Chicken and Dumplings with Leeks, Mushrooms, and Peas Recipe
This comforting Chicken and Dumplings recipe features tender chicken thighs simmered with savory leeks, baby bella mushrooms, and sweet petite peas in a rich chicken broth. The dumplings are made with self-rising flour, plain nonfat yogurt, and fresh chives, creating a fluffy topping that thickens the stew as it cooks. Perfect for a cozy dinner, this dish combines hearty ingredients with fresh flavors for a satisfying homemade classic.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 2 cups baby bella mushrooms, sliced
- 1 cup leeks, cleaned well, white part and light green only, sliced into rounds
- 1 cup petite peas, fresh or frozen
Meat and Dairy
- 8 boneless skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
- ⅔ cup plain nonfat yogurt, not Greek
Pantry & Seasonings
- ½ teaspoon kosher salt, divided
- ⅔ cup plus 2 tablespoons self-rising flour, divided
- 5 cups low sodium chicken broth
- ½ tablespoon chicken Better Than Bouillon (or more to taste)
- 2 tablespoons chopped fresh chives, plus more for garnish
- Oil spray (for sautéing)
Instructions
- Saute 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 continuously, stirring, until mushrooms soften and release moisture, about 4-5 minutes.
- Add and Cook Leeks: Add the sliced leeks to the pot and sauté until softened, about 2-3 minutes. Then sprinkle 1 tablespoon of the self-rising flour over the vegetables and stir for 1 minute until the flour is cooked and no longer raw tasting.
- Simmer 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. Add the chicken thigh chunks. Increase heat to high and bring to a boil, then reduce heat to gentle bubbling. Cover and simmer for about 25 minutes, until chicken is just cooked through.
- Prepare Dumpling Dough: As soon as the pot is covered, mix the remaining 2 tablespoons of self-rising flour with the plain nonfat yogurt, 2 tablespoons chopped chives, and the remaining ¼ teaspoon salt in a medium bowl. Stir until fully combined. Let the mixture rest at room temperature for 25 minutes while the chicken cooks.
- Add Peas and Dumplings: Stir the petite peas into the stew. Using two teaspoons, spoon the dumpling dough into the simmering stew in one teaspoon portions (dumplings will expand significantly). Cover again and simmer on medium low to low heat for 20 to 30 minutes until dumplings are tender and the stew thickens.
- Serve: Once the dumplings are cooked through and tender, ladle the stew into bowls. Garnish with additional chopped fresh chives if desired and serve hot.
Notes
- Any type of mushrooms can be used; a mix works well but baby bella mushrooms were tested in this recipe.
- The chicken broth and bouillon combination allows for better control of saltiness and flavor depth.
- Resting the dumpling dough at room temperature helps achieve a tender texture.
- The dumplings will expand a lot during cooking, so spoon them in small amounts.
- This recipe is perfect for a cozy, comforting meal and can be doubled for larger gatherings.
Keywords: Chicken and Dumplings, comfort food, chicken stew, dumplings, mushrooms, leeks, peas, one-pot meal, easy dinner