Quick & Easy Creamy Chicken and Dumplings (One Pot Dutch Oven)

Ultimate Creamy Chicken & Dumplings (Dutch Oven, Bone-In Thighs)

Time + Yield
Prep Time: 15 minutes
Cook Time: 55–70 minutes
Total Time: about 1 hour 10 minutes
Servings: 6

Equipment
Dutch oven (5–7 qt) with lid
Tongs
Wooden spoon
Mixing bowl
Two teaspoons (for shaping mini dumplings)

Ingredients

Chicken + Creamy Base
4 bone-in, skin-on chicken thighs (about 2 to 2½ lb)
1 to 1½ teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons unsalted butter
1 tablespoon oil (optional, helps browning)
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
⅓ cup all-purpose flour
5½ to 6 cups chicken broth (low sodium preferred)
1 teaspoon poultry seasoning
½ teaspoon dried thyme
½ teaspoon smoked paprika (optional, recommended)
1 cup whole milk
½ cup heavy cream
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
Optional: ½ cup frozen peas (add in the last 2 minutes)

Mini Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup whole milk (plus 1–2 tablespoons if needed)
4 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley (optional)

Instructions

1. Sear the chicken thighs
   Pat the thighs dry. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
   Heat a Dutch oven over medium-high. Add the butter and the oil (if using).
   Sear thighs skin-side down 5–7 minutes until deeply golden. Flip and cook 2–3 minutes.
   Remove thighs to a plate. Keep the drippings in the pot.

2. Build the flavor base
   Reduce heat to medium. Add onion, carrots, and celery. Cook 6–8 minutes until softened, scraping up the browned bits.
   Add garlic and cook 30 seconds.

3. Thicken the base
   Add the flour and stir for about 1 minute to cook off the raw flour taste.
   Slowly pour in 5½ cups chicken broth while stirring until smooth.

4. Simmer the chicken in the broth
   Stir in poultry seasoning, thyme, smoked paprika (if using), and the remaining ½ teaspoon black pepper.
   Bring to a gentle simmer. Add the thighs back in (skin-side up).
   Cover and simmer on low 25–35 minutes, until thighs are very tender and shred easily (about 175–185°F if you check).

5. Shred the chicken + finish the creamy broth
   Transfer thighs to a cutting board. Remove skin if you want a cleaner, creamier broth. Remove bones and shred/chop the meat.
   Return chicken to the pot. Keep heat low.
   Stir in the milk and heavy cream. Simmer gently 3–5 minutes. Do not hard-boil.
   Stir in parsley. Taste and adjust salt.
   If it’s thicker than you want, add a splash of the remaining broth until it’s creamy and spoonable.

6. Make the dumpling dough
   In a bowl, whisk flour, baking powder, salt, and pepper.
   Add milk and melted butter. Stir just until combined. Do not overmix.
   Dough should be thick and scoopable. If dry, add 1–2 tablespoons milk. Fold in parsley if using.

7. Shape mini dumplings with two teaspoons (your method)
   Keep the stew at a gentle simmer on low.
   Use 1 teaspoon to scoop dough. Use a second teaspoon to shape it and slide it off cleanly onto the surface of the stew.
   Space dumplings out so steam can circulate. You’ll usually get about 24–30 mini dumplings.

8. Steam the dumplings
   Cover the pot and do not open the lid for 12–14 minutes.
   Check one dumpling: it should be fluffy and cooked through.
   Optional: stir in peas for the last 2 minutes before serving.

Serve
Ladle into bowls immediately while the broth is thick and the dumplings are at their fluffiest.

Tips for Perfect Chicken & Dumplings
Use a gentle simmer, not a boil. A hard boil can break the cream and toughen dumplings.
Keep the lid closed. Steam is the dumpling oven. Opening the lid drops the heat and can undercook the centers.
Sear deeply. Pale chicken equals flat-tasting broth.
Add dairy after shredding. Milk and cream stay smoother when the heat is low and steady.
If your broth isn’t thick enough, simmer uncovered 3–5 minutes before adding dumplings.
If your broth is too thick, loosen with broth a little at a time.

Variations
Extra cozy: add ½ cup peas (and/or ½ cup corn) at the end.
More savory depth: stir in 1 teaspoon chicken bouillon base (only if your broth is low sodium).
No poultry seasoning: use ½ teaspoon thyme + ¼ teaspoon sage + ¼ teaspoon crushed rosemary.

Storage + Reheating
Fridge: 3–4 days airtight.
Reheat: low heat with a splash of broth or milk to loosen.
Freezing: freeze the base for up to 2 months. Dumplings freeze okay but soften after thawing.

Nutrition Facts (Estimated, per serving)
Calories: ~630
Protein: ~34 g
Fat: ~32 g
Carbs: ~45 g
Fiber: ~2 g
Sugar: ~6 g
Sodium: ~700–1100 mg (varies a lot by broth + salt level)