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Prep time
15 minutes
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Cook time
30 minutes
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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
Watch This Recipe
One-Pot Chicken & Dumplings
Ingredients
- For the gravy:
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1
rotisserie chicken, meat picked and cleaned
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6 tablespoons
unsalted butter
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2
medium carrots, small diced
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1
medium yellow onion, small diced
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3
to 4 celery ribs, small diced
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1 teaspoon
celery seed
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1 teaspoon
fresh sage, de-stemmed and roughly chopped
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3
garlic cloves, minced
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3 tablespoons
all-purpose flour
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32 ounces
chicken stock (homemade or store-bought)
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1 1/2 cups
whole milk
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Kosher salt, to taste
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Freshly cracked black pepper, to taste
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1/2 cup
frozen peas
- For the dumplings:
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2 cups
all-purpose flour
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1 tablespoon
plus 1 teaspoon baking powder
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1 teaspoon
freshly cracked black pepper
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1 teaspoon
kosher salt
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3/4 cup
(6 ounces) whole milk
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4 tablespoons
unsalted butter, melted
Directions
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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.
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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.
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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.
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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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