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Easy One Pot Creamy Chicken and Dumplings Recipe

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This easy one pot creamy chicken and dumplings recipe is the ultimate weeknight comfort food. With tender chicken, fluffy drop dumplings, and a rich, creamy broth, it all comes together in one pot with minimal cleanup.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 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 ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup evaporated milk
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 ½ cups all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Season and brown the chicken. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the butter in your Dutch oven over medium-high heat until it’s foaming. Add the chicken thighs in a single layer—don’t crowd them, work in batches if needed. Cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  2. Sauté the vegetables. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Scrape up any browned bits from the bottom. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the garlic and cook for another minute until fragrant.
  3. Make the roux. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes.
  4. Build the broth. Slowly pour in the chicken broth while stirring constantly. Add the evaporated milk, thyme, rosemary, and bay leaf. Stir to combine.
  5. Return the chicken. Nestle the browned chicken thighs back into the pot, along with any juices. Bring the liquid to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15 minutes.
  6. Shred the chicken. Remove the chicken thighs from the pot and shred with two forks. Discard the bay leaf. Return the shredded chicken to the pot and stir. Taste and adjust seasoning.
  7. Make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold butter cubes and work into the flour until it resembles coarse crumbs. Pour in the milk and stir with a fork just until combined.
  8. Drop the dumplings. Bring the broth back to a gentle simmer. Drop rounded tablespoons of dumpling dough onto the surface of the simmering broth. Space them out. You should get about 12-14 dumplings.
  9. Cover and cook. Put the lid on the pot and let the dumplings cook for 12-15 minutes without lifting the lid.
  10. Finish and serve. Remove the lid and check that the dumplings are cooked through. Let the pot rest for 5 minutes off the heat. Garnish with fresh parsley and serve hot.

Notes

Don’t skip browning the chicken—it creates flavor. Keep the lid on while dumplings cook; do not peek. Use whole milk for tender dumplings. The broth should be at a gentle simmer when adding dumplings. Taste broth before adding dumplings; it should be slightly saltier than desired.

Nutrition

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

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