One Pot Chicken and Dumplings (Print Version)
Tender chicken, sautéed vegetables, creamy broth and soft dumplings simmered together for a comforting one-pot meal.
# What You'll Need:
→ Meats
01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 medium onion, diced
05 - 3 carrots, sliced
06 - 3 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 cup frozen peas
→ Broth & Base
09 - 6 cups chicken broth
10 - ½ cup heavy cream
11 - 2 tablespoons all-purpose flour
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper to taste
→ Dumplings
15 - 1 ½ cups all-purpose flour
16 - 2 teaspoons baking powder
17 - ½ teaspoon salt
18 - ¼ teaspoon ground black pepper
19 - 2 tablespoons unsalted butter, melted
20 - ¾ cup whole milk
21 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, cooking until softened, about 5–6 minutes. Add minced garlic and cook 1 minute more until fragrant.
02 - Add chicken pieces to the pot and season with salt, pepper, thyme, and dried parsley. Cook until lightly browned, approximately 4 minutes. Sprinkle 2 tablespoons of flour over the mixture and stir to coat evenly.
03 - Pour in chicken broth and bring to a simmer. Reduce heat, cover, and cook for 15 minutes to allow flavors to meld.
04 - While the stew simmers, whisk together 1 ½ cups flour, baking powder, salt, and pepper in a mixing bowl. Stir in melted butter and milk until just combined. Gently fold in fresh parsley if using. Do not overmix.
05 - Stir heavy cream and frozen peas into the pot. Using two spoons, drop heaping tablespoon-sized dollops of dumpling dough onto the surface of the simmering stew.
06 - Cover the pot tightly and simmer gently over low heat for 15–18 minutes without lifting the lid, until dumplings are puffed and cooked through.
07 - Taste and adjust seasonings as needed. Ladle into bowls and serve hot.
# Expert Advice:
01 -
- Everything cooks in one pot, which means you get all the comfort with barely any dishes to wrestle with afterward.
- The dumplings steam directly on top of the broth, soaking up flavor while turning impossibly fluffy and tender.
02 -
- Lifting the lid while the dumplings steam is the most common way to end up with gummy centers, so set a timer and walk away if you have to.
- The stew will thicken as it sits off the heat, so if you are reheating leftovers, add a splash of broth to loosen it back up.
03 -
- Chicken thighs are far more forgiving than breasts if you accidentally simmer a few minutes too long because they stay juicy and tender.
- The dumpling dough should look slightly wet and shaggy, which means if it looks smooth and perfect you have probably mixed it too much.