chicken and dumpling recipe with biscuits
The Best chicken and dumpling recipe with biscuits
Chicken and dumplings with biscuits is one of those simple, comforting dishes that feels like a hug wrapped in home. I first made it when my kids were little, and it was always a hit—especially when the steam from the soup curled up through the buttery biscuits, filling the kitchen with warmth. There’s something about the creamy, tender chicken and the flaky, pillowy biscuits that makes it feel like a cozy meal, whether you’re serving it after a long day or on a lazy weekend. My family loves it because it’s hearty enough to fill you up without being too heavy, and the way the dumplings rise to the top of the soup makes it feel special, even if it’s just for a family dinner.
I also love how this recipe is so versatile—it’s perfect for a holiday dinner, a weeknight meal, or even a quick lunch if you’re short on time. The biscuits can be made ahead and frozen, so you’re always ready, and the chicken and dumplings can be simmered in the slow cooker for hours, letting the flavors meld together naturally. Plus, it’s not just about taste—it’s also a great way to get more nutrients into your family’s diet. The chicken provides lean protein, the vegetables add fiber and vitamins, and the biscuits, when made with whole wheat flour, give a little extra fiber and nutrients without sacrificing all the comfort. My kids have always been picky eaters, but they’ll eat this because it’s something familiar and satisfying, and honestly, I’ve never had a child turn down a bowl of warm chicken and dumplings. It’s that kind of meal that makes you feel like you’ve done something good for your family, no matter how simple it is.
Chicken and Dumpling Biscuit Soup
A comforting dish featuring tender chicken pieces in a creamy biscuit-based broth, topped with flaky biscuits and a savory dumpling topping. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 cup chicken broth
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- 1 large egg
- 1 tbsp melted butter
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold water
- 1 tbsp melted butter
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tbsp flour
- ½ cup milk
👨🍳Directions
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1 In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft (~3 mins). Add chicken thighs, thyme, and smoked paprika, cooking until browned (~8 mins). Pour in chicken broth and simmer for 15 mins until chicken is cooked through. Remove chicken, shred, and set aside.
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2 In a separate bowl, mix flour, baking powder, and salt. Add buttermilk, egg, and melted butter, stirring until a dough forms. Roll out dough to ¼-inch thickness and cut into 1-inch circles for biscuits.
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3 For dumplings, mix flour, baking powder, salt, cold water, and melted butter. Drop spoonfuls of dough into the chicken broth. Cover pot and simmer for 5 mins.
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4 Preheat oven to 400°F (200°C). Place biscuits on a baking sheet and bake for 10-12 mins until golden.
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5 In a small saucepan, melt butter, whisk in flour, then slowly add milk to make a roux. Stir in shredded cheese until melted. Pour over chicken and dumplings, simmering for 2 mins.
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6 Serve hot with biscuits on the side.
🔧Equipment
- Large pot
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Oven
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Dumpling Biscuit Soup Works
This chicken and dumpling recipe with biscuit dough is always a solid choice for any family get-together because it’s hearty enough to feed a crowd while keeping things simple and comforting. The biscuit dough adds a light, flaky texture that balances the rich broth and tender chicken, making it feel special without requiring extra effort. It’s perfect for holidays, potlucks, or just a cozy weeknight meal when you want something warm and satisfying everyone will love.
❓ Frequently Asked Questions About Chicken and Dumpling Biscuit Soup
What is the key difference between using biscuits versus traditional dumpling wrappers in this recipe?
The key difference lies in texture and ease of preparation. Biscuit-based chicken and dumplings rely on store-bought or homemade biscuits cut into small squares, which create a tender, flaky crust when simmered. Traditional dumpling wrappers (like egg dumplings) require rolling out dough and cutting shapes, which can be more time-consuming. Biscuits offer convenience while still yielding a comforting, hearty dish.
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How do I ensure the dumplings don’t stick together during boiling?
To prevent sticking, use a few tricks: First, avoid overcrowding the pot—boil in batches if needed. Next, add a splash of vinegar or lemon juice to the water (about 1 tablespoon), which creates a slight barrier. Finally, use a slotted spoon to gently separate them as they rise to the surface. A well-stirred, slightly simmering broth also helps maintain even cooking.
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Can I substitute store-bought biscuits with homemade ones, and if so, what’s the best way to do it?
Yes! For homemade biscuits, use a simple recipe with all-purpose flour, butter, milk, baking powder, and salt. Roll them out thinly (about ¼-inch thick) and cut into small squares (about 1-inch). For extra tenderness, lightly brush the cut edges with melted butter before simmering. Avoid overworking the dough to maintain flakiness.
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Why does my chicken and dumplings turn out gummy or rubbery, and how can I fix it?
Gummy or rubbery dumplings usually happen due to overcooking or improper handling. If the dumplings sink to the bottom, they’re likely overcooked—pull them out early. To fix, ensure the broth is hot before adding dumplings and simmer gently. For homemade biscuits, underbaking the dough slightly (just until golden) helps. If using store-bought, avoid overloading the pot to prevent steam buildup.
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What’s the best way to thicken the broth without changing the texture of the dumplings?
For a silky, dumpling-friendly broth, use one of these methods: Cornstarch slurry (mix 1 tbsp cornstarch with cold water, stir into simmering broth), flour slurry (same ratio), or a pinch of roux (melt 1 tbsp butter with 1 tbsp flour, whisk into broth). Avoid thickening too aggressively—aim for a light, velvety consistency. Stir constantly to prevent lumps.
