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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. 5 stars
    This recipe is fabulous! So easy, plenty of flavour and hearty…just perfect for this time of year. Love that you could make variations as well depending on what you have on hand, will definitely try adding mushrooms next time. Thank you Tieghan for making simple & affordable recipes, so glad you share your wonderful talents with the world 🙂 xx

    Reply

  4. 5 stars
    Fantastic. Only change I made was I used 4 cups of chicken stock rather than 2 cups. Definitely tasted like Thanksgiving. Fabulous comfort food.

    Reply

  6. 5 stars
    this was the first recipe I’ve made from half baked harvest – and is one of the best soups I’ve ever had! So comforting and yummy. The dumplings are the best part ?

    Reply

  7. Amazing! First time making dumplings in anything, and it will not be the last. It was so easy and so delicious! I’ve shared with many.

    Reply

  8. 5 stars
    I love meals like this! I’m definitely going to give it a try! I’m only confused about the measure of the parmesan cheese: 2oz is the equivalent of 1/4 of a cup? I never made dumplings before and I’m concerned about not getting the right consistency. Thank you once again, Tieghan!

    Reply

    1. Hey Jessie,
      Yes that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  9. What king of staub are you using in the sage dumpling/chicken video? Dutch oven or two handled frypan? Love your website and videos-thank you!!

    Reply

    1. Hey MJ,
      I am using a Staub dutch oven in the video. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Ashley,
      Yes that would be okay to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  12. 5 stars
    Loved this! I added a splash of half and half to make it extra creamy and delicious! A new go to fav for my fam! Thank you so much!!

    Reply

  13. Hi Tieghan!
    Love your recipes-delicious! Weekly staples in our home. Tips for avoiding gummy dumplings in this recipe? Mine puffed up but didn’t get the crispy/browned look that yours appear. Wondering if the dough was prepared too soon and got too warm before adding to the broth? Attempted broiling in the oven after the boiling cook time, to no avail. Thanks in advance for your recommendations to improve this dish!

    Reply

    1. Hey Morgan,
      Thanks so much for giving the recipe a try! So sorry the dumplings didn’t workout for you. I am thinking you may have overcooked them by broiling them. Mine definitely do not have a crispy texture, they are meant to be soft and pillowy. I hope this helps for next time, please let me know if you have any other questions! xTieghan

      Reply

  14. 5 stars
    This came out delish!!! I was totally intimidated by this recipe but I really followed the directions and it was honestly a breeze! My boyfriend and his friends couldn’t stop raving over it, which of course made me feel good! This is my second HBH recipe in a week, I might be obsessed LOL

    Reply