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
Scale
- 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