Chicken and Dumplings with Biscuits

If you’re craving something deeply comforting and full of rich, homey flavors, our Chicken and Dumplings with Biscuits recipe is just the ticket. This dish combines tender shredded chicken simmered in a creamy broth with fluffy, golden biscuits that soak up every bit of deliciousness. It’s the perfect meal to warm you up on cooler nights or when you just want a classic, satisfying dinner. With easy ingredients and an irresistible taste, Chicken and Dumplings with Biscuits brings that nostalgic charm right to your table.

Why You’ll Love This Recipe

• Ultimate comfort food: It’s a warm, hearty dish that feels like a hug in a bowl.
• Simple ingredients: Uses everyday kitchen staples for an approachable cooking experience.
• Versatile and customizable: Easy to tweak for your dietary needs or flavor preferences.
• Quick to prepare: Despite its rich flavors, it comes together without hours of work.
• Perfect for leftovers: Tastes even better the next day and freezes well for busy weeks.

Ingredients You’ll Need

Each ingredient in this Chicken and Dumplings with Biscuits recipe plays a crucial role, from building depth in the broth to creating the perfect flaky biscuit topping. Here’s what you’ll gather to create this heartwarming meal:

• Whole chicken or chicken thighs: Tender, juicy protein that’s easy to shred and full of flavor.
• Chicken broth: Forms the rich, comforting base of the stew.
• Carrots and celery: Adds natural sweetness, texture, and color to the dish.
• Yellow onion: Provides savory depth for the broth.
• Garlic cloves: For that subtle warm kick that enhances every bite.
• Flour: Used for thickening the broth into a luscious gravy.
• Milk or cream: Adds creamy richness to balance the broth.
• Refrigerated biscuit dough: The star topping that bakes into golden, fluffy dumplings on top of the stew.
• Butter: Adds richness, especially for sautéing veggies and enriching the broth.
• Fresh herbs (thyme, parsley): Brightens up the flavors with fresh herbal notes.
• Salt and pepper: Essential seasonings to bring out all the flavors.

Variations for Chicken and Dumplings with Biscuits

This Chicken and Dumplings with Biscuits recipe is wonderfully adaptable. Whether you’re catering to dietary preferences or just want to mix up the flavors, feel free to experiment and make it your own:

• Vegetable boost: Add mushrooms, peas, or green beans for extra nutrition and texture.
• Spicy twist: Incorporate a pinch of cayenne or smoked paprika for subtle heat.
• Gluten-free option: Use gluten-free biscuit dough and flour to keep it safe and tasty.
• Dairy-free adaptation: Swap butter for olive oil and use coconut milk or almond milk instead of cream.
• Herb variations: Experiment with rosemary, sage, or dill for different herbal notes.

How to Make Chicken and Dumplings with Biscuits

Step 1: Prepare the chicken and broth

Start by placing the whole chicken or boneless chicken thighs in a large pot with water or chicken broth, along with peeled carrots, celery stalks, and onion. Simmer gently until the chicken is cooked through and tender, which typically takes 45 minutes to an hour. Once done, remove the chicken and vegetables from the broth and set aside to cool slightly.

Step 2: Shred the chicken and strain the broth

Remove the skin and bones from the chicken and shred it into bite-sized pieces. While the chicken cools, strain the broth through a fine mesh sieve, discarding the cooked vegetables to get a clear, flavorful base for the stew.

Step 3: Build the stew base

In a large pot or Dutch oven, melt butter over medium heat. Add chopped carrots, celery, onions, and minced garlic, cooking until translucent and fragrant. Sprinkle in flour and stir constantly to form a roux, cooking for about two minutes without browning it. Slowly whisk in the strained chicken broth and milk or cream, stirring until the stew thickens to a rich, velvety consistency.

Step 4: Combine chicken and season

Return the shredded chicken to the pot and stir to coat in the creamy broth. Add fresh herbs, salt, and pepper to taste. Let everything simmer gently for 10 to 15 minutes to meld the flavors.

Step 5: Add biscuit topping and bake

Preheat your oven to 400°F (200°C). Spoon the refrigerated biscuit dough evenly over the stew in the baking dish. Pop it into the oven and bake for 15 to 20 minutes or until the biscuits are golden brown and puffed. Serve hot, making sure to scoop up both the stew and the fluffy biscuit topping.

Pro Tips for Making Chicken and Dumplings with Biscuits

• Use bone-in chicken: It adds extra flavor to the broth compared to boneless options.
• Don’t rush the roux: Cooking the flour and butter properly prevents a raw flour taste and gives the stew a silky texture.
• Refrigerate biscuit dough: Keep it cold before baking to help the biscuits rise beautifully.
• Skim fat from broth: Removing excess fat results in cleaner, brighter flavors.
• Fresh herbs make a difference: Always add fresh thyme or parsley at the end for a bright, fresh finish.

How to Serve Chicken and Dumplings with Biscuits

Garnishes

A sprinkle of chopped fresh parsley or chives on top adds a pop of color and freshness that complements the creamy, rich stew perfectly.

Side Dishes

Serve alongside a crisp green salad or roasted vegetables to balance the hearty stew, and don’t forget a side of tangy cranberry sauce or pickled veggies for a surprising contrast.

Creative Ways to Present

For a cozy dinner party, serve Chicken and Dumplings with Biscuits in individual oven-safe ramekins topped with biscuit dough for personal portions that impress every guest.

Make Ahead and Storage

Storing Leftovers

Allow the Chicken and Dumplings with Biscuits to cool completely, then transfer to an airtight container. It will keep well in the fridge for up to 3 days, making for easy weekday meals.

Freezing

Freeze the stew base without the biscuits in a heavy-duty freezer-safe container for up to 3 months. When ready to eat, thaw overnight and add freshly baked biscuits before serving for best texture.

Reheating

Gently reheat leftovers on the stovetop over low heat, stirring occasionally. If needed, add a splash of broth or milk to maintain the creamy consistency and prevent drying.

FAQs

Can I use pre-cooked chicken for Chicken and Dumplings with Biscuits?

Yes! Using rotisserie or leftover cooked chicken is a great shortcut. Just add it towards the end of cooking to warm through without overcooking.

What type of biscuit dough works best?

Refrigerated biscuit dough from the store is convenient and browns nicely, but homemade biscuit dough can add a richer flavor and flakier texture.

Can I make this recipe dairy-free?

Absolutely. Substitute butter with olive oil and use coconut milk, almond milk, or any other plant-based milk for the creamy broth.

How thick should the stew be?

The stew should be thick enough to coat the back of a spoon but still spoonable. If it’s too thick, simply stir in a bit more broth or milk.

Is it possible to make this gluten-free?

Yes, use gluten-free flour for the roux and gluten-free biscuit dough to keep the dish safe for those with gluten sensitivities.

Final Thoughts

There’s nothing quite like a bowl of Chicken and Dumplings with Biscuits to bring warmth and heartiness to your dinner table. With its tender chicken, savory broth, and pillowy biscuit topping, this recipe is a timeless favorite that’s both comforting and easy to make. Give it a try—you’re sure to love every bite and want to make it again and again.

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