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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.
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.
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.
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.
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
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.
Watch the How-To Reel
Ingredients
- 2 bone in skin on chicken breasts
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 2 ribs of celery, chopped
- 6 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 2 quarts low sodium chicken broth
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon chopped fresh sage, plus fresh sage leaves for serving
- 1 cup buttermilk
- 2 ounces grated parmesan or crumbled gorgonzola cheese
- 1 tablespoon chopped fresh chives, for serving
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!
This post was originally published on October 25, 2018
My mom has been making chicken and dumplings since I was a kid. This was my first time making it from a different recipe – hands down this was the BEST I’ve ever had! Perfection in every bite. The gorgonzola and fresh herbs were clutch. Thank you, I’ll be sharing this recipe with my beloved mother.
Thank you so much Stephanie! I am so glad you loved this recipe!
The PERFECT meal on a cold day. It was so delicious, and I highly recommend following the recipe and measurements to a T. It is fabulous and the flavors are so cozy and comforting. My first time making dumplings, so that was fun and interestinf!! I would make this again and again. My 2.5 year old has a runny nose, and he ate it right up. Husband loved it. Looking forward to leftovers.
Thank you so much Katelyn! I am so glad you loved this recipe!
Another amazing recipe! It’s -25 degrees (-55 windchill) in Minneapolis today so I stayed home from work and made this. It’s incredible and perfect for this frigid weather! I used Parmesan this time but will try Gorgonzola next! Thank you so much for all your awesome recipes!
I am so glad you loved this Emily! I hope you’re staying warm!!
Can this be made in an instant pot?! yum!
Hey Abby, I am unsure of the cooking times for the instant pot as I have not tested it. I would recommend 8 minutes on high pressure, then releasing the steam, adding the dumplings, sealing, and cooking another 3 minutes on high pressure. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I made this tonight for my dad (who is a picky eater) but we both loved it. The perfect soup for a cold day! This was the first recipe of yours I have made. The dumplings were to die for. I used Gorgonzola cheese and the sage brought out so much flavor. I was a little intimidated by the dumplings at first but loved how easy this entire soup was! And can be made in one pot which I love! Will be making again for years to come! Thank you!!
I am so glad you loved this recipe Lauren!
So easy and so good!!! Full of flavor!Hoping the leftovers are just as yummy!
Thank you so much for making this Cyndy! I am so glad it turned out perfectly for you!
This recipe was so great!! I used a rotisserie chicken and a pre cut mirepoix which saved me so much time so the soup came together really quickly! This was my first time attempting to make chicken and dumplings but it was so easy and turned out amazing! I will definitely be making this again once we finish off the leftovers.
I am just staring to cook! I made this and it was delicious!
I am so glad it turned out amazing for you, Kim! Thank you!
This was delicious! I’ve just made it for dinner. Unfortunately, mine doesn’t look creamy like yours does though..how do you get it to look so thick and creamy?
Hey Judy! Mine gets thick from the dumplings cooking in the broth. Did you change anything about the recipe at all? So glad you love this recipe. Thanks so much!! xTieghan
I made this—which was wonderful but my dumplings never became puffy!! They were slimey and doughy. Don’t know where I could have gone wrong
HI there! How long did you cook? IN general dumplings are slimy, but they should be cooked through in the center. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Do you use 2 whole, bone-in chicken breasts or 2 bone-in chicken breast halves? On the IG video it looked like you used 1 boneless breast, halved.
HI! I use 2 bone in chicken breast (about 1 1/2 pounds total). In the video I did only use 1 breast, it’s all I had. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Do you think this could be made gluten-free if I subbed “cup for cup” flour for the dumplings?
Hi! I am not sure, because I have never tried this with gluten free flour. If you end up trying it, please let me know how it turns out for you!
HI! I think that should be just fine, but I have not tested it so I can’t say for sure. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This was absolutely delicious! Sage in the dumplings is brilliant!
I am so glad you loved this! Thank you!
Whoa!!! Amazing recipe, so flavorful and the dumplings are just heaven sent… didn’t have buttermilk but added a spoonful of vinegar to almond milk and it worked out perfectly. I will be saving this recipe for use again and again during the winter months! Thank you for sharing
Thank you so much Stephanie! I am so glad you loved this recipe!
This turned out to be a hit, my partner said it was one his favorite things I’ve ever made and that it was “very cozy”. I used half gorgonzola/half parmesean in the biscuits and it was still very strong blue cheese flavor, so if you don’t like blue cheese beware! I also was afraid it would be too soupy so I added a little more vegetables and only one container of broth. Right before adding the dumplings I added about 1/2 cup of half & half so that it was a little more chicken pot pie-esque rather the chicken soup-y. The fresh herbs and LOTS of black pepper are what made this amazing. If you are vegan I think you could adapt by using portabello strips, vegetable broth, and vegan cheese and milk and it probably would still be delicious. I might try that next time.
Hi Tori! I am so glad you loved this recipe! Thank you so much for making it!