Recipe for chicken and dumplings: a one-pot home version
This recipe for chicken and dumplings uses small spoonfuls of dough that steam under a covered lid. Keep the liquid at a gentle simmer: a hard boil can break up the dumplings before their centers cook.
The dish makes four bowls. The dumplings here are baking-powder dumplings rather than rolled strips; both styles exist, but their methods should not be mixed halfway through cooking.
A wide pot gives the dumplings space to expand. Very large spoonfuls can remain raw inside while small ones look done, so keep portions similar.
For reheating, use a suitable pan and heat the entire portion to 165°F/74°C. Do not add raw dough to a barely warm leftover stew. This version contains milk and wheat.
Sources and cooking guidance
FoodSafety.gov: safe cooking temperatures and thermometer-based doneness checks.
Ingredients
Step 1
Dice onion, carrots and celery. Cut chicken into bite-sized pieces on a separate board. Melt butter in a wide lidded pot and soften vegetables for 6–8 minutes.
Step 2
Stir in the gravy flour for 1 minute. Add broth gradually while stirring, then chicken. Simmer gently until chicken reaches 165°F/74°C and vegetables are nearly tender.
Step 3
Mix dumpling flour, baking powder and half the salt. Stir in milk and oil just until a soft dough forms. Do not knead like bread.
Step 4
Drop the dough in about 12 small spoonfuls over the simmering broth, leaving space. Cover and simmer gently for 12–15 minutes without repeatedly lifting the lid.
Step 5
Split a central dumpling: it must be fluffy through the middle with no wet dough. Continue covered cooking if needed. Taste the broth, season and serve hot.
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