Quick and Easy

One-Pot Chicken & Dumplings

February 20, 2023
2 Ratings
Photo by Food52
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6
Test Kitchen Notes

This recipe is cozy to its core. Starting with a mirepoix, plus fresh and dried herbs helps build the base of the savory gravy. Simple dumplings—created while the gravy simmers—are the exact definition of no muss, no fuss. One pot and one bowl is all you need to throw this recipe together; couch and blanket not included. —Food52

What You'll Need
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One-Pot Chicken & Dumplings
  • For the gravy:
  • 1 rotisserie chicken, meat picked and cleaned
  • 6 tablespoons unsalted butter
  • 2 medium carrots, small diced
  • 1 medium yellow onion, small diced
  • 3 to 4 celery ribs, small diced
  • 1 teaspoon celery seed
  • 1 teaspoon fresh sage, de-stemmed and roughly chopped
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 32 ounces chicken stock (homemade or store-bought)
  • 1 1/2 cups whole milk
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/2 cup frozen peas
  • For the dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon kosher salt
  • 3/4 cup (6 ounces) whole milk
  • 4 tablespoons unsalted butter, melted
  1. In a large Dutch oven on medium heat, melt butter, then add the onion, carrots, and celery and cook for about 4 to 5 minutes, or until the veggies wilt a bit. Add celery seed, sage, and garlic. Cook for another 1 or 2 minutes.
  2. Add the flour and whisk all together and cook for about a minute, then add chicken stock and milk, stir to combine. Add the chicken and stir, bring to a boil then bring down to the laziest low simmer. Add the peas. Cook for 8 to 10 minutes more, or until the liquid is slightly thickened. Season with salt and pepper to taste.
  3. Meanwhile, make the dumplings. In a large bowl, add flour, salt, pepper, thyme, and baking powder; mix together. Make a well in the center of the mixture and add the milk and butter. Using a spoon, mix until a dough forms.
  4. Using a spoon, scoop a bit of the dumpling mixture in the simmering soup in different places, making sure they have enough space from each other. Press them down a bit, then put heat on simmer and cover with a lid. Let cook for about 10 to 12 minutes more, or until dumplings are cooked through. Turn off the heat. Serve hot.

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1 Review

Reg123 March 5, 2023
Comforting, easy recipe. Came together quickly, especially with the rotisserie/leftover chicken. I used dried herbs de provence instead of the fresh sage as that is what I had on hand (didn't want to go to store for one ingredient!).