Description
Looking for a super easy, crowd-pleasing dinner? This delicious one-pot chicken and dumplings should do the trick. Pure comfort food!
Ingredients
Units
Scale
- 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 1/2 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)
- 1/3 cup flour
- 1/3 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!