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
Scale
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.
