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Easy One-Pot Chicken and Dumplings with Fluffy Biscuit Topping

A white bowl filled with creamy chicken and dumplings with biscuits, peas, and carrots, garnished with parsley.
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Make this classic comfort food dinner quickly. This one-pot recipe features tender chicken and vegetables in a creamy broth, topped with simple, fluffy biscuits that steam right on top.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 cup frozen peas
  • 1 (10.2 ounce) can refrigerated biscuit dough, cut into quarters

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 the vegetables soften, about 5 to 7 minutes.
  2. Add the cut chicken pieces, thyme, parsley, salt, and pepper to the pot. Cook until the chicken is lightly browned on the outside, about 5 minutes.
  3. In a small bowl, whisk together the flour and heavy cream until smooth. Pour this mixture into the pot, stirring constantly to coat the chicken and vegetables.
  4. Pour in the chicken broth. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low, cover the pot, and let it gently simmer for 10 minutes, allowing the broth to thicken slightly.
  5. Stir in the frozen peas. Taste the broth and adjust salt and pepper if needed.
  6. Arrange the quartered biscuit pieces evenly over the top of the simmering stew. Do not let the biscuits touch each other.
  7. Cover the pot tightly and continue to cook on low for 12 to 15 minutes, or until the biscuits are puffed up and cooked through. You can check doneness by inserting a toothpick into the center of a biscuit; it should come out clean.
  8. Serve immediately. This is a perfect weeknight chicken meal.

Notes

  • For a richer flavor, use pre-cooked, shredded rotisserie chicken instead of raw chicken pieces. Add it in Step 4 when you add the broth.
  • If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the biscuits.
  • This recipe works well in a slow cooker; cook on low for 4 hours, then top with biscuits and cook on high for 20-30 minutes until biscuits are done.

Nutrition

Find it online: https://delishcraze.com/chicken-and-dumplings-with-biscuits/