Cozy Chicken and Dumplings
Tender chicken, carrots and celery in a creamy herbed broth, topped with fluffy drop dumplings that steam right on the pot. Real comfort food, made without alliums.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
Keep the stew at a gentle simmer, not a boil, so the dumplings steam instead of breaking apart. Don’t lift the lid while they cook. The batter should be thick and a little lumpy; overmixing makes dumplings tough.
Method
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Melt the butter in a large Dutch oven over medium heat. Add the carrots and celery with a pinch of salt and cook for , until just softened.
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Sprinkle in the 1/3 cup flour and stir for . Slowly whisk in the broth, then add the chicken, bay leaves, thyme, salt and pepper.
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Simmer gently for , until the chicken is cooked through. Lift out the chicken, shred it with two forks and return it to the pot.
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Stir in the cream and peas and remove the bay leaves. Keep the pot at a gentle simmer.
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Whisk the dumpling flour, baking powder and salt. Stir in the milk, melted butter and parsley just until a thick batter forms.
-
Drop heaping spoonfuls of batter over the simmering stew. Cover tightly and cook for without lifting the lid, until the dumplings are puffed and cooked through.
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Ladle into bowls with a dumpling or two on top and serve hot.
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