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One Pot Southern Style Chicken and Dumplings

Close-up of steaming chicken and dumplings in a dark skillet with carrots and creamy sauce.
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Make this classic comfort food easily in one pot. This recipe delivers tender chicken, a creamy broth, and fluffy, biscuit-style dumplings that melt in your mouth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup unsalted butter, cold and cubed

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. You do not need to cook them through.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables begin to soften.
  3. Stir in the thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through and tender.
  5. While the chicken simmers, prepare the dumpling dough. In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  6. Cut the cold, cubed butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the milk and stir just until the dough comes together. Do not overmix.
  8. Remove the lid from the pot. In a small bowl, whisk the 1/4 cup of flour with the heavy cream until smooth. Pour this mixture into the simmering broth and stir gently until the broth thickens slightly.
  9. Drop the dumpling dough by rounded tablespoons directly onto the simmering stew, leaving a little space between each one.
  10. Cover the pot tightly and cook the dumplings without lifting the lid for 15 to 18 minutes. The dumplings will steam and become fluffy.
  11. Check one dumpling for doneness; it should be cooked through. Serve immediately in bowls for a hearty chicken and dumplings meal.

Notes

  • For extra flavor, use rotisserie chicken instead of raw chicken; shred it and add it back in after the broth thickens.
  • If you prefer flat, old-fashioned style dumplings, roll the dough out thinly instead of dropping spoonfuls.
  • This recipe makes a creamy chicken stew base, perfect for those seeking a rich comfort food recipe.

Nutrition

Find it online: https://kingscook.com/chicken-and-dumplings-one-pot-recipe/