Creamy Chicken and Dumpling Stew with Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, sliced (about 1 cup)
• 2 celery ribs, sliced (about 3/4 cup)
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 5 cups low-sodium chicken broth
• 1 cup half-and-half
• 1 lb Yukon Gold potatoes, cut into 3/4-inch chunks
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley
• Dumplings: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp kosher salt, 1/2 tsp garlic powder, 3 tbsp cold unsalted butter, 1 cup whole milk, 2 tbsp chopped parsley

Do This

• 1) Season chicken with 1 tsp salt and pepper; sear in oil until browned.
• 2) Sauté onion, carrots, celery in butter; add garlic.
• 3) Stir in 1/3 cup flour; cook 1 minute. Whisk in broth, then half-and-half.
• 4) Add potatoes, thyme, bay, and chicken; simmer 20 minutes until chicken is 165°F and potatoes are tender.
• 5) Stir in peas and parsley; taste and adjust salt.
• 6) Mix dumpling dough; drop 12 spoonfuls on top of gently simmering stew.
• 7) Cover and cook 15 minutes (no peeking); rest 5 minutes, then serve.

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Why You’ll Love This Recipe

• It’s true comfort food: tender chicken, creamy broth, and soft dumplings all in one pot.
• The dumplings cook right on top, soaking up steam and flavor without extra pans.
• Hearty vegetables and potatoes make it a complete, satisfying meal.
• It’s flexible and forgiving, perfect for weeknights or lazy weekends.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 3 garlic cloves, 1 lb Yukon Gold potatoes, 1 small bunch fresh parsley
• Dairy: unsalted butter, 1 cup half-and-half, 1 cup whole milk
• Pantry: olive oil, all-purpose flour, baking powder, kosher salt, black pepper, garlic powder, dried thyme, bay leaf, 5 cups low-sodium chicken broth, 1 cup frozen peas
• Meat: 1 1/2 lb boneless, skinless chicken thighs

Full Ingredients

Chicken Stew

• 1 1/2 lb boneless, skinless chicken thighs
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 4 tbsp (1/2 stick) unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, sliced into 1/4-inch rounds (about 1 cup)
• 2 celery ribs, sliced (about 3/4 cup)
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 5 cups low-sodium chicken broth
• 1 cup half-and-half
• 1 lb Yukon Gold potatoes, cut into 3/4-inch chunks (about 3 cups)
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

Dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 3 tbsp cold unsalted butter, cut into small cubes
• 1 cup whole milk
• 2 tbsp chopped fresh parsley

Optional Finish (Recommended)

• 1 tbsp lemon juice (to brighten the creamy broth)
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Season and sear the chicken

Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). Season with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat a large Dutch oven (6 to 7 quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil. Sear the chicken for 4 minutes per side, until nicely browned. It does not need to be cooked through yet.

Transfer chicken to a plate.

Step 2: Build flavor with the vegetables

Reduce heat to medium. Add 4 tbsp unsalted butter to the pot. Once melted, add the diced onion, carrots, and celery.

Cook, stirring occasionally, for 6 to 8 minutes, until the onion is softened and the carrots begin to lose their raw edge.

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Step 3: Make a quick roux to thicken the stew

Sprinkle 1/3 cup all-purpose flour over the vegetables. Stir constantly for 1 minute. You’re cooking out the raw flour taste and creating the thick, creamy base.

Slowly pour in about 1 cup of the chicken broth while whisking or stirring vigorously to keep it smooth. Once no dry flour remains, add the remaining 4 cups broth and stir well, scraping the bottom of the pot to release browned bits.

Stir in 1 cup half-and-half.

Step 4: Simmer with potatoes and herbs

Add the potatoes, 1 tsp dried thyme, and 1 bay leaf. Bring the stew to a gentle simmer over medium heat (small bubbles, not a rolling boil).

Return the chicken and any juices to the pot. Simmer, uncovered, for 20 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches 165°F at the thickest part.

Step 5: Shred the chicken and finish the stew base

Transfer the chicken to a cutting board. Let it cool for 2 minutes, then shred or chop into bite-size pieces (about 3/4-inch).

Return the chicken to the pot. Stir in the 1 cup frozen peas and 2 tbsp chopped parsley. Taste the broth and add the remaining 1/4 tsp kosher salt (or more, to taste). Keep the stew at a gentle simmer while you mix the dumplings.

Step 6: Mix the dumpling dough (quickly and gently)

In a medium bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp kosher salt, and 1/2 tsp garlic powder.

Add the 3 tbsp cold butter. Use your fingertips or a pastry cutter to work it into the flour until it looks like coarse crumbs with a few pea-sized bits of butter remaining.

Pour in 1 cup whole milk and add 2 tbsp chopped parsley. Stir just until no dry flour remains. Do not overmix (overmixing makes dumplings tough).

Step 7: Drop and steam the dumplings right on top

Make sure the stew is gently simmering. Using a tablespoon or small cookie scoop, drop about 12 dumplings on top of the stew, spacing them out. The dumplings should sit on the surface.

Cover the pot with a tight-fitting lid and reduce heat to low so the stew stays at a steady, gentle simmer. Cook covered for 15 minutes.

Important: Keep the lid on. Releasing steam can make dumplings collapse or cook unevenly.

Step 8: Check doneness, rest, and serve

After 15 minutes, remove the lid and check a dumpling by cutting it in half. The center should look set and tender, not wet or doughy. If needed, cover and cook 2 to 3 minutes more.

Turn off the heat and let the stew rest, uncovered, for 5 minutes to slightly thicken and settle.

If using, stir in 1 tbsp lemon juice right before serving to brighten the creamy broth. Ladle into bowls, making sure each serving gets chicken, vegetables, and at least 2 dumplings.

Pro Tips

• Keep it at a gentle simmer: A hard boil can break the sauce and make dumplings uneven. Small, steady bubbles are perfect.
• Don’t lift the lid while dumplings steam: The trapped steam is what makes them puff and cook through.
• Thicken or loosen to your taste: If it’s too thick, stir in 2 to 4 tbsp broth. If it’s too thin, simmer uncovered 5 to 8 minutes before adding dumplings.
• Use thighs for maximum tenderness: Chicken thighs stay juicy and flavorful during simmering.
• Season at the end: Broth reduces as it simmers, so final salt adjustment is best after the chicken and potatoes are tender.

Variations

• Herby drop biscuits: Add 1 tbsp chopped fresh dill or 1 tsp dried rosemary to the dumpling dough (rosemary is strong, so keep it light).
• Extra-vegetable version: Add 1 cup sliced mushrooms with the onion, or stir in 2 cups baby spinach right before the dumplings.
• Rotisserie chicken shortcut: Skip searing. Use 4 cups shredded rotisserie chicken, add it after the potatoes are tender, then proceed with dumplings.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (aim for 165°F), adding a splash of broth or milk if it thickened too much.

Best make-ahead option: Make the stew base (everything up to Step 5) up to 2 days ahead. Reheat to a gentle simmer, then make fresh dumpling dough and cook dumplings right before serving.

Freezing: For best texture, freeze the stew base without dumplings for up to 3 months. Thaw overnight in the fridge, reheat to a gentle simmer, then add freshly made dumplings.

Nutrition (per serving)

Approximate, based on 6 servings: 540 calories, 30 g protein, 44 g carbohydrates, 27 g fat, 7 g saturated fat, 4 g fiber, 980 mg sodium.