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One Pot Chicken and Dumplings

One Pot Chicken and Dumplings – Cozy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 cup frozen peas
  • 1/2 cup heavy cream (or half-and-half)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons cold unsalted butter, grated or cut into small cubes
  • 3/4 cup buttermilk (or milk with 1 teaspoon lemon juice)
  • 2 tablespoons chopped fresh parsley (optional)

Instructions
 

  • Sweat the aromatics: In a large, heavy pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 5 to 7 minutes, stirring often, until softened. Add garlic and cook 30 seconds.
  • Season and simmer: Stir in salt, pepper, thyme, and bay leaf. Pour in chicken broth and bring to a gentle boil.
  • Add the chicken: Reduce heat to a simmer and add chicken pieces. Cook 10 to 12 minutes until the chicken is just cooked through. Skim any foam if needed.
  • Thicken the base: Stir in the cornstarch slurry and simmer 1 to 2 minutes until slightly thickened. Add heavy cream and peas. Taste and adjust seasoning.
  • Make dumpling dough: In a bowl, whisk flour, baking powder, salt, and garlic powder. Cut in cold butter until the mixture looks like coarse crumbs. Stir in buttermilk and parsley until just combined. Do not overmix.
  • Drop the dumplings: Using a tablespoon or small scoop, drop rounded spoonfuls of dough onto the simmering surface. Leave a little space between each. You should get 12 to 14 dumplings.
  • Steam gently: Cover the pot with a tight lid and reduce heat to low. Cook 12 to 15 minutes without lifting the lid. The dumplings should be puffed and cooked through.
  • Finish and serve: Remove the bay leaf. Check a dumpling—no wet dough in the center. If needed, cover and cook 2 to 3 minutes more. Ladle into bowls and serve hot.