There are a lot of different ways you can make chicken and dumplings. This is the way to do it if you have a busy life and don't like doing dishes. Cook everything in one pot! It's really easy to make this delicious meal. It's winter here in New England and it's time for comfort food: one-pot chicken and dumplings. This is one of my favorite winter meals and it reheats great for leftovers too!
Everyone should know how to make Chicken and Dumplings
There, I said it. Part of everyone's culinary repertoire should be a go-to winter soup. The easiest and most delicious option, to me, is comfort food in the form of chicken and dumplings. It comes together quickly, it's pretty cheap, the ingredients are easy to find and you probably already have half of them on hand. Yay!
A lot of soups start with a flavor base known as a mirepoix. This consists of chopped carrots, onions and celery. It can be the base of a broth or enhance the flavor of a boxed broth. When it comes to the broth, by the way, I do typically prefer using an unsalted chicken broth for my chicken and dumplings, but it's up to you what broth you choose to use.
The assembly of one-pot chicken and dumplings is pretty straightforward
Chop all the veggies Throw veggies and chicken in a pot with seasonings Pull chicken out and chop Put chicken back in pot with dumplings and steam! Then it's time to chow down
This may sound strange, but I usually make some basmati rice to go with this yummy chicken and dumplings. I know, it seems counter-intuitive - we're already eating dumplings and you want rice too?! Yup! Don't get me wrong, it tastes fabulous on it's own! I don't know when I started doing this, but I love plopping a big scoop of basmati in my bowl and spooning the chicken and dumplings on top!
It's winter and it's cold which means it's the perfect time for comfort food! If you're looking for more winter comfort food recipes, you simply must try my Shepherd's Pie or Butternut Squash Risotto. Stay warm and safe and please cook for yourselves and your loved ones. You're all worth it.
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Comfort Food: One-Pot Chicken and Dumplings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 portions 1x
Description
Looking for a super easy, crowd-pleasing dinner? This delicious one-pot chicken and dumplings should do the trick. Pure comfort food!
Ingredients
- 7 boneless, skinless chicken thighs (approx 2.25 pounds)
- 2 medium garlic cloves, smashed
- 5 celery stalks, diced
- 1 medium onion, diced
- 2 medium carrots, sliced
- 6 cups chicken broth (I used unsalted)
- 1 package of store-bought biscuit dough (16.3 ounce pack) SEE NOTE 1
- 1 ½ teaspoons of salt SEE NOTE 2
- 1 teaspoon dried thyme
- 1 cup frozen peas (optional)
- 1-2 tablespoons chopped parsley (optional garnish)
For the slurry (thickening agent)
- ⅓ cup flour
- ⅓ cup water
Instructions
- Don’t forget to watch my video for all the step-by-step instructions.
- Chop the celery, carrots and onions. For the celery, I sliced each stalk down the middle lengthwise then diced it down from there. I sliced the carrots into rounds that were about ¼” thick. I cut at a diagonal angle because I like that presentation better. The onions are simple – just dice it down, nothing fancy. Put all in a bowl.
- Smash the garlic cloves and add to the veggie bowl. (video show this well)
- Trim the fat off the chicken thighs then season on both sides with salt and pepper.
- Add the veggies and garlic to a large pot along with the chicken thighs, salt and dried thyme. Put on high heat with the lid on while you bring to a boil. Should take 10-12 minutes.
- While the pot is heating, remove the biscuit dough from the package and cut the dough into smaller pieces. The package has 8 biscuits – I cut each one into 4 small pieces.
- Make the slurry with flour and water. This will help thicken the broth a little. Mix well. I like a soupier chicken and dumplings. If you want it thicker just double the slurry recipe.
- When the pot comes to a boil the chicken will be done. Pull out the chicken thighs and put on a plate.
- Add the slurry to the pot and give it a good mix. Taste it here and if you need more salt add it here.
- Place the chicken thighs on a cutting board and chop into small, bite-sized pieces. Careful – they’re hot! Add the chicken right back into the pot.
- Add the frozen green peas if you are using. Give everything a mix.
- Add the cut biscuit dough (the dumplings) on the top of the pot then put the lid back on. Let the biscuits steam on low-to-medium heat for about 8 minutes until the dumplings are puffed up and cooked through.
- Last step – remove the lid from the pot. Take two forks and pull apart the dumplings. Serve immediately. Garnish with parsley if you are using it.
Notes
- You can use store brand or Pillsbury dough (regular or buttermilk is fine). I used Pillsbury dough Grands. The 16.3 ounce package has 8 biscuits in it.
- I used unsalted chicken broth so 1 ½ teaspoons of salt worked great. If you are using salted broth, salt yours according to your preference.
- If you want your chicken and dumplings less like a soup you can double the slurry recipe for a thicker result.
- I usually cook some basmati rice to go on the bottom of the bowl – so yum!
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