Chicken and Dumplings with Biscuits

There’s something undeniably heartwarming about a bowl of chicken and dumplings with biscuits. The tender chunks of chicken swimming in a rich, creamy broth, paired with pillowy, golden biscuits that soak up all that savory goodness — it’s comfort food at its finest. Whether it’s a rainy evening or you just need a little extra coziness in your life, this dish wraps you up like your favorite blanket.

Behind the Recipe

Growing up, my grandma had this way of making simple meals feel like magic. Her chicken and dumplings were the kind of meal that brought everyone to the table, no matter what. We’d all gather around, watching those biscuit dumplings puff up as the pot bubbled on the stove, the whole house filled with the smell of herbs and home. This version, with its rich broth and buttery biscuit topping, is my tribute to those soul-soothing meals that made everything feel right.

Recipe Origin or Trivia

Chicken and dumplings have deep roots in Southern and Midwestern American cuisine. It started as a resourceful dish — a way to stretch ingredients into something hearty and filling. The version with biscuit-style dumplings came along as an easier, quicker alternative to traditional rolled dough dumplings. This dish became popular during the Great Depression for its simplicity and ability to feed large families on a budget. Today, it continues to comfort generations with its rustic charm and belly-warming flavors.

Why You’ll Love Chicken and Dumplings with Biscuits

This recipe is packed with everything you crave in a one-pot wonder.

Versatile: You can use leftover chicken, rotisserie, or even turkey. Swap the veggies based on what you have.

Budget-Friendly: Made with simple, affordable ingredients that go a long way.

Quick and Easy: The biscuit dough comes together in minutes and cooks right in the broth.

Customizable: Add mushrooms, corn, or swap in dairy-free milk for your needs.

Crowd-Pleasing: It’s warm, hearty, and loved by both kids and adults.

Make-Ahead Friendly: Prepare the broth ahead of time and just drop in the biscuits when ready.

Great for Leftovers: Reheats beautifully and makes a satisfying next-day lunch.

Chef’s Pro Tips for Perfect Results

Want that comforting, creamy texture and those fluffy, cloud-like biscuits? Here’s how to make it happen:

• Use cold butter for the biscuits so they rise light and flaky.
• Shred the chicken instead of chopping for that classic, rustic texture.
• Don’t overmix the biscuit dough — just until it holds together is perfect.
• Simmer gently once the biscuits go in so they cook through without falling apart.
• Add peas at the very end so they stay bright and tender.

Kitchen Tools You’ll Need

You won’t need anything fancy to whip this up.

Large Dutch Oven or Deep Pot: For simmering the broth and cooking the biscuits.

Mixing Bowls: For combining the biscuit ingredients.

Wooden Spoon or Ladle: To stir gently and serve.

Measuring Cups and Spoons: To get your biscuit dough just right.

Knife and Cutting Board: For prepping your veggies and herbs.

Ingredients in Chicken and Dumplings with Biscuits

This dish is all about cozy, complementary flavors that build into something magical.

1. Chicken Thighs (boneless, skinless): 1.5 pounds – Rich and flavorful, they stay tender through simmering.
2. All-Purpose Flour: 2 cups – Used for the biscuit dough and thickening the broth.
3. Baking Powder: 1 tablespoon – Gives the biscuits their rise and fluffiness.
4. Salt: 2 teaspoons – Enhances all the savory elements.
5. Black Pepper: 1 teaspoon – Adds just the right amount of kick.
6. Unsalted Butter: 6 tablespoons – For rich, buttery biscuits and to sauté the vegetables.
7. Whole Milk: 3/4 cup – Makes the biscuit dough tender.
8. Carrots (sliced): 2 large – Brings sweetness and color.
9. Celery (sliced): 2 stalks – Adds crunch and classic flavor.
10. Yellow Onion (chopped): 1 large – Forms the base of the broth’s flavor.
11. Garlic (minced): 3 cloves – For aromatic depth.
12. Chicken Broth: 5 cups – Forms the creamy, savory backbone of the dish.
13. Fresh Thyme: 1 tablespoon – Earthy and herbal, essential for flavor.
14. Bay Leaves: 2 – Infuses the broth with subtle depth.
15. Frozen Peas: 1 cup – Adds brightness and sweetness at the end.

Ingredient Substitutions

Out of something? No worries — here are some easy swaps.

Chicken Thighs: Use shredded rotisserie chicken or turkey.

Whole Milk: Sub with almond milk or oat milk for a dairy-free version.

Butter: Use plant-based butter for a vegan twist on the biscuits.

Flour: A 1:1 gluten-free blend works if needed.

Fresh Thyme: Dried thyme works too, just use 1 teaspoon.

Chicken Broth: Use vegetable broth if you’re making it vegetarian with plant-based chicken.

Ingredient Spotlight

Chicken Thighs: Known for their rich flavor and juicy texture, thighs are ideal for stews since they don’t dry out like other cuts.

Fresh Thyme: This earthy herb pairs beautifully with poultry, adding an aromatic lift that ties all the savory notes together.

Instructions for Making Chicken and Dumplings with Biscuits

This cozy dish comes together like a warm hug — easy, soothing, and completely satisfying.

1. Preheat Your Equipment:
   Set a large Dutch oven or deep pot over medium heat.
2. Combine Ingredients:
   Melt 2 tablespoons of butter in the pot. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic, thyme, salt, pepper, and bay leaves. Cook for 1 more minute.
3. Prepare Your Cooking Vessel:
   Pour in the chicken broth and add chicken thighs. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until chicken is cooked through. Remove chicken, shred it, and return it to the pot.
4. Assemble the Dish:
   In a mixing bowl, combine flour, baking powder, and a pinch of salt. Cut in cold butter until crumbly, then stir in milk until a soft dough forms. Drop spoonfuls of dough directly onto the simmering stew.
5. Cook to Perfection:
   Cover and simmer for 15–18 minutes until biscuits are puffed and cooked through. Avoid lifting the lid during cooking.
6. Finishing Touches:
   Stir in frozen peas and let sit for 3 minutes. Remove bay leaves and adjust seasoning if needed.
7. Serve and Enjoy:
   Ladle into bowls while hot. Garnish with fresh thyme or cracked pepper if you like a little extra touch.

Texture & Flavor Secrets

The magic of this dish is in the contrast. You’ve got a creamy, silky broth that’s deeply savory, paired with biscuits that are fluffy on the inside and lightly firm on the outside. The sweetness of carrots and peas plays beautifully with the herbaceous broth, and every spoonful has just the right balance of richness and freshness.

Cooking Tips & Tricks

Here are a few extra gems to help you master it:

• Don’t skip the bay leaves — they subtly deepen the flavor.
• Keep your butter cold when making the biscuits.
• Let the stew simmer gently so the broth stays creamy, not broken.
• Use low-sodium broth and season as you go for better control.

What to Avoid

A little care goes a long way to get this just right.

• Avoid overmixing the biscuit dough — it’ll turn tough.
• Don’t boil the stew after adding biscuits — it needs a gentle simmer.
• Never skip tasting before serving — a little salt at the end can make it sing.

Nutrition Facts

Servings: 6
Calories per serving: 460

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This dish is surprisingly flexible. You can prepare the chicken and broth a day in advance, then reheat and drop in the biscuits just before serving. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove. You can also freeze the stew base (without biscuits) for up to 2 months.

How to Serve Chicken and Dumplings with Biscuits

This dish is a meal on its own, but if you want to round it out, try serving with a light green salad, roasted green beans, or warm applesauce on the side. A sprinkle of fresh parsley or extra black pepper on top adds a touch of color and flavor.

Creative Leftover Transformations

Don’t let leftovers sit forgotten. Try these tasty makeovers:

• Turn it into a pot pie filling and bake with a crust.
• Add some cooked noodles and broth to make a hearty soup.
• Use it as a base for a savory breakfast bowl with a poached egg.

Additional Tips

• Always use a wide pot to give biscuits room to puff up.
• Fresh thyme gives the best flavor, but rosemary or sage can work in a pinch.
• If your broth feels too thin, thicken it with a quick slurry of flour and water.

Make It a Showstopper

To take it to the next level visually, use a wide shallow bowl to let the biscuits peek through the creamy broth. Sprinkle fresh herbs on top and serve with a thick slice of rustic bread or a patterned napkin for that cozy, Pinterest-worthy touch.

Variations to Try

• Mushroom Lovers: Add sautéed mushrooms for earthy depth.
• Spicy Twist: Stir in a pinch of cayenne or chili flakes.
• Southern Style: Use cream instead of milk and add corn.
• Veggie Packed: Swap chicken with chickpeas and bulk up with greens.
• Savory Herb Biscuits: Mix chopped chives or parsley into the biscuit dough.

FAQ’s

Q1: Can I use rotisserie chicken?

Yes, just shred it and add it after the broth is ready to skip the simmering step.

Q2: Can I make it dairy-free?

Absolutely. Use almond or oat milk and vegan butter in the biscuits.

Q3: Do I have to use peas?

Not at all. You can skip them or swap with corn or green beans.

Q4: Can I freeze the whole dish?

You can freeze the stew base, but biscuits are best made fresh.

Q5: What kind of flour should I use?

All-purpose works best, but a 1:1 gluten-free blend will do in a pinch.

Q6: How do I know the biscuits are done?

They should be puffed, firm on the outside, and soft inside.

Q7: Can I use leftover turkey?

Yes, it works beautifully as a substitute for chicken.

Q8: Can I cook this in a slow cooker?

You can cook the stew in a slow cooker, but add the biscuits only when ready to serve and cook separately.

Q9: Can I add potatoes?

Yes, diced potatoes go great, just simmer them until fork-tender.

Q10: How can I make it thicker?

A tablespoon of flour mixed with water and stirred in will thicken the broth.

Conclusion

Chicken and dumplings with biscuits is more than just a meal — it’s comfort in a bowl, the kind that makes your shoulders drop and your heart feel full. It’s cozy, filling, and full of flavor that feels like home. Trust me, once you try this version, it’ll become a regular request at your table.

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