- 2 tablespoons butter
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, diced
- 2 bay leaves
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
- 5–6 cups chicken broth
- ½ cup heavy cream
- 1½ cups frozen peas, thawed
-For the Dumplings
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup buttermilk
- 2 eggs
How to Make Old-Fashioned Chicken and Dumplings
- Prepare Chicken: Season chicken with salt and pepper. Toss in flour to coat evenly.
- Brown Chicken: Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown chicken pieces 3–5 minutes. Remove and set aside.
- Sauté Vegetables: Reduce heat to medium. Add remaining olive oil and butter. Sauté carrots, celery, and onion until softened, about 5 minutes.
- Build Broth: Stir in chicken broth, thyme, and bay leaves. Return chicken to pot and bring to a gentle simmer.
- Finish Sauce: Stir in heavy cream and peas. Adjust seasoning with salt and pepper.
- Prepare Dumplings: In a bowl, combine flour, baking powder, and salt. Stir in buttermilk and eggs until just combined.
- Cook Dumplings: Drop spoonfuls of dough into simmering broth, leaving space between each.
- Simmer & Serve: Cover, reduce heat to low, and simmer 15 minutes until dumplings are puffy and chicken is fully cooked. Serve hot.
Why You’ll Love This Recipe
