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Chicken and Dumplings

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This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. These chicken and dumplings are ready in about an hour, so try them for a weekend meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2006

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, cut into 1-inch pieces
  • 5 medium carrots, cut crosswise into 1 1/2-inch pieces
  • 1/2 teaspoon dried thyme
  • 1 cup (spooned and leveled) all-purpose flour
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
  • 1 3/4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons milk
  • 1 package (10 ounces) frozen peas

Directions

  1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.

  2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

  3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.

  4. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Reviews Add a comment

  • kittandra96
    23 MAY, 2017
    Loved everything but the dumplings. I doubled the broth as other comments suggest to do, and it was perfect! But the dumplings were so bitter!! I loved the amount of dill in them; they initially tasted wonderful, although the aftertaste was completely overbearing. And yes, I double- and triple-checked that I used the correct amount of baking powder (tsp, not tbl). Also, the next day the leftover dumplings were soggy.
    Reply
  • demeter1923
    25 APR, 2017
    Delicious, quick and easy! My kids love it, too. I use any vegetables and fresh herbs I have on hand (herbs de Provence + fennel rocks it), more broth and double the (GF) biscuits.
    Reply
  • emilybtownsen
    16 NOV, 2016
    Yum!! So good and pretty easy; great even on a work night. I tripled the amount of broth and was glad I did. It's a lot of carrots but I thought they lent a great natural sweetness to the dish.
    Reply
  • UniceDweeb67
    14 NOV, 2016
    My daughter asked me to make chicken & dumplings and I found this recipe. Really easy to make. Maybe half the dill and add a little Better Than Bouillon at the end of cook. I give 5 stars. I dont like chicken and dumplings but I LOVE this!!!!
    Reply
  • ALR10733597DW
    2 MAY, 2016
    Made this recipe but made the following changes: -Used fresh thyme - Added a couple ribs of celery -Added some aleppo pepper flakes for some heat (about 1 tsp) -Added a couple of cups of water before adding the dumplings. There wasn't really enough to simmer the dumplings at that point. The dish was really good. Because of the additional water I'd probably add some more flour to make a thicker gravy and double the dumplings in the future.
    Reply
  • gardengram54873
    4 APR, 2016
    I have made this recipe half a dozen times or more. It is EXCELLENT. MY family loves it! I DO, however, double the dumplings because we like them so much. Also, I use fresh thyme as I have it growing just outside my kitchen. Tonight I have leftover turkey from roasting a 22 lb turkey yesterday. I simmered all meat off bones and used the turkey broth it made rather than canned chicken broth. Its delicious! So many use canned biscuits or Bisquick. Uhhh WHY? These are so easy!
    Reply
  • omak2
    5 JAN, 2016
    I absolutely love this recipe and have made it many times!!
    Reply
  • pinktudorrose
    27 OCT, 2015
    Did anyone notice that the video of this recipe is not chicken and dumplings?
    Reply
  • MS10185301
    18 MAR, 2015
    I've had much better, and actually chicken and dumplings is pretty easy to begin with. I don't know why but Martha has an obsession with Thyme and carrots. Luckily, I did what my gut said and halved the Thyme and used only 2 carrots. Carrots are VERY sweet and 5 would have made it dessert. My mother used to say careful in adding too many. Also with the Thyme, 1/4 tsp. was perfect. This recipe lacked what I'm used to with a fricassee - on the dry side so I won't make again.
    Reply
  • James Miller
    5 FEB, 2015
    Made this tonight. For the most part it was a great recipe (pats belly). For once was able to make something good, freezing the leftovers for another two dinners. Had to add more chicken broth, flour, and water. Almost double, yet I would of liked for more gravy at the end. Did add half a teaspoon of Poultry Seasoning too. Bought & seasoned a cast iron dutch oven. For some reason when adding the flour (before the broth) made things stick to the bottom. Took a long time to clean up afterwards.
    Reply