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One-Pot Chicken and Dumplings

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When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.

  • Servings: 6

Photography: Romulo Yanes

Source: Everyday Food, October 2012

Ingredients

  • 5 tablespoons cold unsalted butter, divided
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1 1/4 cup all-purpose flour, divided
  • 3 cups chicken broth
  • 2 cups diced cooked chicken
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • Salt and pepper
  • 1 teaspoon baking powder
  • 2 tablespoons chopped fresh parsley, plus more for topping
  • 1/2 cup whole milk

Directions

  1. In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.

  2. Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

Reviews Add a comment

  • MS11488784
    13 SEP, 2016
    Great way to use leftover chicken from a Costco roaster! Made with a few changes (added peas instead of beans), added a little Knorr powdered chicken bouillon to broth in pot to punch up the richness and a little bit of poultry seasoning to add some complexity to flavors. Used self-rising flour in dumplings (lighter than all-purpose) and omitted the baking powder; added a little bit of sugar to flour and used buttermilk instead of milk in dumplings. Really yummy recipe! I went back for 2nds.
    Reply
  • Brett Ponder
    5 JAN, 2014
    I did change this up a bit... I bundled parsley, thyme and rosemary and sliced 3 garlic cloves for the stock. I used the potato substitute instead of turnips and parsnips. The resulting stock was pretty superb. However, these are gummiest dumplings I've ever made, tho the dill aded a nice fresh herb appeal. I looked up my Mother's old dumpling recipe and it called for only 1 tsp baking powder. I'd opt for one teaspoon in the future. This is a hearty one pot meal. Just beware the gooey dumplings
    Reply
  • Sue Allen
    17 APR, 2013
    Great recipe, family said to add this more often, this however needed doubled to feed my family of 5 big eaters and 2 little ones.
    Reply
  • Morphomixtress
    14 MAR, 2013
    Six servings means that you probably shouldn't eat more than a small cup of this decadent high calorie meal. Have a salad with it to feel full. My two children and I started out with generous servings and my teenage son went back to finish the rest. The recipe was easy and I was careful to use my 1/2 Tblspn scoop to create a nice amount of evenly portioned dumplings. I wanted them sort of bite sized and that worked perfectly . It was delicious.
    Reply
  • kapoth45
    29 JAN, 2013
    I would agree with other reviews, this isn't quite a 6-serving meal. But it is delicious. I had leftover chicken from a roasted chicken and homemade stock and it was SO good - rich and flavorful. I didn't have parsley, so I added dill to my dumplings. Pretty quick to come together too. A keeper!
    Reply
  • ErikainTexas
    9 JAN, 2013
    Very tasty and easy to make--but, no way this is six servings. It wasn't quite enough to feed my husband, myself, and our four kids, and they eat like birds. Half a cup of chicken bites and 1/4 cup of flour just doesn't do it for an adult, especially since it has both meat and starch so it's not like I'm going to make a filling side dish. I'm going to try doubling the recipe but I think I will have to make it in two pots because the dumplings need surface area to cook properly.
    Reply
  • Rachel_M85283
    11 DEC, 2012
    I have a few issues with this recipe. 1. I don't like it when ingredients are lumped together when there are multiple steps in a recipe. The ingredients should be broken up into two lists - one for the soup base, one for the dumplings. 2. This recipe says that it serves 6. NO WAY! This recipe only calls for 3 cups of chicken stock - that means each serving would only get 1/2 cup of soup base. It also only calls for 1 cup of flour for the dumplings...would probably make 4 dumplings. Fail
    Reply
  • CiaNahac
    1 NOV, 2012
    I've made this twice already, this is Da BOMB! Used the leftovers from the extra sptachcocked chicken that I made a few days earlier, and it was super easy and delicious. We all loved it. (I did cheat and use Bisquick for the dumplings, no big deal, right?)
    Reply