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Easy One Pot Southern Chicken and Dumplings: Best Cozy Recipe

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This one pot Southern chicken and dumplings is a comforting, soul-soothing meal made with tender chicken, fluffy dumplings, and a rich, peppery broth. It’s a nostalgic recipe that brings warmth and coziness to any table.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage (optional)
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream or whole milk
  • 2 tablespoons fresh parsley, chopped
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/3 cup cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons fresh chives or parsley, finely chopped (optional)

Instructions

  1. Heat a Dutch oven over medium-high heat and add 2 tablespoons butter. Once melted and foaming, add chicken thighs in a single layer. Sear for 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside.
  2. In the same pot, add diced onion, carrots, and celery. Cook over medium heat for 5-6 minutes, scraping up browned bits, until vegetables soften and onions are translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle 1/4 cup flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in chicken broth and water, stirring constantly to prevent lumps. Add thyme, rosemary, sage, bay leaf, salt, and pepper. Return seared chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender.
  5. Remove chicken pieces to a cutting board, let cool slightly, then shred with two forks. Discard bay leaf. Return shredded chicken to the pot and stir in heavy cream or milk. Taste and adjust seasoning.
  6. While broth simmers, make dumpling dough: In a medium bowl, whisk together 2 cups flour, baking powder, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder. Add cold butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces.
  7. In a small bowl, whisk together buttermilk and egg. Pour into flour mixture and stir with a fork just until combined. Dough will be sticky and shaggy. Fold in chives or parsley if using.
  8. Bring broth to a gentle simmer. Using two spoons, drop rounded tablespoonfuls of dough into the simmering broth. You should get about 16-18 dumplings. Work quickly but gently.
  9. Cover pot with a tight-fitting lid and cook for 15 minutes. Do not lift the lid during this time. After 15 minutes, uncover and check that dumplings are puffed and cooked through. If still doughy, cover and cook for another 3-5 minutes.
  10. Sprinkle with fresh parsley and an extra crack of black pepper. Let pot sit off heat for 5 minutes before serving. Ladle into bowls and enjoy.

Notes

Don’t rush the roux; stir for a full 2 minutes. Keep butter cold for dumplings. Simmer, don’t boil, when adding dumplings. Resist lifting the lid during dumpling cooking. Season in layers for best flavor.

Nutrition

Keywords: chicken and dumplings, one pot, Southern, comfort food, easy, cozy, chicken thighs, dumplings

Find it online: https://dahliadishes.com/easy-one-pot-southern-chicken-and-dumplings-best-cozy-recipe/