# What You'll Need:
→ For the Chicken Stew
01 - 2 lbs boneless, skinless chicken thighs or breasts, cut into large chunks
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 large onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1/4 cup all-purpose flour
09 - 6 cups low-sodium chicken broth
10 - 1 cup whole milk or heavy cream
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1/2 tsp black pepper
14 - 1 tsp salt, plus more to taste
15 - 1 cup frozen peas
16 - 2 tbsp fresh parsley, chopped, plus more for garnish
→ For the Dumplings
17 - 2 cups all-purpose flour
18 - 1 tbsp baking powder
19 - 1 tsp salt
20 - 2 tbsp unsalted butter, melted
21 - 3/4 cup whole milk
# Directions:
01 - Heat butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir minced garlic into the vegetables and cook for 1 minute until fragrant, being careful not to burn.
03 - Sprinkle flour evenly over the vegetables, stirring well to coat everything. Cook for 2 minutes, stirring frequently to eliminate raw flour taste.
04 - Gradually pour in chicken broth while stirring constantly to prevent lumps from forming. Bring mixture to a gentle boil.
05 - Add chicken chunks, dried thyme, bay leaf, salt, and black pepper. Return to boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through and tender.
06 - Remove and discard bay leaf. Stir in milk or cream, frozen peas, and chopped parsley. Simmer uncovered over low heat while preparing dumplings.
07 - Whisk together flour, baking powder, and salt in a mixing bowl. Stir in melted butter and milk until just combined—do not overmix as this creates tough dumplings.
08 - Drop rounded spoonfuls (approximately 2 tablespoons each) of dough onto surface of simmering stew, spacing them evenly apart.
09 - Cover pot tightly with lid. Simmer on low heat for 15 minutes without lifting lid—this allows dumplings to steam properly. Dumplings are done when puffed and cooked through.
10 - Check seasoning and adjust with additional salt or pepper if needed. Ladle hot stew with dumplings into bowls, garnish with fresh parsley, and serve immediately.
