Not much says warm-and-cozy like chicken and dumplings, and this one-pot take keeps the whole thing simple. A savory broth loaded with chicken and vegetables does the heavy lifting, and the dumplings steam right on top until they puff up soft and fluffy. One pot in, one pot to wash.
Fluffy dumplings, every time
Go light with the batter — stir just until it comes together, then drop spoonfuls onto broth that is gently simmering rather than boiling hard. Put the lid on and leave it be; the trapped steam is exactly what makes them rise.
Handy shortcuts
Rotisserie chicken makes this a true weeknight meal. A splash of cream at the end gives the broth a velvety finish, and a handful of frozen peas stirred in adds a pop of color and sweetness.
Saving leftovers
It keeps for about three days in the fridge. Reheat gently with a little extra broth, since the dumplings keep drinking up liquid as they sit.