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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: 696 kcal

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



  • 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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  1. 5 stars
    I made this tonight, and the dumplings are perfect! They’re light and fluffy, but have substance. The broth with the chicken is delicious too! Thank you for another fantastic recipe.

  2. 5 stars
    Made it tonight and as with all these amazing recipes, it’s perfect with incredible flavors and absolutely a rotation keeper. With all things HBH plan for 50% more time and it will all work out. Absolutely a keeper.

  3. 5 stars
    Made this tonight (without the gorgonzola bc we forgot sadly) but this was amazing!! Added it to my family’s recipes, can’t wait to continue making it! 🩷🩷🩷

  4. 5 stars
    The picture in this article shows a creamy soup. Every time I’ve made it, it’s pure broth (clear). What did you do differently? We love this, btw.

    1. Hi Dale,
      Thanks for trying this recipe and sharing your feedback! I think the creamy look just comes from my dumplings, but if you wanted to add a splash of heavy cream that would work for you! I hope this helps! xT

  5. LOVE THIS SOUP! I’m trying to figure out why my dumplings are “gelatinous “. The inside is fine but the outside is gummy. Some research is suggesting to place them on top of meat or vegetables, not directly in the fluid. Could this be why?

  6. Love this recipe! Making this for a friend and dropping it to their house. Would you recommend preparing the dumplings for them, but not cooking them? Or should I cook the entire dish, then deliver? Thanks for any advice.

    1. Hey Jasper,
      You could prepare the dumplings and then just keep them separate:) I hope you love this recipe! xT

    1. Hey Frannie,
      Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! I don’t see why you couldn’t do it in the slow cooker, that should work well for you! Have a great weekend:) xx

  7. 5 stars
    What is the trick with the dumplings ? I’ve tried so many times and they are always so chewy. Though the soup is a HIT

    1. Hi Morgan,
      Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! Any chance you are over-mixing the dumplings? They really just need a rough mix. I hope this helps! xT

    1. Hey Lisa,
      Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx

  8. 5 stars
    Made this again tonight for the third time! It is absolutely delicious. Perfect for when the weather gets cold but you want something comforting, nourishing, and delicious. I used Boursin cheese instead of gorgonazola/parm because I wanted to use it up– came out delicious! I also used boneless skinless chicken breast since I had it on hand. Love this easy, delicious recipe!

    1. Hey Tessa,
      Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)

  9. 5 stars
    I love this recipe and now it’s become tradition to make it the weekend after Thanksgiving. We usually have left over ingredients (sage, carrots, celery, etc) from Thanksgiving to use up. I also use the rest of the left over turkey as a sub for the chicken. Thanks and happy holidays!

    1. Hey Bella,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Sure, I don’t see why you couldn’t freeze! Happy Thanksgiving! 🍽

  10. 5 stars
    This was SO TERRIFIC! Perfect flavors…browning the skin-on, bone-in chicken breasts first made them tender and delicious and so flavorful. The sage and cheese in the biscuits gave them just the right hint of flavor. Thank you, Teighan. Your content, from the recipes to sharing your lovely and lively family, is absolutely lovely.
    Happy Holiday Season to you. 🙂

    1. Hi Jeannine,
      Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! Thanks so much for your kind message!! xx