One Pot Chicken And Dumplings (Printable)
Tender chicken, fluffy dumplings and vegetables simmered in one pot for a cozy, low-fuss meal.
# What You’ll Need:
→ Meats
01 - 1 ½ 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 & 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)
# 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 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 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, make the dumplings: In a mixing bowl, whisk together 1 ½ 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 the pot, add heavy cream and frozen peas, and stir to combine. 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 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 Suggestions:
01 -
- Everything cooks in one pot, which means the flavors layer into each other and you only have to wash one thing at the end.
- The dumplings steam directly on top of the broth, soaking up all that savory richness while staying impossibly fluffy inside.
02 -
- Resist the temptation to lift the lid while the dumplings steam, because even one quick peek releases enough heat to slow the cooking significantly.
- The dough should look slightly shaggy and wet when you finish mixing it, and that is exactly right because a too dry dough produces dumplings that feel more like biscuits.
03 -
- Cut all your vegetables before you turn on the stove so you are not scrambling to dice onions while butter is already bubbling.
- Chicken thighs hold up better to the long simmer than breasts, so use them whenever you can for the most tender results.