Go Back
Overhead view of a white bowl of chicken stew topped with two pale yogurt dumplings and chopped parsley

High-Protein Chicken and Dumplings with Yogurt Biscuits

One-pot chicken and dumplings with Greek yogurt biscuit dough, about 35 g protein in a 500 g bowl, ready in 70 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the stew
  • 700 g boneless skinless chicken thighs (5 to 6 thighs); large fat pieces trimmed
  • 28 g unsalted butter (2 tbsp)
  • 150 g yellow onion (1 medium); diced
  • 250 g carrots (3 medium); sliced 1 cm thick
  • 150 g celery (3 ribs); sliced
  • 3 cloves garlic minced
  • 50 g all-purpose flour (6 tbsp)
  • 1.2 l low-sodium chicken broth (5 cups)
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1 bay leaf
  • 1 1/2 tsp kosher salt Diamond Crystal
  • 1/2 tsp black pepper
  • 240 ml whole milk (1 cup)
  • 150 g frozen peas (1 cup)
For the Greek yogurt dumplings
  • 240 g all-purpose flour (2 cups)
  • 12 g baking powder (1 tbsp)
  • 1/2 tsp kosher salt Diamond Crystal
  • 56 g unsalted butter (4 tbsp); cold, cubed
  • 300 g plain nonfat Greek yogurt (1 1/4 cups); cold
  • 1 whole milk to 2 tbsp; only if flour pockets remain
  • 2 tbsp fresh parsley chopped, for serving

Method
 

  1. Melt 28 g butter in a 6-quart / 5.7 L Dutch oven (28 cm / 11-inch) over medium heat. Add the onion, carrots and celery and cook for 7 to 8 minutes, stirring, until the onion is soft and translucent. Stir in the garlic for 30 seconds, then sprinkle over 50 g flour and stir for 1 minute until no dry streaks remain.
  2. Whisk in the broth a ladleful at a time so the flour dissolves without lumps. Add the thyme, bay leaf, 1 1/2 tsp salt, pepper and chicken thighs. Bring to a gentle boil, drop the heat to low, partly cover, and simmer for 20 minutes, until the thickest thigh reads 165 F / 74 C. The bubbles should barely break the surface.
  3. While the chicken simmers, whisk 240 g flour, the baking powder and 1/2 tsp salt in a 3-quart / 2.8 L bowl. Cut in 56 g cold butter with a pastry cutter or fork until it looks like pea-sized crumbs. Add the cold plain nonfat Greek yogurt and stir with a fork about 10 strokes, until a sticky, shaggy dough forms. Add 1 to 2 tbsp milk only if dry flour pockets remain.
  4. Lift the chicken onto a plate, fish out the bay leaf, and shred the thighs with two forks. Return the chicken to the pot with the milk and frozen peas. Bring back to a gentle simmer for 3 to 4 minutes, until the stew coats the back of a spoon. Taste and add salt if needed.
  5. Drop the dough in 12 heaping 3-tablespoon scoops (about 50 g each) over the surface of the stew, leaving small gaps. Cover tightly and simmer on low for 15 minutes without lifting the lid for the first 12. The dumplings are done when they're firm and puffed and a toothpick comes out clean. Ladle into bowls, 2 dumplings each, and top with parsley and black pepper.

Notes

  • Use cold Greek yogurt straight from the fridge for the best rise.
  • Wash your hands, board and knife with hot soapy water after handling raw chicken.
  • Check that the thickest thigh reads 165 F / 74 C before you shred it.
  • Stir the dough only about 10 strokes. Overmixed dough bakes up tough.
  • Make the dough while the chicken simmers so the dumplings go on the moment the stew is ready.