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Creamy Chicken Stew and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 48 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

Description

A comforting and hearty Creamy Chicken Stew with fluffy homemade dumplings, simmered together to create a rich and flavorful meal perfect for family dinners. Tender chicken, fresh vegetables, and aromatic herbs combine in a creamy broth, topped with soft dumplings that steam to perfection.

Ingredients

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

  1. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften and become fragrant.
  3. Add Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes until its aroma is released, taking care not to burn it.
  4. Simmer the Stew: Pour in the chicken broth and heavy cream. Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine all ingredients and bring the mixture to a gentle simmer. Let the stew simmer for about 10 minutes to allow the vegetables to soften fully and flavors to meld.
  5. Prepare the Dumplings: While the stew simmers, prepare the dumplings by combining the flour, baking powder, sugar, salt, and garlic powder in a medium bowl. In a separate bowl, whisk together the milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix. The batter will be thick and a bit sticky.
  6. Add Chicken and Peas: Return the cooked chicken to the pot and stir in the frozen peas, distributing them evenly in the stew.
  7. Cook the Dumplings: Drop spoonfuls of the dumpling batter evenly onto the surface of the simmering stew. Cover the pot tightly with a lid and let the dumplings steam for 15-18 minutes without lifting the lid. The dumplings will puff up and become firm to the touch when done.
  8. Finish and Serve: Once the dumplings are cooked, remove the pot from the heat and discard the bay leaf. Serve the creamy chicken stew hot, garnished with freshly chopped parsley if desired.

Notes

  • Do not lift the lid while the dumplings are cooking to ensure they steam properly and puff up.
  • Chicken thighs can be used instead of breasts for a richer flavor and juicier texture.
  • Frozen peas can be substituted with fresh peas if available.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the stew may be less creamy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/creamy-chicken-stew-and-dumplings-recipe-2/