I’m so excited to share this delicious chicken and dumplings biscuit recipe with you all. This comforting dish is a staple in many Southern households, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.
Whether you’re looking for a hearty breakfast, a satisfying lunch, or a warm dinner to cozy up with, this recipe delivers. And the best part?
It’s incredibly versatile, so feel free to customize it to your liking. For me, there’s something special about gathering around the table with loved ones and sharing a meal together.
It’s not just about the food; it’s about the memories we create and the love we show each other. That’s why I love this recipe so much – it’s more than just a meal; it’s an experience.
My family adores this dish, and I know yours will too. There’s just something magical about watching my kids devour these tender biscuits filled with juicy chicken and fluffy dumplings.
It warms my heart every time I see them enjoy a meal that brings us all together.
Chicken and Dumplings with Biscuit Topping
4.5 from 1285 votes
A comforting classic featuring tender chicken and vegetables in a creamy broth, topped with fluffy biscuit dumplings. This one-pot meal is perfect for a cozy dinner and comes together in under an hour.
1Heat olive oil in a large Dutch oven over medium heat until shimmering.
2Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
3Stir in garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir to coat, cooking for 2 minutes to remove raw flour taste.
5Gradually pour in the chicken broth and milk while stirring constantly to prevent lumps, then bring the mixture to a gentle simmer over medium-high heat.
6Add the shredded chicken, thyme, rosemary, salt, and pepper, and stir well.
7Reduce heat to medium-low and let the filling simmer for 5 minutes, stirring occasionally, until slightly thickened.
8Stir in the frozen peas and remove from heat.
9In a separate mixing bowl, whisk together flour, baking powder, and salt.
10Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
11Pour in the buttermilk and stir just until a soft dough forms, being careful not to overmix.
12Drop the biscuit dough by heaping spoonfuls onto the hot filling, spacing them about 1 inch apart.
13You should have 8 to 10 dumplings.
14Cover the pot with a tight-fitting lid and cook over medium-low heat for 15 minutes without lifting the lid, until the biscuits are puffed and cooked through.
15Remove the lid and check that the biscuits are golden and a toothpick inserted into the center comes out clean.
16Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.
17Serve hot in bowls, spooning the filling over the biscuits.
For a richer flavor, use rotisserie chicken and add a splash of heavy cream. The dumplings are best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.
Watch Video Of How Chicken and Dumplings with Biscuit Topping Works
This chicken and dumplings biscuit recipe is always a good idea for any occasion – whether you’re hosting a family gathering or simply need a comforting meal after a long day.
One of my favorite things about this recipe is that it’s incredibly versatile; feel free to customize it to your liking by adding different vegetables or using leftover roasted chicken.
My family loves when we have leftovers because they reheat beautifully; simply place them in the oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy on top.
❓ Frequently Asked Questions About Chicken and Dumplings with Biscuit Topping
Q: What type of chicken is best for this recipe?
A: For this recipe, I recommend using boneless, skinless chicken breast or thighs. You can also use leftover roasted chicken if you have some on hand. If you’re looking for a more authentic Southern flavor, try using dark meat chicken for added richness.
Q: Can I use store-bought biscuit mix instead of making my own dough?
A: While store-bought biscuit mix can be convenient, I highly recommend making your own dough from scratch for the best results. It’s worth the extra effort, trust me! That being said, if you’re short on time or don’t feel like baking from scratch, you can definitely use store-bought mix as a substitute.
Q: Can I add vegetables like carrots or peas to this recipe?
A: Absolutely! Feel free to add your favorite vegetables to the pot along with the chicken and dumplings for added flavor and nutrition. Just be sure to adjust the cooking time accordingly if you add any extra ingredients.
Q: How do I store leftover chicken and dumplings biscuit mixture?
A: To store leftover chicken and dumplings biscuit mixture, let it cool completely before transferring it to an airtight container in the refrigerator. You can also freeze individual portions for up to 3 months; simply thaw overnight in the fridge before reheating.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the dough and assemble the biscuits up to 24 hours in advance. Simply refrigerate or freeze until ready to bake.
Q: What if I don’t have buttermilk? Can I substitute with regular milk or another ingredient?
A: While buttermilk adds a tangy flavor to these biscuits, you can substitute with regular milk or another ingredient like sour cream or yogurt if you don’t have buttermilk on hand.
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