chicken dumplings recipe with biscuits
The Best chicken dumplings recipe with biscuits
Chicken dumplings with biscuits have been a staple in my kitchen for years, and there’s just something about them that makes my heart warm every time I pull them off the stove. This recipe isn’t just comfort food—it’s a cozy hug in a bowl, and it’s the kind of dish that feels special whether you’re serving it for a quick weeknight meal or a family gathering. The tender chicken, the flaky biscuits, and the soft dumplings all come together in a way that’s simple but deeply satisfying. My kids grew up eating this, and they still ask for it whenever they come over—especially on cold days when the house smells like homemade biscuits and broth. It’s the kind of meal that feels like love, even if you’re just making it for yourself.
I love this recipe because it’s versatile. You can make it from scratch with fresh biscuits and homemade dumplings, or you can use store-bought shortcuts if you’re short on time. It’s also surprisingly healthy for comfort food—lean chicken, whole wheat flour for the biscuits (if you use it), and plenty of vegetables hidden in the broth. It’s filling without being heavy, and the flavors are balanced so well that you won’t even notice how good it is for you. Plus, it’s perfect for meal prep—you can make a big batch, freeze half, and still have something warm and delicious later. My husband and I always say it’s the kind of dish that makes the whole house smell like home, and it’s something we all look forward to making again and again.
Chicken Dumplings with Biscuit Crust
A comforting dish featuring tender chicken in a creamy tomato-based sauce, topped with flaky homemade biscuit dumplings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup melted butter
- 1 large egg
- 1 cup all-purpose flour
- 1 egg
- 1 tbsp melted butter
- ½ tsp salt
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a large skillet, combine shredded chicken, tomato sauce, chicken broth, heavy cream, garlic powder, onion powder, black pepper, and salt. Simmer for 10 minutes.
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2 In a separate bowl, whisk together flour, baking powder, and salt for the biscuit dough. Add buttermilk, melted butter, and egg. Mix until just combined.
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3 Roll out the biscuit dough to about ¼-inch thickness. Cut into 2-inch circles using a cookie cutter or glass.
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4 In another bowl, mix flour, egg, melted butter, and salt for the dumpling batter. Drop spoonfuls of batter onto the chicken sauce, spacing them evenly.
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5 Place a biscuit circle on top of each dumpling. Brush lightly with melted butter if desired.
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6 Bake on a lined baking sheet for 15 minutes. Reduce heat to 375°F (190°C) and bake for another 10-15 minutes until golden and crispy.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven
- Rolling pin
- Baking sheet
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Dumplings with Biscuit Crust Works
This chicken dumpling recipe with biscuits is always a crowd-pleaser because it’s hearty, comforting, and easy to make ahead—perfect for busy weeknights or when you want something familiar to bring to a family dinner. The biscuit topping adds a crispy, buttery contrast that makes every bite feel special, and it’s always a hit with kids and adults alike, whether you’re serving it at a holiday feast or just a regular Sunday meal. Plus, it’s simple enough to double or triple the batch without extra stress, so you can always have a backup when guests show up unexpectedly.
❓ Frequently Asked Questions About Chicken Dumplings with Biscuit Crust
What is the key difference between using store-bought biscuits and homemade biscuits for chicken dumplings?
Store-bought biscuits are convenient and often have a consistent texture, but they can lack the rich flavor and softness of homemade ones. Homemade biscuits give your chicken dumplings a more tender, buttery crumb and a deeper flavor from ingredients like buttermilk or extra butter. If you’re short on time, store-bought works fine, but for the best results, homemade biscuits are ideal.
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How do I ensure the chicken dumplings stay soft and don’t turn out rubbery?
Overcooking is the biggest culprit! Remove dumplings from the pot as soon as they float to the surface (they’ll keep cooking in the hot broth). Undercooked dough can also make them tough—make sure your biscuit dough is chilled before rolling and cutting. For extra softness, lightly butter the dough before cutting or add a splash of buttermilk to the dough mix.
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Can I make chicken dumplings ahead of time and freeze them?
Yes! You can freeze dumplings in broth before cooking or freeze them raw (uncooked) in a single layer on a tray to prevent sticking, then transfer to a bag. Thaw in the fridge overnight before cooking. Frozen dumplings will float to the top when reheated, so cook them as usual—just watch for overcooking. For best texture, avoid freezing cooked dumplings.
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What’s the best way to handle soggy dumplings in the broth?
Soggy dumplings happen when they sit too long or the broth is too hot. Stir them gently and remove them immediately if they’re starting to break apart. Add a splash of cold water or broth to revive them, then return to low heat. For extra crispiness, lightly toast the dumplings in a pan before readding them to the pot. Also, ensure your broth isn’t boiling vigorously—simmering gently prevents them from expanding too quickly.
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How can I customize the flavors of chicken dumplings with biscuits?
Herbs: Add fresh parsley, chives, or thyme to the broth or mix them into the dough. Spices: Stir in a pinch of garlic powder, onion powder, or smoked paprika for depth. Cheese: Mix in shredded cheddar or Gruyère for a cheesy twist. Garnish: Top with a fried egg, crispy bacon bits, or a drizzle of hot sauce. Extra richness: Fold in a spoonful of cream cheese or a splash of heavy cream into the dough.
