biscuit chicken and dumpling recipe

Written ByJenny Smyth Posted on
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The Best biscuit chicken and dumpling recipe

I’m so excited to share this classic biscuit chicken and dumpling recipe with you all. This dish is a staple in our household, and I’m sure it will be in yours too once you try it. The combination of tender chicken, fluffy biscuits, and comforting dumplings is absolute perfection. My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of the biscuits and dumplings!

As a busy mom, I appreciate how easy it is to make and how well it feeds a crowd. We’ve had this recipe for years, but I’ve tweaked it slightly to make it even healthier and more flavorful. I’m confident you’ll love it just as much as we do. The story behind this dish is that it’s a classic Southern comfort food that’s been passed down through generations.

It’s said to have originated in the early 1900s, when women would gather around the stove and cook hearty meals for their families. The combination of chicken, biscuits, and dumplings was a staple in many Southern households, where food was often simple yet satisfying. One of the best things about this recipe is that it’s incredibly versatile. You can serve it as a main course, or use it as a side dish for family gatherings or holidays.

It’s also perfect for meal prep – simply cook the chicken and dumplings on the weekend and reheat them throughout the week. And let’s not forget about the leftovers – this dish reheats beautifully and makes for an amazing lunch or dinner the next day. Now, I know what you’re thinking: what makes this recipe so special? Well, my friends, it’s all about the technique.

The key to making great biscuits is to use cold butter and keep the dough cold until you’re ready to bake them. This helps create a flaky texture that’s just irresistible. In terms of health benefits, this recipe is actually quite impressive. The chicken provides lean protein, while the biscuits are made with whole wheat flour and butter instead of oil or shortening.

And don’t even get me started on the comfort factor – there’s nothing like a warm bowl of homemade chicken soup to soothe a sick child or provide comfort after a long day. So there you have it – my beloved biscuit chicken and dumpling recipe! Whether you’re serving it at home or taking it to a potluck dinner, I’m sure you’ll find that this dish brings people together like no other.

Biscuit Chicken and Dumpling Casserole

4.6 from 831 votes

A hearty one-dish meal combining tender chicken, creamy sauce, and fluffy biscuit dumplings. This comforting casserole is perfect for a cozy family dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup whole milk
1 cup frozen mixed vegetables (peas, carrots, corn)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Biscuit Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup buttermilk

👨‍🍳Directions

1Preheat oven to 375°F.
2Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3Add chicken cubes and cook for 5 to 7 minutes, stirring occasionally, until golden brown on all sides and cooked through (internal temperature reaches 165°F).
4Remove chicken with a slotted spoon and set aside.
5Reduce heat to medium and add diced onion to the skillet.
6Cook for 3 to 4 minutes, stirring frequently, until softened and translucent.
7Add minced garlic and cook for 30 seconds until fragrant.
8Sprinkle flour over the onion mixture and stir constantly for 1 minute to form a roux.
9Gradually pour in chicken broth while whisking to prevent lumps.
10Add milk and continue whisking until the sauce thickens, about 2 to 3 minutes of gentle simmering.
11Stir in frozen mixed vegetables, dried thyme, salt, and pepper.
12Return the cooked chicken to the skillet and mix well.
13Remove from heat and set aside while preparing the dumpling dough.
14In a mixing bowl, whisk together flour, baking powder, and salt.
15Cut in cold butter pieces using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter bits.
16Add buttermilk and stir just until a soft dough forms; do not overmix.
17Drop spoonfuls of dough (about 2 tablespoons each) evenly over the chicken mixture in the skillet, spacing them slightly apart.
18Place the skillet in the preheated oven and bake for 20 to 25 minutes, until the dumplings are golden brown and a toothpick inserted into a dumpling comes out clean.
19Remove from oven and let rest for 5 minutes before serving.
20The filling will be bubbling and the dumplings will be puffed and golden.
21Serve hot, spooning the creamy chicken mixture over the dumplings.

🔧Equipment

Large oven-safe skillet or Dutch oven
Mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a richer flavor, use half-and-half instead of milk. You can also substitute leftover rotisserie chicken to save time. If your skillet is not oven-safe, transfer the filling to a greased 9×13 baking dish before topping with dumplings.

Watch Video Of How Biscuit Chicken and Dumpling Casserole Works

This biscuit chicken and dumpling recipe is always a good idea for any occasion – whether you’re hosting a family gathering or need something comforting after a long day. My kids love helping me in the kitchen with this one because they know exactly what they’re getting – tender chicken, fluffy biscuits, and soft dumplings all wrapped up in one delicious package.

One of my favorite things about this recipe is how well it reheats – simply add some broth or water to revive those flavors! And don’t even get me started on storage ideas – freeze those leftovers for up to 2 months or stash them away in an airtight container for up to 3 days.

❓ Frequently Asked Questions About Biscuit Chicken and Dumpling Casserole

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breasts for this recipe. You can also use thighs or a combination of both if you prefer.

Q: Can I make this recipe gluten-free?

Yes, you can substitute whole wheat flour with gluten-free flour if needed. However, keep in mind that gluten-free flours may affect the texture of your biscuits.

Q: How do I store leftover biscuit chicken and dumplings?

Store leftover biscuit chicken and dumplings in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe in advance?

You can prepare the biscuit dough ahead of time and store it in the fridge overnight. Simply let it come to room temperature before baking.

Q: What’s the best way to reheat leftover biscuit chicken and dumplings?

To reheat leftover biscuit chicken and dumplings, place them in a saucepan over low heat with some broth or water until warmed through.

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