A Twist on Chicken and Dumplings

Want the best cross between a chicken pot pie and chicken and dumplings? We got the easiest - and most delicious - recipe from Chef Thomas Boemer of Revival and Corner Table in Minneapolis.

Watch the video above or follow the recipe below!

Chicken and dumplings Recipe

Ingredients8 boneless skinless chicken thighs1 small onion½ carrot1 stalk celery1/4cup butter4 tablespoons butter1 1/2 qt chicken stock

Biscuit ingredients2 cups bread flour1 cup butter1 tablespoon salt1 tablespoon baking powder1 teaspoon baking soda2 cups buttermilk

Dice onion, carrot, and celery. Sweat in 4qt pot with butter in med heat. When the vegetables soften add the flour to form a roux. Add chicken stock slowly to make sure not to form lumps. Season chicken thighs and add to the pot. Cook for 45min until the chicken is tender. Season tt with salt and pepper.

For the Biscuit: Add all dry ingredients into a food processor and pulse to combine. Add butter and pulse. Slowly add buttermilk while pulsing until fully combine. Roll on parchment heavily floured to ¾ in and chill for an hour.

Pour chicken in serving containers and top with biscuit. Finish in 400 oven until golden brown on top and bubbling around the sides.