Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown

Kardea Brown’s ONE-POT Chicken and Dumplings: A Southern Classic Reimagined

In the cozy heart of South Carolina, Kardea Brown brings the rich traditions of Southern cooking right to your kitchen with her delightful twist on a beloved classic: Chicken and Dumplings. This one-pot wonder is not just a meal; it’s an invitation to bask in home-cooked comfort, featuring tender chicken thighs, hearty vegetables, and homemade chive dumplings simmered in savory chicken broth.

The Comfort of One-Pot Cooking

Kardea’s recipe shines in its simplicity and heartiness, making it an ideal choice for weeknight dinners or family gatherings. With a total time of just over an hour, the dish brings together succulent chicken, fresh vegetables, and fluffy dumplings, all cooked together to create a symphony of flavors that dance in harmony.

What You’ll Need

For the Chicken:

• 6 tablespoons unsalted butter
• 6 boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, diced
• 4 celery stalks, sliced 1/2 inch thick
• 4 medium carrots, peeled and sliced 1/2 inch thick
• 2 tablespoons all-purpose flour
• 2 cloves garlic, chopped
• 6 cups chicken stock
• 1 bay leaf
• 1/2 bunch fresh parsley leaves for garnishing

For the Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons vegetable shortening
• 2/3 cup buttermilk
• 2 tablespoons chopped chives
• Nonstick cooking spray (optional)

Directions

1. Sear the Chicken:
   Begin by heating a large braiser or Dutch oven over medium-high heat. Add the 4 tablespoons of butter and allow it to melt. Season the chicken thighs with salt and pepper and sear them in the hot butter until golden, about 3 minutes per side. Once beautifully browned, transfer them to a plate.

2. Sauté the Vegetables:
   In the same pot, melt the remaining 2 tablespoons of butter and add the diced onion, sliced celery, and carrots. Season with salt and pepper. Stir frequently, scraping the brown bits from the pan. Continue until the vegetables are slightly golden, approximately 3 minutes. Sprinkle in the flour, coating the vegetables, then add the chopped garlic and cook until fragrant, about 30 seconds.

3. Simmer the Chicken:
   Add the chicken stock and bay leaf to the pot. Return the seared chicken along with any juices from the plate. Bring the mixture to a boil, then reduce it to a simmer. Cover the pot and let it cook for about 45 minutes, until the chicken is fork-tender.

4. Prepare the Dumplings:
   While the chicken simmers, whisk together the flour, baking powder, and salt in a bowl. Use a fork to cut in the vegetable shortening, then gradually mix in the buttermilk. Finally, fold in the chopped chives.

5. Add Dumplings to the Pot:
   Once the chicken is cooked, shred it into bite-sized pieces using two forks, then return it to the pot. Using two spoons (sprayed with cooking spray if desired), drop dollops of the dumpling mixture over the soup. Cover the pot and simmer until the dumplings have doubled in size, about 15 minutes.

6. Finish and Serve:
   Remove from heat, discard the bay leaf, and garnish with fresh parsley.

A Bowl of Happiness

What’s more satisfying than enjoying a steaming bowl of Kardea Brown’s Chicken and Dumplings? The combination of tender chicken, vibrant vegetables, and fluffy dumplings served in rich broth evokes warmth and nostalgia. This recipe not only showcases Kardea’s talent for creating delicious meals but also her dedication to sharing the love and comfort of Southern cooking.

Dive into the heart of Southern hospitality with this delightful dish and let Kardea’s culinary magic transport you to her cozy Sea Island kitchen. Grab your apron and get ready to savor the joys of home-cooked goodness!

Watch the video by Food Network

Video “Kardea Brown's ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network” was uploaded on 10/15/2026 to Youtube Channel Food Network