1-First step: Brown the chicken
Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the 2 pounds of bone-in skinless chicken breast or thighs with salt and pepper, then add them to the pot. Brown the chicken for about 3 to 4 minutes per side. You do not need to cook it all the way through at this stage, because it will finish simmering in the broth later.

This first step gives the finished chicken and dumplings recipe a deeper, more savory flavor. If you want a lighter version, you can trim any extra visible fat before cooking. Once browned, transfer the chicken to a plate and set it aside.

2-Second step: Build the vegetable base
Lower the heat to medium and add 5 tablespoons butter to the same pot. Once melted, stir in 1 small diced yellow onion, 1 cup diced carrots, and 2 diced celery stalks. Cook for 5 to 6 minutes until the vegetables soften. Add 3 minced garlic cloves and cook for 30 seconds, just until fragrant.

Next, stir in 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon mustard powder, 1/4 teaspoon ground sage, and 1/8 teaspoon pepper. This blend gives the chicken and dumpling soup its signature cozy flavor.

3-Third step: Thicken the broth
Sprinkle in 1/3 cup flour and stir constantly for about 1 minute. This helps cook out the raw flour taste. Slowly pour in 4 1/2 cups chicken broth while whisking so the mixture stays smooth. Add 1 chicken bouillon cube and stir until it dissolves.

Bring the pot to a gentle simmer. Return the browned chicken to the pot, cover, and cook for 20 to 25 minutes, or until the chicken reaches 165°F and is tender. If you prefer a slightly thinner broth, add a small splash more broth. If you want it richer, let it simmer uncovered for a few extra minutes.

4-Fourth step: Shred the chicken and finish the creamy base
Remove the cooked chicken from the pot and place it on a cutting board. Shred or chop it into bite-sized pieces. Stir 1 1/2 cups half and half into the pot, then add the shredded chicken back in. Add 3/4 cup frozen peas and let everything warm through for 2 to 3 minutes.

At this point, the stew should be creamy and full of texture. If you are serving picky eaters, you can chop the vegetables smaller so they blend into the sauce more easily. For a thicker result, simmer a few minutes longer before adding the dumplings.

5-Fifth step: Mix the dumpling dough
In a medium bowl, whisk together 2 cups cake flour or all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 2 teaspoons sugar. In a separate small bowl, stir together 3/4 cup cold sour cream, 1/4 cup cold milk, and 4 tablespoons melted butter.

Pour the wet mixture into the dry ingredients and gently stir until just combined. The dough should be thick and slightly sticky. Do not overmix, or the dumplings can turn dense. If the dough feels too dry, add 1 teaspoon of milk at a time.

6-Sixth step: Add and cook the dumplings
Use a spoon or small cookie scoop to drop the dough directly onto the simmering chicken mixture. Make sure the pot is at a gentle simmer, not a hard boil. Cover the pot tightly and cook for 12 to 15 minutes without lifting the lid too often.

The dumplings steam as they cook, which helps them become fluffy and light. If you are making this chicken and dumplings recipe for a crowd, use a larger pot so the dumplings have room to expand. For a thicker dumpling, leave them in the pot on the full 15 minutes. For a softer result, start checking at 12 minutes.

7-Final step: Check doneness and serve
When the dumplings are puffed and cooked through, cut one open to check the center. It should look set and tender, not wet or doughy. Taste the broth and add more salt and pepper if needed. Let the pot rest for 5 minutes before serving so the sauce thickens slightly.

Spoon the chicken and dumplings into bowls and serve warm. A little fresh parsley on top is nice, but not required. If you want a full comfort-food dinner, serve it with a simple salad or a side of cornbread.