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
Scale
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
