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One-Pot Kid-Approved Chicken & Dumplings with Buttermilk Biscuits

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A rich, velvety broth with impossibly fluffy buttermilk biscuit dumplings, all made in one pot. This comforting, family-friendly recipe recreates diner magic with simple ingredients and is ready in under 45 minutes.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 1 cup frozen peas
  • 1 ½ cups all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (for dumplings)
  • 4 tablespoons cold unsalted butter, cut into small cubes (for dumplings)
  • ¾ cup buttermilk, cold (for dumplings)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat a Dutch oven over medium-high heat. Add 2 tablespoons butter and let it melt until it sizzles. Pat chicken thighs dry, season lightly with salt and pepper, and place in the pot in a single layer. Cook undisturbed for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes. Transfer browned thighs to a plate and set aside.
  2. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Stir, scraping up browned bits, and cook for 5-6 minutes until onions are translucent and carrots have softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle 1/3 cup flour over the vegetables. Stir constantly for 1-2 minutes until flour is incorporated and turns light golden.
  4. Slowly pour in 4 cups chicken broth while stirring continuously. Add 1 cup milk, dried thyme, dried rosemary, ½ teaspoon black pepper, and 1 teaspoon salt. Stir and bring to a gentle simmer.
  5. While broth comes to a simmer, shred the browned chicken thighs using two forks into bite-sized pieces. Return shredded chicken and any accumulated juices to the pot.
  6. Let the broth simmer gently for 10 minutes, stirring occasionally. Taste and adjust salt and pepper. Stir in frozen peas.
  7. While broth simmers, make dumpling dough: In a small bowl, whisk together 1 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add cold butter cubes and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces. Pour in cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.
  8. Using a spoon or small cookie scoop, drop heaping tablespoons of dough onto the simmering broth (about 12-14 dumplings). Space them out slightly.
  9. Cover the pot with a tight-fitting lid. Reduce heat to low so broth is at a gentle simmer. Cook undisturbed for 15 minutes. Do not lift the lid.
  10. Optional: For a golden top, preheat oven broiler. If pot is oven-safe, transfer to oven and broil for 2-3 minutes until dumpling tops are golden brown. Watch closely.
  11. Remove pot from heat and let rest for 5 minutes. Ladle into bowls, garnish with fresh parsley if desired, and serve warm.

Notes

For best dumpling texture, use cold butter and cold buttermilk. Do not overmix the dough. Resist lifting the lid while dumplings cook. Broth can be adjusted for thickness with a cornstarch slurry if needed. Leftovers keep for up to 3 days in the refrigerator or 3 months in the freezer.

Nutrition

Keywords: chicken and dumplings, one-pot meal, buttermilk biscuits, comfort food, family dinner, easy weeknight dinner

Find it online: https://cookluma.com/one-pot-kid-approved-chicken-and-dumplings-with-buttermilk-biscuits/