One Pot Chicken and Dumplings (Print View)
Comforting one-pot meal of tender chicken, fluffy dumplings and savory vegetables, ideal for cozy family dinners.
# What You Need:
→ Meats
01 - 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables & Aromatics
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 - 1½ 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 Steps:
01 - In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened. Add garlic and cook 1 minute more.
02 - Stir in chicken pieces. Season with salt, pepper, thyme, and dried parsley. Cook until chicken is lightly browned, about 4 minutes. Sprinkle 2 tablespoons 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.
04 - While the stew simmers, whisk together 1½ cups flour, baking powder, salt, and pepper in a mixing bowl. Stir in melted butter and milk until just combined, then gently fold in fresh parsley if using. Do not overmix.
05 - Return to the pot and stir in heavy cream and frozen peas. Using two spoons, drop dollops of dumpling dough, about 1 heaping tablespoon each, onto the surface of the simmering stew.
06 - Cover the pot tightly and simmer gently over low heat without lifting the lid for 15 to 18 minutes, or until dumplings are puffed and cooked through.
07 - Taste and adjust seasonings as needed. Ladle into bowls and serve hot.
# Expert Hints:
01 -
- Everything cooks in one pot, which means you get maximum comfort with minimum dishwashing, and honestly that is the dream.
- The dumplings steam right on top of the broth so they soak up all that savory flavor while staying impossibly fluffy inside.
02 -
- Lifting the lid during the dumpling steaming step lets the heat escape and you will end up with dense gummy lumps instead of light fluffy ones, so walk away and let the pot do its thing.
- Drop the dumpling dough onto a actively simmering surface, not a still or barely bubbling one, because the steam is what cooks them properly.
03 -
- Chicken thighs are far more forgiving than breasts in a simmered dish like this because they stay tender even if you accidentally cook them a few minutes too long.
- The dumpling dough should look shaggy and slightly wet when you stop mixing, and that is exactly right because a smooth perfect looking dough will be tough once cooked.