Description
A comforting, one-pot chicken and dumplings recipe using buttermilk biscuits for fluffy dumplings and a rich, savory gravy. It’s beginner-proof, requires minimal ingredients, and tastes like homemade comfort food.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced on a bias
- 2 stalks celery, sliced
- ½ cup all-purpose flour
- 1 can (12 oz) buttermilk biscuits (original or flaky variety)
- ½ cup whole milk or 2% milk
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional: 1 cup frozen peas
- Optional: 1 bay leaf
Instructions
- Prep the chicken and veggies by cutting chicken thighs into bite-sized pieces, dicing the onion, and slicing the carrots and celery.
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Brown the chicken pieces in batches if necessary, then remove and set aside.
- In the same pot, sauté the onions, carrots, and celery for 3-4 minutes until softened.
- Reduce heat to medium-low and sprinkle flour over the vegetables. Whisk constantly for 1 minute to create a roux.
- Pour in the chicken broth and milk, whisking to dissolve the roux and scrape up browned bits from the bottom of the pot.
- Return the chicken to the pot along with thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Uncover the pot and tear the canned biscuits into bite-sized chunks. Drop them into the simmering broth, spacing them out.
- Cover the pot again and simmer for 10-12 minutes without lifting the lid to allow the dumplings to steam and cook through.
- Remove from heat and let sit for 5 minutes before serving to allow dumplings to settle and gravy to thicken slightly.
- Ladle into bowls, ensuring a mix of chicken, veggies, dumplings, and gravy. Top with fresh cracked black pepper if desired.
Notes
Do not over-stir the dumplings once added to prevent them from breaking apart. Keep the heat low during the dumpling cooking phase to ensure they cook through without becoming gummy. Chicken thighs are preferred over breasts to maintain juiciness. Leftovers can be stored in the refrigerator for up to 3 days. Freezing is not recommended as dumplings may become mushy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: chicken and dumplings, one pot recipe, comfort food, buttermilk biscuits, easy dinner, homestyle cooking, winter meals