One Pot Chicken And Dumplings (Printable)

Tender chicken, fluffy dumplings and vegetables simmered together in one pot for an easy comforting meal.

# Ingredient List:

→ Chicken and Broth

01 - 1 1/2 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 - 1/2 cup heavy cream (optional, for richness)

→ Dumplings

14 - 1 1/2 cups all-purpose flour
15 - 2 teaspoons baking powder
16 - 1/2 teaspoon baking soda
17 - 1/2 teaspoon salt
18 - 2 tablespoons fresh parsley, chopped (optional)
19 - 3 tablespoons unsalted butter, melted
20 - 3/4 cup whole milk

# Steps:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more 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, about 3 to 4 minutes.
03 - Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
04 - While the broth simmers, whisk together the flour, baking powder, baking soda, salt, and chopped parsley in a mixing bowl. Stir in the melted butter and milk until just combined. Be careful not to overmix the dough.
05 - Remove and discard the bay leaf from the pot. Stir in the frozen peas and heavy cream if using.
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 until the dumplings are puffed and cooked through. Avoid lifting the lid during cooking.
07 - Taste the stew and adjust the seasoning with salt and pepper as needed. Ladle into bowls and serve hot, garnished with additional fresh parsley if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, meaning minimal cleanup and maximum flavor development
  • The dumplings turn out impossibly fluffy and tender, absorbing all that savory broth as they steam
  • Its the kind of meal that makes everyone pause and take a deep breath before eating
02 -
  • Resist the urge to lift the lid while dumplings cook—steam is what makes them rise
  • The dumpling dough should be sticky and somewhat shaggy, not smooth like bread dough
  • If the broth seems too thick before adding dumplings, add a splash more water or broth
03 -
  • Use a pot with a heavy bottom and tight-fitting lid for even heat distribution
  • Cut vegetables uniformly so they finish cooking at the same time

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