If you are craving comfort food that wraps you in warmth and nostalgia, this Chicken and Dumplings with Biscuits Recipe is your new best friend. Picture tender chunks of chicken swimming in a creamy, herb-infused broth with fluffy biscuit dumplings floating on top, creating the ultimate cozy meal. Combining the heartiness of classic chicken and dumplings with the irresistible texture of homemade biscuits, this dish is perfect for family dinners or any time you want a delicious hug in a bowl.
Ingredients You’ll Need
Gathering the right ingredients for this dish is simple but essential because each component works together to build layers of flavor, texture, and color. The wholesome vegetables contribute sweetness and depth, while the herbs infuse aromatic notes that turn the broth into a savory dream. The biscuits bring that flaky, buttery touch everyone loves – all with straightforward pantry staples.
- 2 tablespoons olive oil: For sautéing the chicken and vegetables, adding a light fruity richness.
- 1 pound boneless, skinless chicken breasts, cubed: Tender and lean protein that absorbs all the comforting flavors.
- 1 small onion, diced: Brings subtle sweetness and a savory foundation.
- 2 carrots, peeled and sliced: Adds color and natural sweetness that balances the broth.
- 2 celery stalks, chopped: Provides a fresh, crisp undertone.
- 2 cloves garlic, minced: Infuses bold, fragrant flavor.
- 4 cups chicken broth: The hearty base that carries all the flavors beautifully.
- 1 cup heavy cream: Makes the broth luxuriously creamy and smooth.
- 1 teaspoon dried thyme: Offers an earthy, herbal aroma.
- 1 teaspoon dried parsley: Adds a bright, fresh note to the broth.
- Salt and pepper, to taste: Enhances and balances every bite.
- 2 cups all-purpose flour: The foundation of the biscuit dumplings, for a tender crumb.
- 2 teaspoons baking powder: Ensures fluffy, airy biscuits.
- 1/2 teaspoon salt: Adds flavor to the dough.
- 1/2 teaspoon garlic powder (optional): Adds an extra layer of savory depth in the biscuits.
- 1/2 teaspoon dried thyme (optional): Infuses subtle herbal notes right into the dough.
- 1/4 cup unsalted butter, cold and cubed: Creates flaky layers in the biscuit dumplings.
- 3/4 cup whole milk (or as needed): Binds the dough into a soft, sticky texture perfect for dropping.
How to Make Chicken and Dumplings with Biscuits Recipe
Step 1: Prepare the Chicken and Broth
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook until it’s browned, about 6 to 7 minutes. This step locks in the chicken’s juices and sets the foundation for a flavorful broth. Once browned, remove the chicken and set it aside – the magic will continue in the same pot.
Step 2: Sauté the Vegetables and Aromatics
In the same pot, toss in diced onion, carrots, and celery. Sauté these for around 4 to 5 minutes until they soften and start to release their sweetness. Then add the minced garlic and cook for an additional minute, just until fragrant. This combination creates a fragrant base that will make the broth irresistible.
Step 3: Simmer the Broth
Pour in the chicken broth and bring everything to a gentle simmer. Stir in the heavy cream, dried thyme, dried parsley, salt, and pepper. Allow the mixture to simmer for 10 minutes so all the flavors meld beautifully, and the broth takes on a creamy, aromatic richness you’ll adore.
Step 4: Make the Biscuit Dumplings Dough
While the broth simmers, it’s time to make the biscuit dough. In a large bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and optional dried thyme. Then add the cold cubed butter, using a pastry cutter or your fingertips to work it into the dry ingredients until it resembles coarse crumbs. Gradually stir in the milk just until the dough comes together – it should be thick and slightly sticky.
Step 5: Assemble and Cook the Dumplings
Return the cooked chicken to the pot with the broth and vegetables. Use a spoon to drop spoonfuls of the biscuit dough on top of the simmering broth, being careful not to overcrowd the pot. Cover with a tight-fitting lid and let it cook gently for 15 to 20 minutes, until the dumplings are puffed up and a toothpick inserted into one comes out clean.
Step 6: Serve the Dish
Once the dumplings are perfectly cooked, ladle the chicken, creamy broth, vegetables, and fluffy biscuits into bowls. Serve everything piping hot to experience that ultimate cozy comfort food moment.
How to Serve Chicken and Dumplings with Biscuits Recipe
Garnishes
Simple garnishes can elevate this hearty dish beautifully. Try a sprinkle of fresh parsley or chives for a pop of color and a fresh herby note. A dash of cracked black pepper or a few red pepper flakes adds a subtle kick that complements the creamy broth perfectly.
Side Dishes
Since this Chicken and Dumplings with Biscuits Recipe is quite filling on its own, pair it with light sides like a crisp green salad or steamed green beans. Roasted Brussels sprouts or a tangy coleslaw also make excellent companions, adding texture contrast and balancing the creaminess of the stew.
Creative Ways to Present
For a charming presentation, serve the chicken and dumplings in individual mini Dutch ovens or rustic ramekins. You can also create a family-style experience by serving it in a large, warmed bowl, surrounded by extra biscuits and fresh bread for dipping. Don’t forget to add a small pat of herb butter on the biscuits to make every bite extra indulgent.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The flavors deepen after resting a bit, making your next meal just as comforting. Just be sure to keep the dumplings covered with some broth to prevent them from drying out.
Freezing
This dish can be frozen, but for the best texture, freeze the chicken and broth separately from the biscuit dumplings. Store the broth and chicken in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently, then prepare fresh biscuit dumplings to enjoy that just-baked fluffiness.
Reheating
To reheat leftovers, warm the chicken and broth mixture on the stove over low heat until gently simmering. If dumplings are included, reheat covered for a few minutes, but be aware they might lose some fluffiness. Adding a splash of broth or cream during reheating helps keep everything luscious and smooth.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time. Just shred the chicken and add it to the simmering broth toward the end. This works wonderfully and still delivers that comforting homemade feel.
What can I substitute for heavy cream?
If you don’t have heavy cream on hand, half-and-half or whole milk can be used, but the broth will be less rich. For a non-dairy option, coconut milk adds creaminess with a hint of subtle flavor that pairs nicely with the herbs.
Are there gluten-free alternatives for the biscuit dumplings?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes a binding agent like xanthan gum to help the dumplings hold together and rise properly.
How do I make the dumplings less dense?
Be careful not to overmix the biscuit dough; it should come together but remain slightly sticky. Using cold butter and fresh baking powder also helps the dumplings rise and stay light and fluffy.
Can I add other vegetables to the dish?
Definitely! Feel free to add peas, mushrooms, or even diced potatoes to the broth. Just add those harder vegetables earlier during the simmering stage so they become tender along with the carrots and celery.
Final Thoughts
This Chicken and Dumplings with Biscuits Recipe has quickly become one of my all-time favorite comfort meals thanks to its creamy broth, tender chicken, and delightfully fluffy biscuits. It’s the kind of dish that feels like a warm hug on a plate and always brings everyone around the table together. Whether you’re cooking for family or simply craving a cozy night in, give this recipe a try – I promise it won’t disappoint!
Print
Chicken and Dumplings with Biscuits Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A comforting homemade Chicken and Dumplings recipe featuring tender chicken simmered in a creamy herb-infused broth topped with fluffy biscuit dumplings made from scratch. Perfect for a hearty family meal on a chilly day.
Ingredients
For the Chicken and Broth
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
For the Biscuit Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or as needed)
Instructions
- Prepare the Chicken and Broth: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for 6-7 minutes until browned. Remove chicken and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 4-5 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Simmer the Broth: Pour in chicken broth and bring to a simmer. Stir in heavy cream, dried thyme, dried parsley, salt, and pepper. Let the mixture simmer gently for 10 minutes to develop flavor.
- Make the Biscuit Dumpling Dough: In a large bowl, whisk together flour, baking powder, salt, garlic powder, and dried thyme. Add cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add Milk: Gradually pour in milk, stirring just until combined. The dough should be thick and slightly sticky but manageable.
- Return Chicken to Pot: Add the browned chicken back into the pot with the simmering broth and vegetables.
- Drop Dumplings: Using a spoon, drop spoonfuls of biscuit dough onto the hot simmering broth without overcrowding, leaving space between dumplings.
- Cook Dumplings: Cover the pot with a tight-fitting lid and cook for 15-20 minutes on low heat, until the dumplings are puffed up and a toothpick inserted into the center comes out clean.
- Serve: Ladle the chicken, creamy broth, vegetables, and biscuit dumplings into bowls and serve immediately while hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the dish will be less rich.
- You can add extra herbs like rosemary or sage to enhance flavor.
- If you prefer gluten-free, use a gluten-free baking mix to make the dumplings.
- Be careful not to lift the lid while dumplings are cooking to maintain steam and help them rise perfectly.
- Leftovers keep well in an airtight container refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
