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one bowl of chicken and dumplings soup with pot in background

Comfort Food: One-Pot Chicken and Dumplings

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  • Author: Stacey
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 portions 1x


Looking for a super easy, crowd-pleasing dinner? This delicious one-pot chicken and dumplings should do the trick. Pure comfort food!


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


  1. Don’t forget to watch my video for all the step-by-step instructions. 
  2. 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. 
  3. Smash the garlic cloves and add to the veggie bowl. (video show this well) 
  4. Trim the fat off the chicken thighs then season on both sides with salt and pepper. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. When the pot comes to a boil the chicken will be done. Pull out the chicken thighs and put on a plate. 
  9. Add the slurry to the pot and give it a good mix. Taste it here and if you need more salt add it here. 
  10. 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. 
  11. Add the frozen green peas if you are using. Give everything a mix. 
  12. 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. 
  13. 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.


  1. 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. 
  2. 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. 
  3. If you want your chicken and dumplings less like a soup you can double the slurry recipe for a thicker result. 
  4. I usually cook some basmati rice to go on the bottom of the bowl – so yum!