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Crowd-Pleasing One-Pot Chicken & Dumplings: Easy Comfort Dinner

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This one-pot chicken and dumplings recipe is the ultimate comfort food, made with simple ingredients and minimal cleanup. The broth is velvety, the dumplings are pillowy, and the chicken falls apart—all cooked together in a single Dutch oven.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 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 black pepper
  • 1 teaspoon salt
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup frozen peas
  • 2 cups all-purpose biscuit mix (like Bisquick)
  • 2/3 cup whole milk
  • 1/2 teaspoon dried parsley

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
  2. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. The mixture will look pasty and clumpy.
  4. Slowly pour in the chicken broth while stirring continuously. Add the milk, dried thyme, dried rosemary, salt, and pepper. Stir until the flour is fully incorporated and no lumps remain.
  5. Nestle the chicken pieces into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
  6. While the chicken simmers, make the dumpling batter. In a small bowl, stir together the biscuit mix, milk, and dried parsley until just combined. The batter will be thick and slightly lumpy—do not overmix.
  7. After 15 minutes, remove the chicken from the pot using tongs and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  8. Return the shredded chicken to the pot along with the frozen peas. Stir to combine.
  9. Drop the dumpling batter by rounded tablespoonfuls onto the surface of the simmering stew. Do not submerge them—they will sink a little on their own. Space them evenly.
  10. Cover the pot immediately and cook for 15 minutes without lifting the lid. After 15 minutes, uncover and check that the dumplings are puffed, cooked through, and no longer doughy in the center. If needed, cover and cook for 2 to 3 more minutes.
  11. Let the pot rest for 5 minutes off the heat before serving.

Notes

Don’t lift the lid during the dumpling cooking time. If the broth seems too thin, let it simmer uncovered for 5 minutes before adding the dumplings. Use chicken thighs if possible for richer flavor. Make the dumpling batter right before dropping it. For extra flavor, add a splash of white wine or a squeeze of lemon juice after shredding the chicken.

Nutrition

Keywords: chicken and dumplings, one-pot meal, comfort food, easy dinner, crowd-pleasing, Dutch oven

Find it online: https://willarecipes.com/crowd-pleasing-one-pot-chicken-and-dumplings-easy-comfort-dinner/