Ingredients Meat & Poultry Chicken Chicken Thighs Chicken and Dumplings 3.8 (765) 54 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 27, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 4 This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal. Ingredients 3 tablespoons butter 1 medium onion, cut into 1-inch pieces 5 medium carrots, cut crosswise into 1 ½-inch pieces ½ 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 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces 2 tablespoons chopped fresh dill, or ¾ teaspoon dried dill weed 1 ¾ teaspoons baking powder ½ cup plus 2 tablespoons milk 1 package (10 ounces) frozen peas Directions 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. 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. 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. 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. Print