Creamy chicken and dumplings brings tender chicken thighs, soft drop dumplings, and familiar vegetables together in a rich herb broth. The stew gets its creamy texture from a flour-thickened base and heavy cream, while thyme adds a savory note.
The dumplings are mixed just until a soft, slightly lumpy dough forms, then dropped over the gently simmering stew. Keeping the dough tender and the pot covered helps the dumplings puff and cook through without falling apart.
Build a smooth, creamy herb broth
Butter gives the onion, carrots, and celery a flavorful base. Let the vegetables begin to soften before adding the garlic; cooking the garlic only briefly helps it release its aroma without overwhelming the broth.
Stirring flour into the vegetables before adding chicken broth helps create a smooth, thickened stew. Pour the broth in gradually and keep stirring so it blends evenly. The chicken thighs, thyme, bay leaf, salt, and black pepper simmer in that broth, bringing the flavors together as the chicken becomes tender.
Heavy cream goes in after the chicken is shredded and the bay leaf is discarded. Stir it into the stew, then return the chicken to the pot. Adding cream at this stage keeps it integrated into the finished broth, rather than exposing it to the full cooking process from the start.
Mix drop dumpling dough gently
For soft dumplings, stir the milk and melted butter into the flour, baking powder, and salt just until a soft dough forms. A slightly lumpy texture is expected. Mixing until completely smooth or working the dough too much can make the dumplings less tender.
Drop the dough in even portions over the simmering stew. Spacing the portions across the surface gives them room to puff. Once they are in the pot, cover it and let them cook gently; lifting the lid repeatedly interrupts the covered cooking that helps the centers set.
Keep the simmer gentle and check the center
A gentle simmer matters while the dumplings cook. A hard boil can break them apart, while a simmer that is too vigorous may leave the stew bubbling unevenly around them. Adjust the heat as needed to keep the liquid moving gently beneath the covered pot.
Check a dumpling from the center of the pot, where it may take longer to cook through. It should be puffed and cooked inside, without a doughy middle. If the center is still doughy, cover the pot again and continue cooking until it is done.
Frequently Asked Questions
Why are the dumplings still doughy in the middle?
The centers may need more covered cooking, especially in the middle of the pot. Keep the stew at a gentle simmer, replace the lid, and check a center dumpling again. Avoid turning up the heat to a hard boil, which can break the dumplings apart.
Should dumpling dough be smooth before it goes into the pot?
No. The dough should be soft and slightly lumpy after you stir in the milk and melted butter. Stop mixing once it comes together. Working it until smooth can make the dumplings less tender.
When should the heavy cream go into the stew?
Stir the heavy cream into the stew after removing the cooked chicken and discarding the bay leaf. Shred the chicken, then return it to the pot. The dumplings cook over the creamy stew, under a covered lid.
Creamy Chicken and Dumplings
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes47
minutes820
kcal1
hour7
minutesTender chicken thighs, carrots, celery, and soft drop dumplings simmer in a creamy herb broth. This from-scratch family dinner serves four.
Ingredients
- Stew
4 tbsp butter
1 medium yellow onion, diced
2 medium carrots, sliced
2 celery ribs, sliced
2 garlic cloves, minced
4 tbsp all-purpose flour
4 cups chicken broth
1 1/2 lb boneless, skinless chicken thighs
1 tsp dried thyme
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup heavy cream
- Dumplings
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
2/3 cup whole milk
2 tbsp butter, melted
Directions
- In a bowl, whisk together the dumpling flour, baking powder, and salt. Stir in the milk and melted butter just until a soft, slightly lumpy dough forms. Set aside.
- Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 6 minutes, until beginning to soften. Add the garlic and cook briefly until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute. Gradually pour in the chicken broth, stirring until smooth. Add the chicken thighs, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer, cover, and cook for 25 minutes, until the chicken reaches 165°F and is tender.
- Transfer the chicken to a plate and shred it with two forks. Remove and discard the bay leaf. Stir the cream into the stew, then return the shredded chicken to the pot.
- Drop the dumpling dough in 8 even portions over the simmering stew. Cover and cook gently for 15 minutes, until the dumplings are puffed and cooked through. Check a dumpling in the center; if it is still doughy inside, cover and cook 2 minutes more.
Notes
- Keep the stew at a gentle simmer while the dumplings cook; a hard boil can break them apart.
