Old-Fashioned Chicken and Dumplings (Page 2 ) | August 23, 2025

Instructions:
Prepare Chicken: In a medium bowl, season the 2 lbs boneless, skinless chicken pieces generously with salt and pepper. Toss the seasoned chicken with the 1/2 cup all-purpose flour until each piece is lightly coated.
Brown Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the floured chicken and cook until the outsides are browned, stirring occasionally, about 3-5 minutes. The chicken doesn’t need to be cooked through at this point. Remove the browned chicken to a plate and set aside.
Sauté Vegetables: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same pot. Add the 2 diced large carrots, 2 diced celery stalks, and 1 diced large onion. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
Build Broth: Stir in the 5-6 cups chicken broth, 1/2 teaspoon dried thyme, and 2 bay leaves. Return the browned chicken to the pot. Bring the mixture to a gentle simmer.
Finish Sauce Base: Once simmering, stir in the 1/2 cup heavy cream and 1 1/2 cups thawed frozen peas. Season the sauce to taste with Kosher salt and freshly ground black pepper.
Prepare Dumplings (Meanwhile): While the sauce simmers, prepare the dumplings. In a medium bowl, stir together the 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add the 3/4 cup buttermilk and 2 eggs to the dry ingredients and stir just until no raw flour remains and a soft dough forms. Do not overmix.
Cook Dumplings: Drop spoonfuls (about 1 tablespoon each) of the dumpling dough into the simmering broth, making sure to leave some space between them as they will expand.
Simmer & Serve: Cover the pot, reduce the heat to low, and let it simmer gently until the dumplings are puffy and cooked through, and the chicken has finished cooking, about 15 minutes. Uncover and serve hot.
Enjoy your comforting Old-Fashioned Chicken and Dumplings!

Next: Crockpot Chicken and Gravy

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