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Hearty Chicken and Herbed Dumplings

An incredibly easy, one-pot comfort food classic featuring a creamy chicken stew and fluffy, herb-infused biscuit dumplings, ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420

Ingredients
  

For the Creamy Chicken Stew
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and sliced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked chicken shredded or cubed
  • 1 tsp dried thyme or 1 tbsp fresh
  • 2 bay leaves
  • 1/2 cup frozen peas
  • 1/4 cup heavy cream optional
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped
For the Herbed Biscuit Dumplings
  • 1 can refrigerated buttermilk biscuit dough 16 oz, 8 count
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp fresh thyme leaves finely chopped
  • 1/4 tsp black pepper

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Measuring Cups/Spoons
  • Cutting board

Method
 

  1. In a large Dutch oven, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for 6-8 mins until softened.
  2. Add garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and cook, stirring, for 2 minutes to make a roux.
  3. Gradually whisk in chicken broth until smooth. Whisk in milk, dried thyme, and bay leaves. Bring to a simmer, stirring until thickened.
  4. Stir in cooked chicken and frozen peas. Season stew generously with salt and pepper. Reduce heat to low and simmer gently.
  5. Prepare dumplings: Flatten each biscuit to 1/2-inch thickness. Mix herbs and pepper; sprinkle over biscuits, pressing gently. Tear into rough pieces.
  6. Bring stew back to a low simmer. Drop biscuit pieces evenly over the surface. Cover tightly with a lid and simmer for 15 minutes. DO NOT LIFT THE LID.
  7. After 15 minutes, remove lid. Dumplings should be puffed and cooked. Discard bay leaves. Stir in optional heavy cream and fresh parsley.
  8. Let stand for 2-3 minutes. Adjust seasoning and serve immediately in deep bowls.

Notes

For best results, do not lift the lid while the dumplings are steaming. Using a rotisserie chicken is a great time-saver. The stew will thicken as it stands.