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recipe for chicken and dumplings Creamy Pot with Carrot Confetti
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This comforting chicken and dumplings creamy pot with carrot confetti offers a warm hug in a bowl, perfect for busy families seeking a wholesome, easy dinner. The classic recipe is simplified for modern kitchens, ensuring rich flavor and tender dumplings every time.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 (10.5 oz) can cream of chicken soup
- 4 cups low-sodium chicken broth
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped yellow onion (about 1 medium)
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt (for dumplings)
- 0.75 cup milk (any kind, or buttermilk for tang)
- 1 tsp dried thyme
- 0.5 cup fresh parsley, chopped
- 0.5 tsp garlic powder
- salt, to taste
- black pepper, to taste
- 1 Tbsp olive oil
Instructions
- Prep & Sear the Chicken: Heat 1 Tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken pieces and sear until lightly golden on all sides (5-7 minutes). Remove and set aside.
- Saute the Veggies: Add another splash of oil if needed. Saute chopped onions, carrots, and celery in the same pot over medium heat until tender-crisp and fragrant (about 7-8 minutes).
- Build the Creamy Base: Stir in the cream of chicken soup, chicken broth, dried thyme, garlic powder, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally.
- Mix the Dumplings: While the sauce simmers, combine flour, baking powder, and 0.5 tsp salt in a medium bowl. Gradually add the milk, mixing just until a soft, shaggy dough forms. Avoid overmixing.
- Drop the Dumplings: Using two spoons or a small cookie scoop, drop rounded spoonfuls of dumpling dough directly onto the simmering sauce. Don’t crowd them; leave space for expansion (about 10-12 dumplings).
- Simmer to Perfection: Cover the pot tightly and cook for 15-20 minutes over medium-low heat without lifting the lid. The dumplings will puff up and be cooked through, and the sauce will thicken.
- Garnish & Serve: Remove from heat. Stir in fresh parsley if desired. Serve immediately and enjoy.
Notes
To lighten the dish, use low-sodium broth and lean chicken breast. For extra creaminess, stir in 0.25 cup heavy cream at the end. For gluten-free, use a 1:1 gluten-free flour blend and ensure soup/broth are GF. For dairy-free, use plant-based milk and dairy-free cream of mushroom soup. For vegetarian, replace chicken with 2 cans drained cannellini beans or firm tofu and use vegetable broth. This recipe can also be adapted for Instant Pot or slow cooker methods.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 280 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg