Get ready to swoon over a classic that feels like a hug in a bowl: Chicken and Dumplings with Biscuits. Imagine tender morsels of chicken, pillowy biscuit dumplings, and a creamy, savory broth all scented with herbs and studded with sweet carrots and celery. It’s the kind of Southern-inspired comfort food that turns a regular weeknight into something memorable, whether you’re craving a taste of home or introducing someone to their new favorite meal. This is one of those recipes everyone needs in their back pocket, and once you try Chicken and Dumplings with Biscuits, you may never go back to ordinary soups again.
Ingredients You’ll Need
Ingredients You’ll Need
Every single ingredient in this dish is thoughtfully chosen for maximum coziness and flavor: nothing fussy here, just kitchen staples that work together to create magic. Each item not only brings its unique quality, whether it’s creaminess, depth, or that floral pop of herbs, but keeps this recipe manageable and weeknight-friendly.
- Butter: Adds a rich base flavor and helps the vegetables sweat down perfectly.
- Olive oil: Blends with the butter, preventing it from burning while delivering a deeper, earthy layer.
- Yellow onion: Offers that essential sweet-savory foundation for the broth.
- Carrots: Lend gorgeous color and just the right touch of sweetness.
- Celery: Delivers a subtle crunch and classic stew flavor.
- Garlic: Infuses the base with unmistakable homey aroma—don’t skip it!
- All-purpose flour: Thickens the base so your stew is luscious, not watery.
- Chicken broth: This is what builds the savory, comforting soul of the dish.
- Cooked shredded chicken: Rotisserie works wonders, but any leftover roast chicken is divine.
- Salt: Essential for drawing out all the natural flavors.
- Black pepper: Adds a gentle kick to balance the creamy elements.
- Dried thyme: Grants that unmistakable country-kitchen essence.
- Dried parsley: Brings a fresh lift and flecks of green to the stew.
- Heavy cream: The secret to a velvety, decadent broth that wraps around every dumpling.
- Refrigerated biscuit dough: Your shortcut to fluffy, perfectly tender dumplings—just cut and drop!
- Fresh parsley (optional): Scattered on top, it gives a burst of color and fresh flavor just before serving.
How to Make Chicken and Dumplings with Biscuits
Step 1: Sauté the Aromatics
Start in your favorite Dutch oven or a heavy-bottomed soup pot, heating up the butter and olive oil over medium heat. Once melted and shimmering, toss in the diced onion, carrots, and celery. Let them cook for about 5 to 6 minutes, stirring occasionally, until they’re soft and starting to look glossy. This first step is all about building a flavor base that makes Chicken and Dumplings with Biscuits so soulful and satisfying.
Step 2: Add Garlic and Flour
Sprinkle in your minced garlic and give it just one minute to bloom its fragrance into the vegetables. Next, dust the flour evenly over the sautéed veggies. Stir until everything is nicely coated—this helps thicken the stew later, giving it that classic creamy texture we crave.
Step 3: Build the Broth
Slowly pour in the chicken broth while whisking or stirring to avoid any lumps. Raise the heat and bring the mixture to a gentle boil. This is where all those flavors start mingling and the base of your Chicken and Dumplings with Biscuits comes to life!
Step 4: Add Chicken and Seasonings
Stir in your cooked, shredded chicken, then sprinkle on the salt, pepper, dried thyme, and dried parsley. Lower the heat so everything simmers gently. Let it all blend together for 10 minutes, which helps the flavors deepen while you prepare for dumpling magic.
Step 5: Creamy Finish & Biscuit Dumplings
Pour in the heavy cream and stir—you’ll see the broth transform into something rich and luxurious. Cut your refrigerated biscuit dough into quarters; no need for perfect shapes! Drop them into the simmering soup. Don’t stir—just cover the pot and cook for 15 to 18 minutes until the biscuits are puffed and cooked through.
Step 6: Final Simmer & Serve
Uncover the pot and let everything simmer for just 2 to 3 more minutes. This last step slightly thickens the stew even more, and the biscuits soak up extra flavor. Sprinkle with fresh parsley if you like, dish up your Chicken and Dumplings with Biscuits while it’s piping hot, and get ready to fall in love.
How to Serve Chicken and Dumplings with Biscuits
Garnishes
For that irresistible finishing touch, shower your bowls with a bit of chopped fresh parsley. It’s more than just visual—those fresh notes cut through the richness and brighten every bite. Some folks love a little cracked black pepper on top for extra zing.
Side Dishes
Honestly, this is a meal that can totally stand alone, but if you want to round out the table, a crisp green salad with a tangy vinaigrette keeps things balanced. Steamed green beans or peas (which also work beautifully added right into the stew!) bring more color and freshness to your Chicken and Dumplings with Biscuits spread.
Creative Ways to Present
Try ladling the stew into individual oven-safe ramekins, topping each with a biscuit before baking them off until extra golden. Or serve in big shallow bowls, letting everyone tear into the biscuit dumplings as they please. For a family-style look, bring the whole pot to the table, sprinkle with extra herbs, and let everyone help themselves—it always feels special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken and Dumplings with Biscuits (lucky you!), cool it to room temperature before transferring to airtight containers. It’ll keep well in the fridge for up to 3 days. The biscuits may soak up more broth as it sits, but that just makes them even more delicious in my book!
Freezing
You can absolutely freeze this recipe—just be aware that the biscuit dumplings might get a touch softer after thawing. Seal the cooled Chicken and Dumplings with Biscuits tightly in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator or gently in the microwave on low power.
Reheating
The best way to reheat is gently on the stovetop, stirring occasionally to avoid scorching. Add a splash of broth or cream if it seems too thick. You can also microwave individual portions; just cover and heat in 1-minute intervals, stirring in between, until piping hot.
FAQs
Can I use homemade biscuit dough instead?
Definitely! If you have a favorite homemade biscuit recipe, just cut the dough into dumpling-sized pieces and drop them in as you would with the canned biscuits. It works beautifully and lets you control the flavor even more.
What’s the best way to make this gluten-free?
Swap regular flour for your favorite gluten-free all-purpose blend, and use refrigerated gluten-free biscuit dough (look for it in specialty markets) or make your own! Double-check that your chicken broth is also gluten-free for a safe, hearty meal.
Can I add other vegetables?
Absolutely—this recipe is super flexible. Stir in frozen peas, green beans, or even corn in the last few minutes of simmering. They’ll add lovely color, extra nutrients, and subtle sweetness to your Chicken and Dumplings with Biscuits.
Can I make Chicken and Dumplings with Biscuits ahead for a party?
You can! Prepare the broth and chicken base the day before and refrigerate. Just before your guests arrive, warm everything on the stove, mix in the cream, and drop in the biscuits so that they cook fresh for the perfect fluffy texture.
What if I don’t have heavy cream?
In a pinch, you can use half-and-half or whole milk; the final dish may be a bit less silky but still delicious. Just avoid using low-fat milk, as it may make the broth thinner than ideal.
Final Thoughts
If you’re looking for a cozy, tried-and-true comfort food, Chicken and Dumplings with Biscuits should absolutely be on your menu this week. It’s inviting, simple, and always satisfying—my family’s go-to dish for warmth and happiness in every bowl. Give it a try and see why this classic never goes out of style!
Print
Chicken and Dumplings with Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Non-Vegetarian
Description
A comforting and creamy Southern classic, Chicken and Dumplings with Biscuits is a hearty dish perfect for cozy nights. Tender shredded chicken and vegetables in a flavorful broth, topped with fluffy biscuit dumplings.
Ingredients
For the Chicken and Vegetable Stew:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 cup heavy cream
For the Biscuit Dumplings:
- 1 can (16.3 ounces) refrigerated biscuit dough
For Garnish:
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Chicken and Vegetable Stew: In a large Dutch oven or soup pot, heat butter and olive oil over medium heat. Sauté onion, carrots, and celery until softened. Add garlic and cook for another minute. Sprinkle flour over the vegetables, then gradually whisk in chicken broth. Bring to a boil.
- Add Chicken and Seasonings: Stir in shredded chicken, salt, pepper, thyme, and parsley. Reduce heat and simmer for 10 minutes, stirring occasionally. Stir in heavy cream.
- Add Biscuit Dumplings: Cut the biscuit dough into quarters and drop into the simmering stew. Cover and cook for 15–18 minutes until the biscuits are cooked through and puffed.
- Finish and Serve: Uncover and simmer for an additional 2–3 minutes to thicken slightly. Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken for a quick shortcut.
- You can add frozen peas or green beans for extra veggies.
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