Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
This one-pot version cooks small drop biscuits directly on top of a chicken and vegetable stew. First cook the chicken through in the broth, then add the dumplings and keep the lid closed while they steam. A wide Dutch oven or heavy pot with a tight-fitting lid works best.
Melt the tablespoon of butter in a Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally.
Add the chicken and cook for 4 minutes, turning the pieces so the outside is no longer raw. Stir in the 2 tablespoons flour and cook for 1 minute.
Slowly pour in the broth while stirring. Add the thyme and salt. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, until the chicken reaches 165°F.
Stir in the peas. In a bowl, whisk the dumpling flour, baking powder, and salt. Rub in the cold butter with your fingertips until the mixture has pea-sized pieces. Stir in the milk just until a soft dough forms.
Drop 8 spoonfuls of dough over the simmering stew, leaving a little space between them. Cover the pot, reduce the heat to low, and steam for 15 minutes without lifting the lid.
Check that the dumplings are cooked through in the center. Serve hot from the pot.
Recipe notes
Variations
Use cooked leftover chicken by adding it with the peas, then bring the stew back to a simmer before adding the dumplings. Replace peas with thawed corn or chopped green beans. If the stew thickens too much, stir in a little broth before dropping on the dough.
Storage and reheating
Refrigerate leftovers promptly in a shallow covered container and use within 3 to 4 days. Reheat gently in a covered saucepan until steaming, adding broth if needed. Dumplings soften after storage but remain useful in the stew.
This one-pot version cooks small drop biscuits directly on top of a chicken and vegetable stew. First cook the chicken through in the broth, then add the dumplings and keep the lid closed while they steam. A wide Dutch oven or heavy pot with a tight-fitting lid works best.
Melt the tablespoon of butter in a Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally.
Add the chicken and cook for 4 minutes, turning the pieces so the outside is no longer raw. Stir in the 2 tablespoons flour and cook for 1 minute.
Slowly pour in the broth while stirring. Add the thyme and salt. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, until the chicken reaches 165°F.
Stir in the peas. In a bowl, whisk the dumpling flour, baking powder, and salt. Rub in the cold butter with your fingertips until the mixture has pea-sized pieces. Stir in the milk just until a soft dough forms.
Drop 8 spoonfuls of dough over the simmering stew, leaving a little space between them. Cover the pot, reduce the heat to low, and steam for 15 minutes without lifting the lid.
Check that the dumplings are cooked through in the center. Serve hot from the pot.
Variations
Use cooked leftover chicken by adding it with the peas, then bring the stew back to a simmer before adding the dumplings. Replace peas with thawed corn or chopped green beans. If the stew thickens too much, stir in a little broth before dropping on the dough.
Storage and reheating
Refrigerate leftovers promptly in a shallow covered container and use within 3 to 4 days. Reheat gently in a covered saucepan until steaming, adding broth if needed. Dumplings soften after storage but remain useful in the stew.
This one-pot version cooks small drop biscuits directly on top of a chicken and vegetable stew. First cook the chicken through in the broth, then add the dumplings and keep the lid closed while they steam. A wide Dutch oven or heavy pot with a tight-fitting lid works best.
Melt the tablespoon of butter in a Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally.
Add the chicken and cook for 4 minutes, turning the pieces so the outside is no longer raw. Stir in the 2 tablespoons flour and cook for 1 minute.
Slowly pour in the broth while stirring. Add the thyme and salt. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, until the chicken reaches 165°F.
Stir in the peas. In a bowl, whisk the dumpling flour, baking powder, and salt. Rub in the cold butter with your fingertips until the mixture has pea-sized pieces. Stir in the milk just until a soft dough forms.
Drop 8 spoonfuls of dough over the simmering stew, leaving a little space between them. Cover the pot, reduce the heat to low, and steam for 15 minutes without lifting the lid.
Check that the dumplings are cooked through in the center. Serve hot from the pot.
Variations
Use cooked leftover chicken by adding it with the peas, then bring the stew back to a simmer before adding the dumplings. Replace peas with thawed corn or chopped green beans. If the stew thickens too much, stir in a little broth before dropping on the dough.
Storage and reheating
Refrigerate leftovers promptly in a shallow covered container and use within 3 to 4 days. Reheat gently in a covered saucepan until steaming, adding broth if needed. Dumplings soften after storage but remain useful in the stew.
