Though spring is coming, this classic comfort dish is welcome on my table anytime. I have to confess, this is Martha Stewart’s recipe. And it sure is good.

You can simplify this recipe by using leftover or rotisserie chicken. After adding the chicken to the pot, add the dumplings immediately, instead of waiting 20 minutes for the meat cook.


3 tablespoons butter
1 medium white onion, diced
5 medium carrots, peeled and into 1/2-inch rounds
1/2 teaspoon dried thyme
1 teaspoon fresh sage leaves, minced
1 cup all-purpose flour
4 cups chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cubed
1 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 10 ounce package frozen peas

1. In a large heavy pot, heat butter over medium. Add onion, carrots, thyme and sage. Cook, stirring occasionally, until onion and carrots are soft – about 10 minutes.

2. Add a 1/4 cup flour and stir for 30 seconds. Next, add the broth and season with salt and pepper. Bring to boil – stirring constantly – then nestle chicken into the pot, reducing heat to medium-low. Cover and cook for about 20 minutes, stirring occasionally

3. While chicken is cooking, make the dumplings: whisk together remaining flour, dill, baking powder, and 1/2 teaspoon salt in a medium bowl. Stir in 1/2 cup milk to form a moist and soft batter (it should be a little thicker than pancake batter and should easily drop from the tip of a spoon). Add a little more milk if too thick. Set aside.

4. Stir peas into pot, then drop batter into simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve immediately.