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Cozy One Pot Creamy Chicken and Dumplings

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A quick and easy one-pot chicken and dumplings recipe made with simple ingredients like chicken thighs, vegetables, and refrigerated biscuits. Perfect for last-minute potlucks or cozy weeknight dinners, this creamy, comforting dish comes together in under an hour and is always a crowd-pleaser.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, diced
  • 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
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • 1 can (16.3 ounces) refrigerated buttermilk biscuits
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep your vegetables first: dice the onion, slice the carrots, chop the celery, and mince the garlic. Set aside.
  2. Heat the butter in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then add to the pot. Cook for 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside.
  3. In the same pot, add the onion, carrots, and celery. Cook for 4-5 minutes until onions are translucent and vegetables start to soften. Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while stirring constantly until no lumps remain. Add the milk, thyme, rosemary, and sage. Stir to combine.
  6. Return the browned chicken thighs to the pot along with any accumulated juices. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20 minutes, stirring occasionally.
  7. Remove the chicken from the pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot and stir. Adjust seasoning with salt and pepper if needed.
  8. Open the can of biscuits and cut each biscuit into 6-8 pieces. Drop the pieces into the simmering broth one at a time, stirring gently after each addition. Cover and cook for 15-18 minutes until dumplings are puffed and fluffy.
  9. Remove from heat, sprinkle with fresh parsley, and let rest for 2-3 minutes before serving. Ladle into bowls and serve hot.

Notes

For best results, cut biscuits into small pieces (6-8 per biscuit) and drop them in one at a time to avoid doughy centers. Don’t lift the lid while dumplings are cooking to ensure they steam properly. If broth is too thick, add a splash of warm broth or milk. For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. Leftovers can be stored in the refrigerator for up to 4 days; the dumplings will absorb more broth and become thicker. Freeze the base without dumplings for up to 3 months.

Nutrition

Keywords: chicken and dumplings, one pot meal, creamy chicken, comfort food, easy dinner, potluck recipe, quick meal

Find it online: https://ovenmila.com/cozy-one-pot-creamy-chicken-and-dumplings-best-easy-recipe/