Print

Cozy One-Pot Chicken and Dumplings

one-pot chicken and dumplings - featured image
Print Recipe

A comforting one-pot chicken and dumplings recipe perfect for fall nights. Tender chicken, fluffy dumplings, and a rich broth come together in a single pot for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon poultry seasoning
  • Salt and black pepper to taste
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • ¼ cup cold water
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon dried parsley (optional)
  • ¼ cup cold butter, cut into small cubes
  • ¾ cup whole milk (plus 1–2 tablespoons more if needed)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken thighs in a single layer (work in batches if needed) and cook for 4-5 minutes per side until golden brown. Transfer browned chicken to a plate.
  3. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Scrape up any brown bits from the bottom. Cook for 5-6 minutes, stirring occasionally, until vegetables soften and onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle 2 tablespoons of flour over the vegetables and stir constantly for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Add milk, dried thyme, dried rosemary, poultry seasoning, and bay leaves. Stir together.
  5. Return browned chicken thighs to the pot along with any juices. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through and tender.
  6. Remove chicken to a cutting board. Let cool for a few minutes, then shred into bite-sized pieces using two forks. Discard bay leaves from the broth.
  7. While chicken simmers, make dumpling dough: In a medium bowl, whisk together 2 cups flour, baking powder, 1 teaspoon salt, and dried parsley. Add cold butter cubes. Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces. Pour in ¾ cup milk and stir with a fork until just combined. Dough should be shaggy and slightly sticky. If too dry, add another tablespoon of milk.
  8. Return shredded chicken to the pot. Bring broth back to a gentle simmer. Drop spoonfuls of dumpling dough onto the surface of the simmering broth (about 12-14 dumplings). Do not submerge. Cover tightly with lid and cook for 15 minutes without lifting the lid.
  9. After 15 minutes, dumplings should be puffed and cooked through. Insert a toothpick into the center of a dumpling to check—it should come out clean. Let pot sit off heat for 5 minutes before serving.

Notes

Don’t skip browning the chicken for deep flavor. Keep dumpling dough cold for fluffy dumplings. Do not stir after adding dumplings. Use low-sodium broth and season at the end. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use unsweetened oat milk and vegan butter. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze broth and chicken separately from dumplings for best results.

Nutrition

Keywords: chicken and dumplings, one-pot meal, fall dinner, comfort food, chicken recipe, dumplings, potluck recipe

Find it online: https://forkifyfun.com/cozy-one-pot-chicken-and-dumplings-best-fall-dinner/