Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 3 large carrots, sliced into rounds
  • 2 celery stalks, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup 2% milk
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 bay leaf
  • 1 can (16.3 oz) refrigerated flaky layers biscuits
  • 1 tbsp fresh parsley, chopped (optional)

Instructions:

  1. Heat 2 tbsp olive oil in your Dutch oven over medium high heat. Add the 1.5 lbs chicken thigh pieces in a single layer. Cook for about 5-7 minutes until they develop a golden brown crust and shatter crisp edges. Remove the chicken and set it aside; it doesn't need to be cooked through yet.
  2. In the same pot, toss in the 3 large carrots, 2 diced celery stalks, and the chopped yellow onion. Sauté for 5 minutes until the onions are translucent and fragrant. Add the 3 minced garlic cloves and cook for just 60 seconds to avoid burning.
  3. Sprinkle the 1/4 cup all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty and coats the vegetables evenly.
  4. Slowly pour in the 4 cups chicken broth while whisking or stirring vigorously. Scrape up all the brown bits (the fond) from the bottom of the pot. These bits are concentrated flavor molecules that will deepen the broth.
  5. Return the chicken to the pot along with the 1 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes until the carrots are fork tender.
  6. Stir in the 1 cup 2% milk. At this point, the broth should look creamy and start to thicken slightly. Taste the broth and adjust the salt if necessary, though 1 tsp is usually the perfect balance for low sodium broth.
  7. Open the 16.3 oz can of biscuits and cut each biscuit into quarters or sixths. Drop the pieces one by one into the simmering broth. Do not stir them in; let them sit right on top of the liquid.
  8. Cover the pot tightly with a lid. Cook for 15 minutes until the biscuits have doubled in size and look dry on top.
  9. Garnish with the 1 tbsp chopped fresh parsley if you're feeling fancy. Ladle the chicken and dumplings into deep bowls, making sure everyone gets a generous portion of those pillowy clouds and the velvety broth.