Description
Cozy, creamy, and topped with fluffy biscuits, this chicken and dumplings recipe is the ultimate comfort food. Perfect for family dinners or chilly nights.
Ingredients
Scale
- 1.5 pounds chicken thighs (boneless, skinless)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 tablespoons unsalted butter
- 3/4 cup whole milk
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 tablespoon fresh thyme
- 2 bay leaves
- 1 cup frozen peas
Instructions
- Set a large Dutch oven over medium heat. Melt 2 tablespoons of butter.
- Add chopped onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic, thyme, salt, pepper, and bay leaves. Cook for 1 minute more.
- Pour in chicken broth and add chicken thighs. Simmer uncovered for 20–25 minutes until chicken is cooked through. Remove, shred, and return to pot.
- In a mixing bowl, combine flour, baking powder, and a pinch of salt. Cut in cold butter until crumbly, then stir in milk to form a dough.
- Drop spoonfuls of dough onto the simmering stew. Cover and simmer for 15–18 minutes until biscuits are cooked through.
- Stir in frozen peas and let sit for 3 minutes. Remove bay leaves and adjust seasoning.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Don’t overmix the biscuit dough or they’ll turn tough.
- Keep butter cold for the fluffiest biscuits.
- Add peas at the end to keep them bright and tender.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg