Chicken and Dumplings with Biscuits

This Chicken and Dumplings with Biscuits recipe is a heartwarming and comforting dish perfect for chilly evenings. Tender chunks of chicken, a creamy broth, and soft, fluffy biscuit dumplings come together to create a family-friendly meal that everyone will love. It’s the ultimate comfort food for any occasion.

Why You’ll Love This Recipe

What makes this recipe so irresistible? First, the broth! It’s creamy, flavorful, and filled with savory herbs and vegetables, making every spoonful a comforting experience. Then, there’s the homemade biscuit dumplings—light and fluffy, they soak up the rich broth and add a perfect texture contrast. The dish is also incredibly easy to prepare, making it a great option for busy weeknights or cozy family dinners. Plus, it’s packed with all the goodness of chicken and vegetables, so you get a complete, well-balanced meal in one pot.

Ingredients

For the Chicken and Broth:

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cubed

2 carrots, peeled and sliced

1 small onion, diced

2 celery stalks, chopped

2 cloves garlic, minced

1 cup heavy cream

4 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper, to taste

For the Biscuit Dumplings:

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon garlic powder (optional)

1/2 teaspoon dried thyme (optional)

1/4 cup unsalted butter, cold and cubed

3/4 cup whole milk (or as needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken and Broth:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed chicken and cook for 6-7 minutes until browned and cooked through. Remove the chicken from the pot and set it aside.

In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes, until the vegetables begin to soften.

Add the minced garlic and cook for another minute, until fragrant.

Pour in the chicken broth and bring it to a simmer. Stir in the heavy cream, thyme, parsley, salt, and pepper. Let the broth simmer for 10 minutes to allow the flavors to meld together.

Make the Biscuit Dumplings:

In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and dried thyme.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Gradually add the milk, stirring until just combined. The dough should be thick but slightly sticky. Add more milk if necessary to achieve the right consistency.

Assemble the Dish:

Return the cooked chicken to the pot with the broth and vegetables. Stir everything together.

Using a spoon, drop spoonfuls of biscuit dough over the simmering broth. Be sure not to overcrowd the dumplings.

Cover the pot with a tight-fitting lid and let the dumplings cook for 15-20 minutes, or until they have puffed up and a toothpick inserted into the center comes out clean.

Serve:

Once the dumplings are cooked, remove the pot from the heat.

Ladle the chicken, broth, and dumplings into bowls, and serve hot.

Servings and Timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Variations

Use different protein: Feel free to substitute chicken with turkey, pork, or even a vegetarian protein like tofu or tempeh.

Add more vegetables: You can include peas, potatoes, or spinach for extra nutrition and flavor.

Gluten-Free Dumplings: Substitute the all-purpose flour with a gluten-free flour blend and adjust the milk to achieve the right consistency for the dough.

Spicy Twist: Add a pinch of red pepper flakes or some hot sauce to the broth for a spicy kick.

Herb Variations: Experiment with fresh herbs like rosemary or basil instead of thyme for a different flavor profile.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the chicken and dumplings in a pot over low heat, stirring occasionally. Add a splash of broth or milk if the dish has thickened too much. You can also reheat individual servings in the microwave for 1-2 minutes.

Related Recipes:

• CrockPot Chicken and Dumplings
• BUTTER BISCUITS
• HOMEMADE ANGEL BISCUIT

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking, or if using directly from frozen, cook the chicken longer to ensure it reaches the proper internal temperature.

Can I make this recipe in advance?

You can prepare the chicken and broth in advance and store it in the fridge for up to 2 days. Make the biscuit dumplings just before serving, as they are best when freshly cooked.

Can I freeze Chicken and Dumplings with Biscuits?

Yes, you can freeze the chicken and broth mixture, but the dumplings may lose some of their texture when reheated. If freezing, I recommend freezing the broth and chicken separately from the dumplings. When reheating, make fresh biscuit dumplings if possible.

How do I know when the dumplings are done?

To check if the dumplings are cooked, insert a toothpick into the center of one of the dumplings. If it comes out clean, they’re done. The dumplings should also puff up and be firm to the touch.

Can I make the dumplings without butter?

Yes, you can substitute the butter with margarine or a plant-based butter alternative for a dairy-free version of the dumplings. The texture may vary slightly, but the result will still be delicious.

Conclusion

Chicken and Dumplings with Biscuits is one of those meals that just feels like home. The creamy broth, tender chicken, and soft, pillowy dumplings come together to create the perfect dish for any time you need something comforting. It’s easy to make, versatile, and loved by everyone in the family. Whether you’re cooking for a crowd or just for yourself, this dish will warm you up and leave you satisfied every time. Enjoy!

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