Description
Chicken and Dumplings with Biscuits is a classic comfort food featuring tender shredded chicken simmered in a creamy, flavorful broth topped with golden, fluffy biscuit dumplings. This hearty and satisfying dish uses simple, everyday ingredients, making it perfect for cozy dinners, quick preparation, and delicious leftovers. Adaptable for dietary preferences, it brings warmth and nostalgia to your table with ease.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken or 4–6 boneless chicken thighs
- 8 cups chicken broth or water
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 yellow onion, peeled and quartered
- 2–3 garlic cloves, minced
- Salt and pepper to taste
Stew Base
- 3 tablespoons butter
- 1/2 cup all-purpose flour (or gluten-free flour as needed)
- 1 to 1 1/2 cups milk or cream (or plant-based milk for dairy-free)
- Fresh herbs: 1 teaspoon thyme leaves and 1/4 cup chopped parsley (plus extra for garnish)
Biscuit Topping
- 1 can refrigerated biscuit dough (or gluten-free biscuit dough)
Instructions
- Prepare the chicken and broth: Place the whole chicken or boneless chicken thighs in a large pot with water or chicken broth. Add peeled carrots, celery stalks, and quartered onion. Simmer gently for 45-60 minutes until chicken is cooked and tender. Remove chicken and vegetables and set aside to cool slightly.
- Shred the chicken and strain the broth: Remove skin and bones from the chicken, then shred into bite-sized pieces. Strain the broth through a fine mesh sieve discarding the cooked vegetables to obtain a clear, flavorful base.
- Build the stew base: In a large pot or Dutch oven, melt butter over medium heat. Add chopped carrots, celery, onions, and minced garlic; cook until translucent and fragrant. Sprinkle in flour and stir constantly to form a roux; cook about 2 minutes without browning. Slowly whisk in the strained chicken broth and milk or cream, stirring until the stew thickens into a rich, velvety consistency.
- Combine chicken and season: Return shredded chicken to the pot and stir to coat in the creamy broth. Add fresh thyme, parsley, salt, and pepper to taste. Simmer gently for 10-15 minutes to meld flavors.
- Add biscuit topping and bake: Preheat oven to 400°F (200°C). Spoon refrigerated biscuit dough evenly over the stew in an oven-safe baking dish. Bake 15-20 minutes until biscuits are golden brown and puffed. Serve hot, scooping up both stew and biscuit topping.
Notes
- Use bone-in chicken for extra flavor in the broth.
- Don’t rush cooking the roux to avoid raw flour taste and ensure silky texture.
- Keep biscuit dough refrigerated before baking for best rise.
- Skim excess fat from broth for a cleaner flavor.
- Add fresh herbs like thyme or parsley at the end for brightness.
- Substitute gluten-free flour and biscuit dough for gluten-free version.
- Use olive oil and plant-based milk for dairy-free adaptations.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Simmering, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuits
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: chicken and dumplings, biscuit dumplings, comfort food, creamy chicken stew, easy chicken dinner, classic southern recipe
