One Pot Chicken And Dumplings (Printable Version)
Tender chicken and fluffy dumplings simmered with vegetables in a creamy one-pot broth for an easy, comforting dinner.
# 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 Make It:
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, whisk together 1 1/2 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 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.
# Helpful Hints:
01 -
- Everything cooks in a single pot so cleanup is almost nonexistent, which matters more than you think after a long day.
- The dumplings steam directly on top of the broth, soaking up flavor while staying pillowy soft inside.
02 -
- Lifting the lid while dumplings steam is the most common mistake, and it will leave you with gummy, undercooked dough.
- The dumpling dough should look shaggy and slightly wet, so if you overmix it trying to make it smooth they will turn tough.
03 -
- Pat the chicken pieces dry before browning so they sear instead of steaming in their own moisture.
- Drop dumpling dough around the edges of the pot first where the heat is most even, then fill in the center.