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Easy One-Pot Southern Chicken and Dumplings with Fluffy Biscuits

A spoonful lifts creamy shredded chicken and dumplings from a white bowl of rich chicken and dumplings stew.
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Make classic comfort food easily with this one-pot Southern Chicken and Dumplings recipe featuring tender chicken and fluffy, biscuit-style dumplings in a thick, creamy broth.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups cooked, shredded chicken breast (rotisserie works well)
  • 1/2 cup frozen peas
  • Salt to taste
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Stir in the thyme and black pepper. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux base.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until it thickens slightly, about 5 minutes.
  5. Stir in the heavy cream, shredded chicken, and frozen peas. Bring the mixture back to a gentle simmer. Taste and add salt as needed.
  6. While the base simmers, prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until the dough comes together. Do not overmix.
  9. Drop the dumpling dough by rounded tablespoons onto the simmering chicken mixture, leaving a little space between them. Do not stir the dumplings into the stew.
  10. Cover the pot tightly, reduce the heat to low, and cook for 15 minutes without lifting the lid. The dumplings will steam and become fluffy.
  11. Remove from heat. Let stand for 5 minutes before serving hot.

Notes

  • For extra rich flavor, use half-and-half instead of heavy cream.
  • If you prefer flatter, old-fashioned style dumplings, roll the dough out thinly and cut into strips before dropping them into the pot.
  • This recipe works well in a slow cooker; cook on low for 4 hours, then add the dumplings and cook covered on high for 30 minutes.

Nutrition

Find it online: https://juliameal.com/easy-one-pot-chicken-and-dumplings/