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Cozy One-Pot Chicken & Dumplings: Easy Buttermilk Biscuit Recipe

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A rich, savory chicken stew with fluffy buttermilk biscuit dumplings, all made in one pot. This comforting dish is perfect for weeknights and is born from a happy accident.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 3 cups cooked, shredded chicken
  • 1/2 cup frozen peas
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk

Instructions

  1. Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Sprinkle the 1/3 cup of flour over the softened vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then pour in the milk, still whisking. Add the thyme, rosemary, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally. It will start to thicken.
  4. Stir in the shredded chicken and frozen peas. Let the stew simmer gently while you make the biscuit dough. Taste and adjust seasoning.
  5. In a large bowl, whisk together the 2 cups of flour, baking powder, baking soda, sugar, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse meal with pea-sized butter pieces. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together. Do not overmix.
  6. Using two spoons, drop rounded tablespoons of the biscuit dough evenly over the simmering stew. You should have about 12-14 dumplings. Try not to submerge them completely.
  7. Immediately cover the pot with a tight-fitting lid. Reduce the heat to low. Let it cook undisturbed for 15 minutes. Do not lift the lid.
  8. After 15 minutes, remove the lid. The dumplings should be puffed up, cooked through, and fluffy. Let the pot rest for 5 minutes before serving. Ladle into bowls, making sure each serving gets a few dumplings and plenty of gravy.

Notes

Keep the butter cold for fluffy biscuits. Do not overmix the dough. Resist the urge to lift the lid during the 15-minute cooking time. For a gluten-free version, use a gluten-free all-purpose flour blend. For a dairy-free version, use vegan butter and dairy-free milk alternatives.

Nutrition

Keywords: chicken and dumplings, one-pot meal, buttermilk biscuits, comfort food, easy dinner, chicken stew

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