Old-Fashioned Chicken and Dumplings



– 2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces

– 1/2 cup all-purpose flour

– 2 tablespoons olive oil, divided


– 2 tablespoons butter

– 2 large carrots, peeled and diced

– 2 stalks celery, diced

– 1 large onion, diced

– 2 bay leaves

– 1/2 teaspoon dried thyme

– 2 cloves garlic, minced

– 5-6 cups chicken broth

– 1/2 cup heavy cream

– 1 1/2 cups frozen peas, thawed


– 1 1/2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 3/4 cup buttermilk

– 2 eggs

– Kosher salt and freshly ground black pepper, to taste

– In a medium bowl, season chicken with salt and pepper and toss with 1/2 cup flour.

– Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until outsides are browned, stirring occasionally, 3-5 minutes. Remove to a plate and set aside.

– Reduce heat to medium and add remaining olive oil and butter. Add carrots, celery, and onion and cook until softened, about 5 minutes.

– Stir in broth, thyme, bay leaves, and chicken. Bring to a simmer, then stir in cream and peas and season to taste with salt and pepper.

Meanwhile, prepare the dumplings:

– In a medium bowl, stir together the 1 1/2 cups flour, baking powder, and salt. Add buttermilk and eggs and stir until no raw flour remains.

– Drop dough by tablespoons into simmering broth, giving them some space to puff up.

– Cover, reduce heat, and let simmer gently until dumplings are puffy and chicken has cooked through, about 15 minutes. Enjoy!

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