This hearty, comforting dish combines the rich flavors of tender chicken and creamy vegetables with fluffy biscuits and dumplings, all cooked together in a single Dutch oven. Originating from the American Southern tradition of "chicken and dumplings," this version is elevated with the inclusion of buttery biscuits, making it a complete, filling meal perfect for cooler months. Its one-pot simplicity, deep flavors, and cozy nature make it ideal for family dinners or a weekend treat. Whether you’re a novice cook or a seasoned chef, this dish is sure to impress.
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups chicken broth (low-sodium preferred)
- 2 cups cooked and shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1/2 cup heavy cream
- Salt and pepper (to taste)
- 1/2 cups all-purpose flour (sifted)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold unsalted butter (cubed)
- 2/3 cup buttermilk
- 1 tablespoon honey (optional)
- Fresh parsley (chopped (for garnish))
- 1 Start the base of the dish
- Sauté onion, carrots, and celery in olive oil until soft.
- Add garlic, thyme, rosemary, and bay leaf, cooking for 1-2 minutes.
- 2 Build the broth
- Add chicken broth, bring to simmer for 10 minutes.
- Stir in shredded chicken, peas, and heavy cream, simmer for 5 more minutes.
- 3 Prepare the biscuit dough
- Mix dry ingredients and cut in cold butter.
- Stir in buttermilk and honey to form dough.
- 4 Assemble and bake
- Drop biscuit dough on top of chicken mixture.
- Cover and bake at 375°F (190°C) for 20-25 minutes.
- 5 Garnish and serve
Garnish with parsley and serve warm.
Storage: This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it seems too thick.
Variations: You can swap out chicken for turkey or even use a plant-based protein for a vegetarian version. If you prefer, you can skip the biscuits and opt for traditional dumplings.
Freezer-Friendly: The base of this dish (chicken and vegetables) can be made ahead and frozen for up to 3 months. When ready to use, thaw and bake with fresh biscuits.