Description
This comforting one pot chicken and dumplings recipe combines tender seared chicken thighs simmered in a creamy broth with vegetables and flavorful herbs. The dish is finished with fluffy Red Lobster Cheddar Bay Biscuit dumplings cooked right in the pot, making it an easy, hearty meal perfect for family dinners.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 lbs Boneless Skinless Chicken Thighs
- 1 cup Fresh Diced Celery
- 1 cup Diced Yellow Onion
- 1 1/2 cup Frozen Carrots, Sliced
Broth and Dairy
- 6 cups Warm Chicken Broth
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3-4 Tablespoons Butter
- 2 Tablespoons Boursin Cheese
- 2 Tablespoons Canola Oil
Seasonings
- 1 Teaspoon Paprika
- 1 Teaspoon Herb de Provence
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Kosher Salt and Pepper, as needed
Thickening and Dumplings
- 1/2 cup All Purpose Flour
- 2 Tablespoons Cornstarch
- 4 Tablespoons Cold Water
- 1 Box Red Lobster Cheddar Bay Biscuits (including ingredients needed as per box)
Instructions
- Heat and Season Chicken: In a large pot or Dutch oven, melt 1 tablespoon butter and 1 tablespoon canola oil over medium heat. Season the chicken thighs thoroughly with herbs de Provence, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
- Sear the Chicken: Add the seasoned chicken to the pot and sear each side until lightly browned, about 3 minutes per side. Remove the chicken and keep warm.
- Sauté Vegetables and Make Roux: Add 1 tablespoon butter and 1 tablespoon canola oil to the pot. Cook onions, carrots, and celery for 5 minutes until tender. Stir in flour and cook for 1-2 minutes to form a roux for thickening.
- Add Cheese and Liquids: Stir in Boursin cheese, then gradually add warm chicken broth followed by heavy cream and milk. Mix well.
- Simmer Chicken: Return the seared chicken to the pot. Cover partially and simmer on low heat for 20-25 minutes until chicken is fully cooked and tender.
- Shred Chicken and Thicken Soup: Remove chicken onto a cutting board and shred. Prepare cornstarch slurry by mixing cold water and cornstarch, then stir it into the soup to thicken while stirring continuously. Add shredded chicken back to the pot and adjust seasoning as needed.
- Add Dumplings: Using a large cookie scoop, carefully drop biscuit dough from the Red Lobster Cheddar Bay Biscuit box into the simmering soup, spacing evenly around the pot.
- Cook Dumplings: Cover the pot completely with a lid and lower the heat slightly to prevent burning. Cook for about 15 minutes or until dumplings are puffed, cooked through, and no longer raw in the center.
- Serve: Once dumplings are fully cooked, serve hot and enjoy your comforting one pot chicken and dumplings meal.
Notes
- Be careful when dropping biscuit dough into the soup to avoid sinking the dumplings to the pot bottom.
- Use boneless, skinless chicken thighs for tender and flavorful results.
- The cornstarch slurry helps achieve the perfect thick and creamy broth consistency.
- You can substitute Red Lobster Cheddar Bay Biscuits with any similar biscuit mix if unavailable.
- Adjust seasoning after adding shredded chicken for balanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
