chicken and dumplings with biscuits recipe

Written BySheba G Updated On
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The Best chicken and dumplings with biscuits recipe

I have been making chicken and dumplings for years, but swapping out the traditional drop dumplings for flaky biscuits was a game changer in my kitchen. This version gives you all the comfort of the classic stew with tender chicken and vegetables, but the biscuits on top get golden and crisp instead of soft and doughy. My kids ask for this recipe every time the weather turns cold, and I love that I can use rotisserie chicken to speed things up on busy weeknights. It is a hearty one pot meal that fills everyone up without a lot of fuss, and the protein from the chicken and fiber from the carrots and celery make it a balanced dinner I feel good about serving.

Chicken and Dumplings with Biscuits

4.6 from 592 votes

A comforting one pot meal featuring a creamy chicken stew topped with golden, flaky biscuits instead of traditional dumplings. This recipe is quick to assemble with rotisserie chicken and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 tablespoons butter
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all purpose flour
4 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
3 cups cooked shredded chicken
1 cup frozen peas

For the Biscuits

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup cold butter, cubed
3/4 cup cold buttermilk

👨‍🍳Directions

1Preheat oven to 425°F.
2Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3Add garlic and cook for 1 minute more.
4Sprinkle flour over the vegetables and stir constantly for 2 minutes.
5Slowly pour in chicken broth and milk while stirring. Add thyme, pepper, and salt. Bring to a simmer and cook for 5 minutes until thickened.
6Stir in shredded chicken and frozen peas. Remove from heat.
7In a separate bowl, whisk together flour, baking powder, salt, and garlic powder. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Stir in buttermilk until just combined.
8Drop spoonfuls of biscuit dough onto the surface of the stew. Place the pot in the oven and bake uncovered for 15 to 18 minutes until biscuits are golden brown and cooked through.
9Let rest for 5 minutes before serving.

🔧Equipment

Large Dutch oven or heavy pot
Mixing bowl
Pastry cutter or fork
Baking sheet (if baking biscuits separately)
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a shortcut, use canned buttermilk biscuits and bake them on a separate sheet pan according to package directions, then place on top of the stew before serving. If you prefer thicker stew, let it simmer an extra 5 minutes before adding the biscuits.

Watch Video Of How Chicken and Dumplings with Biscuits Works

This chicken and dumplings with biscuits recipe is one of those meals that always delivers. It is cozy enough for a quiet weeknight dinner but impressive enough to serve when family comes over. I hope you give it a try and see how the crispy biscuit topping makes everything better.

❓ Frequently Asked Questions About Chicken and Dumplings with Biscuits

1. Can I use canned biscuits instead of making them from scratch?

Yes, absolutely. Canned buttermilk biscuits work great as a time saver. Just bake them on a separate baking sheet according to package directions and place them on top of the stew before serving.

2. How do I store leftovers?

Store leftover chicken and biscuits in an airtight container in the refrigerator for up to 3 days. The biscuits will soften, but the flavor stays good. Reheat gently on the stovetop or in the microwave.

3. Can I make this recipe gluten free?

You can substitute a gluten free all purpose flour blend for the flour in both the stew and the biscuits. Use a blend that includes xanthan gum for best results. The texture will be slightly different but still delicious.

4. What can I use instead of chicken?

Turkey works well in this recipe, especially after Thanksgiving. You can also use shredded pork or even leave the meat out and add more vegetables like mushrooms or green beans for a vegetarian version.

5. Why did my biscuits turn out doughy in the middle?

If the biscuits are doughy, the stew might have been too thick or the oven temperature too low. Make sure your oven is fully preheated to 425°F and that the biscuits are not too large. Drop them in heaping spoonfuls about 2 inches apart.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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