Description
A quick, one-pot comfort meal featuring tender chicken and fluffy drop biscuits in a rich, savory broth. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts (900g) or shredded rotisserie chicken
- 2 tbsp Unsalted Butter (28g)
- 1 Large Yellow Onion (approx. 300g), diced
- 3 Carrots (450g), peeled and chopped into half-moons
- 3 Celery Stalks (150g), chopped
- 4 Cloves Garlic (12g), minced
- 2 cups All-Purpose Flour (250g)
- 1 tbsp Baking Powder (12g)
- 1 tsp Salt (6g)
- 2/3 cup Whole Milk (160ml)
- 6 cups Chicken Broth (1.5L)
- 1 tsp Dried Thyme (2g)
- 1 Bay Leaf
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 3-4 minutes until translucent. Add garlic and thyme in the last minute.
- Pour in chicken broth and add bay leaf. Scrape up browned bits from the bottom of the pot. Bring to a boil, then reduce heat to a gentle simmer.
- Add raw chicken breasts to the simmering broth. Cover and simmer for 12-15 minutes until internal temperature reaches 165°F (74°C). Remove chicken with a slotted spoon and let cool for 5 minutes. Discard bay leaf.
- While chicken cools, whisk flour, baking powder, and salt in a medium bowl. Pour in cold milk and stir gently with a fork until a shaggy dough forms. Do not overmix.
- Shred the cooled chicken and stir it back into the simmering broth.
- Using an ice cream scoop or large spoon, drop dollops of dough directly into the simmering broth. Space them out slightly.
- Cover the pot tightly and reduce heat to low-medium. Simmer for 15 minutes without lifting the lid to steam the dumplings.
- Check that dumplings are cooked through in the center. If doughy, cover and cook for 2-3 more minutes.
Notes
Do not overmix the dough to avoid tough dumplings. Keep the lid on while dumplings cook to ensure they rise properly. If using rotisserie chicken, add it in the last 10 minutes. Dumplings do not freeze well; freeze broth and chicken separately instead. If broth is too thin, use a cornstarch slurry to thicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups sou
- Calories: 420
- Sodium: 850
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: chicken and dumplings, one pot meal, comfort food, drop biscuits, quick dinner, family friendly, weeknight dinner