One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe

I absolutely love how comforting this One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe is. It’s the perfect cozy meal for cool evenings when you want something rich, creamy, and satisfying but don’t want to spend ages in the kitchen. The way the cheddar bay biscuit dumplings soak up the savory chicken broth and meld with tender chicken makes every bite a winner in my book.

When I first tried this recipe, I was amazed at how easy it was to pull together, especially since everything cooks in one pot — which means less cleanup, yay! Whether you’re feeding a hungry family or just craving some serious comfort food, you’ll find that this dish hits all the right notes without any fuss.

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Ingredients You’ll Need

Everything in this One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe comes together with simple pantry staples, plus that magic box of Red Lobster Cheddar Bay Biscuits that elevates the whole dish. Each ingredient brings its own personality to create a hearty, creamy stew that’s irresistible.

• Boneless Skinless Chicken Thighs: Dark meat stays juicy and tender, perfect for shredding.
• Chicken Broth: Use warm broth to keep the cooking flow smooth and flavors melded.
• Heavy Cream & Whole Milk: These build the creamy base that makes this dish feel indulgent.
• Frozen Carrots: Easy to keep on hand and add a nice hint of sweetness and texture.
• Celery and Yellow Onion: Classic combo for a savory depth of flavor.
• All Purpose Flour: Thickens the stew so it’s perfectly rich.
• Herbs & Spices (Paprika, Herb de Provence, Italian Seasoning, Garlic & Onion Powders): These add a beautiful aromatic background with just the right seasoning.
• Kosher Salt and Pepper: Always season to taste — it makes all the difference.
• Butter and Canola Oil: Butter adds richness, and canola oil helps with searing without burning.
• Boursin Cheese: A subtle herby cheese that melts smoothly into the broth.
• Red Lobster Cheddar Bay Biscuits (Dough): The star dumplings that soak up all the cozy flavors.
• Cornstarch and Cold Water: For the slurry to thicken the broth when you add the shredded chicken back.

Variations

I love how flexible this One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe is — you can tailor it to your tastes or what you have on hand. Feel free to swap out veggies, adjust spices, or even make it lighter depending on your mood!

• Vegetable Variety: I sometimes swap frozen peas or green beans for carrots when I want a pop of green.
• Spice it Up: Adding a pinch of cayenne or red pepper flakes can give the stew a nice warming kick that I enjoy on chillier nights.
• Dairy-Free Version: Try substituting coconut milk for the cream and milk, and use dairy-free cheese or skip the Boursin for a lighter, allergy-friendly twist.
• Different Protein: I’ve also used shredded rotisserie chicken to speed things up — works perfectly in a pinch!

How to Make One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe

Step 1: Sear the Chicken for Maximum Flavor

Start by melting a tablespoon of butter and a tablespoon of canola oil in a large pot or Dutch oven over medium heat. While that warms up, season your chicken thighs generously with herb de Provence, Italian seasoning, garlic powder, onion powder, paprika, and salt and pepper. This seasoning mix gives the chicken lovely flavor that infuses the soup. Once your fat is shimmering, sear the chicken thighs for about 3 minutes per side until they’re lightly browned. This locks in juices and builds the base of your stew’s flavor.

Step 2: Build Your Flavor Foundation with Veggies and Roux

Remove the chicken and set it aside while you add more butter and oil to the pot. Toss in your diced onions, carrots, and celery — this classic trifecta is your flavor backbone. Cook them for around 5 minutes until they’re soft and fragrant. Then sprinkle in the flour and stir briskly for 1–2 minutes to cook out the raw taste and start thickening the broth. This step is key and helps give your stew that silky, comforting feel.

Step 3: Creamy Magic – Add Cheese and Liquids

Stir in the Boursin cheese at this point, which melts beautifully into the mix adding herby richness. Then pour in the warm chicken broth, heavy cream, and whole milk, mixing everything until smooth. Nestle your seared chicken back into the pot and bring the heat down to a gentle simmer, partially covering the pot. Let it cook low and slow for 20 to 25 minutes — this softens the chicken to fall-apart tender perfection.

Step 4: Thicken and Shred

Once the chicken is tender, carefully remove it from the pot and shred it using two forks or your hands. While the broth simmers, prepare your cornstarch slurry by mixing 2 tablespoons of cornstarch with 4 tablespoons of cold water. Pour this slurry into the pot, stirring continuously. You’ll notice the soup starting to thicken up nicely. Return shredded chicken to the pot and taste for seasoning — add more salt or pepper if needed.

Step 5: Add the Cheddar Bay Biscuit Dumplings

Here’s where the fun really begins! Using a large cookie scoop, carefully drop spoonfuls of the Red Lobster Cheddar Bay Biscuit dough directly into the simmering soup. Try to gently drop each scoop near the edge of the pot rather than plopping it right in the middle so the dough doesn’t sink or clump. Place your biscuit dumplings evenly around the surface. Once all are nestled in, cover the pot fully with a lid and turn the heat down a bit to prevent burning on the bottom.

Step 6: Cook Until Puffy and Perfect

Let the dumplings cook for about 15 minutes—don’t peek too often! They should puff up, become tender inside and golden slightly on the bottom. That moment when you lift the lid and see those cheesy biscuits floating in the creamy chicken broth is just the best. Serve hot and get ready to enjoy a bowl full of comfort.

How to Serve One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe

Garnishes

Freshly chopped parsley or chives sprinkled over the top always brighten this dish up for me — they add a fresh herbal note that balances the richness beautifully. A little cracked black pepper or a slight dusting of smoked paprika on each bowl adds a welcomed pop of color and flavor too.

Side Dishes

Since this One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe is so hearty, I like to keep sides simple with a crisp green salad or some roasted seasonal vegetables. Sometimes, just a tangy coleslaw or steamed green beans do the trick — something with a little crunch or brightness to contrast the creamy stew.

Creative Ways to Present

For family dinners or small gatherings, I’ve served this in individual mini Dutch ovens or oven-safe bowls to keep things warm and impressive. You can also top each bowl with a biscuit dumpling served on the side for dipping if you want to mix up the presentation a bit. It never fails to get compliments!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually keep great for 3-4 days. The biscuits soak up the broth as it sits, so if you like, you can reheat gently and add a splash of broth or milk to loosen it back up.

Freezing

Freezing this dish works, but I recommend freezing the stew and the biscuit dough separately if possible. The dumplings don’t freeze as well once cooked. When you reheat, it’s best to bake fresh biscuits or spoon leftover dough on top after warming the stew.

Reheating

To reheat leftovers, warm gently on the stove over low heat, stirring occasionally. Adding a little broth or cream helps maintain a creamy texture and prevents sticking or drying out. Avoid microwaving for long periods to keep the biscuit dumplings soft.

FAQs

Final Thoughts

This One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe holds a special place in my heart because it combines ease with flavor in such a wholesome way. I love that it can make any ordinary night feel like a family dinner celebration. Trust me, once you try this, it’ll become one of your go-to comfort meals that you’ll want to make again and again. I can’t wait for you to enjoy it just as much as my people do!

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