One Pot Chicken And Dumplings (Printable Version)
Tender chicken, fluffy dumplings and vegetables simmered in a single pot for a cozy, easy weeknight meal.
# What You Need:
→ Meats
01 - 1½ pounds 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 and 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)
# Directions:
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 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, 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 stew.
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 -
- The dumplings steam directly on top of the broth, soaking up all that savory flavor while staying pillowy soft inside.
- Everything cooks in one pot, which means you get a complete comforting meal and only one dish to wash afterwards.
02 -
- Lifting the lid while the dumplings steam will release the heat they need to cook through properly, so resist the urge to peek.
- Overmixing the dumpling dough is the fastest way to end up with dense, chewy lumps instead of light and fluffy ones.
03 -
- The dough should be wet and slightly sticky, if it looks smooth and firm you have overmixed it.
- Letting the finished pot rest off the heat for five minutes before serving helps the broth thicken to the perfect consistency.