Comfort Food
One-Pot Chicken and Dumplings
One-pot chicken and dumplings is old-fashioned comfort food at its best: tender chicken and vegetables simmer in a creamy, savory broth, topped with fluffy drop dumplings that steam right on top of the pot. Everything cooks in a single Dutch oven, so it's as easy to clean up as it is comforting to eat.
Why you'll love this recipe
- Fluffy from-scratch dumplings, no premade biscuit dough
- One pot for the whole meal
- Classic, nostalgic comfort food
- Great way to use leftover cooked chicken
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Melt the butter in a large Dutch oven over medium heat. Sauté the onion, carrots and celery for 5-6 minutes until softened.
- Add the garlic and cook 30 seconds, then sprinkle in the flour and stir constantly for 1 minute to cook off the raw taste.
- Gradually whisk in the chicken broth, then add the shredded chicken, thyme, bay leaf, salt and pepper. Bring to a simmer and cook 10 minutes, stirring occasionally.
- While the broth simmers, make the dumplings: whisk together the flour, baking powder and salt, then cut in the cold butter until pea-sized crumbs form. Stir in the milk and parsley just until combined.
- Stir the heavy cream into the simmering pot. Drop spoonfuls of the dumpling dough on top of the broth, spacing them slightly apart.
- Cover and simmer (do not lift the lid) for 15-18 minutes, until the dumplings are puffed and cooked through in the center. Remove the bay leaf before serving.
Tips for success
- Keep the lid on while the dumplings steam — lifting it lets out the steam they need to cook properly.
- Cold butter cut into the dumpling dough is what makes them fluffy rather than dense.
- Rotisserie chicken makes this recipe come together even faster with no loss of flavor.
- If the broth seems thin after adding the cream, simmer uncovered for a few minutes before adding the dumplings.
Frequently asked questions
Why are my dumplings gummy in the middle?
This usually means the lid was lifted too often during steaming, or the dumplings were too large; keep them golf-ball sized and keep the lid on.
Can I use bisquick instead of homemade dumpling dough?
Yes, follow the bisquick dumpling instructions on the box and drop them into the pot the same way.
Can I make this recipe with raw chicken instead of cooked?
Yes, add 1.5 lb raw boneless chicken thighs or breasts to the broth and simmer 15-20 minutes until cooked through, then shred before adding the dumplings.
How do I store and reheat leftovers?
Refrigerate for up to 3 days; reheat gently on the stovetop, adding a splash of broth since the dumplings absorb liquid as they sit.
Nutrition (per serving)
| Calories | 388 |
| Protein | 26g |
| Carbs | 32g |
| Fat | 17g |
| Sodium | 760mg |
| Sugar | 4g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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