Hearty Homestyle Chicken and Dumplings

Hearty Homestyle Chicken and Dumplings ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 6 cups chicken broth
• 3 tbsp unsalted butter
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 0.5 cup all-purpose flour
• 0.5 cup heavy cream or milk
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 4 tbsp cold unsalted butter
• 0.75 cup milk
• 2 tbsp fresh parsley

Watch how to make Hearty Homestyle Chicken and Dumplings

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Hearty Homestyle Chicken and Dumplings

1. Place chicken thighs in a large pot or Dutch oven and add 4 cups of chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through. Remove chicken, shred with two forks, and set aside. Reserve the broth.
2. In the same pot, melt 3 tbsp butter over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 8-10 minutes.
3. Sprinkle the 0.5 cup flour over the vegetables and stir constantly for 2 minutes to create a roux.
4. Gradually whisk in the reserved chicken broth, followed by the remaining 2 cups of fresh chicken broth, ensuring no lumps form. Bring to a simmer, stirring, then reduce heat to low.
5. Stir in the heavy cream or milk, dried thyme, salt, and pepper. Add the shredded chicken back to the pot. Keep the stew at a gentle simmer.
6. For the dumplings: In a medium bowl, whisk together 2 cups flour, baking powder, and 0.5 tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
7. Gradually add the 0.75 cup milk, mixing with a fork until a shaggy dough forms. Do not overmix.
8. Drop spoonfuls of dumpling dough (about 1.5-2 tbsp each) directly into the simmering stew. Do not overcrowd the pot; leave space between dumplings.
9. Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed and cooked through. Avoid lifting the lid during cooking to allow steam to build.
10. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.

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