There’s something incredibly soothing about a bowl of chicken and dumplings, but this version leans a little lighter and brighter. Tender chicken, fluffy dumplings, and a silky broth get a fresh pop from sweet spring peas and herbs. It feels like a warm hug with a hint of sunshine.
The flavors are familiar, but the peas and lemon lift everything up. It’s the kind of meal that brings people to the table and keeps them there for seconds.
What Makes This Recipe So Good
- Comfort meets freshness: You get the creamy, cozy base you love with a burst of sweet peas and herbs to keep it lively.
- Fluffy, tender dumplings: These are soft, cloud-like dumplings that steam perfectly on top of the stew.
- Weeknight-friendly: Using boneless chicken and a smart workflow puts dinner on the table in about an hour.
- Balanced flavor: A touch of lemon and a splash of cream round out the broth without making it heavy.
- Flexible: Works with fresh or frozen peas, store-bought or homemade stock, and even rotisserie chicken in a pinch.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
- Aromatics: 1 large onion, 2 carrots, 2 celery stalks, 3 garlic cloves
- Fat: 3 tablespoons unsalted butter, 1 tablespoon olive oil
- Flour: 6 tablespoons all-purpose flour (3 for stew, 3 for dumplings)
- Stock: 6 cups low-sodium chicken stock
- Peas: 1.5 cups fresh or frozen spring peas
- Cream: 1/2 cup heavy cream (or half-and-half)
- Herbs: Fresh thyme (or 1 teaspoon dried), fresh parsley, optional dill
- Seasoning: Kosher salt, black pepper, 1 bay leaf
- Lemon: 1 lemon for zest and juice
- Dumplings: 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, 2 tablespoons cold butter, 1/2 cup milk (plus more as needed)
How to Make It
- Prep the chicken: Pat the chicken dry and cut into large bite-sized pieces. Season with salt and pepper.
- Sauté the aromatics: In a large Dutch oven, heat olive oil and 1 tablespoon butter over medium heat.
Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened. Stir in garlic for 30 seconds.
- Build the base: Melt remaining 2 tablespoons butter in the pot.
Sprinkle 3 tablespoons flour over the vegetables and stir for 1 minute. Slowly pour in chicken stock while whisking to prevent lumps.
- Add flavor: Stir in thyme and bay leaf. Add the chicken.
Bring to a gentle simmer and cook 15–18 minutes, until the chicken is just cooked through and the broth slightly thickens.
- Mix the dumpling dough: In a bowl, whisk 1 cup flour, baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons cold butter with fingers or a pastry cutter until sandy. Stir in milk just until a shaggy dough forms.
Do not overmix.
- Finish the stew base: Fish out the bay leaf. Stir in heavy cream, lemon zest, and 1–2 teaspoons lemon juice. Taste and season with salt and pepper.
The broth should be savory with a gentle brightness.
- Add the peas: Stir in peas. If using fresh peas, simmer 2–3 minutes before adding dumplings. If using frozen, they’ll heat through under the dumplings.
- Drop the dumplings: Reduce the stew to a low simmer.
Using a spoon, drop 10–12 mounds of dough onto the surface. They should sit on top, not sink.
- Steam the dumplings: Cover tightly and cook 12–15 minutes at a gentle simmer. Avoid lifting the lid—steam is what makes them fluffy.
Check at 12 minutes; they should be puffed and cooked through.
- Herbs and serve: Sprinkle chopped parsley (and a little dill if you like) over the top. Add another squeeze of lemon if needed. Ladle into bowls and serve hot.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat with a splash of stock or milk to loosen.
Avoid boiling or the dumplings can toughen.
- Freezing: The stew freezes well without dumplings. Freeze the base up to 3 months, then make fresh dumplings when reheating.
- Make-ahead tip: Chop vegetables and measure dry dumpling ingredients in advance. Store separately so dinner comes together faster.
Benefits of This Recipe
- Balanced comfort: Creamy stew satisfies cravings, while peas and lemon keep it from feeling heavy.
- Nutritious: Protein from chicken, fiber from vegetables and peas, and controlled richness with just a bit of cream.
- Family-friendly: Mild flavors please picky eaters, and the dumplings are always a hit.
- Seasonal flexibility: Use fresh peas in spring or frozen year-round without losing flavor.
- One-pot ease: Less cleanup, more cozy time at the table.
Common Mistakes to Avoid
- Boiling the dumplings: A hard boil makes them dense.
Keep the stew at a gentle simmer and the lid on.
- Overmixing the dough: Stir just until combined. Overworked dough turns tough.
- Undersalting the base: Taste before adding dumplings. It should be well seasoned so the dumplings don’t feel bland.
- Too much lemon: Lemon should lift the flavors, not dominate.
Start small, adjust at the end.
- Skipping the thickener: The flour step is key for a silky, cling-to-the-spoon broth. Don’t skip or rush it.
Recipe Variations
- Rotisserie shortcut: Swap in shredded rotisserie chicken. Simmer the vegetables and stock, then add chicken with peas before dropping dumplings.
- Herb-forward: Add tarragon with the parsley for a French-style twist.
It pairs beautifully with peas and chicken.
- Mushroom upgrade: Sauté 8 ounces sliced mushrooms with the onions for deeper, savory flavor.
- Drop biscuit dumplings: Replace milk with buttermilk and add a pinch of baking soda for tangy, tender dumplings.
- Dairy-light: Use half-and-half or whole milk and skip the final butter. The stew will still be creamy.
- Gluten-free: Use a 1:1 gluten-free flour blend in both the stew and dumplings, and check your baking powder brand.
- Extra veg: Add sliced leeks or fennel for sweetness, or stir in baby spinach at the end to wilt.
FAQ
Can I make the dumplings ahead of time?
It’s best to mix the dumpling dough right before cooking. Prepared dough can lose lift as the baking powder sits.
You can, however, measure and mix the dry ingredients ahead of time.
Are frozen peas okay?
Yes. Frozen peas are picked at peak ripeness and work beautifully. Add them straight from the freezer; they’ll steam under the lid.
How do I know the dumplings are done?
They should be puffed, firm on top, and cooked through in the center.
Insert a toothpick into a dumpling—if it comes out clean or with just a few moist crumbs, they’re ready.
Can I use chicken breasts instead of thighs?
Absolutely. Breasts cook a bit faster and can dry out if overdone, so check for doneness a few minutes earlier and keep the simmer gentle.
How can I thicken the stew more?
Whisk 1 tablespoon flour with a few tablespoons of cold stock to make a slurry. Stir it into the simmering stew and cook a few minutes until it reaches your preferred thickness.
What can I serve with it?
A simple green salad with a lemony vinaigrette or crusty bread works well.
The stew is hearty, so keep sides light and fresh.
Wrapping Up
Chicken and Dumplings with Spring Peas brings together everything you want in a comforting meal, with a bright, seasonal twist. It’s cozy without being heavy, and simple enough for a weeknight. Keep a bag of peas in the freezer and this recipe becomes a reliable favorite.
When you need a bowl of warmth with a little lift, this one checks every box. Enjoy it now, and keep it on repeat all season long.