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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.
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!
Tieghan,
WOW! Just WOW! This was such a simple recipe with so much flavor. Made this for the family last night. I thought perhaps I made a mistake on my dumplings, but after reading through several “dumpling” comments I don’t think so. Mine came out soft and pillowy and they were delicious!!
One thing I did read though — add 6 at a time — let them cook — than do another batch. I understand the whole process should take 8-10 minutes.
Question: About how long should each batch cook for? Maybe 4-5 min
About how many dumplings can you get from the recipe? I got 8, but had left over dough. I also didn’t do separate batches.
What size spoon? I used the big spoon — like the grown up cereal spoon. LOL
Thank you for sharing your wonderful talents with us!
Diana
Hey Diana,
I am SO glad you enjoyed the recipe, thanks for giving it a try! Depending on the size of your dumpling it should take just a few minutes to cook, in batches of 6, for a total of 8-10 minutes. I use about a tablespoon size scoop for the dumplings. I am so glad your turned out soft and pillowy! Please let me know if you have any other questions:) xTieghan
My husband said yummy this …. good! This recipe is the second recipe I’ve tried of your! I added a strand of fresh rosemary and yes it was creamy from the Gorgonzola dumplings. Absolutely fabulous, I love your recipes there all very rich in flavor! Your are my new favorite chef for recipes! Bravo
Thank you so much Colleen! I am really glad this turned out so well for you! xTieghan
10/10…. I may be the only person that has never tried Chicken and Dumplings until now but this recipe is FIRE! The soup has so much flavor and I really enjoyed the texture of the dumplings. My husband pan fried his dumplings in butter and that was a really nice addition as well to the soup. Thank you Tieghan, this is another keeper! One thing I love is how much flavor all of the recipes I’ve tried from this blog have been. I have the book too and absolutely love it!
Hi Tiara! I am so happy this recipe turned out so amazing for you!! Thank you for trying this recipe! xTieghan
It was absolutely phenomenal! The only problem I had is that I used all the dumpling dough so it used up that liquid super quick so I just added a bit of leftover stock I had and it was totally fine. I’m not one to make stuff like this, tiny college apartment with about 1 sqft of useable counter space, and I am so glad I did. I’ve already shared this with most of my family. Thank you so much!
Hi CeCe! I am really glad this recipe turned out so well for you! I love that you were able to make it in your college apartment too! Thank you for trying it! xTieghan
Has anyone made this ahead and reheated it? I’m wondering if the dumplings will hold if I make ahead for someone. Or could I make the dough for the dumplings and have them add to the soup on their own?
Hey Lisa,
You can certainly make this ahead, I would just recommend storing the dumplings separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another winning recipe! Really easy but with a nice depth of flavor. I had some roasted garlic leftover so I threw it in the dumpling mix, delicious all the way around!
Thank you so much Janet!! xTieghan
The chicken and veg was really nice, but couldn’t get the dumplings to work – they were just soggy lumps that I had to fish out of the soup.
Hi! I am really sorry to hear that! Is there anything I can help with? xTieghan
Will all the dumplings fit into the pot at once or do you have to cook them in a couple of batches?
Hey Linda,
You will want to cook 6 dumplings at a time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good and comes together really fast. I’ve never made chicken & dumplings before today. I used dry thyme and sage and made buttermilk from almond milk & lemon juice. I also used Parmesan and not the Gorgonzola but will try with both cheeses next time.
Cannot believe how simple this was to make. The dish tastes like it took an entire Sunday. Easy weeknight meal in the future.
Thank you Tiegan
Hi! I am really glad this recipe turned out so well for you! Thank you for trying it! xTieghan
This looks fantastic, but I’m confused about the dumplings. You say to make 6 at a time – once you get the first 6 in, do they take 8-10 minutes to cook? Once the first 6 are cooked, do you need to take them out and then start the next 6 and so on?
Thank you!
Hey Megan,
Sorry for the confusion, it should take 8-10 total minutes to cook. So add 6 dumplings, let those cook and then add 6 more. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Fun and flavor FULL! The entire family adored it!
Wow yes!! I am really glad you all enjoyed this recipe, Kenya! xTieghan
This was fantastic and so very easy. Plenty of time while browning chicken to cut things up, love all the fresh herbs, and the dumplings are just SO GOOD. Used flaked parmesan for bigger chunks of cheese in the dumpling. The only “change” was the addition of some mushrooms for more veggies! Husband loved it and so did I. Great for these cool fall nights!
Hi Lyndsey! I am so happy these dumplings turned out so amazing for you! Thank you so much for trying these! xTieghan
Had never made dumplings before… this was a. Easier than I thought it would be (woo!) and b. SO SO SO GOOD! I’m making it again on this rainy New York day. Thank you so much for the step by step on Instagram. I’m a fan girl now.
Haha you are too sweet! I am really glad this recipe turned out so well for you, Vanessa! I hope you continue to enjoy my recipes!! xTieghan
WOW. SO SO GOOD!! Made tonight for my boyfriend because he had an upset stomach so i wanted some comforting food. I haven’t even had a bowl but the just the SMELLS are so wonderful, tasted the broth and with the thyme it is perfect. Can’t wait to try the dumplings but def an easy recipe that is worth trying!
Hi Liz! I am really glad this recipe turned out so well for you! Thank you for trying this one! xTieghan
LOVE THIS RECIPE! I recently started following your instagram after a friend pointed it my direction. This is the first recipe my husband and I have tried and boy are you right! PERFECT for a chilly fall day! So delicious! We actually mixed blue cheese and parmesan since we didn’t have gorgonzola on hand and it turned out wonderful. Thank you for sharing and we can’t wait to try more recipes ?
Hi Lindsay! I am so happy you both loved this recipe and I hope you continue to enjoy my recipes! Thank you so much and welcome!! xTieghan