Rich, creamy chicken stew loaded with vegetables and topped with fluffy, pillowy dumplings that cook right in the broth. Classic comfort food at its finest.
Sauté the Vegetables
Set Instant Pot to "Sauté" mode. Melt 2 tbsp butter. Add onions, carrots, and celery. Cook 5-6 minutes until softened. Add garlic, cook 1 minute more.
Add Chicken & Broth
Add chicken thighs (whole is fine), 5 cups chicken broth, thyme, parsley, bay leaf, 1 tsp salt, 1/2 tsp pepper. Stir to combine.
Pressure Cook
Close lid, set valve to "Sealing." Cook on High Pressure for 10 minutes. Let naturally release for 5 minutes, then quick release remaining pressure.
Shred Chicken
Remove chicken to a cutting board, shred with two forks. Set aside.
Make the Gravy
Turn Instant Pot back to "Sauté" mode (or transfer everything to a large pot on the stove). In a small bowl, whisk together remaining 2 tbsp butter (melted) with 1/3 cup flour to make a paste. Slowly whisk this into the hot broth. Stir constantly for 3-4 minutes until thickened.
Add Cream & Chicken
Stir in 1 cup heavy cream and shredded chicken. Taste and adjust salt/pepper. Remove bay leaf. Keep at a gentle simmer.
Mix Dumpling Dough
In a medium bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt.
Cut in Butter
Add 2 tbsp cold butter cubes. Use a pastry cutter or fork to work butter into flour until mixture resembles coarse crumbs.
Add Milk
Pour in 1 cup milk (and parsley if using). Stir gently with a fork just until combined. Dough will be slightly sticky - this is good!
Drop Dumplings
Using two spoons, drop heaping spoonfuls of dough directly onto the simmering chicken mixture (don't stir them in!). You should get 10-12 dumplings. Space them out so they have room to expand.
Simmer Covered
If using Instant Pot, use glass lid or regular lid with valve open. If on stovetop, use a regular pot lid. Simmer on low heat for 15-18 minutes without lifting the lid. Dumplings are done when they've doubled in size and a toothpick inserted comes out clean.
Add Peas & Serve
Gently stir in 1 cup frozen peas. Let sit 2 minutes to warm through. Serve immediately in bowls with dumplings on top.
Don't Peek! Once dumplings are in, resist lifting the lid for the full 15-18 minutes. Steam is what makes them fluffy!
Dumpling Texture: These should be tender and fluffy, not dense. The slightly wet dough is key - don't add extra flour.
No Instant Pot? Make this entirely stovetop: simmer chicken in broth for 25-30 minutes until cooked through, then follow the rest of the steps in a large pot.
Thicker Stew: If you want it even thicker before adding dumplings, let it simmer uncovered for 5 minutes after adding cream.
Herby Dumplings: Add fresh parsley, chives, or dill to the dumpling dough for extra flavor.
Leftovers: Dumplings absorb liquid as they sit, so leftovers will be thicker. Add a splash of broth when reheating. Store in the fridge for up to 3 days.
Kid-Friendly: The fluffy dumplings are like little clouds - kids love them! This is mild, creamy comfort food that appeals to all ages.
Vegetable Flexibility: Don't have celery? Use more carrots. Want potatoes? Add diced potatoes with the initial vegetables.
Pairs well with:
Literally nothing else needed - this is a complete one-pot meal. Maybe a simple green salad if you're feeling fancy, but honestly, this stands alone perfectly.