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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made your chicken and dumplings last night and they were amazing. Chicken with dumplings was a favorite my Grandmother would make us, but the flavors you came up with including the sage and cheese made them even more delicious! Perfect winter recipe to warm and comfort the soul. Thank you and will divinely make this again.
Thank you for trying this one, Melinda! I am really glad this turned out so well for you! xTieghan
This was delicious and super easy! Perfect on a cold night. Will definitely be making again!
Thank you so much Devin! I am so happy you enjoyed this one! xTieghan
I used leftover Thanksgiving turkey + turkey broth, and subbed a bit of regular kosher salt with celery salt, to mimic my mom and dad’s chicken noodle recipe 🙂 . This was so delicious, Teighan! Thank you for sharing:)
Thank you so much for trying this one, Hannah! I am really glad it turned out well for you! xTieghan
Made with leftover turkey it was delish with @janethickson. Big Fans!
Thank you so much Doug!! xTieghan
Good taste…. however, I thought it might be creamier looking at the picture. It’s actually very brothy like chicken soup. I added a bit of heavy cream to get a creamy flavor. Next time I will swap the Gorgonzola for Parmesan. It overpowered the soup.
Hi! I am glad this turned out well for you! I hope you enjoy it more with Parmesan!! xTieghan
Would love to try… ingredient replacement for buttermilk??? (egg & dairy allergy)
Hey there,
So sorry I have not tested this without buttermilk, you could try full fat canned coconut milk. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
I hate to ask but I only have a cup for cup gluten free flour and bread flour in my cabinet…I’ve never made these kind of dumplings before…will they still soak everything up with the GF flour? I would guess I should go with bread flour instead? Can’t wait to make this
Hey Ariella,
I would use bread flour if you are able to. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
Easy and tastes like Thanksgiving dinner in a bowl!
Thank you Melissa! xTieghan
If I am doing the dumplings in a pressure cooker after cooking the soup on the slow cooker setting, whats the best way to cook them?
Hey Nikki,
Sorry, I am unsure as I have not tried this, I find this soup works best on the stove top. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan! Hands down the best chicken and dumplings I have ever had. Served with artisan bread. Really great. Family loved this.
Thank you!
Thank you so much Karen! I am really glad this recipe turned out so well for you! xTieghan
Made this tonight and it was AMAZING! It’s Monday and it’s an easy comforting meal for a week night. My whole family kept raving about how good it was. Thanks Tieghan for making me look so good!! ❤️
Thank you for trying this one, Carmen! I am really glad this turned out so well for you! xTieghan
Just made this and Sooooo good! I’ve never made this … I don’t think I even ate this dish before but it was so easy & super yummy. Thank you!!
Thank you so much Nita! xTieghan
This recipe is perfect comfort food. This was my first time trying dumplings. I was pretty hesitant about adding blue cheese, but happened to have some old cambozola in the fridge so just went with it – I have no regrets. The blue cheese is subtle and savoury. Love it!
Thank you so much Tiffany! I am really glad this recipe turned out so well for you! xTieghan
This recipe was super quick to make for someone who doesn’t cook often and the ingredients are super simple. Highly recommend making this when you’re in the mood for something cozy!
I am so happy you loved this one, Alina! Thank you! xTieghan
Hi! Can I use regular milk for the dumplings or is buttermilk must?!
Hey Katrina,
I would recommend using whole milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan