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Cozy One Pot Creamy Chicken and Dumplings Recipe

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This creamy chicken and dumplings recipe is the ultimate comfort food, featuring a rich, velvety broth and tender, pillowy drop dumplings. It’s a quick and easy one-pot meal perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 2 cups cooked chicken, shredded or diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup frozen peas (optional)
  • 1 1/2 cups all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 2/3 cup whole milk or buttermilk

Instructions

  1. Melt the butter and sauté the veggies. Place your Dutch oven over medium heat and add the 2 tablespoons of butter. Once melted and sizzling, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened and the onion is translucent.
  2. Add the garlic and seasonings. Toss in the minced garlic, dried thyme, and dried rosemary. Stir for another minute until the garlic is fragrant. Be careful not to burn the garlic.
  3. Make the roux. Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly with your wooden spoon for about 2 minutes. The mixture will look thick and pasty.
  4. Add the broth and milk. Slowly pour in the 4 cups of chicken broth while whisking or stirring vigorously to prevent lumps. Then add the 1 cup of milk or heavy cream. Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally, until it thickens slightly.
  5. Add the chicken and season. Stir in the 2 cups of cooked chicken. Taste the broth and add salt and pepper as needed. If using frozen peas, add them now.
  6. Make the dumpling dough. In a medium bowl, whisk together the 1 1/2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and dried parsley (if using). Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining.
  7. Add the milk and mix. Pour in the 2/3 cup of milk or buttermilk. Stir with a fork just until the dough comes together. It should be shaggy and a bit sticky—do not overmix.
  8. Drop the dumplings. Using two spoons or a small cookie scoop, drop rounded tablespoons of dough onto the surface of the simmering broth. Space them out so they have room to expand. You should have about 12-14 dumplings.
  9. Cover and simmer. Put the lid on your pot and reduce the heat to low. Let the dumplings steam for 15-18 minutes. Do not lift the lid during this time.
  10. Serve immediately. Ladle the creamy chicken and dumplings into bowls. Garnish with fresh parsley or a crack of black pepper if desired.

Notes

Don’t rush the roux; cook the flour for 2 minutes to avoid raw flour taste. Keep the dumpling butter cold for tender dumplings. Do not overmix the dumpling dough. Resist the urge to peek while dumplings steam. If broth is too thin, mash a couple of dumplings into the pot to thicken.

Nutrition

Keywords: chicken and dumplings, creamy chicken, one pot meal, comfort food, easy dinner, weeknight dinner, cozy meal

Find it online: https://willarecipes.com/cozy-one-pot-creamy-chicken-and-dumplings-recipe/