Rustic Chicken and Fluffy Dumpling Stew with Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 tbsp unsalted butter + 1 tbsp olive oil
• 1 1/2 lb boneless, skinless chicken thighs, cut in 1-inch pieces
• 1 medium onion, 3 carrots, 3 celery stalks, 3 garlic cloves
• 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1/2 tsp dried rosemary (optional)
• 1/4 cup all-purpose flour (for thickening)
• 6 cups low-sodium chicken broth, 1 cup whole milk or half-and-half
• 1 bay leaf, 1 tsp Worcestershire sauce, 1 cup frozen peas, 2 tbsp chopped fresh parsley
• For dumplings: 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 3 tbsp cold butter, 1 cup buttermilk, 1 egg, 1 tbsp chopped herbs

Do This

• 1. Season chicken with salt and pepper. Brown in butter and oil over medium-high heat, 6–8 minutes. Remove to a plate.
• 2. Add onion, carrots, and celery; cook until softened, 6–8 minutes. Stir in garlic, thyme, and rosemary for 1 minute.
• 3. Sprinkle in 1/4 cup flour; cook 2 minutes. Whisk in broth, milk, bay leaf, Worcestershire, salt, and pepper. Return chicken; simmer gently 15 minutes.
• 4. Meanwhile, whisk dumpling dry ingredients. Cut in cold butter, then stir in buttermilk, egg, and herbs just until combined.
• 5. Stir peas and parsley into the simmering stew. Drop heaping tablespoonfuls of dumpling dough onto the surface (about 18 dumplings).
• 6. Cover tightly and simmer on low 15–18 minutes without lifting the lid, until dumplings are puffed and cooked through. Taste and adjust seasoning; serve hot.

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Why You’ll Love This Recipe

• Classic comfort food: tender chicken, soft vegetables, and fluffy dumplings in a rich, savory broth.
• One-pot meal that feels special but uses simple, affordable ingredients you may already have.
• Foolproof, light dumplings that steam up beautifully without turning dense or gummy.
• Perfect make-ahead friendly dish for cozy weekends, cold nights, or feeding a hungry crowd.

Grocery List

• Produce: 1 medium yellow onion, 3 medium carrots, 3 celery stalks, 3 garlic cloves, fresh parsley, optional fresh thyme and chives, 1 lemon (optional, for finishing)
• Dairy: Unsalted butter, whole milk or half-and-half, buttermilk (or milk plus vinegar), 1 large egg
• Pantry: 1 1/2 lb boneless skinless chicken thighs, olive oil, all-purpose flour, baking powder, baking soda, kosher salt, black pepper, dried thyme, dried rosemary, garlic powder (optional), low-sodium chicken broth, bay leaf, Worcestershire sauce, frozen peas

Full Ingredients

For the Rustic Chicken Stew

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper, divided (plus more to taste)
• 1 medium yellow onion, diced (about 1 cup)
• 3 medium carrots, peeled and sliced 1/4 inch thick (about 1 1/2 cups)
• 3 celery stalks, sliced 1/4 inch thick (about 1 cup)
• 3 garlic cloves, minced
• 1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme leaves, minced)
• 1/2 tsp dried rosemary, lightly crushed (optional but lovely)
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 1 cup frozen peas (no need to thaw)
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 1 tbsp fresh lemon juice (optional, for brightness at the end)

For the Fluffy Drop Dumplings

• 2 cups all-purpose flour (about 240 g)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1/2 tsp garlic powder (optional)
• 1/4 tsp freshly ground black pepper
• 3 tbsp cold unsalted butter, cut into small cubes
• 1 cup cold buttermilk
• 1 large egg, lightly beaten
• 1 tbsp chopped fresh parsley or chives (or a mix of both)

Step-by-Step Instructions

Step 1: Prep and Season the Chicken and Vegetables

Pat the chicken thighs dry with paper towels and cut them into roughly 1-inch pieces so they cook evenly. Toss the chicken with about 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Dice the onion, slice the carrots and celery, and mince the garlic. Chop the fresh parsley (and any other fresh herbs you plan to use) and set them aside. Having everything prepped before you start cooking makes the process smoother, since the stew comes together steadily once you begin.

Step 2: Brown the Chicken for Deep Flavor

In a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity), heat the butter and olive oil over medium-high heat until the butter is melted and foamy, about 1–2 minutes.

Add the seasoned chicken in a single layer. Let it cook undisturbed for 3–4 minutes so it can develop a good sear, then stir and continue cooking for another 3–4 minutes, until most pieces have some golden color. The chicken does not need to be fully cooked through at this stage; it will finish cooking in the broth.

Use a slotted spoon to transfer the browned chicken to a clean plate, leaving the fat and browned bits in the pot. Those browned bits are key to a rich, savory stew.

Step 3: Build the Vegetable Base and Roux

Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6–8 minutes. Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture.

Stir in the minced garlic, dried thyme, and dried rosemary (if using). Cook for 1 minute, just until fragrant, to bloom the flavors without burning the garlic.

Sprinkle the 1/4 cup of flour evenly over the vegetables. Stir constantly for 2 minutes to form a light roux and cook off the raw flour taste. The mixture will look somewhat pasty and may stick slightly to the bottom; that is normal.

Step 4: Add Liquids and Simmer the Stew

While stirring, slowly pour in the chicken broth, followed by the milk or half-and-half. Stir or whisk well to dissolve the flour into the liquids, smoothing out any lumps. Add the bay leaf, Worcestershire sauce, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

Return the browned chicken and any accumulated juices to the pot. Increase the heat to medium-high and bring the stew up to a gentle simmer; this should take about 5–7 minutes. Once you see steady small bubbles, reduce the heat to low or medium-low to maintain a mild simmer.

Let the stew simmer uncovered for 15 minutes, stirring occasionally. It should thicken slightly to a gravy-like consistency. If it ever starts to boil vigorously, reduce the heat; a gentle simmer keeps the chicken tender and prevents the dairy from curdling.

Step 5: Make the Dumpling Batter

While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, garlic powder (if using), and black pepper until well combined.

Add the cold butter cubes. Using your fingertips or a pastry cutter, quickly rub or cut the butter into the dry ingredients until you have a coarse, pebbly mixture with some pea-sized bits of butter remaining. These little bits help create light, fluffy dumplings.

In a separate small bowl or measuring cup, whisk together the buttermilk and beaten egg. Pour the wet mixture into the dry ingredients, add the chopped parsley or chives, and gently stir with a spoon or spatula just until no dry flour remains. The batter should be thick, soft, and slightly sticky. Do not overmix, or the dumplings can become dense.

Step 6: Add Peas and Drop the Dumplings

After the stew has simmered for 15 minutes, stir in the frozen peas and the 2 tablespoons of chopped fresh parsley. Taste the broth and adjust the seasoning with additional salt and pepper if needed. The stew should be quite flavorful at this stage, since the dumplings will absorb some seasoning.

Make sure the stew is at a gentle but steady simmer over low to medium-low heat. Using a tablespoon or small cookie scoop, drop heaping tablespoonfuls of the dumpling batter onto the surface of the stew. Space them slightly apart; they will expand as they cook. You should get about 16–20 dumplings, depending on size.

Try not to press the dumplings down into the liquid; they should sit on top and steam, with only their bottoms submerged.

Step 7: Steam the Dumplings and Finish the Stew

Once all the dumplings are in the pot, immediately cover with a tight-fitting lid. Keep the heat on low so the stew stays at a gentle simmer. Do not lift the lid during cooking; the trapped steam is what makes the dumplings puff up and cook evenly.

Cook covered for 15–18 minutes. To check for doneness at the end of the cooking time, quickly lift the lid and cut one dumpling in half with a knife. The interior should look fluffy and bread-like, not wet or doughy.

Turn off the heat, remove the bay leaf, and stir in the optional lemon juice if you like a touch of brightness. Let the stew sit, uncovered, for 5 minutes to slightly thicken and cool just a bit. Ladle into warm bowls, making sure each serving gets several dumplings, tender chicken, and plenty of vegetables. Garnish with extra chopped parsley and serve hot.

Pro Tips

• Keep the dumpling batter cold. Cold butter and cold buttermilk create steam pockets that make the dumplings light and fluffy. If your kitchen is warm, pop the mixed batter in the fridge while the stew finishes simmering.
• Do not lift the lid. Once the dumplings are in and the lid is on, avoid peeking. Releasing steam can cause dumplings to cook unevenly and become heavy.
• Adjust thickness at the end. If the stew feels too thick, stir in a splash of hot broth or milk. If it is thinner than you like, simmer uncovered for a few extra minutes before adding the dumplings.
• Season in layers. Taste the broth before adding the dumplings and again at the end. Dumplings will absorb some salt, so a final pinch of salt or squeeze of lemon can really wake up the flavors.
• Use thighs for tenderness. Chicken thighs stay juicy and flavorful during simmering. If you use breasts, be careful not to overcook them; consider adding them later in the simmer.

Variations

• Herbed Turkey Dumpling Stew: Swap the chicken for leftover cooked turkey (about 3 cups, chopped). Skip the initial browning; add the turkey during the last 10 minutes of simmering before dropping in the dumplings.
• Mushroom and Herb Version: Add 8 oz sliced cremini or button mushrooms along with the onions. Sauté until browned and reduce the chicken to 1 lb for a more vegetable-forward stew.
• Extra-Creamy Version: Replace the 1 cup of milk with 1 cup of heavy cream and add an additional 1 tbsp of butter at the end for an ultra-rich, luxurious broth.

Storage & Make-Ahead

For best texture, it is ideal to enjoy the dumplings the day the stew is made, but leftovers are still delicious. Store cooled stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if the stew has thickened too much. Avoid boiling vigorously, which can toughen the dumplings.

If you want to work ahead, you can make the stew base (through the end of Step 4) up to 2 days in advance. Cool and refrigerate, then reheat to a gentle simmer, stir in the peas and parsley, mix the dumpling batter, and proceed with Steps 5–7 just before serving. The dumpling batter itself should be mixed right before cooking for the best rise.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including dumplings): about 520 calories; 28 g protein; 25 g fat; 46 g carbohydrates; 3 g fiber; 7 g sugar; 1,150 mg sodium. Actual values will vary based on specific ingredients and brands used.