I’ve been making chicken and biscuit dumplings for years, and it’s a recipe that never fails to impress. It’s a classic Southern dish that’s easy to make and packed with flavor.
The combination of tender chicken, fluffy biscuits, and savory gravy is a match made in heaven. My kids love helping me make the dough from scratch, and it’s a great way to spend quality time together in the kitchen.
This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special family gathering. And the best part?
It’s incredibly easy to customize with your favorite ingredients. I like to add some chopped herbs like parsley or thyme to give it an extra boost of flavor.
You can also swap out the chicken for turkey or pork if you prefer. The key to this recipe is using high-quality ingredients and taking your time to let the dough rest.
Don’t be tempted to rush through it – trust me, it’s worth the wait. This recipe has been passed down through generations of my family, and I’m so glad I can share it with you now.
Chicken and Biscuit Dumplings
4.6 from 787 votes
A comforting one-pot meal featuring tender chicken in a creamy broth topped with fluffy biscuit dumplings. The dumplings cook directly on the stew, absorbing the savory flavors while becoming golden and soft.
1/4 cup cold unsalted butter, cut into small cubes
3/4 cup whole milk
👨🍳Directions
1Heat olive oil in a large Dutch oven over medium-high heat.
2Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until browned on all sides.
3Remove the chicken with a slotted spoon and set aside.
4Reduce heat to medium and add the onion, carrots, and celery to the pot.
5Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
6Stir in the garlic and cook for 1 minute until fragrant.
7Sprinkle the flour over the vegetables and stir constantly for 2 minutes to coat evenly.
8Slowly pour in the chicken broth and milk while stirring to prevent lumps, then add the thyme, rosemary, salt, and pepper.
9Return the browned chicken to the pot and bring the mixture to a gentle boil over medium-high heat.
10Reduce heat to low, cover, and let simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
11While the stew simmers, prepare the biscuit dumplings.
12In a mixing bowl, whisk together the flour, baking powder, and salt.
13Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
14Pour the milk into the flour mixture and stir with a fork just until a soft dough forms.
15Do not overmix.
16The dough will be slightly sticky but should hold together.
17Drop spoonfuls of the biscuit dough (about 2 tablespoons each) onto the surface of the simmering stew, spacing them evenly.
18Cover the pot tightly and cook over low heat for 15 to 18 minutes, until the dumplings are puffed and a toothpick inserted into the center comes out clean.
19Gently stir in the frozen peas and cook uncovered for 2 to 3 minutes until heated through.
20Remove from heat and let rest for 5 minutes before serving to allow the stew to thicken further.
For a lighter version, use boneless skinless chicken breasts and substitute low-fat milk. The stew can be made a day ahead and reheated gently before adding the dumplings.
Watch Video Of How Chicken and Biscuit Dumplings Works
This recipe is always a good idea for any occasion, whether it’s a family gathering or just a cozy night at home.
The leftovers are just as delicious as the freshly made dish, so don’t be afraid to stockpile them in your fridge or freezer for later.
One of my favorite things about this recipe is how versatile it is – you can serve it with steamed vegetables, roasted potatoes, or even as a main course on its own.
❓ Frequently Asked Questions About Chicken and Biscuit Dumplings
Q: What type of flour should I use for the biscuit dough?
A: I recommend using all-purpose flour for this recipe, as it provides a nice balance of strength and tenderness. However, if you want a more rustic texture, you can try using whole wheat flour or a combination of all-purpose and whole wheat flours.
Q: Can I make the biscuit dough ahead of time?
A: Yes, you can definitely make the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours or freeze it for up to 2 months. Just be sure to let it come to room temperature before rolling it out.
Q: What if I don’t have buttermilk for the biscuit dough?
A: If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using in place of buttermilk.
Q: Can I use leftover chicken in this recipe?
A: Absolutely! Using leftover chicken is a great way to reduce food waste and make this recipe even more convenient. Just be sure to reheat the chicken until it’s hot and steaming before adding it to the biscuit dough.
Q: How do I store leftover chicken and biscuit dumplings?
A: You can store leftover chicken and biscuit dumplings in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. When reheating, make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
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