recipe for chicken and dumplings made with biscuits

The Best recipe for chicken and dumplings made with biscuits

Oh, this chicken and dumplings recipe with biscuits—it’s one of those comfort foods that just hits the spot every time. I’ve been making it since my mom taught me how, and it’s always a favorite around here, especially on busy weeknights when I need something hearty but still feels special. The biscuits add that perfect texture—soft and fluffy on top of the tender chicken and creamy dumplings, and it’s got that cozy, homestyle feel that makes everyone feel warm and satisfied. My kids love it too, especially when we make extra for leftovers, and it’s the kind of dish that feels indulgent but still keeps things balanced. It’s not just a meal; it’s a tradition, a way to bring people together, and it’s something that’s easy to scale up for a big family dinner or pull together for a quick weeknight dinner.

I also love that this recipe isn’t too heavy, even though it looks like a rich dish. The biscuits add a little extra protein and fiber, and the dumplings are made with whole wheat flour—it’s not like I’m skipping out on nutrition while still enjoying something delicious. Plus, it’s versatile. You can make it with chicken or turkey, or even swap in some veggies if you want to lighten it up a bit. It’s comforting enough for a holiday meal but also simple enough to throw together on a regular night. And honestly? There’s nothing like coming home to a pot simmering on the stove, the scent filling the house, and knowing that whatever’s inside is going to be good. That’s the magic of this recipe.

Chicken and Dumplings with Biscuit Dumplings

4.8 from 1272 votes

A comforting classic dish featuring tender chicken in a creamy tomato-based sauce, served with fluffy homemade biscuit dumplings. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken and Sauce

• 2 lbs boneless chicken thighs
• 1 cup chicken broth
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup tomato sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• ½ tsp salt

For the Biscuit Dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold butter, cubed
• 1 cup buttermilk
• 1 large egg
• 1 tbsp melted butter

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). In a large pot, brown chicken thighs in butter over medium heat, then remove and set aside.
2. 2 In the same skillet, sprinkle flour over chicken fat, stir for 1 minute. Gradually whisk in chicken broth and milk until smooth. Add tomato sauce, thyme, rosemary, pepper, and salt. Simmer for 10 minutes.
3. 3 For the biscuits: In a bowl, mix flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in buttermilk and egg until a dough forms. Chill for 15 minutes.
4. 4 Roll dough to ¼-inch thickness. Cut into 2-inch circles. Place 3-4 dumplings in the pot with sauce. Cover and bake for 20 minutes. Reduce heat to 375°F (190°C) and bake for another 15-20 minutes until golden.

🔧Equipment

• Large pot
• Skillet
• Mixing bowls
• Whisk
• Oven
• Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

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This chicken and dumplings recipe with biscuit dumplings is always a crowd-pleaser because it’s comforting, hearty, and simple enough to make feel special without taking forever. It’s the kind of dish that works for casual weeknight meals or when you’re hosting a family get-together—no fuss, just warm flavors that bring everyone together. The biscuit dumplings add a soft, pillowy texture that’s just right, and the broth stays rich and flavorful no matter how long it simmers. It’s a recipe that feels like home, and that’s what matters most.

❓ Frequently Asked Questions About Chicken and Dumplings with Biscuit Dumplings

1. What ingredients do I need to make chicken and dumplings using biscuit dough?

To make this comforting dish, you’ll need: – Chicken: 2 boneless, skinless chicken breasts or thighs (about 2 lbs / 900g), cut into bite-sized pieces. – Biscuit dough: Store-bought biscuits (like Bisquick or homemade) or biscuit dough mix (3 cups all-purpose flour, 1 tbsp baking powder, ½ tsp salt, 1 tbsp shortening, ½ cup milk). – Broth: 4 cups chicken or vegetable broth (or water + bouillon). – Onions & celery: 1 small onion, finely diced, and 2 celery stalks, diced. – Garlic: 2 cloves, minced. – Butter: 2 tbsp (for sautéing). – Salt & pepper: To taste. – Optional: 1 tsp paprika, ½ tsp thyme, or 1 bay leaf for extra flavor.

2. How do I prepare the biscuit dumplings correctly?

For fluffy dumplings, follow these steps: 1. Mix dough: Roll out the biscuit dough (or biscuit mix) into a thin rectangle (about ¼-inch thick) and cut into 1-inch squares. 2. Steam them: Place squares in a steamer basket over boiling water for 8–10 minutes until puffed and golden. Alternatively, use a pot with a tight-fitting lid and steam on high for the same time. 3. Use warm dumplings: Drop dumplings into the simmering broth just before adding chicken to prevent them from breaking.

3. Can I substitute store-bought biscuits for homemade dough?

Yes! Store-bought biscuits work perfectly—just: – Cut into small squares (about 1-inch pieces) for even cooking. – Steam for 8–10 minutes (or use a biscuit cutter to shape them into rounds if preferred). – Avoid overfilling the broth to prevent soggy dumplings. For extra flavor, brush warm biscuits lightly with melted butter before steaming.

4. How do I ensure the chicken stays tender while cooking?

For juicy chicken in biscuit dumplings: – Cut into bite-sized pieces (not too small) to avoid overcooking. – Sear first: Cook chicken in butter and broth until 165°F (74°C) internal temp, then remove. – Simmer gently: Return chicken to the broth with dumplings and cook 5–7 minutes before serving. – Optional: Add a splash of milk or cream at the end for extra richness.

5. What’s the best way to adjust the recipe for a lighter version?

For a lighter take: – Use half the broth (6 cups total) and add extra dumplings to thicken the sauce. – Replace half the butter with olive oil or a light broth base. – Skip the paprika/thyme and use a low-sodium broth to reduce salt. – Add veggies: Stir in diced carrots, peas, or mushrooms for extra volume without heaviness. – Serve with: A side salad or crusty bread to balance the richness.