One pan small batch Chicken and Dumplings! Classic comfort food, easy recipe, no leftovers. Easy, adaptable, and irresistibly delicious, it's a must-try!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Dish
Cuisine: American
Keyword: chicken, chicken and dumplings, chicken and dumplings for one, mini chicken and dumplings, single serve chicken and dumplings, small batch chicken and dumplings, small chicken and dumplings
Start by heating olive oil in a 2-quart saucepan over medium heat for 30 seconds. Add onions, celery, and carrots, and cook for about 5 minutes until the onions turn soft and translucent. Then, add garlic and cook for another minute.
Place the chicken breast in the pan and season with salt and pepper. Add chicken broth and bring to a boil. Reduce the heat to medium-low and let it simmer for 20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
You can shred the chicken right in the pot, or take it out, shred it on a cutting board, and then put it back in the pot.
For the dumplings, mix flour, baking powder, sugar, and salt in a bowl. Cut the butter into the dry mix using your fingers or a pastry blender until it looks like coarse sand. Stir in milk just enough to form a dough. Drop spoonfuls of this dough into the soup. Cover the pot and let it simmer for 15 minutes. Enjoy it hot!
Notes
Dumplings: Ensure the dough is soft but not overly sticky for the best consistency. Avoid over-mixing which can lead to tough dumplings and leave the lid on the pot when cooking the dumplings. Since the dumplings cook by steaming, the pot needs to be covered so that the steam doesn't escape.
Broth: For a thicker broth, reduce it longer on the stove.
Chicken: To make this a quick dinner, you can use cooked rotisserie chicken from a grocery store or cooked leftover chicken from a previous recipe.
Veggies: Feel free to sauté them until they're golden for added depth.