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–+ servings
Pot Chicken and Dumplings

Hearty Pot Chicken and Dumplings for Cozy Comfort Cooking

This Pot Chicken and Dumplings recipe is a cozy comfort food perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons butter Adds a rich flavor that forms the base of your stew.
  • 1 tablespoon olive oil A healthy fat choice that enhances the taste.
  • 1 medium onion, diced Brings sweetness and depth of flavor.
  • 2 medium carrots, sliced Adds color and natural sweetness.
  • 2 stalks celery, sliced Provides a nice crunch.
  • 3 cloves garlic, minced Infuses the stew with a savory punch.
  • 1 teaspoon salt Essential for bringing out flavors.
  • ½ teaspoon black pepper Adds warmth and kick.
  • 1 teaspoon dried thyme Enhances the flavor profile.
  • 1 teaspoon poultry seasoning Adds aromatic depth.
  • ⅓ cup all-purpose flour Helps thicken the stew for a creamy texture.
  • 6 cups chicken broth The heart of your stew.
  • 1 cup heavy cream or half-and-half Adds luxurious creaminess.
  • 3 cups cooked chicken, shredded The star of the dish.
  • 1 cup frozen peas Introduces a pop of color.
For the Dumplings
  • 2 cups all-purpose flour Forms the base for your fluffy dumplings.
  • 1 tablespoon baking powder Ensures lightness and fluffiness.
  • 1 teaspoon salt Balances out the flavors.
  • ¼ teaspoon black pepper Adds a hint of warmth.
  • ½ teaspoon garlic powder Enhances the flavor.
  • ½ teaspoon dried parsley Adds color and freshness.
  • 1 cup whole milk Keeps the dumplings moist.
  • 4 tablespoons butter, melted Gives the dumplings rich flavor.

Equipment

  • large pot
  • Dutch oven
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Melt the butter and olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened, about 5 minutes. Stir in garlic, salt, black pepper, thyme, and poultry seasoning.
  2. Sprinkle flour over the vegetables, stirring to coat. Cook for 1-2 minutes, then whisk in chicken broth. Add cream and bring to a gentle simmer.
  3. Stir in chicken and peas, reduce heat to low to keep hot.
  4. In a mixing bowl, combine flour, baking powder, salt, black pepper, garlic powder, and parsley. Stir in milk and melted butter until just combined.
  5. Drop spoonfuls of dumpling mixture onto the simmering stew. Cover and let steam for 15 minutes.
  6. Ladle into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Avoid overmixing the dumpling dough for best texture. Adjust seasoning before serving and consider vegetable variations based on availability.

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