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Cozy One-Pot Chicken & Dumplings with Fluffy Biscuits

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A comforting one-pot chicken and dumplings recipe with fluffy buttermilk biscuits, rich broth, and tender chicken. Perfect for cold weather or when you need a warm hug in a bowl.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 large carrots, peeled and sliced into rounds (about 1 cup)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 tablespoon fresh chives, finely chopped (optional)

Instructions

  1. Prep your ingredients first. Dice the onion, slice the carrots and celery, mince the garlic, and measure out all your spices.
  2. Brown the chicken. Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper. Heat the butter and olive oil in your Dutch oven over medium-high heat. Once the butter stops foaming, add the chicken thighs in a single layer. Cook for 4-5 minutes per side until golden brown. Remove the chicken to a plate and set aside.
  3. Sauté the vegetables. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften. Scrape up any browned bits from the bottom of the pot.
  4. Add the garlic and flour. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes.
  5. Build the broth. Slowly pour in the chicken broth while stirring constantly. Keep stirring until the flour is fully incorporated and there are no lumps. Add the milk, thyme, rosemary, and bay leaf. Bring the mixture to a gentle simmer.
  6. Shred the chicken. While the broth comes to a simmer, shred the browned chicken into bite-sized pieces using two forks. Add the shredded chicken back to the pot along with any juices that accumulated on the plate.
  7. Simmer the broth. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Taste the broth and adjust the salt and pepper.
  8. Make the biscuit dough. While the broth simmers, make the dumplings. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Add the cold cubed butter and cut it in using a pastry cutter or two forks until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  9. Add the buttermilk. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together. It will be shaggy and slightly sticky. Gently fold in the chives if using. Let the dough rest for 10 minutes.
  10. Drop the dumplings. Remove the bay leaf from the broth. Using a small cookie scoop or two spoons, drop rounded tablespoons of dough onto the surface of the simmering broth. Leave a little space between each dumpling.
  11. Cook the dumplings. Cover the pot tightly with the lid and cook for 15 minutes. Do not peek! After 15 minutes, remove the lid and check that the dumplings are puffed up and cooked through. A toothpick inserted into the center should come out clean.
  12. Add the peas and finish. Gently stir in the frozen peas. Let them warm through for about 2 minutes. Sprinkle with fresh parsley and serve immediately.

Notes

For the best texture, use full-fat buttermilk. If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of regular milk and let it sit for 5 minutes. Keep butter cold for flaky dumplings. Do not overmix the dough. Do not lift the lid while dumplings cook. The broth should be slightly saltier before adding dumplings as they absorb salt.

Nutrition

Keywords: chicken and dumplings, one-pot meal, comfort food, buttermilk biscuits, chicken thighs, easy dinner, cozy meal

Find it online: https://ovenmila.com/cozy-one-pot-chicken-and-dumplings-with-fluffy-biscuits/