One Pot Chicken and Dumplings (Printable)
Tender chicken and fluffy dumplings simmer with carrots, celery and peas in one comforting pot.
# 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)
# 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 5–6 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 soup simmers, make dumplings: In a mixing bowl, whisk together 1½ 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 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 soup.
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 -
- Everything cooks in one pot which means you get all the comfort of a homemade stew with barely any dishes to wash afterward.
- The dumplings steam right on top of the simmering broth so they turn impossibly fluffy while soaking up every bit of flavor below.
02 -
- Resist every urge to lift the lid while the dumplings are steaming because the trapped heat is what makes them puff up properly.
- The flour coating on the chicken is what thickens the broth so do not skip that step or you will end up with something more like soup than stew.
03 -
- Drop the dumpling dough in evenly spaced mounds rather than one big mass so they cook through evenly and each one develops a slightly golden bottom.
- Tucking a bay leaf into the broth while it simmers adds a subtle layer of flavor that most people will not be able to identify but everyone will notice.