Creamy Chicken Stew with Cheddar Herb Dumplings
Tender chicken and vegetables simmer beneath fluffy cheddar herb dumplings in this rich, comforting one-pot dinner.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 80 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 cups all-purpose flour, for dumplings
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar
- 2 tablespoons chopped chives
- 3/4 cup whole milk
- 4 tablespoons melted butter
Instructions
- Brown the chicken: Season chicken with half the salt and pepper. Brown in oil in a Dutch oven for 5 to 6 minutes; transfer to a plate.
- Cook the vegetables: Add onion, carrots, and celery; cook 7 minutes. Add garlic and butter, then stir in 1/4 cup flour for 1 minute.
- Simmer the stew: Gradually add broth. Stir in thyme and chicken, then simmer 20 minutes. Add peas and cream.
- Mix the dumplings: Whisk 2 cups flour, baking powder, garlic powder, and remaining salt. Fold in cheddar, chives, milk, and melted butter just until combined.
- Steam the dumplings: Drop 12 portions over the simmering stew. Cover tightly and cook on low for 15 minutes without lifting the lid. Rest 10 minutes.
Notes
Store leftovers promptly in a covered container and follow the make-ahead guidance in the article. Images are AI-generated illustrations; recipe not kitchen-tested.