chicken and biscuit dumplings recipe
The Best chicken and biscuit dumplings recipe
Oh, honey, let me tell you why chicken and biscuit dumplings are my absolute favorite—both for the comfort they bring and how they just work in every way. I’ve been making them since I was a kid, and they’ve been a staple in my family’s table ever since. There’s something about that first bite—soft, pillowy dumplings swimming in a rich, savory broth with tender chicken—that feels like a hug in your mouth. It’s not just food; it’s a reminder of home, of simple pleasures, and of the way good food can bring people together. My kids adore them, too—especially when they’re still a little picky, because they’re so easy to eat with their hands. And let’s be honest, there’s nothing like the smell of these filling up the kitchen on a cold night, making everything feel just a little bit cozier.
I love this recipe because it’s so versatile. You can make it for a big family dinner, a game day spread, or even just a quiet night in with the family. It’s hearty enough to feel like a meal, but not so heavy that it’s overwhelming—just the right balance of flavor and texture. And the health benefits? Well, let’s not forget that chicken is lean protein, and the biscuit dumplings, while indulgent, can be made lighter if you use whole wheat flour or a bit less butter. Plus, it’s filling enough that you won’t feel like you’re missing out on anything. My mom used to say that good food should make you feel good inside and out, and that’s exactly what these dumplings do. They’re comforting, they’re satisfying, and they’re a reminder that even the simplest dishes can be the most special. And honestly? Once you try them, you’ll never go back to anything else.
Chicken and Biscuit Dumplings
A comforting dish featuring tender chicken in a creamy biscuit dumpling broth, perfect for a hearty meal. Lightly seasoned and fluffy dumplings soak up the rich sauce beautifully.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- ½ cup melted butter
- 1 large egg
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
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2 In a separate bowl, whisk together flour, baking powder, and salt. Add buttermilk, melted butter, and egg. Mix until a soft dough forms. Turn onto a lightly floured surface and knead lightly for 2 minutes. Divide dough into 8 equal pieces.
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3 In a large pot, sauté diced onion, carrots, and celery in a bit of oil until softened. Add minced garlic and Worcestershire sauce, cooking for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
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4 Add shredded cheddar cheese and heavy cream to the pot. Stir in cooked chicken. Roll dough into 1-inch balls and gently lower into the pot. Cover and simmer on low heat for 15-20 minutes until dumplings float to the top.
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5 Remove from heat and let dumplings rest for 5 minutes. Serve hot with extra cheese or a sprinkle of parsley if desired.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Large skillet
- Oven
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Biscuit Dumplings Works
This chicken and biscuit dumplings recipe is always a crowd-pleaser because it’s simple yet hearty enough to satisfy everyone’s hunger, no matter the occasion. Whether you’re feeding a big family for a holiday meal or just making a cozy weeknight dinner, these dumplings add a comforting texture and rich flavor that never disappoints. Plus, they’re easy to customize—swap the chicken for turkey or use veggie fillings if you prefer—so they work as well for special occasions as they do for everyday comfort food.
❓ Frequently Asked Questions About Chicken and Biscuit Dumplings
How can I make the chicken and biscuit dumplings recipe if I don’t have a dumpling wrapper?
You can use store-bought biscuit dough or even homemade biscuit dough (like from a box mix) to make dumpling wrappers. Roll out the dough thinly, cut circles, and use as a wrapper. Alternatively, you can make them in a pot by boiling the filling in a broth, then shaping the dough around it.
What is the best way to store leftover chicken and biscuit dumplings?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, steam them for 5–7 minutes or microwave for 2–3 minutes. Freezing is also an option—place them in a single layer on a tray to freeze solid, then transfer to a bag, ensuring they’re not touching. Reheat from frozen by steaming or boiling until hot.
Can I substitute any ingredients in the recipe, such as chicken, flour, or biscuit dough?
Yes, you can replace chicken with ground turkey, pork, or even shrimp. For flour, use all-purpose flour or a mix of whole wheat and all-purpose. If using homemade biscuit dough, ensure it’s well-chilled before rolling to prevent tearing. For extra flavor, add a pinch of garlic powder or onion powder to the filling.
Why are my dumplings sticking to the pot or boiling in a mess instead of floating?
This usually happens if the dumpling wrappers aren’t thick enough or if the broth isn’t hot enough before adding them. Ensure the wrappers are rolled thin but sturdy enough to hold the filling. Boil the broth first, then add dumplings in batches, stirring gently to prevent sticking. If using a pot, use a spoon to lift them out carefully.
How long should I cook the chicken and biscuit dumplings for, and how do they know they’re done?
Cook dumplings for about 10–15 minutes, or until they float to the surface and the filling is fully cooked. They’re done when the wrappers are slightly puffed and the center is no longer raw. If using a pot, a fork inserted into the center should come out clean. For steamed dumplings, cook for 5–7 minutes until the wrappers are lightly golden.
