Ingredients
Method
Sauté Aromatics & Build the Velouté
- Melt 4 tablespoons of butter in a large heavy Dutch oven or soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 6 to 8 minutes until the vegetables soften and the onions become translucent.
- Stir in the minced garlic, fresh thyme, and rosemary, cooking for 1 minute until fragrant.
- Sprinkle 1/3 cup of flour evenly over the vegetables. Stir continuously for 2 minutes to cook out the raw flour taste and form a rich roux.
- Gradually pour in the chicken bone broth while whisking vigorously to dissolve any flour lumps. Add the bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat to medium-low and simmer for 8 minutes until slightly thickened.
Whisk the Dumpling Batter
- While the stew simmers, prepare the dumpling batter: In a medium mixing bowl, whisk together the flour, baking powder, sea salt, garlic powder, and fresh minced herbs.
- Pour in the melted butter and cold buttermilk. Using a wooden spoon or fork, gently stir just until a soft, shaggy dough forms. Do not overmix, or the dumplings will become dense!
Add Chicken & Drop the Dumplings
- Stir the shredded cooked chicken, thawed green peas, and heavy cream into the simmering Dutch oven stew. Discard the bay leaf. Ensure the stew is gently bubbling on low heat.
- Using a 2-tablespoon cookie scoop or two spoons, drop rounded mounds of dumpling dough directly onto the bubbling surface of the stew, spacing them about 1/2 inch apart (you should have about 12 to 14 dumplings).
Cover & Steam to Fluffy Perfection
- Immediately cover the Dutch oven with a tight-fitting lid. Reduce heat to LOW.
- CRITICAL STEP: Cook covered without peeking for 15 minutes! The trapped steam is what expands the dumplings into light, cloud-fluffy pillows.
- Remove the lid. A toothpick inserted into the center of a dumpling should come out clean. Ladle the piping-hot stew and fluffy dumplings into warm shallow bowls, garnish with fresh parsley, and serve immediately!