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Creamy chicken and dumplings in an off-white bowl with shredded chicken, carrots, celery, peas, and finely chopped herbs.

One Pot Chicken and Dumplings

Creamy one pot chicken and dumplings made with shredded rotisserie chicken, vegetables, and fluffy homemade buttermilk drop dumplings. A cozy Dutch oven dinner with no canned cream soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings (12 dumplings total)
Calories 630 kcal

Ingredients
  

For The Chicken Base

  • 4 tablespoons unsalted butter 57 g
  • 1 medium yellow onion finely diced, about 1 cup
  • 3 medium carrots peeled and cut into small pieces, about 1½ cups
  • 2 celery stalks finely diced, about ¾ cup
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • ¼ teaspoon rubbed sage
  • ¼ cup all-purpose flour 31 g
  • 6 cups low-sodium chicken broth plus more as needed
  • 4 cups cooked shredded chicken about 560 g
  • ½ cup heavy cream
  • 1 cup frozen peas optional
  • ½ teaspoon fine salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 2 tablespoons chopped fresh parsley for serving

For The Buttermilk Dumplings

  • 2 cups all-purpose flour 250 g
  • 1 tablespoon baking powder
  • ¾ teaspoon fine salt
  • 4 tablespoons unsalted butter melted and cooled slightly, 57 g
  • 1 cup cultured buttermilk plus 1 to 2 tablespoons if needed
  • 1 tablespoon chopped fresh parsley optional

Instructions
 

  • Soften the vegetables. Melt the butter in a wide 6- to 7-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7 to 9 minutes, stirring often, until beginning to soften.
  • Add the seasonings and flour. Stir in the garlic, thyme, and sage for 30 seconds. Sprinkle in the flour and cook, stirring, for 1 minute.
  • Add the broth. Gradually stir in the broth, scraping the bottom of the pot. Bring to a gentle simmer and cook uncovered for 5 to 7 minutes, until the vegetables are nearly tender and the broth lightly coats a spoon.
  • Add the chicken. Stir in the chicken, cream, and optional peas. Simmer gently for 3 to 5 minutes. Taste before adding salt and pepper. Add extra broth if the base looks thick like gravy.
  • Make the dumpling dough. Whisk the dumpling flour, baking powder, and salt in a medium bowl. Stir the melted butter into the buttermilk, then add to the flour mixture with the optional parsley. Fold just until no dry flour remains. Add extra buttermilk by the tablespoon only if the dough is dry.
  • Add the dumplings. With the base gently simmering, drop the dough into 12 similar mounds, about 3 tablespoons each, leaving small gaps. Keep the dumplings on the surface and do not stir.
  • Cover and cook. Maintain a gentle simmer for 18 minutes without lifting the lid. Cut open a large dumpling. If its center is wet or doughy, cover and cook for another 3 to 5 minutes, then check again. Continue until the centers are cooked through.
  • Rest and serve. Remove from the heat and rest uncovered for 5 minutes. Serve with fresh parsley and additional black pepper.

Notes

Recipe Notes

  • Use a wide pot so the dumplings fit in one layer with room to grow.
  • Cook the dumplings in batches if your pot is too narrow.
  • The broth thickens as the dumplings cook and as the dish stands. Add broth to adjust it.
  • Use fresh baking powder and avoid overmixing the dough.
  • Cooking times are estimates. Dumpling size, pot shape, and burner heat can change the timing.

Estimated Nutrition Per Serving

Serving size: ⅙ of the recipe, including 2 dumplings
Servings per recipe: 6
  • Calories: 630
  • Total Fat: 28 g
  • Saturated Fat: 15 g
  • Cholesterol: 145 mg
  • Sodium: 1,000 mg
  • Total Carbohydrates: 50 g
  • Dietary Fiber: 4 g
  • Total Sugars: 7 g
  • Protein: 39 g
Estimates include peas, heavy cream, buttermilk, and all 12 homemade dumplings. Values vary with the chicken, broth, and brands used, especially sodium.