One Pot Chicken Dumplings has been a staple in my home since childhood. The aroma of tender chicken simmering with vegetables and fluffy dumplings brings back memories of family gatherings and cold winter evenings. This dish is not just satisfying; it’s a warm hug in a bowl. Whenever I prepare this easy chicken dumplings recipe, I can’t help but feel nostalgic. The creamy broth and soft dumplings melt in your mouth, making it the perfect comfort food. Plus, it’s all made in one pot, saving you time on cleanup. Let’s get cooking!
Why You’ll Love This One Pot Chicken Dumplings
- Quick preparation and cook time—perfect for busy weeknights.
- Budget-friendly ingredients that won’t break the bank.
- A hearty meal that will satisfy the whole family.
- This recipe is adaptable; you can use leftover chicken or veggies.
- One pot chicken and dumplings makes cleanup a breeze.
- Great for meal prep or feeding a crowd.
Ingredients for One Pot Chicken Dumplings
Here’s everything you need for this delicious one pot chicken and dumplings dish:
- 2 cups cooked shredded chicken – for protein and flavor
- 1 cup sliced carrots – adds sweetness and color
- 1 cup sliced celery – for crunch and depth
- 1 cup diced yellow onion – aromatic base
- 3 cloves garlic, minced – enhances flavor
- 4 tablespoons unsalted butter – for richness
- 1/4 cup all-purpose flour – for thickening
- 5 cups chicken broth – the main liquid
- 1 cup whole milk – adds creaminess
- 1/2 cup heavy cream – for richness
- 1 teaspoon salt – to taste
- 1/2 teaspoon black pepper – for seasoning
- 1 teaspoon fresh thyme leaves – adds herby flavor
- 1 bay leaf – for depth of flavor
- 2 cups all-purpose flour – for dumpling dough
- 1 tablespoon baking powder – leavening agent for fluffiness
- 1/2 teaspoon baking soda – additional leavening
- 1/2 teaspoon salt – for dumpling dough
- 6 tablespoons cold salted butter, cubed – for flaky texture
- 3/4 cup buttermilk – for moisture and tang
How to Make One Pot Chicken Dumplings
- Step 1: Melt 4 tablespoons unsalted butter in a large Dutch oven over medium heat. Add the 1 cup diced yellow onion, 1 cup sliced carrots, and 1 cup sliced celery. Cook until softened, about 5-7 minutes, then stir in 3 cloves garlic, minced and cook for another minute.
- Step 2: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir until fully coated. Cook for 1-2 minutes to eliminate raw flour taste.
- Step 3: Gradually stir in 5 cups chicken broth, then add 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon fresh thyme leaves, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer.
- Step 4: Add the 2 cups cooked shredded chicken and let the mixture simmer gently while you prepare the dumpling dough.
- Step 5: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Cut in 6 tablespoons cold salted butter, cubed until crumbly. Add 3/4 cup buttermilk and stir until just combined.
- Step 6: Drop spoonfuls of dumpling dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
- Step 7: Remove the bay leaf and thyme stems. Gently stir, serve hot, and garnish with fresh parsley if desired.
Pro Tips for the Best One Pot Chicken Dumplings
These tips will make sure your dish turns out perfect every time:
- Use fresh ingredients for the best flavor.
- Don’t overmix the dumpling dough; it should be lumpy for the best texture.
- Try adding one pot chicken and biscuit stew for a fun twist on traditional dumplings!
What’s the secret to perfect One Pot Chicken Dumplings?
The secret lies in the balance of moisture in the dumpling dough. Too dry, and they’ll be dense; too wet, and they’ll dissolve. Keep an eye on the consistency!
Can I make One Pot Chicken Dumplings ahead of time?
Yes! You can prepare the stew and dumplings separately, then combine them when you’re ready to serve. This keeps the dumplings fluffy and delicious.
How do I avoid common mistakes with One Pot Chicken Dumplings?
Be careful not to lift the lid while the dumplings are cooking, as this can disrupt the steaming process. Also, ensure the broth is at a gentle simmer!
Best Ways to Serve One Pot Chicken Dumplings
For a complete meal, serve one pot chicken dumplings with a light salad or steamed vegetables. Crusty bread on the side is also a great addition for soaking up that delicious broth!
Nutrition Facts for One Pot Chicken Dumplings
Per serving (recipe makes 4 servings):
- Calories: 420
- Protein: 23g
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat One Pot Chicken Dumplings
To store, let the dish cool completely, then transfer it to airtight containers. It can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat in a pot over low heat, adding a splash of broth if it seems too thick.
Frequently Asked Questions About One Pot Chicken Dumplings
Can I use frozen chicken for this recipe?
Absolutely! Just make sure to fully cook the chicken before shredding it for the dumplings.
What can I add to the dumplings for extra flavor?
Consider adding shredded cheese or herbs directly into the dumpling mix for a unique twist!
Can I make a vegetarian version of One Pot Chicken Dumplings?
Yes! Substitute the chicken with chickpeas or mushrooms and use vegetable broth instead of chicken broth.
Variations of One Pot Chicken Dumplings You Can Try
Feel free to experiment with different vegetables, such as peas or green beans, to add color and nutrition. You can also try the Instant Pot chicken dumplings recipe for a quicker cooking time!
Print
One Pot Chicken Dumplings: A Cozy Family Favorite
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Comfort Food
Description
This One Pot Chicken and Dumplings recipe is the ultimate comfort food, made in a single pot with tender chicken, vegetables, and fluffy homemade dumplings. A creamy, easy dinner perfect for chilly nights and family meals.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold salted butter, cubed
- 3/4 cup buttermilk
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery. Cook until softened, then stir in garlic and cook another minute.
- Sprinkle flour over the vegetables and stir until fully coated. Cook for 1-2 minutes to eliminate raw flour taste.
- Gradually stir in chicken broth, then add milk, cream, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Add shredded chicken and let the mixture simmer gently while you make the dumpling dough.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Cut in butter until crumbly. Add buttermilk and stir until just combined.
- Drop spoonfuls of dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
- Remove bay leaf and thyme stems. Gently stir, serve hot, and garnish with fresh parsley if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
