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Easy One-Pot Southern Style Chicken and Dumplings with Fluffy Drop Biscuits

A spoonful lifted from a bowl shows tender shredded chicken and a fluffy dumpling from the amazing chicken and dumplings recipe.
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Make this classic comfort food recipe for dinner tonight. You get tender chicken and fluffy biscuit-style dumplings in a rich, creamy broth, all cooked in one pot for easy cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • Salt and black pepper to taste
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup milk
  • 1 tablespoon chopped fresh parsley (optional garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Return the chicken to the pot. Pour in the chicken broth, thyme, and sage. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 15 minutes to allow the chicken to cook through and the flavors to combine.
  4. While the stew simmers, prepare the dumpling dough. In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft dough forms. Do not overmix.
  5. In a small bowl, whisk the 1/4 cup of flour with the heavy cream until smooth. Stir this cream mixture into the simmering broth to slightly thicken the stew base. Taste and adjust salt and pepper as needed.
  6. Drop the dumpling dough by rounded tablespoons directly onto the simmering stew, leaving a little space between each drop. Do not submerge them completely; they should sit on top of the liquid.
  7. Cover the pot tightly and cook the dumplings without lifting the lid for 15 minutes. The steam cooks the dumplings, making them fluffy.
  8. Remove the pot from the heat. Let it stand, covered, for 5 minutes before serving. Garnish with fresh parsley, if using. Serve this hearty winter meal immediately.

Notes

  • For a richer flavor, use rotisserie chicken instead of raw chicken; shred it and add it back in step 4.
  • If you prefer flat, old-fashioned style dumplings, roll the dough thinly and cut it into strips before dropping them into the simmering broth.
  • This recipe works well in a slow cooker; cook on low for 6-8 hours, then drop the dumplings in during the last 30 minutes of cooking time.

Nutrition

Find it online: https://dishicious.com/easy-one-pot-chicken-and-dumplings/