Aunt Linda calls this the warm-up bowl that turns a chilly day into a good one, and she’s right. This is a simple, homey chicken and dumplings made with juicy chicken thighs and shortcut biscuit dough, the kind you can pull together on a busy weeknight but still feels like a Sunday supper. It’s the kind of meal you tuck into deep disposable aluminum pans, set on the counter, and let everyone scoop from while the windows fog up and the house smells like comfort. The recipe comes from the kind of Midwestern kitchen where there’s always a pot of something cozy going when the weather turns gray.
Serve these chicken and dumplings straight from the deep aluminum steam pans, set on a sturdy trivet in the middle of the table, with a big ladle so everyone can help themselves. A simple green salad with a tangy vinaigrette or some steamed green beans balances the rich, creamy broth. Warm dinner rolls or sliced buttered bread are great for swiping up the last bit of sauce. If you like, add a bowl of sliced apples or grapes on the side for something fresh and kid-friendly, and finish with hot tea or cocoa to keep the cozy feeling going.
Aunt Linda calls this the warm-up bowl that turns a chilly day into a good one.
Servings: 6-8
Ingredients
2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into large chunks
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 tablespoons unsalted butter
1/3 cup all-purpose flour
1 cup whole milk or half-and-half
1 (10.5-ounce) can cream of chicken soup (optional but makes it extra cozy)
1 (16-ounce) can refrigerated biscuit dough (8 large biscuits)
1/2 cup frozen peas (optional)
Nonstick cooking spray (for greasing the aluminum pans, optional)
Chopped fresh parsley for garnish (optional)
Directions
Set out two deep disposable aluminum steam pans on a speckled countertop or other heat-safe surface so they’re ready for serving later. If you’d like easier cleanup, lightly spray the inside of each pan with nonstick cooking spray and set them aside.
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thigh chunks in a single layer (work in batches if needed) and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside, about 5–7 minutes. It does not need to be cooked through yet. Transfer the browned chicken to a bowl and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. If the pot looks dry, add another drizzle of oil. Cook over medium heat, stirring often, until the vegetables start to soften and the onion turns translucent, about 5 minutes. Stir in the minced garlic and cook 30 seconds more, just until fragrant.
Return the browned chicken and any juices to the pot. Pour in the chicken broth and add the dried thyme, dried parsley, bay leaf, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir gently, scraping the bottom of the pot to release any browned bits.
