Chicken and vegetable ragu with herb dumplings

Total Time
50 min
10 min
40 min
This rustic comfort food is the perfect entrée to serve on the weekend or at a casual dinner party during the cooler months of the year. Perfectly fluffy, herb-flecked dumplings atop a savory filling brimming with aromatic vegetables makes the stove-top dish feel like a cross between chicken and dumplings and a biscuit-topped pot pie. During the spring, you could omit the carrots and use a combination of asparagus and green peas instead. Since this recipe is pretty much a meal-in-one, a simple side such as a crunchy garden salad dressed with a balsamic vinaigrette is all that’s needed to accompany it.


Uncooked boneless skinless chicken breast

1 pound(s), cut into 1-inch pieces

Table salt

¾ tsp

Black pepper

¼ tsp


1 medium, chopped

All-purpose flour

1 Tbsp

All-purpose flour

½ cup(s)

Reduced sodium chicken broth

2 cup(s)

Uncooked potato

10 oz, 2 (5-ounce) red variety, scrubbed and diced

Whole wheat flour

¼ cup(s)

Baking powder

1½ tsp

Fat free skim milk

½ cup(s)

Unsalted butter

2 tsp

Fresh parsley

2 Tbsp, fresh, chopped


2 Tbsp, fresh, chopped

Frozen peas and carrots

1½ cup(s), thawed

Dried thyme

1 tsp


  1. Spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the chicken and sprinkle with 1⁄4 teaspoon of the salt, and the pepper. Cook, stirring occasionally, until the chicken is lightly browned, about 6 minutes. Add the onion and cook, stirring, until softened, about 5 minutes longer.
  2. Stir in 1 tablespoon of the flour and cook, stirring constantly, 1 minute. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.
  3. Meanwhile, to make the dumpling dough, whisk together the remaining 1⁄2 cup all-purpose flour, the whole-wheat flour, baking powder, and the remaining 1⁄2 teaspoon salt in a medium bowl. Add the milk, butter, parsley, and chives; stir just until a soft dough forms. Set the dumpling dough aside.
  4. Stir the peas and carrots and thyme into the Dutch oven and simmer 2 minutes. Drop 8 rounded tablespoonfuls of the dumpling dough onto the surface of the simmering stew. Simmer, covered, 8 minutes. Uncover and simmer until the dumplings are doubled in size and cooked through, about 3 minutes longer. Yields 1 cup stew and 2 dumplings per serving.