Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings
This classic recipe is the definition of cozy comfort food. Juicy, tender chicken and wholesome vegetables simmer in a rich, flavorful broth, all topped with light, fluffy dumplings made from scratch. It’s the kind of dish that warms you from the inside out and brings back memories of home-cooked meals.

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🐔 Ingredients

For the Chicken:

Ingredient	Quantity
Chicken breasts and/or thighs, boneless, skinless, trimmed, cut into 1 1/2-inch pieces	2 lbs
All-purpose flour	1/2 cup
Olive oil, divided	2 tablespoons

For the Sauce:

Ingredient	Quantity
Butter	2 tablespoons
Carrots, peeled and diced	2 large
Celery stalks, diced	2
Onion, diced	1 large
Bay leaves	2
Dried thyme	1/2 teaspoon
Garlic, minced	2 cloves
Chicken broth	5–6 cups
Heavy cream	1/2 cup
Frozen peas, thawed	1 1/2 cups

For the Dumplings:

Ingredient	Quantity
All-purpose flour	1 1/2 cups
Baking powder	2 teaspoons
Salt	1/2 teaspoon
Buttermilk	3/4 cup
Eggs	2
Kosher salt and freshly ground black pepper	To taste (for seasoning chicken and broth)

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👩‍🍳 Instructions

1. Season & Coat Chicken:
   In a medium bowl, season the chicken pieces with salt and pepper. Toss them in the flour until evenly coated.
2. Sear the Chicken:
   Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high. Add the floured chicken and sear until browned on the outside, about 3–5 minutes. (It doesn’t need to be fully cooked.) Remove and set aside.
3. Cook the Veggies:
   Reduce heat to medium. Add the remaining tablespoon of olive oil and butter to the pot. Sauté the carrots, celery, and onion for about 5 minutes, or until they soften slightly.
4. Build the Broth:
   Stir in the chicken broth, thyme, and bay leaves. Return the browned chicken to the pot. Bring to a gentle simmer.
5. Add Cream & Peas:
   Once simmering, stir in the heavy cream and peas. Taste and season with salt and pepper as needed.
6. Mix the Dumpling Dough:
   While the broth simmers, mix together flour, baking powder, and salt in a medium bowl. Stir in the buttermilk and eggs just until a soft, cohesive dough forms—don’t overmix.
7. Drop the Dumplings:
   Drop tablespoon-sized scoops of the dough into the simmering broth. Leave space between them—these little clouds will puff up.
8. Simmer Until Perfect:
   Cover the pot, lower the heat, and let everything simmer gently for 15 minutes. The dumplings should be light and cooked through, and the chicken fully tender.

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🥣 Serve & Enjoy

Ladle hot servings into bowls and enjoy the heartwarming richness of this old-fashioned classic. It’s like a warm hug in every bite.