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Easy One-Pot Chicken and Dumplings: Best Weeknight Dinner

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This quick one-pot chicken and dumplings for busy weeknights is the ultimate comfort food, ready in under 45 minutes with simple pantry ingredients. Creamy broth, tender chicken, and fluffy biscuit dumplings make it a crowd-pleasing dinner that feels like a hug in a bowl.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • ½ teaspoon dried rosemary, crushed
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1 cup frozen peas
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (like Pillsbury Grands)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into roughly equal-sized pieces (about ½ inch). Mince the garlic. Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.
  2. Heat your pot over medium-high heat. Add the butter and let it melt until it’s foamy but not brown, about 1 minute.
  3. Brown the chicken thighs. Place them in the pot in a single layer (work in batches if needed). Let them cook without moving for 4-5 minutes until the underside is golden brown. Flip and cook another 3-4 minutes. Transfer the chicken to a plate and set aside. Don’t wipe out the pot.
  4. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Stir and scrape up the browned bits from the bottom. Cook for 5-6 minutes until the vegetables have softened and the onion is translucent.
  5. Stir in the minced garlic, thyme, and rosemary. Cook for 30 seconds until fragrant.
  6. Sprinkle in the ¼ cup of flour and stir constantly for 1-2 minutes to cook out the raw flour taste.
  7. Pour in the chicken broth slowly while stirring continuously to prevent lumps. Scrape the bottom of the pot well.
  8. Pour in the whole milk and heavy cream. Stir until everything is combined.
  9. Nestle the browned chicken thighs back into the liquid, along with any accumulated juices. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 15 minutes.
  10. Use tongs to transfer the chicken to a cutting board. Let rest for 2 minutes, then shred with two forks.
  11. Return the shredded chicken to the pot. Stir it back into the broth. Taste and adjust salt and pepper.
  12. While the chicken simmers, open the can of biscuits. Cut each biscuit into quarters (about 32 pieces).
  13. Bring the broth to a gentle simmer. Drop the biscuit pieces into the pot one at a time, spreading them out. Gently push them down into the liquid with the back of a spoon.
  14. Cover and let the dumplings cook for 10-12 minutes. Do not lift the lid during this time.
  15. After 10 minutes, remove the lid. Stir in the frozen peas gently. Let cook for another 2-3 minutes until the peas are heated through and the dumplings are puffed and tender.
  16. Sprinkle with fresh parsley if desired. Ladle into bowls and serve immediately.

Notes

For best results, don’t skip browning the chicken—it adds deep flavor. Cut biscuits into consistent quarters for even cooking. Do not lift the lid while dumplings are cooking; the steam is essential. Store leftovers in an airtight container in the refrigerator for up to 3 days; dumplings will absorb liquid and soften. For freezing, freeze the soup base without dumplings for up to 3 months.

Nutrition

Keywords: one-pot chicken and dumplings, easy weeknight dinner, comfort food, quick chicken dinner, creamy chicken soup, biscuit dumplings

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