If you’re craving a comforting, hearty meal that feels like a warm hug from the inside, you’ve got to try this Classic Chicken and Dumplings with Biscuits Recipe. It’s everything you love about homemade chicken and dumplings made extra easy and delightfully flaky with the addition of biscuit dough. Tender chicken, silky vegetables, and pillowy biscuits all simmer together in a creamy broth that will have you coming back for seconds and thirds with zero guilt.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient was selected to layer flavor, texture, and warmth into a pot that feels both familiar and special. From the juicy chicken thighs to the flaky biscuit dough, these essentials work together to create comfort food magic.
- Chicken thighs or breasts (1.5 lbs): Choose whichever you prefer; thighs stay juicy and tender, breasts are leaner and still flavorful.
- Carrots (2, diced): Add a subtle sweetness and vibrant color to the broth.
- Celery stalks (2, diced): Provide a mellow savory foundation and slight crunch that softens beautifully during cooking.
- Small onion (1, chopped): Builds depth with its natural sweetness and aroma.
- Garlic cloves (2, minced): For that aromatic punch that warms every bite.
- Butter (4 tablespoons): Creates a rich, velvety base for sautéing veggies and thickening the stew.
- All-purpose flour (1/4 cup): Essential for thickening the broth to the perfect savory gravy consistency.
- Chicken broth (4 cups): The liquid foundation that infuses the whole dish with hearty flavor.
- Milk or cream (1 cup): Adds creaminess and balances the spices for ultimate comfort.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Seasoning essentials to enhance all the natural flavors.
- Dried thyme (1/2 teaspoon): A subtle herbal note that elevates the broth.
- Refrigerated biscuit dough (1 can, about 8 biscuits, quartered): The star dumpling substitute that saves time without sacrificing fluffiness.
- Fresh parsley (2 tablespoons, chopped, optional): A fresh, colorful finishing touch that brightens each serving.
How to Make Classic Chicken and Dumplings with Biscuits Recipe
Step 1: Sear the Chicken
Start by seasoning your chicken with salt and pepper to bring out its flavor. Heat a little oil in a large pot or Dutch oven and sear the chicken on both sides until golden and slightly crispy. This step locks in juices and adds a beautiful depth of flavor. When done, remove the chicken and set it aside while you prepare the vegetables.
Step 2: Sauté the Vegetables
In the same pot where the chicken cooked, melt the butter over medium heat. Toss in the onions, carrots, and celery and sauté until they become soft and fragrant. This vegetable base is what gives the broth its soul, making each spoonful comforting and flavorful. Add the garlic last and cook just about a minute more so it doesn’t burn but releases its aroma.
Step 3: Build the Roux
Sprinkle the flour over the softened vegetables and mix thoroughly to coat everything evenly. Continue cooking for 1 to 2 minutes to cook out the raw flour taste. This roux will be key to thickening your broth into that perfect, silky texture that clings to the dumplings and chicken alike.
Step 4: Create the Broth
Slowly pour in the chicken broth while stirring constantly, ensuring the roux blends smoothly without lumps. Return your seared chicken to the pot, sprinkle in the dried thyme, and bring everything to a gentle simmer. Let it cook uncovered for 20 minutes so the flavors meld and the chicken becomes tender enough to shred.
Step 5: Shred the Chicken and Add Cream
Once your chicken is perfectly cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back to the pot, and stir in the milk or cream to give the broth a luscious, creamy finish. At this point, taste and adjust the seasoning with salt and pepper to make every bite sing.
Step 6: Add the Biscuit Dumplings
Take your refrigerated biscuit dough and cut each biscuit into quarters to create small, fluffy dumplings. Nestle these pieces gently on top of the simmering broth. Cover the pot and let them cook for 12 to 15 minutes without peeking, so they steam perfectly into soft, pillowy clouds atop your stew.
Step 7: Serve and Garnish
Your classic comfort meal is ready to enjoy! Ladle generous portions into bowls and sprinkle fresh parsley on top if you like a pop of color and fresh herb flavor. This is the moment your kitchen will smell irresistibly inviting and your taste buds will be delighted.
How to Serve Classic Chicken and Dumplings with Biscuits Recipe
Garnishes
While the dish is delicious all on its own, a sprinkle of fresh parsley adds brightness and a gentle herbal lift. For an extra touch, a dash of cracked black pepper or a few chives can add appealing contrast. These small garnishes truly elevate the presentation and flavor of this classic meal.
Side Dishes
This dish is wonderfully filling, but if you want to round out the meal, consider a crisp green salad dressed with a tangy vinaigrette or steamed green beans for a splash of freshness. A light slaw or roasted Brussels sprouts also complement the richness of the stew without overpowering it.
Creative Ways to Present
If you want to impress guests or family, serve the stew in rustic bread bowls for an interactive, cozy touch. You can also portion the stew into individual ramekins topped with biscuit pieces for elegant single servings. These fun presentations make the dish feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Chicken and Dumplings with Biscuits Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because of the biscuit dumplings, the texture softens over time, but the flavors deepen wonderfully, making it a perfect next-day comfort meal.
Freezing
While you can freeze the stew itself, it’s best to freeze the biscuit dough separately for optimal texture. Freeze the shredded chicken and broth mixture in individual portions, then bake fresh biscuits as needed. This way, you preserve the fluffy biscuit texture and enjoy the dish as if freshly made.
Reheating
Reheat leftovers gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the broth thickens too much, add a splash of milk or broth to loosen it. Avoid microwaving as it can make the biscuit pieces gummy. For biscuits cooked separately, warm them in the oven for a fresh just-baked taste.
FAQs
Can I use leftover chicken instead of raw chicken?
Absolutely! Using leftover cooked chicken is a great shortcut. Add it in during the final steps to heat through, and adjust the cooking time to prevent overcooking. Just remember to ensure the chicken is reheated safely.
What can I substitute for refrigerated biscuit dough?
If you prefer homemade dumplings, you can make traditional dumpling dough with flour, baking powder, and milk. Shape them into small spoonfuls and drop them into the simmering broth to cook. This adds a personal touch, though biscuit dough saves time brilliantly.
Is this recipe suitable for freezing whole?
It’s best to freeze the broth and chicken without the biscuit dumplings, as dumplings tend to lose texture when frozen and thawed. Freeze the biscuit dough separately or bake fresh biscuits when ready to serve.
How can I make this dish dairy-free?
Replace the butter with olive oil or a dairy-free margarine, and use coconut milk or another plant-based milk instead of cream. The dish will still be creamy and comforting without the dairy.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well and provide a leaner option. Just keep in mind that breasts can dry out more easily, so watch the cooking time and avoid overcooking for the juiciest results.
Final Thoughts
This Classic Chicken and Dumplings with Biscuits Recipe is a true kitchen gem that brings warmth and smiles to any table. Its straightforward ingredients and simple steps make it easy to whip up, while the flavors deliver pure comfort in every bite. Whether it’s a chilly evening or just a day when you crave something hearty, give this recipe a try—you’ll feel like you’ve found a new favorite for your family meal rotation.
Print
Classic 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
Description
This classic Chicken and Dumplings recipe features tender chicken thighs simmered in a creamy broth with vegetables and fluffy biscuit dumplings. It’s a comforting, hearty dish perfect for family dinners, combining rich flavors and easy preparation all cooked on the stovetop in a single pot.
Ingredients
Chicken and Broth
- 1.5 lbs chicken thighs or breasts
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Dumplings
- 1 can refrigerated biscuit dough (about 8 biscuits), quartered
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Season and Sear Chicken: Season the chicken thighs or breasts with salt and pepper. In a large pot or Dutch oven, heat some oil and sear the chicken on both sides until golden brown. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, melt the butter and add the chopped onion, diced carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Create Roux: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat. Cook this mixture for 1 to 2 minutes to remove the raw flour taste and develop a slight thickening base.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring to avoid lumps. Return the seared chicken to the pot and add the dried thyme. Bring the mixture to a simmer and cook uncovered for about 20 minutes, allowing the chicken to cook through and the flavors to meld.
- Shred Chicken and Add Cream: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the milk or cream. Taste and adjust salt and pepper as needed.
- Add Dumplings: Cut the refrigerated biscuit dough into quarters. Gently place the biscuit pieces on top of the simmering broth. Cover the pot and cook for 12 to 15 minutes until the dumplings are fully cooked and fluffy.
- Serve: Once the dumplings are cooked, serve the chicken and dumplings hot, garnished with fresh chopped parsley if desired.
Notes
- You can use either chicken thighs for juicier meat or breasts for leaner options.
- Make sure to gradually add the broth to avoid lumps when adding flour-coated vegetables.
- Do not lift the lid while the dumplings are cooking to ensure they steam properly and become fluffy.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a richer flavor, use heavy cream instead of milk.
