Hairy Bikers Chicken Stew And Dumplings

I’m telling you now — this is the kind of stew that doesn’t just feed you, it comforts you. I made it last February, when the cold had settled into my bones and I couldn’t remember the last time I saw the sun. It’s warm, brothy, full of goodness, and smells like someone who loves you’s been cooking all afternoon. That’s the vibe.

The dumplings are fluffy little pillows that bob on top of the stew like they own the place. The chicken’s juicy, the veg are soft, and every bite tastes like home — even if you’ve never actually had this at home.

Why You’ll Love It

• It makes you feel held. Like a stew-shaped hug in a bowl.
• The dumplings are dreamy. Soft, doughy, and basically gravy sponges.
• Feeds a crowd (or just you for days). It reheats like a dream.
• No posh ingredients. You probably already have most of it knocking about.
• One pot = less washing up. That’s always worth a cheer.
• You can make it your own. Add mushrooms, leeks, or even a bit of bacon if you’re wild.

Ingredients

For the stew:

• 2 tbsp olive oil
• 1½ lbs chicken thighs, chopped
• ¼ cup butter
• 2 carrots, peeled and sliced
• 1 onion, diced
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups chicken stock
• ¼ cup heavy cream (or milk, if that’s what you’ve got)
• 1 tsp fresh thyme or ½ tsp dried
• 1 bay leaf
• Salt & black pepper to taste
• 1 cup frozen peas
• A handful of fresh parsley, chopped

For the dumplings:

• 1½ cups plain flour
• 2 tsp baking powder
• ½ tsp salt
• ¼ tsp pepper
• 1 cup milk
• 1 tbsp melted butter

How to Make It

Brown your chicken:

Heat the oil in a big pot. Get the chicken in there and season it up. Cook until it’s no longer pink. Doesn’t need to be fancy, just not raw.

Sauté the veg:

Add the butter, then throw in your onion and carrot. Let them soften — about 5 minutes. Add the garlic and give it another minute until it smells proper good.

Thicken things up:

Sprinkle in the flour and stir like mad so it doesn’t clump. Let it cook for 2 minutes to get that floury taste out.

Pour in the love:

Add the stock, cream, thyme, and bay leaf. Stir in the cooked chicken. Bring it to a gentle simmer and let it bubble away while you make your dumplings.

Make your dumpling dough:

Mix your flour, baking powder, salt, and pepper. Pour in the milk and melted butter. Stir until you’ve got a thick, sticky dough. Don’t overthink it.

Plop in the dumplings:

Spoon golf ball-sized blobs of dough right onto the stew. Don’t stir them in — they float on top and steam. Put the lid on tight and let them do their thing for 15 minutes. No peeking!

Add the green bits:

Stir in the peas and parsley right at the end. Give it 5 minutes to settle before serving — everything will still be piping hot.

Common Mistakes and How to Dodge Them

My dumplings are hard lumps — what happened?
You either stirred the dough too much or took the lid off while they were cooking. Let them steam in peace.

Stew too thick?
Add a splash of water or more stock and stir. Easy fix.

Stew too thin?
Let it simmer uncovered for a bit, or mix a bit of flour with water and stir that in.

Forgot the cream?
No biggie. It’s still tasty without — just a little less rich.

Storage and Reheating

• Fridge: Keeps 3–4 days in an airtight container.
• Freezer: Freeze stew on its own, then make fresh dumplings when you reheat. Trust me, they don’t love the freezer.
• Reheat:
  • Microwave: Stew heats well. Dumplings go rubbery, so maybe eat those fresh.
  • Stovetop: Low and slow with a splash of water.

Frequently Asked Questions

Can I use leftover roast chicken?
Yes! Just skip the browning and chuck it in when the broth goes in.

Can I make the dumplings gluten-free?
Yep — just swap the flour for a GF blend with xanthan gum and go for it.

Can I add wine to the stew?
Oh yes. A splash of white wine after the garlic goes in is chef’s kiss.

Can I make this vegetarian?
Sure — swap the chicken for mushrooms and chickpeas. Veggie broth instead of chicken. Still cosy.

Nutrition Facts (Per Serving)

• Calories: 609
• Fat: 37g
• Carbs: 39g
• Protein: 29g
• Sodium: 889mg
• Sugar: 5g