One-Pot Chicken & Dumplings w/ Cheddar Bay Biscuit Dumplings
Ingredients:
- 1 1/2-2 lbs Chicken thighs (bone-in or boneless)
- 1 tbsp butter
- 1 tbsp oil
- 1 carrot (diced)
- 1 yellow onion (diced, small)
- 2 celery (stalks, diced)
- 3-4 garlic (cloves)
- 1 tsp dried thyme
- poultry seasoning
- 5-6 cups chicken broth
- 1/2-3/4 cup heavy cream
- 1 box Red Lobster Cheddar Bay Biscuit mix
- salt
- black pepper
- smoked paprika
-
poultry seasoning
- 1 1/2 tsp Better Than Bouillon Chicken Base
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
- Season & brown the chicken
Season chicken thighs with salt, pepper, smoked paprika, poultry seasoning, garlic seasoning, and onion powder. Heat butter and oil in a large pot or Dutch oven over medium heat. Brown chicken on both sides (about 3–4 minutes per side). Remove and set aside. - Build the base
In the same pot, add onion, celery, and carrot. Sauté until softened, about 4–5 minutes. Add garlic and thyme; cook 30 seconds until fragrant. - Simmer
Return chicken to the pot. Add 5 cups chicken broth (just enough to mostly cover the chicken). Bring to a gentle simmer, cover, and cook 25–30 minutes until chicken is tender. - Shred the chicken
Remove chicken from the pot, shred, and discard bones/skin if using bone-in. Return shredded chicken to the pot. - Lightly cream the broth
Stir Better Than Bouillon in ½–¾ cup cream or milk. Keep the heat low and gently simmer. - Prepare the dumplings
Mix the Cheddar Bay Biscuit dough according to package directions. Do not overmix. - Add dumplings
Drop small spoonfuls of dough onto the surface of the simmering soup. Leave space between each. - Steam (no peeking!)
Cover and cook on low for 12–15 minutes until dumplings are puffed and cooked through. - Finish
Brush dumplings with the reserved garlic butter packet. Taste and adjust seasoning. Add more broth if needed for a looser consistency.
