Description
This comforting One Pot Chicken and Dumplings recipe features tender chicken thighs simmered in a creamy, flavorful broth loaded with tender vegetables and cheesy biscuit dumplings. Made with accessible ingredients and cooked entirely in one pot, this dish is perfect for a hearty family dinner or cozy meal.
Ingredients
Units
Scale
Chicken and Broth
- 2 lbs Boneless Skinless Chicken Thighs
- 6 cups Warm Chicken Broth
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1 1/2 cup Frozen Carrots, Sliced
- 1 cup Fresh Diced Celery
- 1 cup Diced Yellow Onion
- 3-4 Tablespoons Butter
- 2 Tablespoons Canola Oil
- Kosher Salt and Pepper, as needed
Seasonings
- 1 Teaspoon Paprika
- 1 Teaspoon Herb de Provence
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
Thickening and Cheese
- 1/2 cup All Purpose Flour
- 2 Tablespoons Boursin Cheese
- 2 Tablespoons Cornstarch
- 4 Tablespoons Cold Water
Dumplings
- 1 Box Red Lobster Cheddar Bay Biscuits (including all ingredients for making the biscuits)
Instructions
- Prepare the Pot and Chicken: In a large pot or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of canola oil over medium heat. Season the chicken thighs with herbs de Provence, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Sear the chicken on both sides until lightly browned, about 3 minutes per side. Remove the chicken from the pot and keep warm.
- Sauté Vegetables and Make Roux: Add another tablespoon each of butter and canola oil to the pot. Add the diced onions, sliced carrots, and celery. Cook for about 5 minutes until the vegetables are tender. Sprinkle in the flour and stir well to combine. Cook this mixture for 1-2 minutes to form the roux.
- Add Dairy and Broth: Stir in the Boursin cheese until melted. Then pour in the warm chicken broth, heavy cream, and whole milk. Stir the mixture to combine fully. Return the seared chicken thighs to the pot.
- Simmer Chicken and Broth: Cover the pot slightly, leaving part of the lid off to allow some steam to escape. Let the soup simmer gently on low heat for 20-25 minutes until the chicken is tender.
- Shred Chicken and Thicken Soup: Remove the chicken from the pot and shred it with forks on a cutting board. Prepare the cornstarch slurry by mixing 2 tablespoons cornstarch with 4 tablespoons cold water. Slowly pour the slurry into the simmering soup while stirring continuously to thicken it. Once the soup reaches desired thickness, add the shredded chicken back into the pot. Adjust seasoning with additional salt and pepper if needed.
- Add Dumplings: Using a large cookie scoop, gently drop portions of the prepared Red Lobster Cheddar Bay biscuit dough into the simmering soup, placing them spaced evenly around the pot to avoid sinking. Once all dumplings are added, cover the pot fully with the lid and reduce the heat slightly to prevent burning on the bottom.
- Cook Dumplings: Let the dumplings cook for about 15 minutes until they are fully cooked through, no longer raw inside, and have puffed up substantially. Avoid removing the lid during this time to ensure even cooking.
- Serve: Once dumplings are cooked and the soup is thick and creamy, remove from heat and serve immediately for a warm, satisfying meal.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs provide more moisture and flavor.
- For a thicker broth, adjust the amount of cornstarch slurry used gradually.
- If you want to make biscuits from scratch, be sure to follow the Red Lobster Cheddar Bay Biscuit recipe provided on the box for best results.
- To make this recipe gluten-free, use a gluten-free flour blend and gluten-free biscuit mix.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
