One Pot Chicken and Dumplings (Print Version)
Hearty one-pot meal of tender chicken, vegetables and fluffy dumplings, finished with a touch of cream and parsley.
# What You'll Need:
→ For the Chicken Stew Base
01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tbsp 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 tsp dried thyme
09 - 1 tsp 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)
→ For the Dumplings
14 - 1 ½ cups all-purpose flour
15 - 2 tsp baking powder
16 - ½ tsp baking soda
17 - ½ tsp salt
18 - 2 tbsp fresh parsley, chopped (optional)
19 - 3 tbsp unsalted butter, melted
20 - ¾ cup whole milk
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, stirring frequently.
02 - Add the bite-sized chicken pieces to the pot. 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 drop in the bay leaf. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Let the stew simmer uncovered for 15 minutes to allow the flavors to meld.
04 - While the stew simmers, whisk together the all-purpose flour, baking powder, baking soda, salt, and chopped fresh parsley in a mixing bowl. Pour in the melted butter and whole 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 simmering stew. Stir in the frozen peas and heavy cream if using, then return the liquid to a gentle simmer.
06 - Drop spoonfuls of the dumpling dough, about 1 tablespoon each, onto the surface of the simmering stew. Space them evenly apart so they have room to expand. Cover the pot tightly with a lid and cook over low heat for 18 to 20 minutes. Do not lift the lid during this time. The dumplings should be puffed up and cooked through when done.
07 - Taste the stew and adjust the salt and pepper as needed. Ladle into bowls, ensuring each serving gets plenty of chicken, vegetables, and dumplings. Garnish with additional fresh parsley if desired and serve hot.
# Expert Tips:
01 -
- Everything cooks in a single pot, which means you get all the comfort of a stew with almost no dishwashing afterward.
- The dumplings steam directly on top of the broth, soaking up flavor while staying impossibly fluffy inside.
- It stretches simple pantry ingredients into a meal that feeds six without feeling like you cut corners.
02 -
- Lifting the lid while the dumplings steam is the number one reason they turn out gummy instead of fluffy, so set a timer and walk away.
- The dumpling dough should look shaggy and slightly wet, not smooth like biscuit dough, because that extra moisture is what keeps them soft.
03 -
- Chicken thighs will always reward you with juicier results in a simmered dish like this, so use them unless someone in your household absolutely insists on breast meat.
- The broth should be at a bare simmer, not a rolling boil, when you add the dumplings, because vigorous bubbling will break them apart before they set.