If you crave cozy, soul-warming comfort food, this Creamy Chicken Stew and Dumplings is bound to become your new favorite. Imagine tender chunks of chicken and garden-fresh veggies, all nestled in a silky, rich broth, and topped with clouds of pillowy dumplings. Each spoonful is a hug in a bowl, perfect for chilly evenings or anytime you want to bring the family together around something truly special. The heartiness of the stew paired with the soft, buttery dumplings makes this a classic you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Creamy Chicken Stew and Dumplings lies in its straightforward ingredients that work together to create layers of flavor and texture. Every component, from the chicken to the herbs and the dumplings, pulls its weight in making this dish hearty, colorful, and absolutely irresistible.
- Olive oil: Adds a subtle richness and helps brown the chicken beautifully for extra depth of flavor.
- Boneless skinless chicken thighs: Stay juicy and tender during simmering, making every bite succulent.
- Salt and black pepper: Essential for seasoning and bringing out the flavors of all the other ingredients.
- Onion: Provides aromatic sweetness and forms the flavor base of the stew.
- Carrots: Offer a pop of color and sweetness that balances the savory broth.
- Celery: Adds freshness and a gentle crunch that rounds out the vegetable medley.
- Garlic: Elevates the stew with its unmistakable aroma and flavor.
- Dried thyme and parsley: Bring earthiness and herbal notes that make the stew irresistibly fragrant.
- Paprika: Adds a gentle warmth and a hint of color to the broth.
- All-purpose flour: Thickens the stew, giving it that classic creamy texture.
- Chicken broth: The backbone of the stew’s flavor, tying all the ingredients together.
- Heavy cream: Delivers luscious creaminess that transforms the broth into pure comfort.
- Frozen peas: Add pops of green and subtle sweetness near the end of cooking.
- Fresh parsley (for garnish): Brightens up the finished dish with a burst of color and freshness.
- For the dumplings: All-purpose flour, baking powder, salt, black pepper, cold unsalted butter, and whole milk—these simple pantry staples create the fluffiest, most tender dumplings you’ll ever taste.
How to Make Creamy Chicken Stew and Dumplings
Step 1: Sear the Chicken
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season your chicken with salt and pepper, then brown it in batches. This step locks in flavor and gives your chicken a beautiful golden color, which adds complexity to the finished stew. Once all the chicken pieces are seared, set them aside for later.
Step 2: Sauté the Vegetables
In the same pot, add a little more olive oil if needed, then toss in your chopped onion, carrots, and celery. Sauté these for about five minutes, stirring occasionally, until they begin to soften and become fragrant. This forms the aromatic foundation that makes Creamy Chicken Stew and Dumplings so inviting.
Step 3: Add the Aromatics and Spices
Next, stir in the minced garlic, dried thyme, dried parsley, and paprika. Let these cook for just a minute to release their essential oils and bloom their flavors—this quick step makes a world of difference, infusing the entire stew with warmth and depth.
Step 4: Build the Creamy Base
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for about a minute to eliminate the raw flour taste. Slowly whisk in the chicken broth, scraping up any flavorful brown bits from the bottom of the pot. This is where the stew starts to come together with that signature creamy texture.
Step 5: Simmer the Stew
Return the browned chicken and any accumulated juices to the pot. Bring the mixture to a gentle simmer, cover, and let it cook for about 20 minutes. This gives the chicken time to become meltingly tender and allows all the flavors to meld into one harmonious, comforting dish.
Step 6: Finish with Cream and Peas
After simmering, stir in the heavy cream and frozen peas. The cream enriches the broth, making it luxuriously smooth, while the peas add color and freshness. Lower the heat to ensure the stew stays at a bare simmer—now it’s time for the dumplings!
Step 7: Make and Add the Dumplings
In a medium bowl, whisk together the flour, baking powder, salt, and black pepper for the dumplings. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks crumbly. Stir in the milk just until a soft dough forms—don’t overmix. Drop spoonfuls of dough onto the simmering stew, spacing them out so they have room to puff up. Cover the pot tightly and simmer on low for 15 minutes. Resist the urge to peek! The steam is what cooks the dumplings to fluffy perfection.
Step 8: Finish and Serve
Once the dumplings are set and cooked through, remove the lid and garnish generously with chopped fresh parsley. The scent will be absolutely irresistible, and you’ll have a bubbling pot of Creamy Chicken Stew and Dumplings ready to ladle into bowls.
How to Serve Creamy Chicken Stew and Dumplings
Garnishes
A sprinkle of fresh parsley on top not only adds a burst of color but also a welcome herbal brightness. For an extra-special touch, try a light dusting of cracked black pepper or a tiny drizzle of olive oil right before serving. These finishing touches make Creamy Chicken Stew and Dumplings look as mouthwatering as it tastes.
Side Dishes
While this stew is a meal in itself, you can round out your table with a crisp green salad or a platter of roasted veggies for extra crunch and color. If you’re feeling indulgent, a slice of buttered crusty bread is perfect for soaking up every last drop of the creamy broth.
Creative Ways to Present
For gatherings, serve Creamy Chicken Stew and Dumplings in individual ramekins or rustic mugs for a cozy, personal touch. You can also top each bowl with an extra dumpling and a tiny sprig of parsley for a restaurant-worthy presentation that feels extra thoughtful.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Stew and Dumplings keep beautifully in the refrigerator for up to three days. Store the stew and dumplings together in an airtight container; the flavors deepen overnight, making the leftovers even more delicious.
Freezing
If you’d like to prepare ahead, freeze the stew base (without dumplings) in an airtight container for up to two months. Dumplings are best enjoyed fresh, so prepare and add them right before serving after reheating the stew.
Reheating
Reheat the stew gently on the stovetop over low heat, adding a splash of broth or cream if necessary to loosen the consistency. If you have leftover dumplings, let them warm through gently in the stew, being careful not to overcook or stir too vigorously so they stay fluffy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work, but keep in mind it can dry out more easily than thighs. For the juiciest results in Creamy Chicken Stew and Dumplings, keep an eye on the simmering time and consider adding the breast meat a little later in the cooking process.
What’s the best way to tell if the dumplings are done?
Your dumplings should be fluffy and cooked through—just insert a toothpick into the center of one, and if it comes out clean, they’re ready. Try not to lift the lid while they cook, as the trapped steam is what gives you perfect dumplings every time.
Can I make this dish gluten-free?
Yes! Substitute a gluten-free all-purpose flour blend for both the stew and dumplings. Just check that your baking powder and broth are also gluten-free, and you’ll have a delicious gluten-free version of Creamy Chicken Stew and Dumplings.
How can I add even more flavor?
Try adding a splash of white wine after sautéing the vegetables, or stir in a spoonful of Dijon mustard for a subtle tang. A few sprigs of fresh thyme or a bay leaf during simmering can also amp up the flavor beautifully.
What protein alternatives work in this recipe?
Feel free to swap the chicken for turkey, leftover roast chicken, or even cooked shredded rotisserie chicken (added just before the dumplings). For a pescatarian twist, chunks of firm white fish or shrimp can be added in the last few minutes of simmering.
Final Thoughts
There’s nothing quite like gathering around the table with a steaming pot of Creamy Chicken Stew and Dumplings. It’s comfort food at its absolute best, simple to prepare yet endlessly rewarding. I hope you give this recipe a try and make it part of your family’s favorite traditions!
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Creamy Chicken Stew and Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Description
This creamy chicken stew with fluffy dumplings is a comforting and hearty dish perfect for chilly evenings. Tender chicken thighs simmered with fresh vegetables, fragrant herbs, and a rich cream sauce, combined with soft, pillowy dumplings, create a classic American comfort food that’s both satisfying and flavorful.
Ingredients
Stew Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Dumpling Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, cold and cut into small cubes
- 3/4 cup whole milk
Instructions
- Sear the Chicken: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season chicken pieces with salt and pepper, then sear in the hot oil until lightly browned, about 5 minutes. Remove chicken and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery. Cook for 5 minutes until softened and aromatic.
- Add Aromatics and Spices: Stir in minced garlic, dried thyme, dried parsley, and paprika. Cook for 1 minute to release their flavors.
- Create the Roux: Sprinkle the flour over the veggies, stirring constantly, and cook for another minute to remove the raw flour taste.
- Add Broth and Simmer: Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
- Cook Chicken: Return the seared chicken to the pot. Cover and simmer on low for 20 minutes until the chicken is tender and cooked through.
- Finish the Stew: Stir in the heavy cream and frozen peas. Reduce heat to low and keep warm while preparing the dumplings.
- Prepare Dumpling Dough: In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Cut in the cold, cubed butter until the mixture looks crumbly, then stir in the milk to form a soft dough.
- Add Dumplings to Stew: Drop spoonfuls of the dumpling dough onto the simmering stew surface. Cover the pot and cook on low heat without lifting the lid for 15 minutes, allowing dumplings to steam and become fluffy.
- Garnish and Serve: Sprinkle chopped fresh parsley on top, serve the stew warm with dumplings, and enjoy this classic comforting meal.
Notes
- Do not stir the dumplings after adding them; keeping the lid on ensures even cooking and fluffiness.
- For added complexity, splash in a little white wine before simmering the stew.
- Leftovers can be reheated gently on the stovetop and maintain their flavor and texture well.
- You can substitute chicken thighs with boneless skinless chicken breasts, but thighs stay juicier.
- If preferred, frozen mixed vegetables can replace peas for more color and variety.
Nutrition
- Serving Size: 1 1/2 cups with dumplings
- Calories: 480
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 110 mg
