Imagine a bowl of tender chicken, fluffy dumplings, and hearty vegetables all swimming in a creamy, savory broth. That’s exactly what you get with One Pot Chicken and Dumplings—the ultimate comfort food. This cozy classic is everything you want on a chilly evening: warm, rich, and soul-soothing.

What makes this recipe even better? It’s made entirely in one pot, which means fewer dishes and more time to enjoy your meal. The dumplings steam to perfection right on top of the bubbling stew, soaking up all the flavor without falling apart. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe is a no-fuss favorite that delivers every time.

What Kind of Chicken Should I Use?

You can use cooked shredded rotisserie chicken for convenience, or start with boneless, skinless chicken thighs or breasts. Thighs will give you a juicier texture, while breasts keep things leaner. If you’re using raw chicken, just cube it and cook it in the pot before you begin the broth.

Ingredients for the One Pot Chicken and Dumplings

For the Chicken Stew:

2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, diced
3 cups cooked shredded chicken (or about 1.5 lbs raw chicken breast/thighs)
1/3 cup all-purpose flour
6 cups chicken broth
1 cup whole milk or half-and-half
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning (optional)
1 cup frozen peas
Fresh chopped parsley for garnish

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon garlic powder (optional)
3/4 cup whole milk
1/4 cup unsalted butter, melted

How To Make the One Pot Chicken and Dumplings

Step 1: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, melt butter with olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent. Stir in the garlic and cook for 1 more minute until fragrant.

Step 2: Cook the Chicken (If Using Raw)

If you’re starting with raw chicken, add the cubed pieces to the pot now. Season lightly with salt and pepper, and cook until no longer pink on the outside (about 5-6 minutes). If using pre-cooked chicken, skip this step.

Step 3: Build the Broth

Sprinkle the flour over the veggies (and chicken, if added). Stir well to coat everything evenly. Slowly pour in the chicken broth while stirring to avoid clumps. Add in the milk or half-and-half, dried thyme, poultry seasoning, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes until slightly thickened.

Step 4: Mix the Dumpling Dough

While the broth is simmering, prepare your dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Stir in the milk and melted butter until a sticky dough forms. Don’t overmix.

Step 5: Add Chicken and Peas

If you’re using cooked chicken, stir it in now along with the frozen peas. Let the stew return to a low simmer.

Step 6: Drop the Dumplings

Using a spoon or small cookie scoop, drop heaping tablespoons of dumpling dough directly onto the surface of the simmering stew. Space them slightly apart, but don’t worry if they touch. They will puff up as they cook.

Step 7: Steam and Finish

Cover the pot with a tight-fitting lid and reduce heat to low. Let the dumplings steam for 15-18 minutes without lifting the lid. Once they are puffed and cooked through, remove from heat.

Step 8: Serve and Enjoy

Give the stew a gentle stir, being careful not to break up the dumplings. Ladle into bowls, garnish with fresh parsley, and serve warm.

How to Serve and Store One Pot Chicken and Dumplings

This dish is best served piping hot straight from the pot. Scoop generous portions of the creamy chicken stew with a couple of dumplings into wide bowls. A sprinkle of fresh parsley adds a pop of color and freshness that complements the rich broth. Serve with a side of crusty bread if you’re feeling extra indulgent.

To store, let leftovers cool completely, then refrigerate in an airtight container for up to 4 days. The dumplings will continue to absorb liquid, so when reheating, you may want to add a splash of milk or broth to loosen the consistency. For longer storage, freeze the stew portion without the dumplings—they’re best made fresh.

Frequently Asked Questions

How do I know when the dumplings are done?

Dumplings are finished when they’ve puffed up and are firm to the touch. You can test one by slicing it in half—if it’s cooked through with no raw dough in the center, you’re good to go.

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free all-purpose flour blend for both the stew and the dumplings. Make sure your baking powder and broth are also certified gluten-free.

Can I add other vegetables?

Absolutely. Potatoes, green beans, or mushrooms make great additions. Just chop them small and add them when you sauté the base veggies.

What if I don’t have poultry seasoning?

You can skip it or substitute with a mix of sage, rosemary, and a little nutmeg for that cozy flavor.

Can I make the dumplings ahead?

It’s best to make dumplings fresh when you’re ready to cook them. You can prep the dry and wet ingredients separately in advance and mix them just before dropping into the pot.

How can I thicken the stew more?

Simmer it uncovered for a few extra minutes before adding the dumplings, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) to the broth.