Classic Chicken and Dumplings with Thyme and Pepper

Why You’ll Love This Recipe

• Classic comfort in one pot: tender chicken, sweet carrots, celery, and thyme in a silky, peppery gravy.
• Two dumpling styles—fluffy drop dumplings or nostalgic rolled strips—so you can cook it your way.
• Reliable for home cooks: clear timing, visual cues, and tips for perfect dumplings.
• Make-ahead friendly: stew base can be prepared in advance; cook fresh dumplings right before serving.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 celery stalks, 3 garlic cloves, fresh thyme, fresh parsley (optional), lemon (optional)
• Dairy: Unsalted butter, buttermilk (for drop dumplings), whole milk (for rolled dumplings, optional)
• Pantry: Chicken thighs (bone-in, skin-on), low-sodium chicken stock, all-purpose flour, baking powder, baking soda, olive oil, bay leaves, kosher salt, black pepper, apple cider vinegar

Full Ingredients

Stew Base

• 2.5 lb bone-in, skin-on chicken thighs (6–8 pieces)
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and sliced 1/2 inch (about 1.5 cups)
• 3 celery stalks, sliced 1/2 inch (about 1.5 cups)
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken stock
• 2 bay leaves
• 6 fresh thyme sprigs (or 1.5 tsp dried thyme)
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly cracked black pepper, plus more to finish
• 1 tbsp apple cider vinegar (or 2 tsp lemon juice)
• 1/4 cup chopped fresh parsley, for garnish (optional)
• Optional add-in: 1 cup frozen peas (stir in with the shredded chicken)

Fluffy Drop Dumplings

• 2 cups (240 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 3 tbsp (42 g) cold unsalted butter, diced
• 3/4 cup (180 ml) cold buttermilk, plus up to 1/4 cup (60 ml) more as needed
• 2 tbsp minced fresh parsley (optional)
• 1/2 tsp freshly cracked black pepper

Rolled Dumplings (Strip-Style, Optional)

• 1.5 cups (180 g) all-purpose flour, plus extra for dusting
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter or vegetable shortening, chilled
• 1/2 cup (120 ml) whole milk, plus 1–2 tbsp as needed

Step-by-Step Instructions

Step 1: Season and brown the chicken

Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Heat a large heavy pot or Dutch oven (5–6 quarts) over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When shimmering, brown the chicken in batches, skin-side down first, 6–8 minutes per side until deep golden. Transfer chicken to a plate.

Step 2: Sauté aromatics and make a quick roux

Reduce heat to medium. Add the remaining 1 tbsp butter, then the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables begin to soften, about 5 minutes. Stir in the garlic for 30 seconds. Sprinkle in 1/3 cup flour and cook, stirring constantly, for 1 minute to remove raw flour taste.

Step 3: Build the stew and slow-simmer

Whisk in 6 cups chicken stock, scraping up browned bits. Add bay leaves and thyme. Return the chicken (and any juices) to the pot. Season with 1 tsp freshly cracked black pepper (and a pinch more salt if your stock is very low-sodium). Bring to a boil, then reduce to a gentle simmer at about 180–190 F. Partially cover and cook 45–55 minutes, until the chicken is very tender (thighs will be easiest to shred around 175–185 F internal).

Step 4: Mix the dumpling dough (choose one style)

For fluffy drop dumplings: In a bowl, whisk flour, baking powder, baking soda, salt, pepper, and parsley. Cut in cold butter with a pastry cutter or fingertips until the mix looks like coarse crumbs. Stir in 3/4 cup cold buttermilk just until a thick, sticky dough forms; add up to 1/4 cup more buttermilk if needed. Do not overmix. Let rest 5 minutes.

For rolled strip dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in butter/shortening until crumbly. Stir in milk to make a soft dough. Knead gently 20–30 seconds on a lightly floured surface. Rest 10 minutes, then roll to 1/4-inch thickness and cut into 1-by-3-inch strips, dusting lightly with flour.

Step 5: Shred chicken and adjust the stew

Transfer chicken to a board. Discard skin and bones, shred the meat, and return it to the pot with any optional peas. Add 1 tbsp apple cider vinegar (or lemon juice). Bring the stew back to a steady low simmer; it should be glossy and lightly thickened. Taste and adjust salt as needed.

Step 6: Cook the dumplings

For fluffy drop dumplings: Keep the stew at a gentle simmer (about 190 F). Using a 1.5-tablespoon scoop or two spoons, drop heaping spoonfuls of dough onto the simmering surface, spacing them slightly apart. Immediately cover tightly and cook 12–15 minutes without lifting the lid. The dumplings will puff, set in the center, and look dry on top when done.

For rolled strip dumplings: Slide the strips into the gently simmering stew, one at a time, stirring very gently to prevent sticking. Simmer uncovered 2–3 minutes, then cover and cook 5–7 minutes more, for a total of 8–10 minutes, until tender and cooked through.

Step 7: Finish with parsley and lots of black pepper

Discard bay leaves and thyme stems. Sprinkle in chopped parsley and finish with generous freshly cracked black pepper to taste (start with 1/2–1 tsp for that classic peppery bite). Ladle into warm bowls and serve immediately.

Pro Tips

• Maintain a gentle simmer (about 180–190 F). A hard boil can break dumplings apart or make them tough.
• For fluffiest drop dumplings, keep the butter and buttermilk cold and the dough slightly sticky. Overmixing = dense dumplings.
• Do not peek while steaming drop dumplings. Lifting the lid releases steam and can make them gummy.
• Too thin? Simmer uncovered 5–10 minutes to reduce, or mash one cooked dumpling into the stew to add body. Too thick? Stir in warm stock.
• Grind the pepper coarsely for visible flecks and a classic, robust finish.

Variations

• Creamy version: Stir in 1/2 cup heavy cream at the end of Step 5 for a richer, silkier gravy.
• Rotisserie shortcut: Use 4 cups shredded rotisserie chicken. Simmer the vegetables and stock 15 minutes, then proceed with dumplings.
• Mushroom-thyme twist: Sauté 8 oz sliced cremini with the onions for earthiness that pairs beautifully with thyme.

Storage & Make-Ahead

Stew base (without dumplings) keeps 3–4 days in the refrigerator or up to 3 months in the freezer. Reheat gently to a simmer and cook fresh dumplings just before serving. Leftovers with dumplings will thicken as they sit; refrigerate up to 2 days. Rewarm on low with a splash of stock or water to loosen, stirring gently so dumplings stay intact. Dumplings do not freeze well; freeze the stew base only.

Nutrition (per serving)

Approximate: 620 calories; 28 g fat; 52 g carbohydrates; 34 g protein; 3 g fiber; 980 mg sodium. Values will vary based on dumpling style and seasoning.