One Pot Chicken And Dumplings (Printable)
Tender chicken, fluffy dumplings and vegetables simmered in a creamy broth for cozy, hands-off comfort.
# What You'll 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)
# How-To Steps:
01 - In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened. Add the minced garlic and cook for 1 minute more until fragrant.
02 - Stir in the chicken pieces and season with salt, pepper, dried thyme, and dried parsley. Cook for about 4 minutes until the chicken is lightly browned on all sides. Sprinkle 2 tablespoons of flour over the mixture and stir to evenly coat.
03 - Pour in the chicken broth and bring to a simmer. Reduce the heat, cover the pot, and let it cook for 15 minutes to develop the flavors.
04 - While the stew simmers, whisk together 1½ cups of flour, baking powder, salt, and pepper in a mixing bowl. Stir in the melted butter and milk until just combined, then gently fold in the fresh parsley if using. Be careful not to overmix the dough.
05 - Return to the pot and stir in the heavy cream and frozen peas. Using two spoons, drop heaping tablespoon-sized dollops of dumpling dough onto the surface of the simmering stew, spacing them evenly.
06 - Cover the pot tightly and simmer gently over low heat for 15 to 18 minutes without lifting the lid. The dumplings should be puffed and cooked through when done.
07 - Taste and adjust the seasonings as needed. Ladle into bowls and serve hot.
# Expert Advice:
01 -
- Everything cooks in one pot, which means you get maximum comfort with minimal dishwashing afterward.
- The dumplings steam directly on top of the broth, soaking up all that savory flavor while staying pillowy soft inside.
02 -
- Do not lift the lid while the dumplings steam, every peek releases heat they need to cook through properly.
- Overmixing the dumpling dough is the fastest way to turn them into rubbery little rocks, stir until just combined and walk away.
03 -
- Cut all your vegetables the same size so every spoonful has a balanced mix of carrot, celery, and chicken.
- A chilled Chardonnay or dry cider alongside turns a casual dinner into something that feels special without any extra effort.