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Chicken and Dumplings with Leeks, Mushrooms, and Peas Recipe

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4 from 66 reviews

  • Author: Diane
  • Total Time: 1 hour 15 minutes
  • Yield: 5 servings

Description

A comforting and hearty chicken and dumplings recipe featuring tender boneless chicken thighs simmered with sautéed leeks, mushrooms, and sweet petite peas, all in a flavorful low-sodium chicken broth. Soft, fluffy dumplings made with yogurt and self-rising flour are gently poached in the stew, creating a perfect balance of textures and savory flavors in one satisfying dish.

Ingredients

Vegetables and Herbs

  • 2 cups baby bella mushrooms, sliced
  • 1 cup leeks (white part and light green only), cleaned and sliced into rounds
  • 2 tablespoons chopped fresh chives (plus more for garnish)
  • 1 cup petite peas (fresh or frozen)

Proteins

  • 8 boneless skinless chicken thighs, trimmed of fat and cut into 1-inch chunks

Liquids and Others

  • 5 cups low sodium chicken broth
  • ½ tablespoon chicken better than bouillon (or more to taste depending on broth)
  • ⅔ cup plain nonfat yogurt (not Greek)

Dry Ingredients & Seasoning

  • ⅔ cup plus 2 tablespoons self-rising flour (divided)
  • ½ teaspoon kosher salt (divided)
  • ¼ teaspoon kosher salt (for mushrooms)

Instructions

  1. Sauté Mushrooms: Heat a large deep skillet or pot with a lid over medium heat and spray with oil. Add the sliced mushrooms and ¼ teaspoon kosher salt. Sauté while stirring continuously until the mushrooms soften and release moisture, about 4-5 minutes.
  2. Add Leeks and Flour: Add the sliced leeks to the skillet and sauté until softened, approximately 2-3 minutes. Sprinkle 1 tablespoon of the self-rising flour and stir for 1 minute until the flour is no longer raw.
  3. Add Broth and Chicken: Pour in the low sodium chicken broth and add the chicken better than bouillon. Stir vigorously to combine and taste for salt, adding more if needed to enhance flavor. Add the chicken thigh chunks, increase heat to high and bring to a boil. Then reduce heat so the broth simmers gently. Cover and cook for 25 minutes until chicken is just cooked through.
  4. Prepare Dumpling Dough: While the chicken cooks, in a medium bowl mix the remaining 2 tablespoons of self-rising flour, plain nonfat yogurt, chopped chives, and remaining ½ teaspoon kosher salt with a spoon until fully combined. Let this dough rest at room temperature for 25 minutes.
  5. Add Peas and Dumplings: Stir the petite peas into the simmering stew. Using two teaspoons, spoon the dumpling dough into the stew one teaspoon at a time, as the dumplings will expand significantly. Cover and simmer on medium-low to low heat for an additional 20 to 30 minutes until dumplings are tender and the stew has thickened.
  6. Serve: Once dumplings are cooked through and the stew is thickened, garnish with additional chopped chives if desired and serve hot.

Notes

  • Use low sodium chicken broth to control the saltiness of the stew.
  • Resting the dumpling dough before cooking helps to achieve tender dumplings.
  • Adjust salt levels after adding broth and bouillon for better flavor balance.
  • The dumplings will expand significantly while cooking, so add them in small portions.
  • This dish freezes well; reheat gently on stovetop or microwave.
  • Non-Greek yogurt is preferred for the dumplings to maintain a lighter texture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://eatwithdiane.com/chicken-and-dumplings-with-leeks-mushrooms-and-peas-recipe/