Chicken and Dumplings (One-Pot, 40-Minute)
Silky broth studded with tender shredded chicken, soft potato pieces, and plump dumplings creates a pleasing mix of textures—velvety liquid, yielding dumplings, and fork-tender vegetables. This version cooks entirely in one pot on the stove, so you get rich, concentrated flavor without extra pans or fuss.
Swap in Greek yogurt or crème fraîche for a silkier finish, or use leftover roasted chicken to skip poaching. For a gluten-free option, make the dumplings with a 1:1 gluten-free flour blend and a touch more baking powder. If you prefer a lighter broth, omit the cream and finish with a tablespoon of butter for sheen.
Serve this as a warming weeknight dinner, a potluck dish, or a remedy for chilly evenings. Pair with a crisp green salad or steamed green beans for brightness. Leftovers keep well chilled for 2–3 days and reheat gently on the stove to preserve dumpling texture.
How to Make It
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1
Heat a large Dutch oven or heavy pot over medium heat and add olive oil and 1 tablespoon butter.
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2
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown chicken 3–4 minutes per side until lightly golden; remove and set aside.
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3
Add remaining butter to the pot. Add chopped onion, sliced carrot, and sliced celery; sauté 5–6 minutes until softened.
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4
Stir in minced garlic and 1/2 cup flour; cook 1 minute to remove raw flour taste.
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5
Gradually whisk in chicken broth, scraping up any browned bits. Return chicken to the pot along with diced potatoes and fresh thyme. Bring to a simmer and cook uncovered 12–15 minutes, until chicken is cooked through and potatoes are tender.
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6
Remove chicken to a board and shred with two forks. Skim any excess fat from the surface if desired.
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7
Whisk together cornstarch and cold water into a slurry. Stir slurry into the pot to gently thicken the broth. Add shredded chicken back to the pot and stir in heavy cream; keep at a low simmer.
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8
Meanwhile make dumpling dough: in a bowl combine 2 cups flour, baking powder, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, and 1 tablespoon chopped thyme. Cut in 3 tablespoons cold butter until pea-sized, then stir in 1 cup milk just until combined; do not overmix.
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9
Drop dumpling spoonfuls (about 2 tablespoons each) onto the simmering stew, spacing them apart. Cover pot and simmer gently 12 minutes without lifting the lid.
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10
Uncover and check dumplings for doneness—centers should be set. Stir in chopped parsley, adjust seasoning with salt and pepper, and serve hot.
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