Description
A comforting chicken and dumpling recipe with a creamy broth.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 3 cups cooked shredded chicken
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning (optional)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 cup frozen peas
- 1 can refrigerated biscuit dough (about 8 biscuits)
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter with the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery with a pinch of salt and sauté until softened and the onion is translucent.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat everything evenly.
- Cook the flour and vegetable mixture for 2–3 minutes, stirring frequently, to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring or whisking constantly to avoid lumps.
- Add the milk or half-and-half and stir until the liquid is smooth and well combined.
- Stir in the salt, dried thyme, poultry seasoning if using, black pepper, and bay leaf.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally as it begins to thicken.
- Add the cooked shredded chicken and stir to distribute it evenly throughout the broth.
- Let the chicken and broth mixture simmer for 5–10 minutes so the flavors can meld and the base can thicken further.
- Open the can of refrigerated biscuit dough and cut each biscuit into bite-sized pieces, halves or quarters.
- Carefully place the biscuit pieces on top of the simmering chicken mixture in an even layer.
- Gently press the biscuit pieces down so they are lightly coated in the broth but still mostly sitting on top.
- Cover the pot with a lid and reduce the heat to low so the mixture stays at a gentle simmer.
- Cook the biscuit dumplings covered for 10–15 minutes, until puffed and cooked through in the center.
- Remove the lid and check one dumpling by cutting it open to make sure there is no raw dough inside.
- If the dumplings need more time, cover again and cook for a few extra minutes, keeping the heat low.
- Once the dumplings are cooked, gently stir in the frozen peas and let them heat through for 3–5 minutes.
- Remove the bay leaf and taste the broth, adjusting salt and pepper if needed.
- Turn off the heat and sprinkle the chopped fresh parsley over the top.
- Serve the chicken and dumplings hot in bowls, making sure everyone gets a mix of creamy broth, chicken, veggies, and biscuit dumplings.
Notes
- For a richer flavor, use half-and-half instead of milk.
- Feel free to add more vegetables like corn or green beans for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg