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Easy One-Pot Southern Style Chicken and Dumplings

A white bowl filled with creamy chicken and dumplings, featuring fluffy dumplings, shredded chicken, carrots, and peas.
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Make this classic comfort food easily in one pot. This recipe delivers tender chicken, a creamy stew base, and truly fluffy drop dumplings for a hearty family dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup milk

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring the liquid to a simmer, stirring occasionally, until it thickens slightly.
  5. Stir in the shredded chicken, heavy cream, and frozen peas. Season generously with salt and pepper. Reduce the heat to low to maintain a gentle simmer while you prepare the dumplings.
  6. Prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  7. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until the dough comes together. Do not overmix; the dough should be slightly sticky.
  9. Drop the dumpling dough by rounded tablespoons directly onto the simmering stew. Leave a little space between each dumpling as they will expand.
  10. Cover the pot tightly and cook the dumplings without lifting the lid for exactly 15 minutes. Do not peek. This traps the steam needed for fluffy dumplings.
  11. Remove the lid. The dumplings should be puffed and cooked through. Check one dumpling for doneness.
  12. Taste the stew and adjust seasoning if necessary. Serve immediately in deep bowls.

Notes

  • For the fluffiest dumplings, make sure your butter is very cold when cutting it into the flour mixture.
  • If you prefer a thicker stew, allow the mixture to simmer uncovered for an extra 5 minutes before adding the dumplings.
  • Rotisserie chicken is a great shortcut for this easy weeknight dinner.

Nutrition

Find it online: https://cutcooktaste.com/chicken-and-dumplings-easy-one-pot-southern-style/