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Cozy Fall Chicken and Dumplings: Easy One-Pot Recipe

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A hearty, one-pot chicken and dumplings recipe with tender chicken, a velvety broth, and pillowy dumplings that soak up all the savory goodness. Perfect for chilly fall evenings.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs (about 4–6 thighs)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour, plus extra for dusting
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • For the dumplings:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed
  • 3/4 cup whole milk
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of butter in a Dutch oven over medium-high heat until shimmering. Place the chicken skin-side down in a single layer (work in batches if needed) and cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook for another 3 minutes. Transfer to a plate.
  2. Pour off all but about 2 tablespoons of rendered chicken fat from the pot. Reduce heat to medium. Add the remaining 1 tablespoon of butter, then add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and onions are translucent. Scrape up any browned bits from the bottom. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 2 minutes until the flour turns a pale golden color.
  4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the heavy cream, fresh thyme sprigs, and bay leaf. Bring to a gentle simmer.
  5. Nestle the browned chicken thighs back into the pot, skin-side up, along with any accumulated juices. Reduce heat to low, cover, and simmer gently for 25 minutes until the chicken is tender.
  6. While the stew simmers, make the dumpling dough: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Add the cold cubed butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse meal with some pea-sized butter pieces. Make a well, pour in the milk, and stir with a fork just until a shaggy dough forms (about 10-12 strokes). Fold in the chopped parsley if using. Do not overmix.
  7. After 25 minutes, carefully remove the chicken thighs to a cutting board. Let cool slightly, then shred the meat using two forks, discarding bones and skin. Return the shredded chicken to the pot. Stir in the frozen peas. Taste and adjust seasoning with salt and pepper.
  8. Using a small cookie scoop or two spoons, drop heaping tablespoonfuls of dumpling dough onto the surface of the simmering stew (about 12-14 dumplings). Do not submerge them.
  9. Cover the pot tightly with the lid and cook for 15 minutes without lifting the lid. Then remove the lid and cook for another 5 minutes uncovered until the dumplings are puffed and slightly golden on top.
  10. Remove the pot from heat. Fish out the thyme sprigs and bay leaf. Let the stew rest for 5-10 minutes before serving. Ladle into deep bowls, ensuring each serving gets a few dumplings and plenty of broth.

Notes

Don’t rush the browning of the chicken; it adds deep flavor. Keep the dumpling dough cold for light, fluffy dumplings. Resist the urge to lift the lid during the 15-minute steam. For a thicker broth, mash a few cooked dumplings into the stew. Leftovers can be stored in the refrigerator for up to 4 days; freeze the stew without dumplings for up to 3 months.

Nutrition

Keywords: chicken and dumplings, fall recipe, one-pot meal, comfort food, chicken stew, dumplings, cozy dinner

Find it online: https://lindabake.com/cozy-fall-chicken-and-dumplings-easy-one-pot-recipe/