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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

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 404 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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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! 
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Comments

  1. 5 stars
    I made over this weekend, and it turned out GREAT! I used chicken thighs instead of the breasts as it gives it a richer, more complex flavor with the dark meat. Adding the Sage and Gorgonzola to the dumplings is brilliant!

    1. Hi Jason,
      Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan

  2. 5 stars
    Tieghan, you’re a freaking genius and I am a big, big fan. I am in love with your cooking. They’re just my kind of recipes. Your meals are in our home quite often. The best part is that the recipes are easy to follow and easy to make. As for this particular recipe…I had to put the damn soup away otherwise I probably would have just sat there spooning it out of the pot all night long. It was that good.

    1. Hey Lexi,
      Happy Friday!! Lol you are way too kind:) Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx

  3. 5 stars
    Great recipe! I approve. So comforting!
    I personally added mushrooms to the recipe besides the carrots and celery sticks and chicken thighs instead of breasts and it was really nice too. Thank you!!

  4. 5 stars
    Delicious! FWIW I added the dumplings in batches. Forgive me for asking, but have you tried subbing GF flour for the dumplings? I’m curious.

  5. 5 stars
    I subbed parsnip for the carrot and used drumsticks instead of breast. Delicious! To the dumpling concerns, I added all mine in at once, pre-measured. I had 12 and they fit nicely in a my Dutch oven.

  6. 5 stars
    Great recipe for fall/winter. Added some cream of mushroom soup and an extra serving of herbs- including leek tops and parsley.

  7. 5 stars
    Just realized I have made this soup SO many times and have never left a review. I did want to mention that the dumpling instructions are a little confusing but I end up just getting ALL the dumplings into the soup (even though they do get crowded) and put the lid on and cook for 10 min and they have always come out cooked through and delicious (in case someone sees this and has the same concern). Thank you for these heavenly recipes. We have picky eaters in the house and this is a FAVORITE!

    1. Hey there, thanks so much for the feedback and for trying out this recipe, I’m so glad you are enjoying it! xTieghan

  8. Hey Tieghan! A question about the dumplings, when you say cook six at a time, do you cook them in batches in the soup pot? Like do you take the six first dumplings out once they’re cooked, and put six more dumplings in? I have just put my dumplings all in there together, and they do seem a bit crowded…

  9. Amazing soup! Super easy and so simple, especially when you are feeling under the weather. Are you able to freeze the soup and the dumplings?

  10. Made this tonight — it was delicious! I’m not the greatest cook and was worried I was going to mess it up, but it was so good and flavorful and such an easy, healthy meal. I did add 2 extra cups of chicken broth. Loved it!

    1. Hey Amanda,
      Yes, GF flour should be just fine to use here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  11. 5 stars
    I LOVE these dumplings. Great recipe with a bit more sophisticated twist. One of my fav dumplin’ recipes. 👍🏻

    1. Hey Heather,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  12. 5 stars
    So so yummy and easy! Super flavorful, cozy, and hearty without being a gut bomb. The dumplings are perfectly fluffy and chewy the way they should be and the chicken and broth are balanced with the savory and saltiness. Leftovers are even better the next day!

    1. Hey Shelby,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan