# 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.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over vegetables and stir well to coat. Cook for 2 minutes, stirring frequently to cook out raw flour taste.
04 - Gradually pour in chicken broth, stirring constantly to avoid lumps and create a smooth base.
05 - Add chicken pieces, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer for 20 minutes until chicken is cooked through and tender.
06 - Remove and discard bay leaf. Add milk or cream, peas, and parsley. Simmer uncovered while preparing dumplings.
07 - Whisk together flour, baking powder, and salt in a bowl. Stir in melted butter and milk until just combined. Do not overmix; batter should remain slightly lumpy.
08 - Drop spoonfuls of dough (about 2 tablespoons each) onto surface of simmering stew, spacing them evenly apart.
09 - Cover pot tightly with lid and simmer on low heat for 15 minutes. Do not lift lid during cooking. Dumplings are done when puffed and cooked through.
10 - Check seasoning and add more salt or pepper if needed. Ladle stew and dumplings into bowls, garnish with fresh parsley, and serve hot.
