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One Pot Chicken and Sage Dumplings. Taking a classic and upping the flavor with caramelized shallots, slow cooked chicken, fresh sage, and creamy gorgonzola cheese. All mixed into a warming herb filled soup base with light and airy dumplings that make every bite so delicious. This is a cozy recipe that’s one pot and done, perfect for both fall and winter nights.

overhead close up photo of One Pot Chicken and Sage Dumplings

I returned home from a whirlwind trip in NYC yesterday afternoon to grey skies and crisp autumn air. My trip to New York was amazing. I am so excited to share details of what I was doing there soon. All I can say for now is, look out for a fun holiday video coming this December!

Usually when I get back from trips I get in late at night and have zero time for anything else other than a shower. But yesterday I got home while it was still daylight. I then headed out for a hike to move my legs after the long flight and two-hour drive home. Even though I had zero energy to cook, these chicken and dumplings were the only thing I was craving.

When the weather is cool and all you want to do is snuggle on the couch with a blanket, this is the perfect dish to make. Plus, I just needed some homey comfort food after being away.

Chicken and dumplings are another one of those recipes that my mom turned me onto. She’s all about cozy comfort foods, and chicken and dumplings are one of her childhood favorites. Since I’m all about the coziest recipes right now, I knew I wanted to make an updated version for fall.

Enter my veggie filled chicken and sage dumplings. This is one of those recipes that literally warms the soul. I know, it sounds cheesy, but it true. If you’re having a bad day, the weather is gloomy, or you just need something to make you feel good inside, this is it.

It’s perfection.

side angle photo of chicken in skillet

The recipe starts out a lot like a chicken soup recipe. I love to using skin on chicken breasts and searing them first before adding anything else in. In the end, we’ll discard the skin, but I love the extra layer of flavor it provides in the dish.

Once the chicken is seared, it’s time to add in all of the veggies. I used shallots, carrots, and celery, but if you wanted to add an additional veggie, my first choice would be mushrooms. Those would be great!

Now add in a good amount of chicken broth and let the soup simmer until the chicken has cooked through. If you happen to have already cooked chicken on hand, you can totally toss that in to save some time.

overhead photo of One Pot Chicken and Sage Dumplings with bread in table

Well the soup is simmering away, make the dumpling, which are kind of the star. Oh these dumplings, they are so delicious and extra special. Light, airy, seasoned with fresh sage, and a little cheesy too.

In the past I’ve found dumplings to be a tad bland, so I decided to bump up the flavor with the addition of fresh sage (which is my favorite autumn herb) and bold gorgonzola cheese. The addition of fresh sage adds a warmth to each dumpling that’s truly delicious.

And the gorgonzola? I know it’s a cheese that you either love or hate, but personally, it’s one of my favorites. It has a really bold flavor and creamy texture and it can add so much to a dish. If you love it, you will LOVE these dumplings. If gorgonzola is not your thing, no big deal. You can use an equal amount of grated parmesan or manchego cheese. Either of which will be just as delicious.

The dumplings get cooked directly in the soup, making this a one pot and done kind of recipe. If you already have cooked chicken on hand, this recipe can easily be made in under 30 minutes. Either way, this is a quick cooking autumn dinner that everyone will love. You could even use it for holiday entertaining.

I have yet to meet anyone who hasn’t loved a bowl full of this. It’s warm, cozy, and perfect for eating while snuggled up on the couch, wrapped in a cozy blanket. It truly does not get better.

overhead close up photo of One Pot Chicken and Sage Dumplings with bread on table and spoon in bowl

If you make this one pot chicken please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

One Pot Chicken and Sage Dumplings

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 6
Calories Per Serving: 696 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Instructions

  • 1. Season the chicken all over with salt and pepper. 
    2. Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes. 
    3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.
    4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add the buttermilk and cheese and mix until just combined.
    5. Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.
    6. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10  minutes, until the dumplings are cooked through and puffy. 
    7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper. 
    8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy! 
View Recipe Comments
horizontal photo of One Pot Chicken and Sage Dumplings with bread on table

This post was originally published on October 25, 2018
4.26 from 727 votes (594 ratings without comment)

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Comments

    1. Hi Susan, the gorgonzola goes in the dumplings. The recipe has been fixed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  2. 5 stars
    I really like this recipe. Will make as soon as I get back from CA. Bringing sourdough…should
    Be a good accompaniment. For cheese, I think I’ll do parm and Gruyere.

    Reply

  3. Note- I have copied Sara’s questions as I would Ike to know as well. Also, what can I use instead of Gorgonzola? Sara asked… You had said to sear the chicken, then to add veg. Then it says to add chicken, cover and cook. Are we suppose to remove chicken before adding veg? Also, the soup is creamy looking, but there is not mention of milk or cream, just stock. Does it become creamy due to the dumplings? And lastly, what is the use for Gorgonzola? It’s mentioned in the ingredients, but not the directions. I’m assuming for the biscuits? Or is that creaminess to the soup base? Haha!! I do have a headache so maybe I’m missing something. I reread it a few times to make sure I wasn’t crazy. Hahaha!!

    Reply

    1. Hi Trish, I am so sorry, the double use of chicken was a typo. There is no need to remove the chicken before adding the vegetables. The soup becomes creamy from the dumplings, there is no need for milk or cream. The gorgonzola is for the dumplings and is stirred in with the buttermilk. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  4. while step two does’t say remove the chicken, I assume I should because step 3 says “add the chicken”

    Reply

    1. Hi Richard, I am so sorry. That was a typo. There is no need to remove the chicken from the pot. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

    1. Hey Rose, yes you can make in the crockpot. I would add the dumplings during the last 30 minutes of cooking and cook on HIGH. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  8. Hey! While the chicken and dumplings looks fabulous, what is the bread in the background??? Did you make that? Looks like just the kind of bread needed for dunking and I love baking bread! Thanks:)

    Reply

    1. Hey Eliza! That is a loaf of sourdough bread and I did not make it, but I do recommend a nice crusty loaf of sourdough with this. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

    1. Hey Amy! Yes, the gorgonzola is used for the dumplings. Recipe has been fixed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  10. A few questions:

    You had said to sear the chicken, then to add veg. Then it says to add chicken, cover and cook. Are we suppose to remove chicken before adding veg? Also, the soup is creamy looking, but there is not mention of milk or cream, just stock. Does it become creamy due to the dumplings? And lastly, what is the use for Gorgonzola? It’s mentioned in the ingredients, but not the directions. I’m assuming for the biscuits? Or is that creaminess to the soup base? Haha!! I do have a headache so maybe I’m missing something. I reread it a few times to make sure I wasn’t crazy. Hahaha!!

    Reply

    1. Hey Sara! I am so sorry, the double use of chicken was a typo. There is no need to remove the chicken before adding the vegetables. The soup becomes creamy from the dumplings, there is no need for milk or cream. The gorgonzola is for the dumplings and is stirred in with the buttermilk. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  11. So I’m thinking of making this into a pot pie. I’m thinking of halving the broth and putting it between some puff pastry sheets. Haven’t decided if I should keep the dumplings in it or not, though they do seem too amazing to exclude…what do you think???

    Reply

    1. Hey Kim! Sorry, just a little confused on how you plan to make this. I think if you are using puff pastry you will not need the dumplings. I worry it’s be too starchy with the addition of the puff pastry. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply