If you’re searching for a soul-warming, family-approved comfort meal that’s as easy as it is delicious, Chicken and Dumplings with Biscuits is about to become your new favorite recipe. This classic southern-inspired dish wraps tender chicken, sweet veggies, and pillowy biscuit dumplings in a creamy, savory broth that tastes like pure nostalgia in a bowl. Whether you’re feeding a crowd or just want leftovers for cozy lunches, this recipe is guaranteed to satisfy those comfort food cravings with minimal fuss and maximum flavor.
Ingredients You’ll Need
Every ingredient in Chicken and Dumplings with Biscuits has a role to play—bringing flavor, texture, and that irresistible home-cooked aroma. These basics come together to create a dish that’s both humble and deeply satisfying, perfect for a weeknight dinner or a lazy Sunday gathering.
- Butter: Adds richness and a silky base to the broth for that classic comfort-food taste.
- Olive oil: Prevents the butter from burning and gives a subtle, earthy undertone to the sautéed veggies.
- Onion: Brings sweet depth and body to the stew—don’t skip it!
- Carrots: Give a pop of color and a gentle sweetness that balances the savory flavors.
- Celery: Adds a refreshing crunch and that signature chicken soup aroma.
- Garlic: Rounds out the base flavors with a fragrant, slightly spicy kick.
- All-purpose flour: Thickens the broth to that perfect, creamy consistency.
- Chicken broth: The heart of the stew—use a flavorful, high-quality broth for the best results.
- Shredded cooked chicken: Rotisserie or poached chicken keeps things quick and extra tender.
- Dried thyme: Adds a subtle earthiness that pairs beautifully with chicken.
- Dried parsley: Lends a bit of color and a gentle herbal note.
- Black pepper: Brings a tiny bit of heat to wake up the flavors.
- Salt: Essential for balancing and bringing out all the other flavors—taste and adjust as needed!
- Frozen peas: Add vibrant green color and a burst of sweetness right at the end.
- Refrigerated biscuit dough: The shortcut to fluffy, irresistible dumplings that soak up the stew.
How to Make Chicken and Dumplings with Biscuits
Step 1: Build the Flavor Base
Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Once the butter is melted and the mixture sizzles gently, add the chopped onion, sliced carrots, and celery. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables are tender and fragrant. Add the minced garlic and cook for another minute—your kitchen will smell incredible at this point!
Step 2: Make the Roux
Sprinkle the flour over the softened veggies and stir continuously for 1 to 2 minutes. This step is key: it cooks out the raw flour taste and starts thickening the stew. You’re looking for the flour to coat all the veggies and turn slightly golden, forming a quick roux.
Step 3: Add the Broth
Slowly pour in the chicken broth while whisking or stirring constantly. This helps prevent lumps and ensures a silky, smooth base. Bring everything to a gentle boil, then reduce the heat to a simmer. Let it bubble away for about 10 minutes, so the flavors can meld and the broth can thicken.
Step 4: Add Chicken and Seasonings
Stir in the cooked, shredded chicken along with the dried thyme, parsley, black pepper, and salt. Give it a taste and adjust the seasonings if needed—you want the broth to be well seasoned before adding dumplings. Toss in the frozen peas and bring the stew back to a gentle simmer.
Step 5: Add the Biscuit Dumplings
Take your refrigerated biscuit dough and cut each biscuit into quarters. Drop these fluffy pieces evenly over the surface of the simmering stew; they’ll puff up as they cook! Cover the pot with a tight-fitting lid and let the magic happen over low heat for 15 to 20 minutes. Avoid lifting the lid during this time—the steam is what makes the biscuits light and tender.
Step 6: Serve and Enjoy
Once the biscuits are cooked through, remove the pot from the heat and let it cool for a few minutes. The broth will thicken slightly as it stands. Serve piping hot, making sure everyone gets plenty of fluffy dumplings and juicy chicken in their bowl. Prepare yourself for comfort food bliss!
How to Serve Chicken and Dumplings with Biscuits
Garnishes
A sprinkle of fresh parsley or a dash of cracked black pepper over each bowl adds a pop of color and just the right finishing touch. For an extra southern flair, a swirl of heavy cream or a pat of butter melting on top of the biscuits makes it even more decadent.
Side Dishes
While Chicken and Dumplings with Biscuits is hearty enough to stand alone, it pairs beautifully with a crisp green salad or steamed green beans for balance. A side of tangy coleslaw or simple roasted vegetables also adds freshness and crunch to round out the meal.
Creative Ways to Present
For a fun twist, ladle the stew into mini oven-safe bowls and top each with a biscuit before baking for individual pot pies. Or serve your Chicken and Dumplings with Biscuits in a big family-style pot at the table, letting everyone dig in for that cozy, communal feel. You can even top with shredded cheddar or chives for a playful finish.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring to an airtight container. Chicken and Dumplings with Biscuits will keep well in the refrigerator for up to three days, and the flavors actually deepen as they sit—making tomorrow’s lunch even better!
Freezing
If you’d like to freeze leftovers, portion them into freezer-safe containers, making sure the stew and biscuits are covered. Freeze for up to two months. When ready to eat, thaw overnight in the fridge for best results. Keep in mind the biscuits may soften a bit, but the flavors will be just as comforting.
Reheating
Gently reheat Chicken and Dumplings with Biscuits on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave individual portions in 30-second bursts, adding a splash of broth or water if needed to loosen the stew.
FAQs
Can I use homemade biscuit dough instead of refrigerated?
Absolutely! If you’d like to make your own dumplings, simply mix flour, baking powder, salt, and milk to form a soft dough, then drop spoonfuls onto the simmering stew. This gives a more traditional, pillowy dumpling texture.
What’s the best chicken to use?
Rotisserie chicken is a time-saving hero here, but any cooked, shredded chicken works—poached chicken breasts or thighs are both great options. Just make sure it’s moist and well-seasoned for maximum flavor.
Can I make Chicken and Dumplings with Biscuits in advance?
Yes, you can prepare the stew base ahead of time and refrigerate it. When you’re ready to serve, reheat the stew and add the biscuit dough to cook fresh, so the dumplings stay light and fluffy.
How do I know when the biscuit dumplings are done?
The dumplings should be puffed and no longer doughy in the center. You can test by inserting a toothpick or fork into a dumpling—it should come out clean or with just a bit of steam, but no wet dough.
Can I make this dairy-free?
Definitely! Use your favorite dairy-free butter and refrigerated biscuit dough (check the label), and you’ll have a delicious, comforting pot of Chicken and Dumplings with Biscuits that everyone can enjoy.
Final Thoughts
There’s just something magical about gathering around a bowl of Chicken and Dumplings with Biscuits—the way the biscuits soak up that savory broth and the chicken melts in your mouth is pure comfort. I hope you’ll give this recipe a try and make it your own family favorite. Don’t be surprised if it disappears faster than you expect!
Print
Chicken and Dumplings with Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
- Diet: Non-Vegetarian
Description
This comforting Chicken and Dumplings with Biscuits recipe features tender shredded chicken simmered in a flavorful vegetable and herb broth, topped with fluffy refrigerated biscuit dough cooked right in the stew for an easy, one-pot Southern classic that’s perfect for cozy dinners.
Ingredients
Vegetables and aromatics
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Cooking fats and thickener
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/3 cup all-purpose flour
Liquids and broth
- 6 cups chicken broth
Protein and seasonings
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
Vegetables and dumplings
- 1 cup frozen peas
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add chopped onion, sliced carrots, and celery, cooking for 5 to 7 minutes until vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Create Roux: Sprinkle the flour evenly over the vegetables and continuously stir for 1 to 2 minutes to cook the flour and form a roux, which will thicken the stew.
- Add Broth: Slowly whisk in the chicken broth to the roux until the mixture is smooth and free of lumps. Increase heat and bring to a boil.
- Simmer Base: Once boiling, reduce the heat to low and simmer for 10 minutes to allow the flavors to meld and the broth to thicken slightly.
- Add Chicken and Seasonings: Stir in the shredded chicken, dried thyme, parsley, salt, and black pepper. Mix well to distribute the flavors evenly.
- Add Peas and Simmer: Fold in the frozen peas and bring the mixture back to a gentle simmer.
- Add Biscuit Dough: Carefully drop the biscuit dough pieces evenly on top of the stew without stirring. Cover the pot tightly with a lid to trap steam.
- Cook Dumplings: Simmer over low heat for 15 to 20 minutes without lifting the lid, allowing the biscuit dough to cook through and become fluffy dumplings.
- Finish and Serve: Once the biscuits are fully cooked, uncover the pot and let the stew cool slightly before serving warm.
Notes
- For a homemade dumpling alternative, replace biscuit dough with a mixture of flour, baking powder, salt, and milk rolled into small dumplings.
- To achieve a crispier texture, bake the biscuits separately and serve them on top of the stew instead.
- Use dairy-free butter and biscuit dough to make this recipe dairy-free, suitable for certain dietary needs.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
