# 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
# How To Make It:
01 - Heat butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables, stir well to coat, and cook for 2 minutes while stirring frequently to create a roux base.
03 - Gradually pour in chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil.
04 - Add chicken pieces, dried thyme, bay leaf, salt, and black pepper. Return to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through and tender.
05 - Remove and discard the bay leaf. Pour in milk or heavy cream, add frozen peas and fresh parsley. Simmer uncovered over low heat while preparing the dumpling batter.
06 - In a mixing bowl, whisk together all-purpose flour, baking powder, and salt. Stir in melted butter and whole milk until just combined. Do not overmix—the batter should remain slightly thick and lumpy.
07 - Drop spoonfuls of dough (approximately 2 tablespoons each) onto the surface of the simmering stew, spacing them evenly apart. Cover the pot tightly with a lid and simmer on low heat for 15 minutes without lifting the lid, until dumplings are puffed, fluffy, and cooked through.
08 - Remove the lid and check seasoning. Add additional salt or pepper as needed. Ladle the hot stew and dumplings into serving bowls and garnish with fresh chopped parsley.
