Ingredients

For the Chicken Stew

• 2 tablespoons butter or oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (plus more for garnish)
• 4 cups chicken broth
• 1 cup whole milk (or heavy cream)
• 3 cups cooked chicken, shredded or cubed

For the Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons cold butter, cut into small pieces
• 1 cup whole milk (or buttermilk)

Instructions

1. Start the stew: In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in garlic, thyme, parsley, salt, and pepper.
2. Add liquids & chicken: Pour in chicken broth and bring to a gentle simmer. Stir in milk (or cream). Add the chicken and simmer 5–10 minutes.
3. Make dumpling dough: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk just until a soft dough forms (do not overmix).
4. Cook dumplings: With the stew gently simmering, drop spoonfuls of dough (1–2 tbsp each) onto the surface. Cover with a tight lid and cook 15 minutes without lifting the lid.
5. Finish: Check a dumpling—center should be cooked through and fluffy. Gently stir, garnish with parsley, and serve hot.

Notes

• For extra flavor, add a splash of lemon juice or ½ tsp poultry seasoning at the end.
• Thickness: If you prefer thicker broth, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering stew before adding dumplings.
• Rotisserie chicken works great for a quick version.