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Cozy One-Pot Chicken & Dumplings with Buttermilk Biscuits

Cozy one-pot chicken & dumplings with buttermilk biscuits - featured image
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A comforting one-pot chicken and dumplings recipe with tender buttermilk biscuit dumplings, savory broth, and fall-apart chicken. Perfect for busy weeknights and guaranteed to warm your soul.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 6 cups (1.4 L) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup (120 ml) heavy cream or whole milk (optional)
  • 1 cup (150 g) frozen peas
  • For the Buttermilk Biscuit Dumplings:
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup (180 ml) cold buttermilk
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep your ingredients first. Dice the onion, slice the carrots and celery, mince the garlic. Measure out your spices and broth.
  2. Sauté the vegetables. Melt the butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften. Add the minced garlic and cook for one more minute—just until fragrant, not brown.
  3. Add the flour and cook it slightly. Sprinkle the 3 tablespoons of flour over the vegetables and stir constantly for about 2 minutes. This cooks out the raw flour taste and helps thicken the broth later.
  4. Pour in the broth and add the chicken. Slowly pour in the chicken broth while stirring to incorporate the flour mixture. Add the thyme, rosemary, bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Nestle the chicken thighs into the liquid—they should be mostly submerged. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
  5. Shred the chicken while it rests. After 20 minutes, use tongs to transfer the chicken thighs to a cutting board. Let them cool for a few minutes, then shred or chop into bite-sized pieces. Discard the bay leaves from the pot.
  6. Make the biscuit dumpling dough. While the chicken rests, make the dumplings. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or two forks until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.
  7. Drop the dumplings onto the simmering broth. Return the shredded chicken to the pot along with the heavy cream (if using). Bring the broth back to a gentle simmer. Using a spoon or cookie scoop, drop rounded spoonfuls of biscuit dough onto the surface of the simmering broth. You should get about 12-14 dumplings. Don’t submerge them—they’ll cook on top of the liquid. Leave a little space between each one because they’ll puff up.
  8. Cover and cook the dumplings. Put the lid on the pot and let the dumplings steam for 15 minutes. Do not lift the lid during this time—the steam is what cooks them through and keeps them fluffy.
  9. Add the peas and finish. After 15 minutes, remove the lid. Gently stir in the frozen peas. They’ll warm through in about a minute from the heat of the broth. The dumplings should be puffed up and cooked through—you can test one by inserting a toothpick; it should come out clean.
  10. Serve immediately. Ladle the chicken and dumplings into bowls, making sure each serving gets a few dumplings and plenty of broth. Garnish with fresh parsley and a crack of black pepper.

Notes

Don’t rush the sauté—it builds flavor. Keep the broth at a gentle simmer when adding dumplings. Cold butter is essential for fluffy dumplings. Do not lift the lid during the 15-minute steaming time. The broth and chicken can be made a day ahead; add fresh dumplings when reheating. Leftovers keep for up to 3 days in the fridge; dumplings soften overnight. Freeze broth and chicken (without dumplings) for up to 3 months.

Nutrition

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

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