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Easy Homemade Chicken and Dumplings: The Best One-Pot Recipe

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This one-pot chicken and dumplings recipe delivers deep, slow-cooked flavor in under an hour. Tender chicken, pillowy dumplings, and a velvety broth come together with minimal cleanup, making it the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk

Instructions

  1. Sauté the aromatics: Place your Dutch oven over medium heat and add the butter. Once melted, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and onion is translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Make the roux: Sprinkle the 1/3 cup of flour over the softened vegetables. Stir constantly for 1-2 minutes until the flour coats the vegetables and turns light golden.
  3. Add the broth and seasonings: Slowly pour in the chicken broth while stirring continuously. Add dried thyme, dried rosemary, salt, and pepper. Stir and bring to a gentle simmer.
  4. Add the chicken: Place the chicken directly into the simmering broth. Reduce heat to medium-low, cover, and simmer gently for 20-25 minutes until chicken reaches 165°F and shreds easily.
  5. Shred the chicken: Transfer cooked chicken to a cutting board, let rest, then shred with two forks. Return shredded chicken to the pot and stir in frozen peas. Keep at a gentle simmer.
  6. Make the dumpling batter: In a medium bowl, whisk together flour, baking powder, salt, and dried thyme (if using). Add cold butter cubes and work into flour until mixture resembles coarse crumbs. Make a well, pour in milk, and stir with a fork just until combined. Batter should be thick and slightly lumpy.
  7. Drop the dumplings: Using two spoons or a small cookie scoop, drop rounded tablespoons of batter onto the surface of the simmering broth, spacing them evenly. Immediately cover the pot with the lid and reduce heat to low. Cook undisturbed for 15-18 minutes until dumplings are puffed and a toothpick inserted comes out clean.
  8. Finish and serve: Remove pot from heat, let sit for 2-3 minutes to thicken. Sprinkle with fresh parsley and serve immediately.

Notes

Don’t skip the roux—it thickens the broth without a pasty texture. Keep heat low when simmering to avoid toughening chicken or breaking dumplings. Use cold butter for dumplings and don’t overmix the batter. Resist peeking under the lid while dumplings cook. For a richer broth, stir in 1/2 cup heavy cream after shredding chicken. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap butter for olive oil and use unsweetened oat or almond milk.

Nutrition

Keywords: chicken and dumplings, one-pot chicken and dumplings, easy chicken and dumplings, homemade chicken and dumplings, comfort food, one-pot meal

Find it online: https://livelybite.com/easy-homemade-chicken-and-dumplings-the-best-one-pot-recipe/