One-Pot Chicken and Dumplings Recipe (With Video)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

6

Our quick chicken and dumplings recipe makes it easy to enjoy this classic comfort food on a weeknight. Though the dish tastes like it simmered long and slow, it starts with cooked chicken and store-bought stock to streamline prep. The rich chicken stew is packed with vegetables and crowned with fluffy drop dumplings, so it's a complete meal. And those dumplings; they are a magical combination of pantry ingredients; flour, baking powder, butter, and milk is transformed into tender dumplings.

Best of all, this cozy, nostalgic dinner comes together in about 45 minutes and uses one pot, so break out that Dutch oven—and be prepared to field weekly requests for this hearty meal.

Bowls and a pot of chicken and dumplings with a serving ladle and utensils on a table with a yellow cloth — Brie Goldman

The Secrets to Fluffy Dumplings

Light, tender drop dumplings are easy to make, as long as you follow our recipe and keep these tips in mind:

Don't Overwork the Dumpling Dough

Just like when you make pancakes, mix the dumpling dough just until it comes together. First use a whisk to combine the dry ingredients in a bowl. Then, cut in the butter and stir in the milk just until there are no patches of dry flour. It's okay if the dough looks a little lumpy.

Mixing the dough more than this is called overworking and will result in tough dumplings.

Cook the Dumplings With the Lid On

Drop heaping spoonfuls of the dumpling dough over the simmering chicken mixture and they will steam—as long as you put the lid on the pot. Putting the lid on means that the moisture that the stew creates stays in the pot and steams the dumplings. Steaming is key to producing light, airy dumplings; without the lid, dumplings are drier and harder. Let the dumplings steam for 12 minutes—no peeking.

The Right Pot for the Job

Our preferred vessel for this recipe is a Dutch oven, ideally 5- to 6-quarts in size. Typically made from enamel-coated steel and featuring a tight fitting lid, it distributes heat well—minimizing the risk of scorching—and traps steam for perfectly cooked dumplings. If you don't have a Dutch oven, use a large saucepan instead. Avoid using a skillet as it won't be deep enough to hold the chicken mixture and the dumplings without overflowing.

Directions

Ingredients for chicken and dumplings including chicken vegetables broth milk butter flour and seasoning — Brie Goldman

Cook vegetables:

In a 5- to 6-quart Dutch oven or a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes.

Brie Goldman
Add flour, then broth and simmer:

Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes.

Brie Goldman
Stir in chicken and beans:

Stir in chicken and green beans and season with salt and pepper.

Brie Goldman
Make dumplings:

Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley.

Brie Goldman
Add butter and milk:

Cut in 2 tablespoons butter. Stir in milk.

Brie Goldman
Drop batter over chicken mixture:

Drop heaping spoonfuls batter on top of chicken mixture.

Brie Goldman
Cook dumplings:

Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

Brie Goldman

How to Store and Reheat Leftovers

Leftover chicken and dumplings can be refrigerated in an airtight container for up to 3 days. Reheat it on the stovetop over medium-low heat with the lid on, stirring occasionally, until the dumplings are heated through. If the sauce looks very thick, add a splash of chicken broth or water to reach your desired consistency.

Frequently Asked Questions

Why is my chicken and dumplings watery?

If your chicken and dumplings are watery, it could be that too much liquid was added. You can thicken the dish by mixing a teaspoon or two of flour or cornstarch with cold water, then stirring in some liquid from the stew before adding that slurry back into the stew; bring it to a simmer and cook until it thickens to the desired consistency.
Why are my dumplings tough?

Your dumplings are probably tough for one of these two reasons. One is the cooking: The dumplings will be hard if they are cooked too long or if they are cooked with the lid off, so they simmer rather than steam and do not get the moisture from the stew as they cook. The other reason for tough dumplings is overmixing the dough so that it doesn't rise as well, and the dumplings are dense and dry.
What should you serve with chicken and dumplings?

There's no need to serve anything with chicken and dumplings as it's a one-dish dinner complete with a protein, starch, and vegetables. If you want to add a dish, we suggest another vegetable such as sautéed baby broccoli or braised kale, or go with roasted butternut squash or sweet potatoes. A salad of leafy greens tossed with a light and zippy vinaigrette would also make a fine addition.
Is chicken and dumplings similar to chicken pot pie?

Chicken and dumplings is similar to chicken pot pie, but they are also very different dishes. Both feature chicken and vegetables in a savory, gravy-like sauce and are comforting, stick-to-your-ribs recipes. Where they differ is in the dough topping: Pot pie is topped with a layer of a puff-pastry or pie-dough and baked, while chicken and dumplings features tender, fluffy dumplings that steam on top of the gravy mixture.