One pot Chicken & Dumplings is a favorite quick and easy comfort food meal. This vintage recipe is filled with flavorful chicken, veggies, and dumplings that you would never guess only takes 30 minutes to prepare!
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I need all the 30 minute meals in my life that I can get. Cheeseburger Pasta Skillet, Southwest Chicken Skillet, and Chicken & Broccoli are in heavy rotation but one of my favorites is this one pot chicken and dumplings.
I’ve been making it for many years and it’s a go-to whenever I need comfort in a bowl. Your kitchen will smell amazing while you’re cooking it.
There is so much flavor in each bite, it tastes like it takes way longer than 30 minutes to prepare.
- Chicken – You can use boneless skinless breasts or tenders.
- Olive Oil – To saute the veggies.
- Butter – You’ll combine the butter with the olive oil for flavor and to bring up the cooking temp.
- Potatoes – I usually use red skin potatoes. You can leave the skins on or off. If they’re small, I leave the skins on.
- Carrots – I use baby carrots so I don’t have to peel them.
- Onion – I like to use a white onion. Yellow will work if you want a bit of sweetness.
- Bay Leaf – Bay leaves add a ton of flavor. Almost peppery. They are perfect in soups and stews.
- Poultry Seasoning – Usually a blend of herbs like sage, rosemary, pepper, marjoram. Again, tons of flavor.
- Flour – All purpose white flour to help thicken the broth.
- Chicken Broth or Stock – I like Kitchen Basics brand.
- Jiffy Mix – Jiffy makes several mixes but for these dumplings, you’ll need the Buttermilk Biscuit mix. Using the mix speeds up this meal.
- Green Peas – I use frozen. A can will work as well.
TOOLS FOUND ON AMAZON TO HELP YOU:
- Soup Pot or Dutch Oven – You’ll need a pot (around 6 qt size) with a lid because you’ll steam the dumplings.
- Veggie Chopper – I love this tool for chopping onions. You could use it for the carrots as well if you wanted diced carrots.
- Silicone Spatulas – I love these & use them daily for all sorts of things.
HOW TO MAKE EASY CHICKEN & DUMPLINGS
STEP ONE: Chop your chicken into bite sized pieces & season with salt & pepper and set aside.
STEP TWO: To a large pot, over medium high heat, add the oil, butter, chopped potatoes, onions, carrots, and bay leaf. Cook for about 5 minutes, stirring frequently, then season with salt, pepper, and poultry seasoning. Sprinkle the flour into the pan and cook for two minutes.
STEP THREE: Stir in the chicken broth and bring to a boil. Once boiling, add in the seasoned chicken and stir.
STEP FOUR: To a small bowl, pour in the biscuit mix, parsley, and 1/2 cup of warm water. Stir to combine, then drop tablespoons into the pot, trying to space them evenly. Cover the pot with a lid, turn heat to low, and allow the dumplings to steam for 8-10 minutes.
STEP FIVE: Remove the cover and stir, breaking up the dumplings, and allowing the broth to thicken. Stir in the frozen peas, remove from heat, and serve!
WHAT TO SERVE WITH CHICKEN & DUMPLINGS
You can serve it with cornbread, roasted green beans, garlic Brussels sprouts, and of course followed with a dessert like peanut butter swirl brownies. I personally don’t think you need to serve it with anything though because it’s a very filling meal in itself.
WHAT DOES DUMPLING EVEN MEAN?
A dumpling refers to a dish that consists of pieces of dough. Either dough filled with something, or dough with no filling.
WHAT IS JIFFY MIX AND WHERE DO I FIND IT?
Jiffy is the brand of instant mix for the dumplings. There are other brands out there which can all be found in your local grocery store. This recipe in particular for chicken and dumplings aims to add convenience to your life without sacrificing taste, but if you have the desire to make dumplings from scratch, you can!
CAN I FREEZE IT?
Yes, you can freeze chicken and dumplings. Either transfer it to freezer bags or store in a freezer safe container. When you’re ready to eat it, just thaw then reheat. It will keep for 3-4 months in the freezer when properly stored.
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Chicken and Dumplings
- 1 1/2 lbs boneless skinless chicken breasts or tenders
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3-4 medium red skin potatoes peeled & diced
- 2 medium carrots peeled and diced or thinly sliced
- 1 medium onion chopped
- 1 bay leaf
- salt and freshly ground black pepper
- 1 teaspoon poultry seasoning
- 2 Tablespoons flour
- 1 quart chicken broth or stock
- 1 8 oz Jiffy buttermilk biscuit mix
- 1/2 cup warm water
- 1 cup frozen green peas
- Dice tenders into bite size pieces, season with salt & pepper, and set aside.
- Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook for 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning.
- Add flour to the pan and cook 2 minutes.
- Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
- Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
- Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes.
- Remove cover and stir chicken and dumplings to break up dumplings and thicken sauce a bit.
- Stir peas into the pan, remove pot from heat and serve!
Originally published January 2010, and then again October 11, 2012