Creamy Chicken and Dumplings

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.

	this recipe	typical
liquid	18%	151%
vegetables and beans	16%	36%
aromatics	2%	17%
fat	2%	6%
salt	0%	1%

Where it stands out

• #2 of 33 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

120 g	1 cup all purpose flour (or sub whole wheat)
4 g	1 teaspoon baking powder
3 g	1/2 teaspoon salt
1 g	1/2 teaspoon Italian seasoning
122 g	1/2 cup milk
27 g	2 tablespoons oil
14 g	1 tablespoon oil
122 g	2 large carrots ((peeled and chopped))
40 g	1 rib celery ((finely chopped))
75 g	1/2 medium onion ((finely chopped))
6 g	2 cloves garlic ((finely minced))
6 g	1 teaspoon salt
1 g	1/2 teaspoon dried parsley
0 g	1/4 teaspoon dried thyme
1 g	1/4 teaspoon black pepper
3600 g	2 boneless skinless chicken breasts ((cut into 1/2" pieces))
480 g	2 cups low sodium chicken broth
340 g	2 medium potatoes ( (cut into 1/2" pieces))
72 g	1/2 cup frozen peas
119 g	1/2 cup cream
10 g	1 tablespoon corn starch

Method: 11 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Great easy recipe! Turns out dumplings actually don’t have to be complicated. I used salted broth and it wasn’t too salty for me - I still added more to taste when serving. My only question is: what’s the ballpark time frame for simmering once you add the b” — a cook, 5.0★

“Made this for the first time on a cold and stormy winter day - it was delicious and comforting! I used milk instead of cream to thicken the stew and that worked fine. Also subbed in corn for the peas as a personal preference. Increased the chicken broth to abo” — a cook, 5.0★