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Easy One-Pot Chicken and Dumplings. Made with warm chicken broth, fresh vegetables, soft, buttery dumplings, and topped with chopped parsley.

Some of our most vivid memories from growing up are when would watch our grandma cook in the kitchen. Every time she would come and visit, she would make us her chicken and dumpling recipe.

The recipe originally dates back to our great-grandmother making it, so over the years, the recipe wasn’t formally written down. They both would just make the recipe based on the feel and looks of the dish.

We were able to find part of the recipe on one of our mom’s recipe books, but it was missing measurements and instructions. We knew we wanted to make it a bit healthier by adding in fresh, chopped vegetables, and the dumpling dough was the trickiest part to recreate. We experimented with the amount of flour and liquid in the dough, and after a couple of tries, we finally made the perfect dumpling dough.

Even though this recipe is a more modern version of our grandma’s chicken and dumplings, it still warms our soul on a cold, rainy day just like her’s always seems to do.

This is the perfect comfort meal to make for your family, roommates or to meal prep for the week ahead, because it makes multiple servings. Plus, you only use one pot, so clean up is easy and stress free!

This post is all about one-pot chicken and dumplings.

Easy One-Pot Chicken and Dumplings

What’s in the recipe?

Chicken and Dumpling Broth

Boiled Chicken Tenders: The first step in this recipe is boiling your chicken tenders. You can use chicken tenders or chicken breasts. It’s totally up to you!

Olive Oil: The 2 tbsp of olive oil is used to cook the vegetables.

Onion: We chopped and sautéed the onion until soft and translucent.

Garlic: The garlic is sautéed in with the vegetables for added flavor.

Carrots: Our grandma’s original recipe didn’t include carrots or celery, and we love the flavor and nutrition they add to the dish.

Celery: Celery pairs so well with the other vegetables and dumplings, and makes it even more delicious.

Thyme: Thyme adds such a fresh, delicious flavor to the chicken and dumplings.

Chicken Broth: The chicken broth adds flavor to the dumpling broth and is used to boil and cook the dumpling dough.

Milk: We add a little bit of milk to the broth to make it creamier.

Salt and Pepper: Salt and pepper are added for flavor.

Dumpling Dough

All-Purpose Flour: Just like any dough recipe, the base of the dumpling dough is made of flour. We always use unbleached all-purpose flour.

Baking Powder: Baking powder makes the dumplings puff up and expand as they cook.

Salt: A bit of salt adds flavor to the dough.

Butter: We cubed and mixed in the butter into the dough. It added a delicious flavor and made the dumplings perfectly soft.

Water: Our grandma’s original recipe used water to form the dough, rather than milk (that’s used in most recipes). We stayed true to using water, and the dough turned out just as delicious as we remember.

How to Make One-Pot Chicken and Dumplings

Boil the Chicken…

Before you do anything, you’ll want to boil the chicken. Fill a 5 quart dutch oven (or large pot) 3/4 of the way up and add the chicken tenders to the water. Bring the water to a boil and boil the chicken for more 10 minutes.

After the chicken is boiled, remove it from the water and place it on a cutting board. Using a fork, shred the chicken and set aside for later.

Dump out the water, rinse the pot and use it to sauté the vegetables.

Make the Dumpling Dough…

Now, it’s time to make the dumpling dough! In a medium size bowl, mix the flour, baking powder, salt, butter and water until a dough is formed. Turn the dough out onto a flour surface and knead the dough for about 1 minute.

Next, pinch some dough off and roll it into a small dough ball (about 1 inch in diameter) and place on a piece of parchment paper. Let them rest while you sauté the vegetables.

Sauté the Vegetables…

Using a sharp knife and a large cutting board, chop all your vegetables—carrots, onion, celery and garlic.

Heat the olive oil in the pot on medium-high heat and sauté the carrots onion and celery for about 10 minutes. Then add in the garlic and cook for 2 more minutes.

Make the Broth…

After the vegetables are sautéed, add the chicken broth, milk, thyme, salt and pepper. Then, bring the mixture to a boil.

Boil the Dumplings…

Once the broth has come to a boil, drop the dumpling dough balls into the broth. You don’t want to overcrowd the pot all at once, so we add 5 in at a time, wait about 30 seconds and then add the next 5.

After you’ve added all the dough balls, cover the dutch oven (or pot) and cook the dumplings for 5 more minutes. The dumplings should be floating at the top after you remove the lid.

Lastly, serve the chicken and dumplings in adorable bowls and enjoy!

If you made this recipe, we’d love to hear from you! Leave us a comment down below, tag us on Instagram or leave a comment on Pinterest! It always makes are day hearing from you.