Easy Chicken and Dumplings
Serves 8
15 mins prep
30 mins cook
45 mins total
This one-pot chicken and dumplings recipe is cozy comfort food made simple—juicy chicken, fluffy from-scratch dumplings, and a veggie-packed broth in under an hour.
Dumplings
Soup Mixture
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Homemade Biscuit Dough
Add the flour, cornstarch, baking powder, salt, and pepper to a mixing bowl and whisk to combine and aerate.
Add the half and half and melted butter and stir until no dry spots are left. Set aside.
Soup Mixture
Heat a dutch oven or large pot with the olive oil over medium heat on the stovetop.
While the pot is heating, season the chicken thighs with the poultry seasoning, and half of the salt and pepper.
Cook the chicken for 4-5 minutes on each side until golden brown and cooked to 165˚F. Remove the chicken from the pot and let it rest on a plate.
Melt the butter in the pot and add the onions, celery, carrots, dried herbs, and the remaining salt and pepper. Saute for 5-7 minutes until the vegetables soften.
Deglaze the pot with the chicken stock, scraping the bottom to remove any stock on bits, then bring the mixture to a boil over medium-high heat.
Chop the chicken thighs into bite-sized chunks and add them to the broth with any juices on the plate.
Use a cookie scoop or serving spoon to drop 1-2 Tablespoons of the dumpling dough into the boiling liquid. Simmer for 5-7 minutes until the dumplings are cooked through. They should be light and fluffy, not dense and doughy.
Remove the pot from the heat and stir in the heavy cream. Serve immediately.
