Description

A hearty, creamy one-pot chicken and dumplings recipe featuring fluffy homemade dumplings, tender rotisserie chicken, and a rich, savory broth. Perfect for fall weeknights and freezer-friendly.

Ingredients

Scale

4 tablespoons unsalted butter
1 large yellow onion, finely diced
3 medium carrots, peeled and sliced into rounds
3 stalks celery, diced
4 cloves garlic, minced
3 cups shredded chicken (rotisserie or boiled)
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt (for dough)
3/4 cup heavy cream or whole milk (for dough)
2 tablespoons unsalted butter, melted (for dough)
Fresh chives or parsley for garnish (optional)

Instructions

Place a Dutch oven or large pot over medium heat. Melt 4 tablespoons of butter, then add diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
Add minced garlic and dried thyme, cooking for 1 minute until fragrant.
Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook for 5 minutes to meld flavors. Season with salt and pepper.
Stir in shredded chicken and frozen peas. Heat through for 3-5 minutes, then remove pot from heat briefly.
In a mixing bowl, whisk together flour, baking powder, and salt. In a separate container, mix melted butter and heavy cream/milk.
Pour wet ingredients into dry ingredients and stir gently until a shaggy dough forms. Do not overmix.
Return pot to medium-low heat for a gentle simmer. Drop spoonfuls of dough into the pot, leaving space between them.
Cover immediately with a tight-fitting lid and steam for 15 minutes. Do not peek during the first 10 minutes.
Check for doneness; if needed, cook for another 2-3 minutes. Let sit covered for 5 minutes before serving.
Ladle into bowls and garnish with fresh chives or parsley.

Notes

Do not overmix the dumpling dough to ensure they remain fluffy. Keep the lid on while steaming to prevent deflation. Use fresh baking powder for best results. Leftovers thicken in the fridge; add liquid when reheating. Do not freeze cooked dumplings as they become mushy.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with dumpling
Calories: 480
Sugar: 5
Sodium: 650
Fat: 22
Saturated Fat: 12
Carbohydrates: 42
Fiber: 3
Protein: 28

Keywords: chicken and dumplings, fall recipes, comfort food, one pot meal, homemade dumplings, cozy dinner, rotisserie chicken recipes