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Chicken and Pumpkin Dumplings with tender chicken, vegetables, creamy broth, sage, and fluffy pumpkin dumplings
Olivia

Chicken and Pumpkin Dumplings

Tender chicken and vegetables simmer in a creamy pumpkin broth beneath fluffy sage pumpkin dumplings. This cozy one-pot dinner is perfect for chilly fall evenings.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Creamy Chicken Stew
  • 1 ½ pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1 teaspoon fine salt divided, plus more to taste
  • ½ teaspoon ground black pepper plus more to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 teaspoon finely chopped fresh sage or 1/2 teaspoon rubbed sage
  • ¼ cup all-purpose flour
  • 5 cups low-sodium chicken broth plus more as needed
  • ½ cup pumpkin puree not pumpkin pie filling
  • ½ cup heavy cream
  • 1 teaspoon lemon juice optional, to taste
Pumpkin Dumplings
  • 2 cups all-purpose flour 250 g, spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • 1 teaspoon finely chopped fresh sage
  • ½ cup pumpkin puree
  • ½ cup buttermilk plus more if needed
  • 3 tablespoons unsalted butter melted and slightly cooled

Equipment

  • 1 Large Dutch oven with a tight-fitting lid
  • 1 Mixing bowl
  • 1 Medium cookie scoop or two spoons
  • 1 Food thermometer

Method
 

  1. Pat the chicken dry and season with 1/2 teaspoon salt and the black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken in batches for 3 to 4 minutes, then transfer it to a plate. It does not need to be fully cooked yet.
  2. Reduce the heat to medium and add the butter. Add the onion, carrots, and celery and cook for 6 to 8 minutes, until beginning to soften. Stir in the garlic, thyme, and sage and cook for 30 seconds.
  3. Sprinkle 1/4 cup flour over the vegetables and stir for 1 minute. Slowly pour in the chicken broth while scraping the pot. Stir in 1/2 cup pumpkin puree, then return the chicken and its juices to the pot.
  4. Bring to a gentle simmer and cook uncovered for 10 minutes. Stir in the heavy cream. Keep the stew at a low simmer while preparing the dumplings.
  5. Whisk 2 cups flour, baking powder, 1/2 teaspoon salt, and chopped sage in a medium bowl.
  6. Stir together 1/2 cup pumpkin puree, buttermilk, and melted butter. Fold the wet mixture into the dry ingredients just until combined. The dough should be thick, soft, and scoopable.
  7. Use a medium cookie scoop or two spoons to drop 10 to 12 portions of dough over the simmering stew, leaving a little space between them.
  8. Reduce the heat to low, cover the Dutch oven tightly, and cook for 15 minutes without lifting the lid. Check a center dumpling; if the inside is still wet, cover and cook for 2 to 3 minutes more.
  9. Confirm that the chicken has reached 165°F. Taste the broth and add the remaining salt, more pepper, or lemon juice as needed. Serve hot with fresh thyme or sage.

Notes

  • Use plain pumpkin puree, not sweetened pumpkin pie filling.
  • Do not overmix the dumpling dough or lift the lid during the first 15 minutes of steaming.
  • Keep the stew at a gentle simmer to prevent the dumplings from breaking apart.
  • Refrigerate leftovers for up to 3 days. Add broth while reheating because the dumplings absorb liquid.
  • For freezing, freeze the stew without dumplings and prepare fresh dumplings after thawing.