Description

A hearty, one-pot chicken and dumplings stew featuring rich, golden broth and incredibly fluffy, herb-flecked biscuits made with pastry flour and cold butter for the perfect texture.

Ingredients

Scale

1 whole chicken (approx 4–5 lbs / 1.8-2.2kg)
4 tablespoons (60g) unsalted butter
4 tablespoons (30g) all-purpose flour
1 large yellow onion, diced
3 medium carrots, peeled and chopped
3 stalks celery, chopped
4 cloves garlic, minced
6 cups (1.4L) low-sodium chicken broth
½ cup (120ml) heavy cream
2 bay leaves
4 sprigs fresh thyme
Salt and black pepper to taste
2 cups (250g) pastry flour
1 tablespoon (15g) baking powder
½ teaspoon (2.5g) baking soda
1 teaspoon (6g) salt
½ cup (115g) cold unsalted butter, cubed
¾ cup (180ml) buttermilk
2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400°F (200°C). Roast the whole chicken on a rack for 45-60 minutes until internal temperature reaches 165°F (74°C). Let rest for 15 minutes, then shred meat, discarding skin and bones.
In a Dutch oven, melt 4 tablespoons butter over medium heat. Add diced onion and carrots, cooking for 5-7 minutes until soft. Add garlic and cook for 1 minute.
Sprinkle all-purpose flour over vegetables and stir constantly for 2 minutes to create a roux.
Gradually whisk in chicken broth, heavy cream, bay leaves, and thyme. Bring to a gentle simmer and add shredded chicken. Simmer for 10 minutes.
In a large bowl, whisk pastry flour, baking powder, baking soda, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs.
Pour in buttermilk and chopped parsley. Stir gently until dough just comes together (do not overmix).
Pat dough into a ½-inch thick rectangle, fold 2-3 times, and cut into 1-inch squares.
Drop dumplings into the simmering stew, spacing them out. Cover tightly and simmer for 12-15 minutes without peeking.
Remove bay leaves and thyme sprigs. Serve immediately, garnished with fresh parsley and cracked black pepper.

Notes

The key to fluffy dumplings is using pastry flour (low protein) and keeping the butter cold. Do not overmix the dough, and do not peek at the dumplings while they are steaming in the pot. Store the stew base separately from the dumplings for best leftovers, as dumplings become soggy when stored in broth.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl of stew with
Calories: 480
Sugar: 4
Sodium: 650
Fat: 18
Saturated Fat: 9
Carbohydrates: 45
Fiber: 3
Protein: 35

Keywords: chicken and dumplings, fluffy biscuits, comfort food, fall recipes, one pot meal, cozy dinner, pastry flour dumplings