One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe

If you’re on the hunt for a cozy, comforting meal that feels like a warm hug in a bowl, then you’ve got to try this One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe. I absolutely love how this dish brings together tender, juicy chicken with that irresistible cheesy biscuit dumpling topping that’s crispy on the edges yet soft inside. The whole thing cooks in one pot, which means minimal cleanup and maximum flavor melding.

When I first tried making this recipe, I remember feeling a little intimidated by the idea of adding those cheddar bay biscuit dumplings right into the pot, but it turns out they soak up all that rich, creamy broth and create the most amazing texture. It’s perfect for chilly nights or when you want a no-fuss meal that still tastes decadent. Trust me, your family goes crazy for this, and after a few tries, you’ll find it’s easy to customize to your taste.

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Ingredients You’ll Need

The ingredients for this One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe come together to create layers of flavor and texture without fuss. I love using boneless skinless chicken thighs for juiciness and that creamy touch from heavy cream and milk really rounds out the dish.

• Boneless Skinless Chicken Thighs: These stay moist and tender, perfect for shredding into the soup.
• Warm Chicken Broth: Provides a flavorful base; using warm broth helps the cooking process along smoothly.
• Heavy Cream and Whole Milk: These add richness and create that creamy, comforting soup texture.
• Frozen Carrots, Sliced: A time-saver and they hold their shape well in the soup.
• Fresh Diced Celery: Adds a fresh crunch and balances the richness.
• Diced Yellow Onion: Builds a flavorful aromatic foundation.
• All Purpose Flour: Helps thicken the broth into that silky, stew-like consistency.
• Assorted Spices (Paprika, Herb de Provence, Italian Seasoning, Garlic & Onion Powders): A blend that layers savory, earthy, and aromatic notes for complex flavor.
• Kosher Salt and Pepper: Essential for seasoning to taste.
• Butter and Canola Oil: I like the combo because oil raises the smoke point, and butter adds flavor.
• Boursin Cheese: A fun ingredient that adds creamy garlic-herb richness to the broth.
• Red Lobster Cheddar Bay Biscuit Mix: The star topping — using the boxed mix makes these dumplings foolproof and cheesy-delicious.
• Cornstarch and Cold Water: For the slurry that thickens the broth just right before you add the dumplings.

Variations

I’m all about making a recipe your own, and with this One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe, you can easily play with the ingredients. I’ve tried a few tweaks that might inspire your next version.

• Variation: Swap Chicken Thighs for Breast — I tried chicken breast once for a leaner version; just be careful not to overcook it, or it dries out.
• Variation: Add Fresh Herbs — Toss in chopped thyme or parsley at the end for a pop of freshness I personally love.
• Variation: Vegan Twist — Use a plant-based cream and veggie broth, then swap biscuits for vegan biscuit dough when you want a dairy-free meal.
• Variation: Extra Veggies — Peas, corn, or green beans can make this heartier and add some sweetness and crunch.

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

Step 1: Sear Your Seasoned Chicken

Start by melting a tablespoon each of butter and canola oil in a large pot or Dutch oven over medium heat — that combo keeps the butter from burning while still adding flavor. While it’s heating, season your chicken thighs generously with the herb de Provence, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Once the pot is hot, sear the chicken 3 minutes per side just until lightly browned. Don’t cook it through at this stage; you want that golden crust for flavor. After searing, remove the chicken and set it aside — keep it warm while you move on.

Step 2: Sauté the Veggies and Build the Base

In the same pot, add another tablespoon of butter and canola oil. Toss in the diced onions, sliced carrots, and diced celery — they’ll soak up all the flavor left behind from the chicken. Cook for about 5 minutes until the veggies soften and the onions become translucent. Sprinkle the flour over the veggies and stir well, cooking for another 1-2 minutes to get rid of the raw flour taste and start thickening the broth.

Step 3: Creamy Cheese Infusion and Broth Addition

Next, stir in the Boursin cheese — the garlic and herb flavor is subtle but really ups the cozy factor. Pour in the warm chicken broth, then add the heavy cream and whole milk, stirring to combine everything into a smooth base. Nestle your browned chicken thighs back into the pot. Don’t cover fully — leave the lid slightly ajar and simmer on low for 20-25 minutes until the chicken is tender and easy to shred. This slow simmer lets all the flavors marry beautifully.

Step 4: Thicken the Broth and Shred the Chicken

While the chicken is finishing, prepare your cornstarch slurry by mixing the cornstarch with cold water until smooth. Remove the chicken from the pot and shred it with two forks. Pour the slurry into the pot, stirring continuously so the broth thickens to the consistency you like — not too runny and not too thick, just perfect for spooning. Add the shredded chicken back in, taste, and adjust the seasoning if needed.

Step 5: Add the Cheddar Bay Biscuit Dumplings

Using a large cookie scoop or spoon, carefully drop dollops of the prepared Cheddar Bay Biscuit dough right onto the simmering soup surface. Take your time — dropping gently helps keep the dumplings afloat instead of sinking to the bottom. Fill the pot with dough balls spaced apart, then cover the pot fully with the lid and lower the heat slightly so the bottom doesn’t burn. Cook for about 15 minutes until the dumplings are puffed, cooked through, and golden around the edges. Then, dig in and enjoy!

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

Garnishes

I like to finish this dish with a sprinkle of freshly chopped parsley or chives — it adds a fresh, bright note to all that creamy richness. Sometimes I throw on a little extra shredded cheddar cheese on top while it’s hot because, well, why not? Those little touches make it look and taste even more special.

Side Dishes

This recipe is hearty enough to be a meal all on its own, but when I want to round things out, I pair it with a crisp green salad or some garlic roasted broccoli. A simple side of steamed green beans or snap peas works well too, offering a nice crunchy contrast.

Creative Ways to Present

For a family gathering or special occasion, I love serving this in rustic individual bowls topped with a light drizzle of extra virgin olive oil and a sprinkle of cracked black pepper. You could even ladle it over mashed potatoes or gluten-free dumplings if you want to mix things up. It always impresses guests because it feels homemade but looks elegant.

Make Ahead and Storage

Storing Leftovers

After enjoying this meal, if you have leftovers (and you probably will), transfer them to an airtight container and refrigerate promptly. I find the dumplings soak up the broth after a day or two, so it may seem thicker than fresh, but the flavors intensify beautifully overnight.

Freezing

Freezing works if you want to prep ahead, but I recommend freezing before adding the cheddar bay biscuit dumplings — they don’t freeze as well cooked in the soup. Freeze the broth and shredded chicken, then add fresh dumplings when reheating for the best texture.

Reheating

Reheat leftovers gently on the stovetop over low heat to avoid scorching, stirring occasionally. If the soup thickened too much, add a splash of milk or broth to loosen it back up. For dumplings added fresh, gentle reheating helps keep them fluffy and tender.

FAQs

Final Thoughts

This One Pot Chicken and Cheddar Bay Biscuit Dumplings Recipe is one of those meals that always makes me feel like I’m sharing something special with friends or family. It’s simple enough for a weeknight yet indulgent enough to serve guests and get plenty of compliments. I hope you find it as comforting and delicious as I do — give it a try, and let it become your go-to cozy dinner too!

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