Description

A kid-friendly, one-pot chicken and dumplings recipe featuring fluffy drop biscuits. This comforting meal is designed for family bonding, using simple ingredients and minimal cleanup.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
3 tablespoons unsalted butter
1 medium yellow onion, diced
2 large carrots, peeled and sliced into rounds
2 stalks celery, sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour (for roux)
4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper to taste
2 cups all-purpose flour (for dumplings)
1 tablespoon baking powder
1 teaspoon salt (for dumplings)
1 teaspoon granulated sugar
4 tablespoons cold butter, cubed
¾ cup whole milk, cold
1 large egg
½ cup heavy cream
Optional: ½ cup frozen peas

Instructions

Prep ingredients: Dice onion, slice carrots and celery, mince garlic. Measure broth and cream. In a separate bowl, combine flour, baking powder, salt, and sugar for the dumplings.
Heat 3 tablespoons butter in a large Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until soft. Add garlic in the last minute.
Sprinkle 2 tablespoons flour over the vegetables to make a roux. Stir and cook for 1 minute.
Slowly pour in chicken broth, stirring to dissolve the roux. Add chicken thighs, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
While chicken simmers, make dumpling dough: Work cold cubed butter into the dry ingredients until it resembles coarse crumbs. Add milk and egg; stir gently until just combined. Do not overmix.
Remove cooked chicken from pot and shred with two forks. Set aside.
Drop spoonfuls of dumpling dough into the gently simmering broth. Do not crowd. Cover and simmer for 15 minutes without lifting the lid.
Remove lid, add shredded chicken and heavy cream. Stir gently, taste, and adjust seasoning. Serve hot.

Notes

Keep butter cold for fluffy dumplings. Do not overmix the dough. Do not lift the lid while dumplings are cooking. This recipe does not freeze well due to the dumplings becoming mushy. Use low-sodium broth to control salt levels.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with dumpling
Calories: 450
Sugar: 4
Sodium: 600
Fat: 20
Saturated Fat: 10
Carbohydrates: 40
Fiber: 3
Protein: 25

Keywords: chicken and dumplings, one pot meal, kid-friendly recipes, comfort food, drop biscuits, family dinner, easy weeknight meals