Homemade Chicken and Dumplings is a comfort food that is sure to become a favorite dinner recipe to make on chilly nights! Savory chicken and vegetables with tender dumplings, smothered in a creamy sauce. To keep things simple and easy, you make this chicken dinner all in one pot!
Fall is one of my most favorite times of the year. The air is cooler and crisp, apples are in season, we start making pumpkin bread at my house like every week, we visit a pumpkin patch. .
And all of the cozy sweaters come out and comfort food is on the brain.
When I was a kid, I loved dumplings and homemade drop biscuits. Basically, anything that was a carbohydrate, I ate. The only Chicken and Dumplings I had as a kid, was from a can with the Campbell’s label, and I loved it!
I’ve been wanting to make homemade Chicken and Dumplings from scratch for a while. And now, with only a few weeks left before we move to the Midwest and face our upcoming winter, it’s the perfect time to get this recipe down to perfection.
Homemade Chicken and Dumplings
I love that everything for this recipe is made in one pot. Even the dumpling batter is literally dropped into the simmering liquid to cook!
This is an extremely easy and quick chicken and dumplings to make. Next time, I will make the dumplings smaller. Surprisingly, Madeline, my youngest, asked for a second helping. She gobbled up the chicken, carrots and peas and loved it. So what if I tell my girls eating carrots will make their eyes shiny and pretty, and that mushrooms will give them beautiful, shiny skin? They are still in the “princess” phase. Especially Madeline, so anything that relates to a princess or being princess-like, they like.
If you like comfort food and you’re a fan of chicken stew, you’ve got to give this recipe a try. Remember, if you want shiny, pretty eyes, this is the dish for you.
I can’t think of anything more comforting and delicious to enjoy on a cold fall or winter night than this. Enjoy!
One Pot Chicken and Dumplings
- 3 tablespoons butter
- 1 medium onion cut into 1-inch pieces
- 5 medium carrots cut crosswise into 1 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1 cup all-purpose flour divided
- 3 1/2 cups reduced-sodium chicken broth or more, if desired
- 1/2 cup chopped cremini mushrooms
- Coarse salt and freshly ground pepper to taste
- 1 1/2 pounds boneless skinless chicken thighs cut into 2-inch pieces
- 2 tablespoons chopped fresh dill
- 1 3/4 teaspoons baking powder
- 5 oz. milk (1/2 cup, plus 2 tablespoons)
- 10 oz. frozen peas
- In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium-high heat. Add the onions, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, for about 5 minutes.
- Add 1/4 cup flour and cook, stirring, for 30 seconds. Add the chicken broth and mushrooms and bring to a boil, stirring constantly; season with salt and pepper. Nestle the chicken in the pot; reduce heat to medium-low. Cover and cook, stirring occasionally for 20 minutes.
- Meanwhile, make the dumplings: In a medium sized bowl, whisk together the remaining 3/4 cup flour, chopped dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter; you can add an additional 2 tablespoons of milk if too thick. Set aside.
- Pour the peas into the pot. And using a cookie scooper or spoon, drop the batter in the simmering liquid in 10 heaping tablespoonfuls (or smaller if desired), keeping them spaced apart. The dumplings will swell as they cook. Flip the dumplings to ensure even cooking. Cover and simmer until chicken is cooked through and tender and the dumplings are firm, for about 20-25 minutes. Serve.
Recipe adapted from MarthaStewart.com.