This easy homemade southern comfort food classic features juicy chicken, fresh vegetables, and melt-in-your-mouth fluffy buttermilk drop dumplings simmered to perfection in a rich, velvety broth. • Prep Time: 20 minutes • Cook Time: 40 minutes • Total Time: 1 hour • Servings: 6 servings Ingredients For the Creamy Stew Base: • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces • 2 tbsp olive oil • 2 tbsp unsalted butter • 1 large yellow onion, finely diced • 2 large carrots, peeled and sliced • 2 stalks celery, diced • 3 cloves garlic, minced • 1/2 cup all-purpose flour • 5 cups low-sodium chicken broth • 1/2 cup heavy cream • 1 cup frozen peas, thawed • 1/2 tsp dried thyme • 2 dried bay leaves • Kosher salt and freshly cracked black pepper, to taste For the Fluffy Drop Dumplings: • 2 cups all-purpose flour (spooned and leveled) • 2 tsp baking powder • 1/2 tsp baking soda • 1 tsp kosher salt • 1/2 tsp garlic powder • 3/4 cup buttermilk • 4 tbsp unsalted butter, melted Instructions 1. Sear the Chicken: In a large Dutch oven or heavy-bottomed stockpot, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Add to the pot and sear until lightly browned on all sides, about 3 to 5 minutes. Remove the chicken to a plate and set aside. 2. Sauté the Aromatics: Reduce the heat to medium. Add the remaining olive oil and 2 tablespoons of butter to the pot. Stir in the onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another 60 seconds until fragrant. 3. Build the Gravy: Sprinkle 1/2 cup of flour over the sautéed vegetables and stir continuously for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking constantly to prevent lumps. 4. Simmer the Stew: Return the seared chicken and any resting juices back into the pot. Add the dried thyme and bay leaves. Bring the mixture to a boil, then turn the heat down to low, cover partially, and let it gently simmer for 15 minutes to fully cook the chicken. Stir in the heavy cream and thawed frozen peas. 5. Mix the Dumpling Dough: While the stew is simmering, whisk together the flour, baking powder, baking soda, salt, and garlic powder in a medium mixing bowl. Pour in the buttermilk and melted butter. Use a rubber spatula to fold the ingredients together gently just until a soft, sticky dough forms. Do not overmix, or the dumplings will become dense and heavy. 6. Cook the Dumplings: Remove the bay leaves from the pot. Use a small cookie scoop or a tablespoon to drop rounded portions of the dough directly onto the surface of the simmering stew, leaving a little bit of space between them. 7. Steam to Perfection: Immediately cover the pot tightly with a lid and reduce the heat to low. Let the dumplings steam undisturbed for 15 minutes. Do not lift the lid during this time, as the trapped steam is what makes them light and fluffy. 8. Serve: Remove the lid and test a dumpling with a toothpick; it should come out clean. Turn off the heat and let the dish rest for 5 to 10 minutes to allow the sauce to thicken beautifully before ladling into bowls. Garnish with fresh herbs if desired. #chickenanddumplings #cozyrecipes #EasyRecipe #homecooking #homemadefood Follow for more recipes. - @foody7