One Pot Chicken and Dumplings (Printable)
Tender chicken, vegetables and fluffy dumplings simmer together in a savory one-pot for an easy, comforting main.
# What You Need:
→ Chicken and Broth
01 - 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 5 cups chicken broth
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried parsley
10 - 1 bay leaf
11 - Salt and pepper, to taste
12 - 1 cup frozen peas
13 - ½ cup heavy cream (optional, for richness)
→ Dumplings
14 - 1½ cups all-purpose flour
15 - 2 teaspoons baking powder
16 - ½ teaspoon baking soda
17 - ½ teaspoon salt
18 - 2 tablespoons fresh parsley, chopped (optional)
19 - 3 tablespoons unsalted butter, melted
20 - ¾ cup whole milk
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and celery; sauté until the vegetables have softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
02 - Add the chicken pieces to the pot and season with salt, pepper, dried thyme, and dried parsley. Sauté until the chicken is lightly browned on all sides, approximately 3 to 4 minutes.
03 - Pour in the chicken broth and drop in the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes so the flavors meld together.
04 - While the broth simmers, combine the flour, baking powder, baking soda, salt, and chopped parsley in a mixing bowl. Pour in the melted butter and milk, stirring gently until just combined. Be careful not to overmix, as this will make the dumplings tough.
05 - Remove and discard the bay leaf from the pot. Stir in the frozen peas and heavy cream, if using, and return the stew to a gentle simmer.
06 - Drop spoonfuls of dumpling dough (about 1 tablespoon each) onto the surface of the simmering stew, spacing them evenly apart. Cover tightly with a lid and cook over low heat for 18 to 20 minutes, or until the dumplings are puffed and cooked through. Avoid lifting the lid during cooking.
07 - Taste the stew and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot, garnished with extra fresh parsley if desired.
# Expert Tips:
01 -
- Everything cooks in one pot, which means you get all the comfort with barely any dishes.
- The dumplings steam directly on top of the stew, soaking up flavor while turning impossibly fluffy.
02 -
- Lifting the lid while the dumplings cook releases the steam they need, so set a timer and walk away.
- Overmixing the dumpling dough is the fastest way to turn fluffy clouds into hockey pucks.
03 -
- A splash of dry white wine added right before the broth transforms the whole pot into something that tastes like you tried much harder than you did.
- Cutting the butter into the flour with your fingers instead of melting it gives the dumplings an even lighter, more biscuit like texture.