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Top-down view of Chicken and Dumplings in a matte grey bowl with fresh parsley garnish and cracked black pepper.

Chicken and Dumplings with Fluffy Steamed Flour Dumplings and Creamy Gravy

This comforting Chicken and Dumplings features a thick, velvety pale yellow gravy, tender poached white meat chicken, and large, irregularly shaped flour dumplings seasoned with dried thyme and cracked black pepper.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Gravy and Chicken
  • 1.5 lbs chicken breast cut into 1-inch chunks
  • 4 tbsp unsalted butter 56g
  • 1/2 cup all-purpose flour 60g
  • 4 cups chicken stock 950ml
  • 1/2 cup heavy cream 120ml
  • 2 large carrots sliced into rounds
  • 1 cup green peas 150g
  • 1 tsp dried thyme
  • 1 tsp cracked black pepper
Fluffy Dumplings
  • 2 cups all-purpose flour 250g
  • 1 tbsp baking powder 12g
  • 3/4 cup whole milk 180ml
  • 2 tbsp melted butter 28g

Equipment

  • 1 Dutch Oven A heavy-bottomed pot is essential for even heat.
  • 1 Whisk Used for creating a smooth roux.

Instructions
 

Prepare the Base
  1. Melt butter in a Dutch oven, add carrots, thyme, and pepper, and sauté for 5 minutes.
  2. Whisk in flour for 2 minutes, then slowly add chicken stock and heavy cream until thickened.
Poach and Steam
  1. Add chicken chunks to the gravy and simmer for 8-10 minutes.
  2. Drop spoonfuls of dumpling dough onto the surface, cover, and steam for 15 minutes.

Notes

Do not lift the lid while steaming the dumplings or they will collapse.
For an even yellower gravy, add a pinch of turmeric.
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