One Pot Chicken And Dumplings (Printable Version)

Tender chicken and fluffy dumplings simmered with vegetables in a creamy, comforting one-pot meal.

# What You Need:

→ Meats

01 - 1 1/2 lbs 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 - 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)

# How-To:

01 - In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes until vegetables are softened. Add minced garlic and cook for 1 additional minute until fragrant.
02 - Stir in the chicken pieces and season with salt, pepper, dried thyme, and dried parsley. Cook for approximately 4 minutes until the chicken is lightly browned on all sides. Sprinkle 2 tablespoons of flour over the mixture and stir well to coat evenly.
03 - Pour in the chicken broth and bring to a simmer. Reduce heat, cover the pot, and let cook for 15 minutes to allow flavors to meld.
04 - While the soup simmers, whisk together 1 1/2 cups of 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. Be careful not to overmix the dough.
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 soup, spacing them evenly.
06 - Cover the pot tightly and simmer gently over low heat for 15 to 18 minutes without lifting the lid, until the dumplings are puffed and cooked through.
07 - Taste the broth and adjust seasonings as needed. Ladle into bowls and serve hot.

# Expert Hints:

01 -
  • Everything cooks in one vessel, meaning minimal cleanup maximum comfort
  • The dumplings turn impossibly fluffy without any fancy technique or separate boiling
  • Leftovers actually taste better the next day, if there are any
02 -
  • Lifting the lid releases the steam that makes dumplings fluffy, so patience really is the secret ingredient
  • The dough should be slightly sticky and shaggy, not smooth, or your dumplings will turn dense
  • Dropping dough onto hot liquid, not into it, ensures they steam rather than boil
03 -
  • Adding a bay leaf during the initial simmer deepens the flavor profile significantly
  • Cut your vegetables uniformly so everything cooks at the same rate
  • Let the chicken broth come to room temperature if using homemade to prevent shocking the hot pot

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