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Cozy One-Pot Chicken and Dumplings with Buttermilk Biscuits

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A comforting, one-pot meal featuring tender chicken thighs and savory vegetables in a creamy broth, topped with fluffy buttermilk biscuit dumplings that thicken the stew naturally.

Ingredients

Scale
  • 4 cups chicken broth (low-sodium)
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp unsalted butter (divided)
  • 1 yellow onion, diced finely
  • 2 carrots, peeled and sliced into rounds
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (or half-and-half)
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt (for dumplings)
  • 1/2 cup unsalted butter, cold and cubed (for dumplings)
  • 3/4 cup buttermilk

Instructions

  1. Heat 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Add the chicken thighs to the pot. Season generously with salt, pepper, and dried thyme.
  5. Sear the chicken for 5 minutes, stirring occasionally, until lightly browned and cooked through.
  6. Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low.
  7. Cover and simmer for 15 minutes to meld flavors and cook the chicken.
  8. While the soup simmers, prepare the dumpling dough: In a mixing bowl, whisk together flour, baking powder, and salt.
  9. Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  10. Pour in the buttermilk and stir gently until a shaggy dough forms. Do not overmix.
  11. Knead the dough lightly on a floured surface and pat it into a 1-inch thick rectangle.
  12. Cut the dough into 1-inch squares or diamonds.
  13. Drop the dumplings gently into the simmering broth.
  14. Cover the pot and cook for 10 minutes. Do not lift the lid during this time to allow steam to cook the dumplings.
  15. Remove the bay leaf. Stir in the heavy cream.
  16. Taste and adjust seasoning with additional salt and pepper if needed.
  17. Serve hot, garnished with fresh parsley or chives if desired.

Notes

Do not overmix the dumpling dough to ensure they remain tender and fluffy. Keep the butter and buttermilk cold until mixing. If the broth is too thin, let it cook uncovered for a few minutes after the dumplings are done. Leftovers can be stored in the refrigerator for up to 3 days; add a splash of broth when reheating to loosen the consistency.

Nutrition

Keywords: chicken and dumplings, one pot meal, buttermilk biscuits, comfort food, easy dinner, weeknight meals, cozy recipes

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