Chicken and Dumplings with Leeks, Mushrooms, and Peas

About This Recipe

A lighter, spring-inspired chicken and dumplings made with tender chicken, leeks, mushrooms, and peas in a savory broth. Fluffy yogurt dumplings add extra protein and cook right on top for an easy, cozy one-pot meal.

Ingredients

• 2 cups baby bella mushrooms (sliced)
• ½ teaspoon kosher salt (divided)
• 1 cup leeks (cleaned well, white part and light green only, sliced into rounds)
• ⅔ cup plus 2 tablespoons self-rising flour (divided)
• 5 cups low sodium chicken broth
• ½ tablespoon chicken better than bouillon ((or more to taste depending on the broth you use))
• 8 boneless skinless chicken thighs (trimmed of fat and cut into 1-inch chunks)
• ⅔ cup plain nonfat yogurt (not Greek)
• 2 tablespoons chopped fresh chives (plus more for garnish)
• 1 cup petite peas (fresh or frozen )

Instructions

1. Heat a large deep skillet or pot (that has a lid) over medium heat and spray with oil. Add mushrooms and ¼ teaspoon salt. Saute, stirring continuously, until the mushrooms soften and release some of their moisture, about 4-5 minutes.
2. Add leeks and saute until softened, about 2-3 minutes. Sprinkle 1 tablespoon of the flour and stir 1 minute until no longer raw.
3. Add the broth and chicken bouillon and stir vigorously to combine (taste for salt at this point and add more as needed so it’s flavorful); add the chicken thighs. Increase heat to high and bring to a boil, then reduce the heat so it bubbles gently. Cover and simmer until the chicken is just cooked through, about 25 minutes.
4. Meanwhile as soon as you cover the pot, mix the remaining flour, the yogurt, chives, and remaining ¼ teaspoon of salt in a medium bowl with a spoon until mixed through. Let this rest room temperature 25 minutes, while the chicken cooks.
5. Stir in the peas. Using 2 teaspoons, spoon the dough into the stew 1 teaspoon at a time (they will expand quite a bit). Cover and simmer for an additional 20 to 30 minutes on medium low, to low heat, until the dumplings are tender. The stew will thicken as it sits.
6. Serve hot.