Description

A comforting, one-pot meal featuring tender chicken and vegetables in a rich broth, topped with fluffy, steam-leavened drop biscuits that require no rolling pin.

Ingredients

Scale

2 pounds bone-in, skin-on chicken thighs and breasts
6 cups low-sodium chicken broth
3 tablespoons unsalted butter
1 large yellow onion, diced
3 medium carrots, sliced into rounds
3 stalks celery, diced
4 cloves garlic, minced
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 large bay leaf
Salt and black pepper to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup cold unsalted butter, cubed
¾ cup buttermilk

Instructions

In a large Dutch oven, melt 3 tablespoons of butter over medium heat. Add diced onion, carrots, and celery; sauté for 5-7 minutes until softened.
Add minced garlic, fresh thyme sprigs, and bay leaf; cook for 1 minute until fragrant.
Pour in chicken broth and bring to a gentle boil. Add chicken pieces, reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through.
Remove chicken to a plate to cool. Strain broth if desired, or leave rustic with vegetables.
Shred or chop the cooled chicken into bite-sized pieces, discarding skin and bones. Set aside.
In a large bowl, whisk together flour, baking powder, and 1 teaspoon salt.
Cut in cold, cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized butter pieces.
Pour in buttermilk and gently stir until the dough just comes together; do not overmix.
Bring the broth back to a gentle simmer and add the shredded chicken back to the pot.
Scoop spoonfuls of dough (about 2 tablespoons each) and drop them into the simmering broth, leaving space between them.
Cover the pot and simmer for 15 minutes without lifting the lid.
Check that dumplings are cooked through; if doughy, let sit covered for 2-3 more minutes.
Ladle into bowls, ensuring each serving has chicken, veggies, and a dumpling. Garnish with fresh parsley if desired and serve immediately.

Notes

Keep butter cold for fluffy dumplings. Do not overmix the dough. Do not lift the lid while dumplings are cooking. Best served immediately as dumplings absorb broth over time. Do not freeze as dumplings become mushy.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with chicken,
Calories: 450
Sugar: 3
Sodium: 680
Fat: 22
Saturated Fat: 8
Carbohydrates: 35
Fiber: 2
Protein: 28

Keywords: chicken and dumplings, drop biscuits, comfort food, one pot meal, cozy dinner, fall recipes, homemade biscuits