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.
