Name: Homemade Chicken and Dumplings Recipe
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons olive oil; 1 large onion, diced; 3 medium carrots, sliced into ½-inch rounds; 2 celery stalks, diced; 4 cloves garlic, minced; ⅓ cup all-purpose flour; 6 cups low-sodium chicken broth; 2 bay leaves; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; Salt and freshly ground black pepper to taste; ½ cup heavy cream (optional); ¾ cup frozen peas; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ¾ cup whole milk; 4 tablespoons unsalted butter, melted; 1 tablespoon fresh parsley, chopped (optional)

Description

Skip the canned stuff – this homemade chicken and dumplings is so easy, you’ll wonder why you haven’t been making it from scratch all along. Pure comfort in every spoonful!

Ingredients

Scale

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, diced
3 medium carrots, sliced into ½-inch rounds
2 celery stalks, diced
4 cloves garlic, minced
⅓ cup all-purpose flour
6 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and freshly ground black pepper to taste
½ cup heavy cream (optional)
¾ cup frozen peas
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¾ cup whole milk
4 tablespoons unsalted butter, melted
1 tablespoon fresh parsley, chopped (optional)

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown in batches for 3-4 minutes. Remove to a plate.
Add onion, carrots, and celery to the pot. Cook for 5-6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly. Gradually pour in chicken broth while stirring to prevent lumps.
Add bay leaves, thyme, and rosemary. Return chicken to the pot with any juices. Bring to a boil, then reduce to a simmer and cook partially covered for 15-20 minutes.
While the stew simmers, make the dumplings. Whisk together flour, baking powder, and salt in a bowl. In another bowl, combine milk and melted butter.
Pour wet ingredients into dry ingredients and stir just until combined. Fold in parsley if using.
Stir heavy cream (if using) and frozen peas into the stew. Adjust seasoning to taste.
Drop tablespoon-sized portions of dumpling dough onto the simmering stew, leaving space between them.
Cover with a tight-fitting lid and reduce heat to low. Steam dumplings without lifting the lid for 15-18 minutes until a toothpick inserted in a dumpling comes out clean.
Remove bay leaves before serving hot in bowls.