chicken and dumplings recipe with biscuits

The Best chicken and dumplings recipe with biscuits

Oh, this chicken and dumplings recipe with biscuits is one of those dishes that feels like a hug wrapped in warmth. I’ve made it since my own mom taught me how, and it’s always been a staple in our house—whether it’s a lazy Sunday morning or a cozy dinner after a long week. The way the tender chicken melts into the broth, the flaky biscuits soaking up every last bit of flavor, and the little dumplings rising just right—it’s the kind of meal that makes you feel like you’re home. My kids swear by it too; they always ask for seconds, and honestly, I don’t blame them. It’s comforting, hearty, and somehow both simple and special, like a hug in a bowl.

I love this recipe because it’s versatile—you can make it for a big family dinner or just for two, and it never fails to satisfy. The biscuits add a nice crunch and richness that balance out the broth, making it feel indulgent without being heavy. And the dumplings? They’re a little extra effort, but they’re worth it. They make the dish feel homemade and special, even if you’re not a big cook. Plus, it’s not just about taste—it’s also good for you in a way. The lean chicken provides protein, the whole wheat biscuits give fiber, and the vegetables (if you add them) add vitamins. It’s a meal that feels like a treat but still keeps things balanced. My husband and I both agree—this is the kind of dish that makes you feel good, inside and out. And honestly? It’s one of those recipes that’s easy to double, so you’ve got leftovers for days.

Classic Chicken and Dumplings with Biscuits

4.6 from 544 votes

A comforting Southern-style dish featuring tender chicken in a creamy tomato-based broth, served with flaky homemade biscuits. 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 Broth

• 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
• Salt and pepper to taste

For the Dumplings

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup cold water
• 1 tbsp butter, melted

For the Biscuits

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

For the Sauce

• 1 cup tomato sauce
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce

👨‍🍳Directions

1. 1 In a large pot, combine chicken, onion, carrots, celery, garlic, bay leaf, thyme, salt, and pepper. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 25 minutes or until chicken is cooked through. Shred chicken with forks.
2. 2 In a bowl, mix flour, baking powder, and salt. Add cold water and melted butter, then mix until a dough forms. Roll dough into 1-inch balls and place in a greased pot.
3. 3 In a separate bowl, whisk tomato sauce, heavy cream, chicken broth, Dijon mustard, and Worcestershire sauce. Pour sauce over shredded chicken in the pot. Simmer for 10 minutes.
4. 4 Preheat oven to 400°F (200°C). Roll out biscuit dough to ¼-inch thickness on a floured surface. Cut into 2-inch circles using a biscuit cutter or glass. Place biscuits around the pot. Bake for 12-15 minutes or until golden brown.
5. 5 Remove biscuits from oven, place them on a baking sheet, and return the pot to the oven for 5 more minutes to warm the chicken and sauce.

🔧Equipment

• Large pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Oven
• Baking sheet
• Slotted spoon
• Whisk
• Pastry cutter or fork

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 120mg🧂Sodium: 950mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 35g

📝Notes

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This chicken and dumplings recipe with biscuits is always a crowd-pleaser because it’s hearty enough to satisfy big appetites while still feeling cozy and comforting. Whether it’s a busy weekend dinner or a family get-together, the mix of tender chicken, fluffy dumplings, and buttery biscuits makes it easy to feed everyone without feeling like extra work. Plus, it’s simple enough to make ahead and reheat, so you can enjoy a stress-free meal whenever you need it.

❓ Frequently Asked Questions About Chicken and Dumplings with Biscuits

What is the best way to prepare the biscuits for chicken and dumplings with biscuits?

To make the best biscuits for chicken and dumplings, start with a simple buttermilk biscuit dough. Mix 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp cold butter (cut into small pieces) into a shaggy dough. Add 2 tbsp buttermilk at a time, mixing just until combined. Turn dough onto a lightly floured surface, pat into a 1/2-inch thick rectangle, and cut into rounds with a biscuit cutter. Cook in a preheated 475°F (245°C) oven for 8-10 minutes until golden.

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Why do some recipes call for a roux in chicken and dumplings with biscuits, while others don’t?

Some recipes include a roux (a cooked fat and flour mixture) to deepen the flavor and create a thicker broth, while others skip it for a lighter, more delicate texture. If using a roux, cook 1/2 cup butter and 1/2 cup flour in a pan over medium heat until golden (about 5-8 minutes). Stir in the chicken broth gradually to avoid lumps. Without a roux, the broth remains clearer, and the biscuits’ crispness shines through. The choice depends on preference—creamy vs. bright.

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How can I make sure my biscuits stay soft and fluffy after cooking them?

For soft biscuits, avoid overmixing the dough—only combine dry and wet ingredients until just combined. Let the dough rest for 30 minutes before rolling and cutting to develop gluten gently. Cook them quickly in a preheated oven (8-10 minutes) to set them fast. Store warm biscuits in a covered dish or freeze them for later use. If they crisp up, reheat in a 350°F (175°C) oven for 2-3 minutes.

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What’s the secret to a rich, flavorful broth in chicken and dumplings with biscuits?

A flavorful broth starts with high-quality ingredients: use bone-in chicken thighs or a whole chicken for depth, along with aromatics like onions, carrots, celery, garlic, and herbs (thyme, bay leaf). Simmer for at least 45 minutes to extract rich flavors. For extra richness, add a splash of chicken stock or a pinch of black peppercorns. If making a roux-based broth, blend it well to avoid lumps, then simmer until thickened. Strain if you prefer a smoother texture.

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Can I substitute any ingredients in the chicken and dumplings with biscuits recipe, and what are the best alternatives?

Yes! Here are some swaps: – Flour: Use whole wheat flour (1:1) for a nuttier taste, or gluten-free blend if needed. – Butter: Replace with olive oil or ghee for a neutral fat option. – Biscuits: Try cornmeal biscuits for a Southern twist or savory cornmeal biscuits with a hint of smoked paprika. – Broth: Use vegetable broth for a vegetarian version, or add a splash of cream for extra richness. – Dumplings: If using biscuits as dumplings, ensure they’re cut slightly larger to float properly. For extra fluffiness, fold in 1 tbsp cornstarch to the dough.