Name: Chicken and Dumplings (Homestyle)
Total time: 1 hour 10 minutes total (25 minutes prep, 45 minutes cook)
Yield: Serves 6–8
Ingredients: 2 lbs (900 g) boneless, skinless chicken breasts or thighs; 6 cups chicken broth (low sodium preferred); 1 cup water (if needed); 1 large onion, diced; 3 carrots, sliced; 3 celery stalks, sliced; 3 cloves garlic, minced; 2 tbsp butter; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried parsley; ½ tsp black pepper; 1 tsp salt (or to taste); 1 bay leaf; 1 cup heavy cream (or half-and-half); ⅓ cup all-purpose flour; ½ cup frozen peas (optional); 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 tsp sugar (optional); 3 tbsp cold butter, cubed; ¾ cup whole milk (or buttermilk); 2 tbsp chopped fresh parsley (optional)

Rich, hearty and comforting — tender chicken, vegetables and fluffy dumplings in a creamy broth.

Bobbie's tips: don't lift the lid while the dumplings cook — they need the steam; use thighs for extra flavour; add a splash of cream at the end for extra richness; fresh parsley adds colour; a pinch of poultry seasoning adds depth. Keeps up to 4 days in the fridge; freeze without the dumplings for up to 3 months; reheat gently on the stovetop. Nutrition per serving, from Bobbie's card: about 420 calories, 18 g fat, 35 g carbohydrates, 28 g protein, 720 mg sodium.

Ingredients

For the chicken and broth

2 lbs (900 g) boneless, skinless chicken breasts or thighs
6 cups chicken broth (low sodium preferred)
1 cup water (if needed)
1 large onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 tbsp butter
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried parsley
½ tsp black pepper
1 tsp salt (or to taste)
1 bay leaf

For the creamy base

1 cup heavy cream (or half-and-half)
⅓ cup all-purpose flour
½ cup frozen peas (optional)

For the dumplings

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp sugar (optional)
3 tbsp cold butter, cubed
¾ cup whole milk (or buttermilk)
2 tbsp chopped fresh parsley (optional)

Method

1
Cook the chicken: heat butter and olive oil in a large pot or Dutch oven over medium heat. Add the chicken and sear 3–4 minutes per side until lightly golden (it will finish cooking in the broth). Remove and set aside.
2
Sauté the vegetables: in the same pot, add the onion, carrots and celery. Cook 5–6 minutes until softened. Add the garlic and cook 1 minute more.
3
Build the broth: return the chicken to the pot. Add the chicken broth, thyme, parsley, bay leaf, salt and pepper. Bring to a gentle boil, then reduce to a simmer. Cover and cook 20 minutes, until the chicken is cooked through.
4
Shred the chicken: remove the chicken, shred with two forks, and return it to the pot. Discard the bay leaf.
5
Make it creamy: whisk the flour into the heavy cream until smooth. Slowly stir into the pot. Simmer 5–10 minutes until slightly thickened. Add the peas if using.
6
Make the dumpling dough: in a bowl, whisk the flour, baking powder, salt and sugar. Cut in the cold butter until crumbly. Stir in the milk (and parsley if using) just until combined — do not overmix.
7
Add the dumplings: drop spoonfuls of dough (about 2 tbsp each) onto the simmering stew. Cover the pot with a tight-fitting lid.
8
Steam the dumplings: simmer covered for 15 minutes without lifting the lid. The dumplings should be puffed and cooked through.
9
Serve: ladle into bowls and serve hot.

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From Bobbie's “Bobbie's Recipe Cards (batch 8)”. Written up by Bobbie's Kitchen · Updated 26 October 2026