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The Best Fluffy and Creamy Homemade Chicken and Dumplings (Easy One-Pot Method)

A spoonful of creamy chicken and dumpling, showing a fluffy dumpling and shredded chicken.
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Make classic, soul-satisfying chicken and dumplings using this easy one-pot method. You get tender chicken in a creamy broth and soft, fluffy dumplings every time.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup melted unsalted butter

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the chicken broth. Add the thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer. Return the browned chicken to the pot. Reduce heat to low, cover, and let it simmer for 15 minutes.
  4. While the soup simmers, prepare the dumplings. In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  5. In a separate small bowl, mix the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the dough will be slightly sticky.
  6. In a small bowl, whisk together the 1/4 cup flour with 1/4 cup cold water to create a slurry. Stir this slurry into the simmering broth mixture to help thicken the soup base slightly. Stir in the heavy cream.
  7. Drop the dumpling dough by rounded tablespoons directly onto the simmering liquid, leaving a little space between each drop. Do not overcrowd the pot.
  8. Cover the pot tightly and cook the dumplings without lifting the lid for 15 minutes. The dumplings will steam and become fluffy.
  9. Remove the bay leaf. Taste and adjust seasoning if needed. Serve the chicken and dumplings immediately while hot.

Notes

  • For the fluffiest dumplings, avoid stirring the pot while the dumplings are steaming.
  • If you prefer a Southern Style broth, you can skip the heavy cream and use a roux made from butter and flour added before the broth for a richer gravy base.
  • You can substitute cooked, shredded rotisserie chicken for the raw chicken to save prep time.

Nutrition

Find it online: https://delicerecipe.com/chicken-and-dumpling-fluffy-creamy-one-pot-recipe/