Description

A comforting, one-pot drop-dumpling chicken stew that is easy to make, forgiving, and perfect for busy weeknights. Uses simple ingredients to create a rich, creamy gravy and fluffy dumplings.

Ingredients

Scale

2 lbs bone-in, skin-on chicken thighs and drumsticks (or rotisserie chicken)
3 tablespoons unsalted butter
1 medium yellow onion, diced
2 large carrots, peeled and sliced into rounds
2 stalks celery, sliced
4 cloves garlic, minced
4 cups low-sodium chicken broth
2 dried bay leaves
3 tablespoons all-purpose flour
1/2 cup cold water
1/2 cup whole milk
1 1/2 cups all-purpose flour (for dumplings)
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons melted butter (for dumplings)
1/2 cup milk (for dumplings)
1 teaspoon dried thyme
Fresh parsley, chopped (optional)
1 cup frozen peas (optional)
Black pepper, freshly cracked

Instructions

If using raw chicken, place chicken pieces in a large Dutch oven with broth, bay leaves, and half the onion, carrots, and celery. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until chicken reaches 165°F.
Remove chicken from pot and let cool. Shred the meat, discarding skin and bones. Skim excess fat from the broth surface. Return shredded chicken to the pot (reserve some for topping) and add remaining onion, carrots, and celery.
Melt 3 tablespoons butter in the pot over medium heat. Add garlic and cook for 1 minute. Whisk 3 tablespoons flour with 1/2 cup cold water to make a smooth slurry. Slowly pour slurry into simmering broth while whisking constantly until thickened.
Stir in 1/2 cup milk, dried thyme, salt, and pepper. Simmer gently for 5 minutes until gravy coats the back of a spoon. Adjust seasoning.
In a mixing bowl, whisk together 1 1/2 cups flour, baking powder, and 1 teaspoon salt. Stir in 3 tablespoons melted butter. Gradually add 1/2 cup milk, stirring with a fork until a shaggy, sticky dough forms.
Bring stew to a gentle simmer. Drop spoonfuls of dough into the bubbling stew. Let sit for 2 minutes without stirring. Gently stir once, cover, and simmer for 12-15 minutes without lifting the lid.
Check dumplings for doneness (no doughy center). Ladle into bowls, garnish with fresh parsley and black pepper, and serve immediately.

Notes

Do not over-stir the dumplings once dropped in; let them set for 2 minutes to prevent dissolving. Keep heat low to a gentle simmer to avoid breaking dumplings. Use cold water for the flour slurry to prevent lumps. Dumplings can be frozen on a baking sheet before adding to stew. Do not freeze the finished dish with dumplings included; freeze the stew base separately.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4
Sodium: 650
Fat: 22
Saturated Fat: 8
Carbohydrates: 35
Fiber: 3
Protein: 28

Keywords: chicken and dumplings, comfort food, one pot meal, easy dinner, cozy recipe, drop dumplings, family dinner, winter recipe