1¼ – 1½ lb boneless, skinless chicken (breasts or thighs)
Salt & black pepper
2 Tbsp olive oil
3 Tbsp butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tsp Worcestershire sauce
½ tsp hot sauce (optional)
¼ tsp dried thyme
¼ tsp parsley
⅓ cup all-purpose flour
5 cups chicken broth
1½ cups half-and-half or milk
1 cup frozen peas
For the Dumplings:
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp garlic powder
2 Tbsp sugar
¾ cup sour cream
¼ cup milk (or as needed)
4 Tbsp butter, melted
Garnish:
Chopped fresh parsley
Instructions:
Sear the Chicken
Season chicken with salt and pepper.
Set the claypot cooker to Sauté / High. Add olive oil, then sear chicken 3 minutes per side (just to brown). Remove and let rest ~10 minutes, then dice the chicken.
Build the Base
In the same pot, add butter; scrape up any browned bits.
Add onion, carrots, celery; sauté until softened (~5 minutes).
Stir in garlic, Worcestershire, hot sauce, thyme, parsley (1 minute).
Sprinkle in the flour, stir and cook ~2 minutes to get a light roux.
Add Liquids & Simmer
Gradually pour in chicken broth, stirring to avoid lumps.
Add half-and-half (or milk).
Bring to a gentle simmer.
Add Chicken & Peas
Return diced chicken to the pot.
Stir in frozen peas.
Make & Drop Dumplings
In a bowl, whisk flour, baking powder, salt, garlic powder, and sugar.
Stir in sour cream and milk until a soft, thick dough forms.
Drop spoonfuls (heaping tablespoons) of the dumpling dough over the simmering soup (don’t stir them in).
Cover tightly and let simmer (steam) for 15 minutes—do not lift the lid.
Finish & Serve
After 15 minutes, test a dumpling with a toothpick to ensure it is set in the center.
Garnish with chopped parsley. Serve hot.
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