Chicken and Dumplings with Biscuits – Perfect Comfort Food
There’s nothing quite like a steaming bowl of chicken and dumplings with biscuits on a chilly evening. This creamy, hearty dish combines tender chicken, fluffy biscuit dumplings, and a rich, savory broth that warms you from the inside out.
I still remember my grandmother making this every Sunday, and now it’s become my family’s most-requested meal. The best part? It’s surprisingly simple to make and comes together in just about an hour!
What is Chicken and Dumplings with Biscuits?
Ever wonder why this dish has captured hearts for generations? Chicken and dumplings with biscuits is pure comfort in a bowl—tender chicken swimming in creamy gravy, topped with pillowy biscuit dumplings that soak up all that delicious flavor. It’s like a warm hug from the inside!
They say the way to anyone’s heart is through their stomach, and trust me, this recipe proves it every time. Ready to make magic in your kitchen?
Why You’ll Love This Chicken and Dumplings with Biscuits
The Ultimate Comfort Food Experience
This dish delivers everything you crave in comfort food. The creamy, velvety sauce coats every bite of tender chicken while the fluffy biscuit dumplings add the perfect texture contrast. Each spoonful is like wrapping yourself in your favorite blanket on a rainy day.
Budget-Friendly Family Meal
Making chicken and dumplings with biscuits at home costs a fraction of what you’d pay at a restaurant. With simple ingredients you probably already have in your pantry, you can feed a family of six for under $15. Compare that to takeout, and you’re saving big while serving something infinitely more delicious!
Customizable and Versatile
The beauty of this recipe lies in its flexibility. Add your favorite vegetables like carrots, peas, or celery. Adjust the seasoning to match your family’s taste. You can even use rotisserie chicken for an even quicker version. If you love hearty one-pot meals, you’ll also enjoy our creamy chicken rice casserole that brings similar comfort with a different twist.
Make this your own, experiment with herbs, and watch it become your family’s new tradition. Once you master this recipe, you’ll find yourself making it on repeat!
How to Make Chicken and Dumplings with Biscuits
Quick Overview
This chicken and dumplings with biscuits recipe is easier than you think! You’ll create a rich, creamy base with perfectly cooked chicken, then top it with fluffy biscuit dumplings that steam right in the pot. The result is a satisfying, soul-warming meal that tastes like it took hours but comes together quickly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6-8 people
- Difficulty: Easy
Key Ingredients for Chicken and Dumplings with Biscuits
For the Chicken Stew:
- 2 pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth (low sodium preferred)
- 1 cup whole milk or heavy cream
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
For the Biscuit Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 6 tablespoons cold butter, cubed
- 3/4 cup milk
- 2 tablespoons fresh parsley, chopped (optional)
Step-by-Step Instructions
Step 1: Prepare and Cook the Chicken
Start by seasoning your chicken pieces generously with salt and pepper on both sides. In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat. Once the butter is bubbling, add the chicken pieces in a single layer. Cook for about 5-6 minutes per side until golden brown. You’re not cooking it through completely—just developing flavor. Remove the chicken to a plate and set aside.
Step 2: Build the Flavor Base
In the same pot, add the remaining 2 tablespoons of butter. Toss in your diced onions, carrots, and celery. This combination is called a “mirepoix” in cooking terms, and it’s the foundation of amazing flavor. Sauté for about 5 minutes until the vegetables soften and the onions become translucent. Add the minced garlic and cook for another minute until fragrant. Your kitchen should smell absolutely incredible at this point!
Step 3: Create the Creamy Sauce
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This cooks the raw flour taste out and creates a roux that will thicken your sauce beautifully. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the thyme, parsley, and bay leaf. Bring the mixture to a gentle simmer, stirring occasionally until it thickens slightly, about 5 minutes.
Step 4: Add Chicken Back and Simmer
Return the browned chicken to the pot, along with any juices that have accumulated on the plate. Reduce heat to medium-low and let it simmer gently for 20 minutes. The chicken will finish cooking and become incredibly tender. Once cooked through, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the pot and stir in the milk or cream. Taste and adjust seasoning with salt and pepper.
Step 5: Make the Biscuit Dumplings
While the chicken simmers, prepare your dumpling dough. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold cubed butter and use a pastry cutter, fork, or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Pour in the milk and stir just until a shaggy dough forms. Don’t overmix—lumpy is perfect! Fold in fresh parsley if using.
Step 6: Add Dumplings and Steam
Make sure your chicken mixture is at a gentle simmer. Using a large spoon or ice cream scoop, drop spoonfuls of the biscuit dough directly onto the surface of the simmering stew. Try to space them slightly apart as they’ll expand while cooking. You should get about 8-10 dumplings depending on size. Cover the pot with a tight-fitting lid and resist the urge to peek! Let the dumplings steam for 15-18 minutes without removing the lid.
Step 7: Check for Doneness and Serve
After 15 minutes, carefully lift the lid. The dumplings should be puffed up, cooked through, and no longer doughy in the center. You can test one by breaking it open—it should be fluffy and light inside. Remove the bay leaf and discard. Ladle the chicken and dumplings into deep bowls, making sure everyone gets plenty of dumplings and that gorgeous creamy sauce. Garnish with extra fresh parsley if desired.
What to Serve Chicken and Dumplings with Biscuits With
This dish is hearty enough to stand alone, but these sides make it even more special:
Fresh Green Salad: A crisp salad with vinaigrette cuts through the richness beautifully. Try mixed greens with cucumbers, tomatoes, and a light lemon dressing.
Roasted Green Beans: Simple roasted green beans with garlic add a nice vegetable component and a slight crunch.
Cranberry Sauce: A small dollop of cranberry sauce on the side adds a sweet-tart contrast that’s absolutely delightful.
Buttermilk Biscuits: If you want extra carbs (and who doesn’t?), serve warm buttery biscuits on the side for sopping up every drop of sauce.
Sweet Iced Tea or Lemonade: For drinks, sweet tea or fresh lemonade complements the savory flavors perfectly.
Apple Crisp for Dessert: Finish the meal with a warm apple crisp that continues the comfort food theme.
Top Tips for Perfecting Chicken and Dumplings with Biscuits
Use Cold Butter for Fluffier Dumplings
The secret to light, fluffy dumplings is cold butter. When cold butter hits the hot liquid, it creates steam pockets that make dumplings rise and become tender. Keep your butter in the freezer for 10 minutes before cutting it into the flour.
Don’t Overmix the Dumpling Dough
Treat dumpling dough like you would biscuit dough—mix just until combined. Overmixing develops gluten and creates tough, dense dumplings instead of light, fluffy ones. A few lumps in the batter are perfectly fine and actually desirable.
Maintain a Gentle Simmer
When cooking the dumplings, keep the heat at a gentle simmer, not a rolling boil. Too much heat can cause the dumplings to fall apart or become gummy. You want steady, gentle bubbles around the edges.
Never Lift the Lid While Dumplings Cook
This is crucial! Opening the lid releases steam that the dumplings need to cook properly. Set a timer for 15 minutes and resist all temptation to peek. Trust the process!
Adjust Thickness to Your Preference
If your stew seems too thick, add a splash more broth or milk. Too thin? Mix a tablespoon of flour with cold water to make a slurry and stir it in, simmering for a few minutes until thickened.
Season in Layers
Season the chicken before browning, season the vegetables while sautéing, and taste before adding dumplings. Building flavor at each stage creates a more complex, delicious final dish.
Use Rotisserie Chicken for a Shortcut
Pressed for time? Use a store-bought rotisserie chicken! Skip the browning step, start with the vegetables, and add the shredded rotisserie chicken when you’d normally add it back to the pot. You’ll save 20 minutes!
Tips for Avoiding Common Baking Mistakes
Mistake: Dense, Heavy Dumplings
The Fix: This usually happens from overmixing the dough or using melted butter instead of cold. Remember, lumpy dough equals fluffy dumplings. Mix just until the ingredients come together.
Mistake: Dumplings Fall Apart
The Fix: Your liquid was boiling too vigorously. Always maintain a gentle simmer. Also, make sure your dough isn’t too wet—it should be sticky but hold its shape when scooped.
Mistake: Raw Centers in Dumplings
The Fix: Your dumplings were too large or you lifted the lid during cooking. Keep dumplings to about 2-3 tablespoons each and don’t peek for at least 15 minutes.
Mistake: Dumplings Sink to the Bottom
The Fix: Your liquid wasn’t simmering when you added them. Make sure the stew is actively bubbling gently before dropping in dumpling dough.
Mistake: Bland Flavor
The Fix: Don’t forget to season at every step! Salt your chicken, season your vegetables, and taste your broth before adding dumplings. Add more herbs if needed.
Mistake: Sauce Too Thin or Too Thick
The Fix: The roux (butter and flour mixture) controls thickness. Cook it for at least 2 minutes before adding liquid. If it’s too thin after simmering, make a slurry (flour + cold water) and stir it in.
Storing and Reheating Tips
Refrigerator Storage: Let the chicken and dumplings cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days. Keep in mind that dumplings will absorb liquid over time, so the dish becomes thicker as it sits.
Freezing: While you can freeze this dish for up to 2 months, know that dumplings don’t freeze as well as the stew itself. For best results, freeze just the chicken stew base without dumplings. Make fresh dumplings when you’re ready to serve.
Reheating from Refrigerator: Transfer to a pot and reheat gently over medium-low heat, stirring occasionally. Add a splash of chicken broth or milk to thin it out if needed, as the dumplings absorb liquid during storage. Heat until warmed through, about 10-15 minutes.
Reheating from Frozen: Thaw overnight in the refrigerator, then reheat as directed above. If reheating from frozen (stew base only), allow extra time and stir frequently to ensure even heating.
Microwave Method: For individual portions, microwave on 50% power in 1-minute intervals, stirring between each, until heated through. Add a tablespoon of broth if it seems dry.
Pro Tip: If you plan to meal prep, consider storing the dumpling dough separately (uncooked) for up to 2 days in the fridge. Reheat the stew, then cook fresh dumplings on top for the best texture.
Nutrition Information
| Nutrient | Per Serving (1.5 cups) |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 16g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 680mg |
| Cholesterol | 95mg |
Nutritional values are approximate and will vary based on specific ingredients and portion sizes used.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs actually work wonderfully in this recipe because they’re more flavorful and harder to overcook. They stay moist and tender even after the long simmer time. Use boneless, skinless thighs for easiest preparation.
Why are my dumplings gummy or doughy?
This usually happens for three reasons: the dough was overmixed (creating too much gluten), the heat was too high (cooking the outside too fast), or you opened the lid during cooking (releasing necessary steam). Keep your simmer gentle and resist peeking!
Can I make chicken and dumplings in a slow cooker?
Yes! Cook the chicken and vegetables in the slow cooker on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, drop the dumpling dough on top, cover, and cook on high until dumplings are cooked through.
What’s the difference between dumplings and biscuits?
Dumplings are steamed in liquid and have a softer, more tender texture. Biscuits are baked in dry heat and develop a crispy outside. This recipe makes “biscuit-style dumplings” which have the fluffy texture of biscuits but are steamed like dumplings.
Can I make this dairy-free?
Yes! Replace the butter with olive oil or dairy-free butter alternative. Use unsweetened almond milk or coconut cream instead of regular milk. The flavor will be slightly different but still delicious.
How do I know when dumplings are fully cooked?
Dumplings are done when they’re puffed up, firm to the touch, and cooked through the center. After 15 minutes, carefully break one open—it should be fluffy and light inside with no raw dough visible.
Can I add more vegetables?
Definitely! Peas, corn, green beans, potatoes, or mushrooms all work wonderfully. Add heartier vegetables like potatoes with the chicken. Add delicate vegetables like peas in the last 5 minutes of cooking.
My sauce broke or looks curdled—what happened?
This can happen if dairy is added to liquid that’s too hot or boiling. Always reduce heat to low before adding milk or cream, and stir constantly. If it happens, try blending a portion smooth or whisking in a bit more cold milk.
Can I use store-bought biscuit dough?
Yes, for a super quick version! Use refrigerated biscuit dough, cut each biscuit into quarters, and drop them into the simmering stew. They’ll cook in about 10-12 minutes.
How can I make this recipe healthier?
Use chicken breast instead of thighs, replace cream with low-fat milk, reduce butter by half, add extra vegetables, and make smaller dumplings. You can also use whole wheat flour for half the dumpling flour.
There you have it—the ultimate guide to making chicken and dumplings with biscuits that’ll have your family asking for seconds and thirds! This recipe has been tested countless times in my kitchen, and it never fails to bring smiles to the table. The combination of tender chicken, creamy sauce, and those impossibly fluffy dumplings creates magic in a bowl.
Don’t be intimidated by making dumplings from scratch. Once you try it, you’ll realize how simple it really is. Plus, there’s something incredibly satisfying about creating this wholesome, comforting meal with your own hands.
I’d love to hear how your chicken and dumplings turn out! Drop a comment below with your experience, any tweaks you made, or questions you have. And if you love this recipe as much as my family does, please share it with friends who appreciate good comfort food.
Happy cooking, and may your kitchen always smell like home!
