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Easy One-Pot Chicken and Dumplings with Buttermilk Biscuits

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This easy one-pot chicken and dumplings with buttermilk biscuits is a comforting weeknight dinner that comes together in about 45 minutes. Tender chicken, vegetables, and fluffy buttermilk biscuit dumplings simmer in a rich, savory broth for a soul-soothing meal the whole family will love.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • ¼ cup all-purpose flour
  • 1 cup frozen peas (optional)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Start the base: Place your Dutch oven over medium heat and add the butter. Once melted and bubbling, add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Cook the chicken: Add the chicken pieces to the pot. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  3. Build the broth: Sprinkle the ¼ cup of flour over the chicken and vegetables. Stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the milk, dried thyme, and dried rosemary. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the broth thickens slightly.
  4. Make the biscuit dough: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Pour in the cold buttermilk and stir with a fork just until the dough comes together. Do not overmix.
  5. Drop and cook the dumplings: Once the broth is simmering, drop spoonfuls of the biscuit dough directly onto the surface of the broth. You should get about 12-14 dumplings. Do not submerge them. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook undisturbed for 15 minutes.
  6. Finish and serve: After 15 minutes, remove the lid. The dumplings should be puffed and cooked through. Gently stir in the frozen peas if using. Let the pot sit off the heat for 5 minutes. Ladle into bowls, garnish with fresh parsley and a crack of black pepper.

Notes

Don’t overmix the dough; keep butter cold; simmer, don’t boil; resist peeking; season as you go; use chicken thighs for juicier results.

Nutrition

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

Find it online: https://lolaspoon.com/easy-one-pot-chicken-and-dumplings-with-buttermilk-biscuits/