One Pot Chicken And Dumplings (Print Version)
Comforting one-pot dish of tender chicken, hearty vegetables and fluffy dumplings in a creamy broth.
# What You'll Need:
→ Meats
01 - 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables and 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 and Base
09 - 6 cups chicken broth
10 - 1/2 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 1/2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon ground black pepper
19 - 2 tablespoons unsalted butter, melted
20 - 3/4 cup whole milk
21 - 2 tablespoons fresh parsley, chopped (optional)
# 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 5–6 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 mixture and stir to coat.
03 - Pour in chicken broth and bring to a simmer. Reduce heat, cover, and cook for 15 minutes.
04 - While soup simmers, make dumplings: In a mixing bowl, whisk together 1 1/2 cups flour, baking powder, salt, and pepper. Stir in melted butter and milk until just combined, then gently fold in fresh parsley if using. Do not overmix.
05 - Return to pot, add heavy cream and frozen peas, and stir. Using two spoons, drop dollops of dumpling dough (about 1 heaping tablespoon each) onto the surface of the simmering soup.
06 - Cover pot tightly and simmer gently over low heat (do not lift lid) for 15–18 minutes, or until dumplings are puffed and cooked through.
07 - Taste and adjust seasonings as needed. Ladle into bowls and serve hot.
# Expert Tips:
01 -
- Everything cooks in one pot, which means you get maximum comfort with minimum dishwashing drama.
- The dumplings steam directly on top of the stew, soaking up all that savory broth while turning impossibly fluffy.
02 -
- Lifting the lid during the dumpling steaming step lets all the trapped steam escape, and your dumplings will collapse into sad little biscuits.
- Overmixing the dumpling dough develops the gluten and turns them dense instead of pillowy, so stop when the dry spots are barely gone.
03 -
- Chicken thighs hold up better to the simmer and reheat more tenderly than breasts, so use them whenever you can.
- A pinch of nutmeg in the dumpling dough sounds strange but adds a warmth that makes people ask what your secret is.