⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1.5 lbs Bone-in, skin-on chicken pieces
• 1 cup, peeled and diced Carrots
• 1 cup, diced Celery
• 1/2 cup, diced Onion
• 2 tbsp Olive oil
• 4 cups Chicken broth
• 1 Bay leaf
• 2 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Salt
• 1/4 cup, cut into pieces Cold butter
• 1 cup Milk
• 1 package or 1 recipe Biscuit dough (store-bought or homemade)

📖 Instructions

1. First things first: Preheat your oven to 400°F (200°C). This will be important for the biscuit topping later. We don't want soggy biscuits, do we? No, we don't.
2. Next, gather your chicken. About 1.5 pounds of bone-in, skin-on chicken pieces are perfect—thighs and drumsticks are my personal favorites, they're so juicy! Chop them into bite-sized pieces. If you're using chicken breasts, slice those into roughly 1-inch cubes.
3. Get chopping: Grab your carrots (1 cup, peeled and diced), celery (1 cup, diced), and onion (1/2 cup, diced) and chop them to a similar size. It's much better for even cooking if everything's about the same size. Trust me on this one!
4. In a large pot or Dutch oven: Heat up 2 tablespoons of olive oil over medium heat. Add the chicken and cook until nicely browned on all sides. This is important to get nice chicken flavor, so don't rush this step. Season the chicken with salt and pepper to taste.
5. Add the veggies: Once the chicken is browned, add the chopped carrots, celery, and onion to the pot. Cook for about 5 minutes, stirring occasionally, until the veggies soften up a bit. Mmm, aromatics!
6. Time for the liquid: Pour in 4 cups of chicken broth (or vegetable broth if you prefer). Add a bay leaf for that extra hint of yum. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through. Make sure to give it a good stir every now and then to prevent sticking.
7. While the chicken simmers: Let's make the dumplings. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 cup of cold butter (cut into small pieces). Use a pastry blender or your fingers to mix the butter into the flour mixture until it resembles coarse crumbs.
8. Adding the wet: Stir in 1 cup of milk (or buttermilk if you're feeling fancy). Mix gently until a soft dough forms. Don't overmix! It's fine if it seems slightly shaggy.
9. Dropping dumplings: Drop spoonfuls of the dumpling dough into the simmering chicken and vegetable mixture. Careful not to overcrowd the pot! Aim for roughly 1-inch dumplings.
10. Cover and simmer: Cover the pot and let it simmer gently for about 15-20 minutes, or until the dumplings are cooked through and fluffy. Resist the temptation to lift the lid too often; it’ll let out steam and make your dumplings less fluffy.
11. Biscuit time: Now for that amazing biscuit topping! Preheat your oven to 400°F again if you haven't already. On a lightly floured surface, roll out your biscuit dough (store-bought or homemade) to about 1/4 inch thickness. Cut out biscuits using a biscuit cutter or a knife. If making homemade biscuits, check the dough. It should look smooth and elastic.
12. Top with biscuits: Arrange the biscuits on top of the chicken and dumplings. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through. If you need a little extra time, that is completely ok!
13. The grand finale: Once the biscuits are baked and golden brown, remove the pot from the oven. Give it a few minutes to cool slightly before serving. Garnish with fresh parsley if you're feeling fancy. And enjoy your delicious, comforting one-pot chicken and dumplings!

📝 Notes

• For extra flavor, add a pinch of dried thyme or rosemary to the chicken broth.
• Feel free to use any of your favorite vegetables. Potatoes, green beans, or peas would work well.
• If your biscuits start browning too quickly, you can reduce the oven temperature slightly or tent the top of the dish with foil.