3 cloves garlic: Add this after the vegetables soften so it does not burn and turn bitter
• 1/4 cup all-purpose flour: This thickens your broth into that velvety consistency that clings to the dumplings
• 6 cups low-sodium chicken broth: Low-sodium lets you control the salt level since the liquid reduces as it simmers
• 1 cup whole milk or heavy cream: Cream makes it luxurious, milk keeps it lighter but still satisfying
• 1 tsp dried thyme and 1 bay leaf: Thyme pairs beautifully with chicken, while the bay leaf adds subtle depth
• 1 cup frozen peas: These add sweetness and color right at the end so they do not turn mushy
• 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt: The dumpling dry ingredients that create those fluffy clouds on top
• 2 tbsp melted butter and 3/4 cup whole milk: Fat and liquid that make the dumplings tender rather than tough

Instructions

Build your flavor foundation:

Melt butter with olive oil in a large Dutch oven over medium heat, then add onion, carrots, and celery. Sauté for about 5 minutes until vegetables soften and become fragrant.

Add the aromatic layers:

Stir in garlic and cook for just 1 minute until you can smell it, being careful not to let it brown or it will turn bitter.

Create the roux:

Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste while coating everything evenly.

Transform into broth:

Gradually pour in chicken broth while stirring constantly to prevent lumps from forming. The mixture will thicken beautifully as it comes to temperature.

Simmer the chicken:

Add chicken pieces, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until chicken is tender and cooked through.

Add creaminess:

Remove the bay leaf and stir in milk or cream, peas, and parsley. Let it simmer uncovered while you prepare the dumplings.

Mix the dumpling dough:

Whisk together flour, baking powder, and salt in a bowl. Stir in melted butter and milk until just combined, leaving some lumps is fine and actually better than overmixing.

Drop the dumplings:

Scoop about 2 tablespoons of dough per dumpling and drop them onto the surface of the simmering stew, spacing them apart so they have room to expand.

Steam them to perfection:

Cover the pot tightly and simmer on low heat for 15 minutes without lifting the lid. The trapped steam is what makes the dumplings puff up and stay light.

Finish and serve:

Check seasoning and add more salt or pepper if needed. Ladle the stew and dumplings into bowls, garnish with fresh parsley, and serve while piping hot.

Save

Last Thanksgiving, I made a giant batch instead of traditional sides, and my grandfather actually asked for the recipe. He had been making his own version for fifty years but admitted mine had something special. I think it was just the extra butter, but I will take the compliment anyway.

Making It Ahead

The stew base keeps beautifully in the refrigerator for up to three days, which actually helps the flavors meld together. When you are ready to serve, bring it back to a gentle simmer before adding fresh dumplings.

Getting The Right Consistency

If your broth seems too thick after simmering, stir in a splash more broth or water. Too thin, let it simmer uncovered for a few extra minutes while the dumplings cook.

Perfecting Your Dumplings

The key is touching the dough as little as possible once the liquid hits the flour. Overworking develops gluten and makes them dense instead of cloud-like.

• Space dumplings evenly so they can all expand without crowding
• Make sure the stew is at a gentle simmer before dropping dough on top
• Resist the urge to check on them for the full 15 minutes

Save

This is the recipe that convinced me comfort food is not about fancy techniques or expensive ingredients. It is about taking simple things and treating them with enough care to become something that feels like home.

Recipe FAQs

→ What makes the dumplings fluffy?

The key is mixing the dumpling dough just until combined—overmixing develops gluten, making them tough. Dropping them onto simmering liquid creates steam that puffs 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 and cream. Reduce simmering time to 10 minutes to meld flavors.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. Note: dumplings will absorb broth and become softer. Reheat gently on the stovetop, adding a splash of milk or broth to loosen.

→ Can I freeze this dish?

Freeze the stew base without dumplings for up to 3 months. Dumplings don't freeze well—they'll become soggy. Make fresh dumplings when reheating the thawed stew.

→ Why is my broth too thin?

If your broth needs thickening, create a slurry by whisking 2 tablespoons of flour with 1/4 cup cold water, then stir it into the simmering liquid. Cook for 3-5 minutes until it reaches desired consistency.

→ Can I make this gluten-free?

Yes. Use a 1:1 gluten-free flour blend for both the stew thickener and dumplings. Note: texture may vary slightly—dumplings might be denser than traditional versions.