If there is one dish that wraps you up in a warm, cozy hug, it has to be this Classic Chicken and Dumplings with Biscuits Recipe. Imagine tender chicken simmered in a rich, creamy broth, studded with tender vegetables, and topped off with fluffy, buttery biscuit dumplings that soak up every bit of that savory goodness. It’s comfort food at its finest, perfect for any day you crave something hearty yet surprisingly simple to make. This beloved recipe combines tradition and ease, transforming everyday pantry ingredients into a soul-satisfying meal that feels like home in a bowl.
Ingredients You’ll Need
The magic of this Classic Chicken and Dumplings with Biscuits Recipe lies in its straightforward ingredients. Each one plays a crucial role—from the savory chicken and aromatic herbs to the flaky biscuit dough that crowns the dish. Using simple staples ensures that you can whip this up anytime without fuss, while still delivering on flavor and that perfect comforting texture.
- Chicken thighs or breasts (1.5 lbs): Choose your favorite cut for juicy, tender meat that forms the heart of the stew.
- Carrots, diced (2): Add a subtle sweetness and vibrant color to brighten the broth.
- Celery stalks, diced (2): Offers a fresh, mild crunch that balances the softness of the dumplings.
- Small onion, chopped (1): Brings depth and a hint of natural sweetness when sautéed.
- Garlic, minced (2 cloves): Adds a fragrant warmth that elevates the entire dish.
- Butter (4 tablespoons): Used for sautéing veggies, it enriches the base with creamy richness.
- All-purpose flour (1/4 cup): Creates a thick, luscious gravy from the vegetable mixture.
- Chicken broth (4 cups): The essential liquid that simmers the chicken and forms the savory soup foundation.
- Milk or cream (1 cup): Provides a smooth, velvety finish to the broth.
- Salt (1 teaspoon): Enhances all the flavors naturally.
- Black pepper (1/2 teaspoon): Adds a gentle kick without overpowering.
- Dried thyme (1/2 teaspoon): Offers a fragrant herbal note that complements the chicken beautifully.
- Refrigerated biscuit dough (1 can, about 8 biscuits), quartered: The star dumplings that float on top—fluffy, buttery, and deeply satisfying.
- Fresh parsley, chopped (2 tablespoons, optional): For a fresh, green finish that brightens each spoonful.
How to Make Classic Chicken and Dumplings with Biscuits Recipe
Step 1: Sear the Chicken
Start by seasoning your chicken thighs or breasts with salt and pepper to enhance their natural flavor. Heat a splash of oil in a large pot or Dutch oven and sear the chicken until golden brown on both sides. This step locks in juices and creates a beautiful caramelized crust that adds depth to the broth. Set the chicken aside once seared; we’ll return it later to finish cooking.
Step 2: Sauté the Vegetables
In the same pot, melt the butter to capture all those browned bits left behind by the chicken. Toss in the onion, diced carrots, and celery, cooking until they soften and release their sweetness. Then add the minced garlic and let it cook just another minute to release that irresistible aroma. This vegetable base is the soul of the broth and infuses the dish with subtle layers of flavor.
Step 3: Make the Roux
Sprinkle the all-purpose flour evenly over the softened vegetables and stir well to coat everything. Cooking this mixture for 1 to 2 minutes eliminates the raw flour taste and thickens the broth beautifully. This step is crucial for achieving that rich, velvety texture that makes Classic Chicken and Dumplings with Biscuits Recipe so irresistible.
Step 4: Add Broth and Simmer
Gradually pour in the chicken broth while stirring to keep the mixture smooth. Return your browned chicken pieces to the pot and sprinkle in the dried thyme. Bring everything to a gentle simmer and let it cook for about 20 minutes, allowing the chicken to tenderize and the flavors to meld into the perfect savory base.
Step 5: Shred the Chicken and Stir in Cream
Carefully remove the chicken from the pot and shred it with two forks—this shredding creates those comforting, bite-sized pieces we all love in dumplings dishes. Return the shredded chicken to the pot, then stir in the milk or cream to add a luxurious richness. Taste and adjust the seasoning with more salt and pepper if needed to suit your palate.
Step 6: Add the Biscuit Dumplings
Take your refrigerated biscuit dough and cut each biscuit into quarters. Nestle the dough pieces gently on top of the simmering stew. Cover the pot tightly and let the biscuits cook for 12 to 15 minutes. They will puff up and become irresistibly soft and fluffy, soaking in the savory broth as they cook.
Step 7: Garnish and Serve
Once your dumplings are perfectly cooked, you can garnish this hearty stew with freshly chopped parsley for a touch of color and brightness. Ladle it into bowls and watch the warm smiles appear—it’s that kind of dish that feels like a celebration of simple, satisfying comfort food.
How to Serve Classic Chicken and Dumplings with Biscuits Recipe
Garnishes
Adding a sprinkle of fresh parsley is my go-to garnish. It introduces a lively green pop and a fresh aroma that cuts through the richness wonderfully. You can also sprinkle a little cracked black pepper on top for that extra peppery bite that awakens the flavors even more.
Side Dishes
This Classic Chicken and Dumplings with Biscuits Recipe is a meal in itself, but if you want to round it out, think simple. A crisp green salad dressed with a light vinaigrette provides a refreshing contrast, or steamed green beans add a neat crunch to complement the creamy textures. Crusty bread on the side is never a bad idea either, especially if you love extra dipping opportunities.
Creative Ways to Present
For a charming presentation, serve the stew in rustic individual ramekins or deep bowls, topped generously with dumplings and a sprinkle of parsley. Another fun idea is to create layered serving jars—start with the broth and vegetables, then add shredded chicken, and top with golden biscuit pieces. It’s a playful way to impress guests or create portable comfort food portions.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Chicken and Dumplings with Biscuits Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, though the biscuit dumplings may soften further. It’s best to enjoy leftovers within this timeframe for optimal taste and texture.
Freezing
While the stew freezes well, the biscuit dumplings do not hold their fluffy texture after thawing. If you plan to freeze, consider storing the chicken stew separately without the biscuits. Freeze in a sealed container for up to 3 months, then add fresh biscuit dough when reheating for best results.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If frozen, thaw overnight in the refrigerator before reheating. To revive biscuit dumplings, you can bake fresh quarters in the oven separately and add them on top of the warmed stew just before serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine in this Classic Chicken and Dumplings with Biscuits Recipe. Thighs tend to stay juicier and more tender during cooking, but breasts offer a leaner option and still absorb the delicious flavors beautifully.
Is it okay to use biscuit dough from scratch instead of canned?
Yes, homemade biscuit dough can be a fantastic substitute. Making your own allows you to control the ingredients and flavor, which pairs wonderfully with this dish. Just be sure your dough is soft and light for that perfect fluffy topping.
Can I make this recipe dairy-free?
Definitely! Swap the butter for a plant-based alternative, and use coconut milk or almond milk in place of dairy milk or cream. The dish will still have a lovely creamy texture and rich flavor with these simple substitutions.
How do I know when the dumplings are cooked through?
The biscuit dumplings are done when they have puffed up fully and feel springy to the touch when lightly pressed. Usually, 12 to 15 minutes of simmering under a covered pot is perfect, but you can always test by cutting into one to check for doughiness.
Can I add other vegetables to this recipe?
Of course, adding green peas, corn, or mushrooms can be a delicious twist. Just make sure to add them at the right time to keep their texture intact—peas and corn can go in during the last few minutes of simmering, while mushrooms can be sautéed along with the other vegetables.
Final Thoughts
Making this Classic Chicken and Dumplings with Biscuits Recipe is like crafting a little bowl of happiness. Each spoonful delivers tender chicken, rich broth, and those pillowy biscuits that bring everything together. It’s timeless comfort food that anyone can master with a few simple ingredients and easy steps. Give it a try the next time you crave something truly satisfying and savor each comforting bite like a warm embrace on a chilly day.
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: Southern American
Description
Classic Chicken and Dumplings with Biscuits is a comforting, hearty dish featuring tender chicken simmered with vegetables in a creamy broth, topped with fluffy biscuit dumplings. This traditional Southern favorite uses refrigerated biscuit dough for ease and quick preparation, making it perfect for cozy family dinners.
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
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Season and Sear Chicken: Season chicken thighs or breasts evenly with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, melt butter. Add the chopped onions, diced carrots, and celery; sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Create Roux: Sprinkle the flour evenly over the sautéed vegetables, stirring well to coat them. Cook for 1-2 minutes to eliminate the raw flour taste but do not let it brown.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Return the seared chicken to the pot. Add dried thyme and bring the mixture to a simmer. Cover and cook gently for 20 minutes, allowing flavors to meld and chicken to cook through.
- 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 the broth and adjust seasoning with salt and pepper as needed.
- Add Dumplings: Cut the refrigerated biscuit dough into quarters. Place these biscuit pieces on top of the simmering broth mixture. Cover the pot and cook for 12-15 minutes, or until the dumplings are cooked through and fluffy.
- Serve: Ladle the chicken and dumplings into bowls and garnish with freshly chopped parsley if desired. Serve hot for a satisfying meal.
Notes
- Use either chicken thighs for more flavor or breasts for leaner meat.
- You can substitute cream with whole milk or half-and-half for a lighter dish.
- For gluten-free version, use gluten-free biscuit dough and flour alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Fresh thyme can be used instead of dried; use 1 tablespoon fresh thyme leaves.
