recipe for chicken and dumplings with biscuits
The Best recipe for chicken and dumplings with biscuits
This recipe for chicken and dumplings with biscuits is one of my all-time favorites—simple enough to make from scratch but so comforting that it feels like a hug in every bite. There’s something about the creamy, tender chicken simmering in a rich broth, the flaky biscuits that soak up every last drop, and the fluffy dumplings that melt into the dish like a warm cloud. It’s that kind of recipe that makes you want to pull the kids into the kitchen to help—whether it’s shaping the dumplings or rolling out the biscuit dough—because it’s not just food; it’s a tradition. My family always gathers around the table on Sundays, and this dish is the centerpiece. The kids love how the dumplings turn golden and the biscuits stay soft just right, and the adults swear by how it makes everything taste better. It’s the kind of meal that feels like a celebration, whether it’s a holiday dinner or just a cozy night in after a long week.
I also love how this recipe balances indulgence with a few simple, wholesome ingredients. The chicken is tenderized with a touch of butter and herbs, keeping it moist without needing fancy cuts. The biscuits are made with basic flour, buttermilk, and a little baking powder—no shortcuts, just real, homey goodness. And the dumplings? They’re just flour, water, and a pinch of salt, which means they’re light yet hearty, perfect for soaking up the broth. It’s a recipe that’s easy to customize too—swap the chicken for turkey, add a little cheese to the biscuits, or even make it lighter with a splash of low-sodium broth. My kids have even started making their own dumplings now, and I swear they’ve gotten better at it than I did when I was their age. Plus, it’s a meal that’s just as satisfying for picky eaters as it is for the rest of us. There’s something about the aroma wafting through the house that makes everything feel nourishing, even if it’s just a regular day. And the best part? It’s a dish that doesn’t require a lot of fuss—just a pot of broth, some tender meat, and a few simple steps to make it feel like a special occasion.
Chicken and Dumplings with Biscuits
A comforting Southern-style dish featuring tender chicken in a creamy tomato-based broth, served with flaky buttermilk biscuits. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 4 cups chicken broth
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp thyme
- 1 tsp black pepper
- 1 cup tomato sauce
- 1 cup heavy cream
- 1 cup whole milk
- 1 tbsp butter
- 1 tsp salt
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup buttermilk
- 1 egg
- 1 tbsp milk (if needed)
👨🍳Directions
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1 In a large pot, combine chicken, chicken broth, diced onion, carrots, celery, garlic, bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until chicken is cooked through. Remove chicken, shred, and set aside.
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2 In a saucepan, melt butter over medium heat. Add tomato sauce and simmer for 5 minutes. Stir in heavy cream and milk, then season with salt. Simmer for another 5 minutes.
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3 Preheat oven to 425°F (220°C). In a bowl, cut cold butter into flour, baking powder, and salt until mixture resembles coarse crumbs. Stir in buttermilk and egg until a dough forms. Turn onto a lightly floured surface and knead gently for 2 minutes. Divide dough into 8 equal pieces, flatten slightly, and roll into balls.
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4 Place biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
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5 Return shredded chicken to the broth in the pot. Stir in the tomato sauce mixture. Bring to a gentle simmer. Add biscuits back into the pot, cover, and simmer for 5 minutes to warm through.
🔧Equipment
- Large pot
- Mixing bowls
- Cutting board
- Knife
- Oven
- Baking sheet
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Dumplings with Biscuits Works
This recipe for chicken and dumplings with biscuits is always a crowd-pleaser because it’s hearty, comforting, and simple enough to make feel like a special meal without the fuss. It’s perfect for family gatherings because it brings people together—whether you’re serving it for a holiday dinner or just a cozy weeknight spread, the tender chicken, rich broth, and flaky biscuits make it feel like a classic comfort dish that never disappoints. Plus, it’s forgiving enough that even if someone’s not a master chef, the dish still tastes amazing no matter how it’s made.
❓ Frequently Asked Questions About Chicken and Dumplings with Biscuits
1.What are the key ingredients needed for the classic chicken and dumplings recipe with biscuits? To make this comforting dish, you’ll need bone-in chicken thighs (or a mix of thighs and drumsticks), all-purpose flour, butter, onion, celery, carrots, garlic, salt, black pepper, chicken broth, chicken bouillon, egg, buttermilk, shortening or vegetable oil (for biscuit dough), biscuit mix (like Bisquick or homemade flour blend), and optional extras like bay leaves, thyme, or sour cream for topping.
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2.How do I prepare the chicken and broth base correctly? First, season the chicken with salt and pepper, then brown it in a large pot over medium-high heat. Remove the chicken, reserving the drippings, then sauté onions, celery, carrots, and garlic until soft. Deglaze the pot with broth and bouillon, then return the chicken to simmer until tender (about 20–25 minutes). For extra richness, stir in a pat of butter or a splash of milk before serving.
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3.What’s the best way to make fluffy biscuit dumplings for this dish? For tender dumplings, mix 1 cup biscuit mix with ½ cup cold butter until crumbly, then cut in ½ cup cold shortening until it resembles coarse sand. Add 1 egg and ½ cup buttermilk, then roll into 1-inch balls. Drop spoonfuls into the simmering chicken broth (just before serving) and let them float—do not stir! For extra fluffiness, let them rise for 2–3 minutes before serving.
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4.Can I substitute any ingredients if I don’t have specific ones? Yes! For biscuit mix, use all-purpose flour + baking powder + baking soda + salt + butter (or substitute with store-bought biscuit dough). If you lack buttermilk, mix 1 cup milk + 1 tbsp vinegar or lemon juice and let sit 5 minutes. For shortening, use melted butter (though texture may vary). If using chicken drumsticks, trim excess fat and season generously for extra flavor.
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5.How do I ensure the dumplings don’t stick to the broth or fall apart? To prevent sticking, do not overcrowd the pot—use a large, deep skillet or Dutch oven. Drop dumplings spoonful by spoonful (they’ll float up naturally). Avoid stirring until they’re fully cooked (about 3–5 minutes). If they sink, they’re underdone—let them rise again. For extra crispness, lightly brush the broth with egg wash before serving.
