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
Scale
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
