Description
Creamy Chicken Stew and Dumplings is a hearty and comforting dish, featuring tender chicken, vegetables, and a creamy broth, topped with soft, fluffy dumplings that cook right in the stew. It’s the perfect meal for a cold day or when you need something cozy and satisfying.
Ingredients
Scale
- For the Chicken Stew:
- 2 tablespoons olive oil
- 1 lb (450g) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth, heavy cream, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine and bring to a simmer. Let the stew simmer for about 10 minutes, allowing the vegetables to soften.
- While the stew is simmering, make the dumplings: In a medium bowl, combine the flour, baking powder, sugar, salt, and garlic powder. In a separate bowl, whisk together the milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and slightly sticky.
- Return the cooked chicken to the pot and stir in the frozen peas. Drop spoonfuls of the dumpling batter onto the surface of the stew, arranging them evenly. Cover the pot with a tight-fitting lid and let the dumplings cook for 15-18 minutes. Do not lift the lid during cooking, as the dumplings need to steam.
- Once the dumplings are cooked through (they will be puffed up and firm to the touch), remove the pot from the heat. Discard the bay leaf.
- Serve the creamy chicken stew and dumplings hot, garnished with fresh parsley if desired.
Notes
- If you want a more intense flavor, you can add a splash of white wine to the stew before adding the chicken broth.
- Feel free to swap out the chicken for turkey, or add other vegetables like corn or green beans for variety.
- If the stew is too thick for your liking, you can add a little more chicken broth or milk to thin it out.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if necessary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg