If there’s one comforting dish I find myself craving on rainy days or anytime the soul needs a hug, it’s Chicken and Dumplings with Biscuits. The creamy, savory base filled with tender chicken and colorful veggies, topped with fluffy clouds of biscuit dumplings, creates a bowlful of happiness that’s as nostalgic as it is satisfying. Every spoonful feels like a warm embrace from the inside out, making this recipe not just a meal, but a celebration of classic American comfort food.
Ingredients You’ll Need
The beauty of Chicken and Dumplings with Biscuits is that it leans on pantry staples and a handful of everyday vegetables, yet the magic comes from how they come together. Every ingredient has a purpose, whether it’s boosting flavor, lending creaminess, or providing that irresistible biscuit bite on top.
- Butter: Adds rich, velvety flavor and helps sauté the veggies to golden perfection.
- Olive oil: Combines with butter to prevent burning and infuses extra depth into the base.
- Onion: The unsung hero, bringing in sweet undertones and building bold flavor from the start.
- Carrots: For pops of color and gentle sweetness in every bite.
- Celery: Contributes fresh, herbal notes and classic texture to the stew’s foundation.
- Garlic: Minced garlic truly wakes up the savory elements and rounds out the broth.
- All-purpose flour: Thickens the stew into a creamy, hearty base that clings to every dumpling.
- Chicken broth: The heart of any chicken and dumplings, providing deep, comforting flavor—use a good quality broth!
- Milk: Adds light creaminess without being too heavy; whole or 2% work best.
- Cooked shredded chicken: Rotisserie chicken or leftovers are time-savers and keep things tender.
- Poultry seasoning: Delivers those signature, homey herbal flavors with every spoonful.
- Thyme: A touch of earthy aromatics brightens up the dish beautifully.
- Bay leaf: Classic for slowly infusing subtle undertones into the stew (just remember to fish it out at the end!).
- Salt and black pepper: To season as you go and finish to your taste preference.
- Refrigerated biscuits: The shortcut to fluffy dumplings; quartered before dropping in.
- Frozen peas: Stirred in at the end for vibrant green color and a gentle pop of sweetness.
- Fresh parsley: Just a sprinkle gives a fresh finish and eye-catching color.
How to Make Chicken and Dumplings with Biscuits
Step 1: Sauté the Aromatics
Start by setting a large pot or Dutch oven over medium heat and melting the butter with the olive oil. Once it shimmers, toss in the diced onion, carrots, and celery. Cook for about five minutes, stirring occasionally, until everything softens and the veggies smell irresistible. This is the moment when your kitchen starts to fill with that I-can’t-wait anticipation.
Step 2: Add Garlic and Build the Base
Sprinkle in the minced garlic and let it cook for just a minute—trust me, it burns easily, so watch closely for that fragrant bloom. Next, sprinkle flour over the veggies and stir to coat. The flour will look a bit clumpy and sticky at first, but that’s how you know it’s ready to become a deliciously creamy broth.
Step 3: Simmer the Stew
Slowly pour in the chicken broth and milk, whisking or stirring continuously. This helps the flour dissolve smoothly, setting you up for a lump-free base. Stir in the shredded chicken, poultry seasoning, thyme, bay leaf, and season generously with salt and pepper. Bring everything to a gentle simmer and cook for about ten minutes, allowing the stew to thicken and the flavors to mingle and deepen.
Step 4: Add the Biscuits
Take your refrigerated biscuits and cut them into quarters—think bite-sized dumpling perfection. Gently drop each piece into the simmering stew, spacing them for even cooking, and then cover with a lid. Let the dumplings steam and puff up for 12 to 15 minutes, giving an occasional gentle stir to keep them from sticking. You’ll know they’re done when they’re fluffy and no longer doughy in the center.
Step 5: The Final Touches
Once the biscuits are beautifully plump, stir in the frozen peas and simmer for just 2 or 3 more minutes. This keeps the peas bright and tender without turning sad and mushy. Fish out the bay leaf and shower the top with freshly chopped parsley right before serving for a fresh, welcoming burst of color.
How to Serve Chicken and Dumplings with Biscuits
Garnishes
A flourish of freshly chopped parsley is the finishing touch that brightens up your bowl and adds a subtle herby note. For a little extra indulgence, try scattering a handful of chives or even a light pinch of black pepper over the top for visual appeal and a lovely aroma. If you want to amp up the cozy factor, a pat of butter on the dumplings just as you serve them puts this dish squarely in grandma’s kitchen territory.
Side Dishes
Chicken and Dumplings with Biscuits is hearty enough to shine on its own, but if you want the full Southern-style spread, serve it alongside a simply dressed green salad or roasted green beans. Warm crusty bread is also a perfect companion for swiping up every bit of that creamy, savory broth. If you’re feeling extra festive, a glass of sweet iced tea pairs wonderfully for true comfort food bliss.
Creative Ways to Present
Turn Chicken and Dumplings with Biscuits into a showstopper by serving it in individual ramekins or mini Dutch ovens for special dinners or family gatherings. Sprinkle a touch of smoked paprika or extra herbs on each bowl for color and aroma. If you have leftover biscuits, split and toast them to use as crisp toppers—your secret twist for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Any extra Chicken and Dumplings with Biscuits can be stored in an airtight container in the fridge for up to three days. The flavors only get better as they meld overnight, so leftovers make a cozy next-day meal. Just keep in mind that the biscuit dumplings will continue to absorb some broth, thickening the stew even more (no complaints there!).
Freezing
While the creamy base and chicken freeze beautifully, the biscuits can turn a bit soft after thawing. If you plan to freeze, consider making the stew base and freezing it separately, then adding fresh biscuit dumplings when reheating and ready to serve. This way, every bowl keeps that just-cooked biscuit fluffiness that makes the dish so special.
Reheating
Reheat Chicken and Dumplings with Biscuits gently on the stovetop or in the microwave. Add a splash of milk or broth if the stew seems too thick; stir occasionally to prevent sticking and distribute the heat evenly. For the best results, use low to medium heat and cover loosely to keep moisture in, preventing the biscuits from drying out.
FAQs
Can I use homemade biscuit dough instead of refrigerated biscuits?
Absolutely! Homemade biscuit dough brings a rustic, homemade charm to Chicken and Dumplings with Biscuits. Just drop spoonfuls of your favorite dough in place of the canned version and cook as directed until fluffy and cooked through.
What kind of chicken works best for this recipe?
You can use rotisserie chicken, leftovers, or cook your own chicken breasts or thighs before shredding. For the richest flavor, a mix of both thighs and breasts offers tenderness and that classic home-cooked taste.
Is it possible to make this recipe dairy-free?
Yes! Swap in your preferred plant-based butter and use unsweetened non-dairy milk (like oat or almond) for the milk. The dish will still be creamy and satisfying while fitting your dietary needs.
How do I know the biscuit dumplings are fully cooked?
The biscuit dumplings are ready when they’ve puffed up, look dry on the outside, and aren’t doughy inside if you cut one in half. This typically takes about 12 to 15 minutes of simmering with the lid on.
Can I add extra vegetables or swap out the peas?
Definitely! Feel free to stir in corn, green beans, spinach, or mushrooms depending on what you have. If peas aren’t your favorite, just customize with whatever makes you happy—the beauty of Chicken and Dumplings with Biscuits is its flexibility.
Final Thoughts
If you’re searching for the ultimate comfort food to warm hearts and bellies, this Chicken and Dumplings with Biscuits is just the ticket. Every spoonful promises creamy, cozy nostalgia and all the flavors of home. Go on—grab your pot and a can of biscuits, and treat yourself and your loved ones to a meal that truly feels like a hug.
Print
Chicken and Dumplings with Biscuits Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this hearty and satisfying Chicken and Dumplings with Biscuits recipe. Tender shredded chicken simmered in a creamy broth with vegetables and fluffy biscuit dumplings will warm your soul.
Ingredients
Main Dish:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup milk
- 3 cups cooked shredded chicken
- 1 teaspoon poultry seasoning
- 1/2 teaspoon thyme
- 1 bay leaf
- Salt and black pepper to taste
Biscuits:
- 1 can (16 ounces) refrigerated biscuits
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery; cook until softened. Stir in garlic.
- Add Flour and Broth: Sprinkle flour over vegetables and stir to coat. Slowly whisk in chicken broth and milk until smooth.
- Simmer Chicken: Add shredded chicken, poultry seasoning, thyme, bay leaf, salt, and pepper. Simmer for 10 minutes.
- Add Biscuits: Cut refrigerated biscuits into quarters and drop into the soup. Cover and cook for 12–15 minutes until biscuits are fluffy.
- Finish: Stir in frozen peas, cook for a few more minutes. Garnish with parsley before serving.
Notes
- For richer flavor, use a mix of chicken thighs and breasts.
- Homemade biscuit dough can be used instead of canned biscuits.
- To thicken the base more, simmer uncovered for a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop and Simmering
- Cuisine: American Southern
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 380
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
