Description

A reliable, one-pot comfort food recipe featuring tender chicken in a creamy, savory gravy topped with light, fluffy biscuit-style dumplings. Perfect for using up leftovers or feeding a crowd.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs
4 cups low-sodium chicken broth
3 tablespoons butter
1 large yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 tablespoons all-purpose flour (for roux)
½ cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried sage
Salt and pepper to taste
2 cups all-purpose flour (for dumplings)
1 tablespoon baking powder
1 teaspoon salt (for dumplings)
½ cup cold butter, cubed
¾ cup buttermilk
1 large egg
Fresh chives or parsley for garnish (optional)

Instructions

Place chicken thighs, broth, onion, and half the herbs in a large Dutch oven. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until chicken is cooked through.
Remove chicken, let cool slightly, then shred with two forks. Discard bones and skin.
In the same pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until soft.
Sprinkle 3 tablespoons flour over vegetables and stir constantly for 1-2 minutes to create a roux.
Slowly whisk in chicken broth, stirring to prevent lumps. Add heavy cream, remaining herbs, salt, and pepper. Bring to a gentle simmer.
Stir shredded chicken into the gravy and simmer for 5 minutes.
In a large bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt.
Cut in cold cubed butter using a pastry blender or forks until mixture resembles coarse crumbs.
Whisk buttermilk and egg together, then pour into flour mixture. Stir gently until just combined; do not overmix.
Bring chicken gravy back to a gentle simmer. Drop spoonfuls of dough onto the surface, leaving space between dumplings.
Cover pot tightly and reduce heat to low. Simmer for 15-20 minutes without lifting the lid.
Check that dumplings are cooked through (no raw dough in center). Garnish with fresh herbs and serve immediately.

Notes

Do not overmix the dumpling dough to ensure they remain fluffy. Keep butter cold for best texture. Do not lift the lid while dumplings are steaming. If using chicken breasts, reduce cooking time to 10-12 minutes to prevent drying out. This recipe does not freeze well due to the dumplings becoming soggy.

Prep Time: 35 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with dumpling
Calories: 450
Sugar: 3
Sodium: 600
Fat: 20
Saturated Fat: 8
Carbohydrates: 40
Fiber: 2
Protein: 25

Keywords: chicken and dumplings, comfort food, one pot meal, biscuit topping, easy dinner, family friendly, winter recipes