Go Back
two small rustic pale yellow cornmeal drop dumplings over thick chicken gravy with cooked skinless chicken pieces, small carrots, celery and peas in a plain bowl, with no flat noodle dumplings or garnish
Rachel Kim

One Pot Chicken and Dumplings

Cornmeal gives these drop dumplings a lightly nubby surface and a yellow center, which suits the thick chicken gravy beneath them. Keep the spoonfuls small enough that steam can cook their middles before the outside becomes heavy. The lid needs to stay on. Lifting it repeatedly dumps the heat the dumplings depend on, and a thick gravy underneath is less forgiving than a pot of freely boiling water. Cut one dumpling open at the end and check for a fluffy center with no wet stripe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 small yellow onion diced
  • 2 medium carrots cut into small dice
  • 2 celery ribs diced
  • 3 tbsp all-purpose flour for gravy
  • 3 cups low-sodium chicken broth
  • 1/2 cup whole milk for gravy
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 3/4 cup all-purpose flour for dumplings
  • 1/4 cup fine yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 cup whole milk for dumplings
  • 2 tbsp neutral oil for dumplings

Method
 

  1. Melt butter in a 6-quart Dutch oven over medium heat. Add onion, carrots and celery and cook for 6 minutes until starting to soften.
  2. Add chicken, thyme, pepper and 1/2 teaspoon salt and cook for 4 minutes, stirring. Sprinkle with the 3 tablespoons gravy flour and stir for 1 minute.
  3. Gradually stir in broth and the 1/2 cup gravy milk. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally, until the chicken reaches 165°F; fold in peas.
  4. Whisk dumpling flour, cornmeal, baking powder and remaining 1/4 teaspoon salt in a bowl. Stir in the 1/2 cup dumpling milk and oil just until a soft dough forms.
  5. Drop dough in 10 equal mounds over the gently simmering gravy, leaving gaps between them. Cover tightly and cook over low heat for 15 minutes without lifting the lid.
  6. Check one dumpling by splitting its center; cook covered for 2 to 3 minutes more if any wet dough remains. Serve 2 dumplings with one-fifth of the chicken and gravy per portion.