Chicken and Dumplings Stew
Chicken and dumplings stew turns budget-friendly chicken thighs, tender vegetables, and fluffy dumplings into a creamy comfort meal that tastes slow cooked without much work.
Why You will Love This Recipe
- Rich and cozy flavor: Chicken thighs simmer with onion, garlic, thyme, carrots, and celery until the broth tastes deep and savory.
- Fluffy dumplings: The dough steams right on top of the stew, so each bite has a soft biscuit texture with creamy sauce underneath.
- Simple pantry ingredients: Flour, butter, milk, broth, and basic vegetables do most of the work.
- Great for leftovers: The stew base reheats well, and you can make fresh dumplings when you serve it again.
Fabian’s Budget & Health Tip: Chicken thighs give this stew more flavor for less money than chicken breasts. Buy a family pack, freeze what you do not need, and use frozen peas straight from the bag to save time and reduce waste.
Ingredients (Serves 4)
For the Chicken Stew
- 1 1/2 pounds boneless skinless chicken thighs (680 g)
- 2 tablespoons butter (28 g), for cooking the vegetables
- 1 medium yellow onion, diced (150 g)
- 3 medium carrots, sliced (225 g)
- 3 celery stalks, sliced (150 g)
- 3 garlic cloves, minced (9 g)
- 1 teaspoon dried thyme (1 g), or 1 tablespoon fresh thyme (3 g)
- 6 cups chicken broth (1.4 L)
- 1 teaspoon salt (6 g), plus more to taste
- 1 teaspoon black pepper (2 g)
- 1 cup frozen peas (140 g)
For the Creamy Thickener
- 4 tablespoons butter (56 g)
- 1/4 cup all purpose flour (30 g)
- 1 cup milk (240 ml)
For the Dumplings
- 12 ounces biscuit dough (340 g), cut into 8 to 10 pieces
- Or use homemade dumpling dough made with 1 1/2 cups all purpose flour (180 g), 2 teaspoons baking powder (8 g), 1/2 teaspoon salt (3 g), 3 tablespoons cold butter (42 g), and 3/4 cup milk (180 ml)
Step-by-Step Instructions
1. Soften the Vegetables
Melt 2 tablespoons butter in a large heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots start to soften.
Stir in the garlic and thyme. Cook for 30 seconds, just until your kitchen smells warm and savory.
2. Simmer the Chicken
Nestle the chicken thighs into the vegetables. Pour in the chicken broth, then add the salt and black pepper.
Bring the pot to a gentle boil, then lower the heat until the broth bubbles softly around the edges. Cover and simmer for 25 to 30 minutes, until the chicken pulls apart easily with a fork.
3. Shred the Chicken
Transfer the chicken thighs to a plate. Shred them with two forks while they are still warm and juicy.
Keep the broth at a gentle simmer. Taste it now. Add a pinch more salt if it tastes flat.
4. Make the Creamy Thickener
Melt 4 tablespoons butter in a small saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes, until the mixture looks smooth, pale golden, and smells lightly nutty.
Whisk in the milk slowly. Keep whisking until the mixture turns smooth and thick. Pour it into the stew and stir well. Simmer for 3 to 5 minutes, until the broth looks creamy and coats the back of a spoon.
Return the shredded chicken to the pot. Stir in the peas.
5. Drop and Steam the Dumplings
Tear the biscuit dough into 8 to 10 pieces, or scoop homemade dumpling dough into loose mounds. Drop the dough over the surface of the stew, leaving a little space between each piece so steam can move around them.
Cover the pot and reduce the heat to medium low. Simmer for 15 to 18 minutes. Do not lift the lid early. The trapped steam helps the dumplings puff up and cook through.
6. Check and Serve
Cut one dumpling open. The center should look fluffy and dry, not wet or shiny. If it still looks doughy, cover the pot and simmer for 3 to 5 more minutes.
Let the chicken and dumplings stew rest for 5 minutes before serving. The sauce will thicken slightly, and the dumplings will settle into the creamy broth.
Expert Troubleshooting & FAQs
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works, but it cooks faster and can dry out. Start checking it after 18 to 20 minutes, then shred it as soon as it is tender.
Why are my dumplings gummy?
Gummy dumplings usually need more steam time. Keep the stew at a gentle simmer, leave space between the dough pieces, and keep the lid closed until the cooking time is up.
Can I make chicken and dumplings stew ahead?
Yes, make the stew base up to 2 days ahead and store it in the refrigerator. Reheat it gently, then add fresh dumpling dough right before serving for the best texture.
How do I thicken the stew if it looks too thin?
Simmer it uncovered for a few minutes before adding the dumplings. You can also mix 1 tablespoon flour with 2 tablespoons cold milk, stir it into the broth, and simmer until smooth.
Can I use canned biscuit dough?
Yes. Canned biscuit dough is a quick option and works well here. Cut large biscuits into smaller pieces so they cook evenly on top of the stew.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will vary based on broth, milk, biscuit dough, and chicken thigh size.
- Calories: 560
- Protein: 35 g
- Carbs: 45 g
- Fats: 27 g
Chicken and Dumplings Stew
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs (680 g)
- 2 tablespoons butter (28 g), for cooking the vegetables
- 1 medium yellow onion, diced (150 g)
- 3 medium carrots, sliced (225 g)
- 3 celery stalks, sliced (150 g)
- 3 garlic cloves, minced (9 g)
- 1 teaspoon dried thyme (1 g), or 1 tablespoon fresh thyme (3 g)
- 6 cups chicken broth (1.4 L)
- 1 teaspoon salt (6 g), plus more to taste
- 1 teaspoon black pepper (2 g)
- 1 cup frozen peas (140 g)
- 4 tablespoons butter (56 g)
- 1/4 cup all purpose flour (30 g)
- 1 cup milk (240 ml)
- 12 ounces biscuit dough (340 g), cut into 8 to 10 pieces
- Or use homemade dumpling dough made with 1 1/2 cups all purpose flour (180 g), 2 teaspoons baking powder (8 g), 1/2 teaspoon salt (3 g), 3 tablespoons cold butter (42 g), and 3/4 cup milk (180 ml)
Instructions
- 1. Soften the Vegetables. Melt 2 tablespoons butter in a large heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots start to soften. Stir in the garlic and thyme. Cook for 30 seconds, just until your kitchen smells warm and savory.
- 2. Simmer the Chicken. Nestle the chicken thighs into the vegetables. Pour in the chicken broth, then add the salt and black pepper. Bring the pot to a gentle boil, then lower the heat until the broth bubbles softly around the edges. Cover and simmer for 25 to 30 minutes, until the chicken pulls apart easily with a fork.
- 3. Shred the Chicken. Transfer the chicken thighs to a plate. Shred them with two forks while they are still warm and juicy. Keep the broth at a gentle simmer. Taste it now. Add a pinch more salt if it tastes flat.
- 4. Make the Creamy Thickener. Melt 4 tablespoons butter in a small saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes, until the mixture looks smooth, pale golden, and smells lightly nutty. Whisk in the milk slowly. Keep whisking until the mixture turns smooth and thick. Pour it into the stew and stir well. Simmer for 3 to 5 minutes, until the broth looks creamy and coats the back of a spoon. Return the shredded chicken to the pot. Stir in the peas.
- 5. Drop and Steam the Dumplings. Tear the biscuit dough into 8 to 10 pieces, or scoop homemade dumpling dough into loose mounds. Drop the dough over the surface of the stew, leaving a little space between each piece so steam can move around them. Cover the pot and reduce the heat to medium low. Simmer for 15 to 18 minutes. Do not lift the lid early. The trapped steam helps the dumplings puff up and cook through.
- 6. Check and Serve. Cut one dumpling open. The center should look fluffy and dry, not wet or shiny. If it still looks doughy, cover the pot and simmer for 3 to 5 more minutes. Let the chicken and dumplings stew rest for 5 minutes before serving. The sauce will thicken slightly, and the dumplings will settle into the creamy broth.
