chicken and dumplings recipe with biscuits
- The Best chicken and dumplings recipe with biscuits
- Classic Chicken and Dumplings with Biscuits
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Chicken and Dumplings with Biscuits Works
- ❓ Frequently Asked Questions About Chicken and Dumplings with Biscuits
The Best chicken and dumplings recipe with biscuits
I love that this recipe is so versatile—it’s perfect for a family dinner after school, a cozy weeknight meal, or even a special occasion like a holiday gathering. The chicken and dumplings are hearty enough to fill you up, while the biscuits add that extra layer of richness without being heavy. And the best part? It’s actually pretty healthy when you make it right. Lean chicken, whole wheat flour for the biscuits, and plenty of vegetables like carrots and celery add fiber and nutrients without sacrificing taste. My husband and I have been trying to make it a little lighter over the years, swapping some of the heavy cream for low-fat milk and using a touch of Greek yogurt in the dough, but honestly? The kids don’t even notice the difference. It’s a recipe that feels indulgent but actually nourishes you. Plus, the way the dumplings melt into the broth and the biscuits cut through the richness makes it a balanced meal that’s satisfying in every way. It’s the kind of dish that makes you feel good, both inside and out.
Classic Chicken and Dumplings with Biscuits
A comforting Southern-style dish featuring tender chicken in a creamy tomato-based broth, served with flaky homemade biscuits. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 cup tomato sauce
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold milk
- 1 egg
👨🍳Directions
-
1
In a large pot, combine chicken, chicken broth, thyme, and parsley. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is fully cooked. Remove chicken, shred, and set aside. Return broth to pot. -
2
In a separate bowl, whisk tomato sauce, heavy cream, milk, cheese, onion, garlic, and Worcestershire sauce. Pour into the chicken broth and simmer for 10 minutes. -
3
For the biscuits, mix flour, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and egg until dough just comes together. Turn dough onto a lightly floured surface and roll out to 1/2-inch thickness. -
4
Cut dough into 1-inch squares. Place on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 12-15 minutes or until golden brown. -
5
Once biscuits are done, spoon shredded chicken and sauce into bowls. Serve with warm biscuits.
🔧Equipment
- Large pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Baking sheet
- Whisk
- Rolling pin
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of cream at the end of cooking the biscuits.
- Substitute chicken broth with vegetable broth for a vegetarian option.
- Make biscuits ahead and reheat in the oven before serving.
Watch Video Of How Classic Chicken and Dumplings with Biscuits Works
❓ Frequently Asked Questions About Chicken and Dumplings with Biscuits
What is the key difference between using store-bought biscuits and homemade biscuits in chicken and dumplings with biscuits?
Answer: Store-bought biscuits are convenient but may lack the perfect texture and flavor consistency of homemade ones. Homemade biscuits often have a tender, flaky crust with a slightly buttery taste, while store-bought versions can be denser or overly soft. For the best results, homemade biscuits (made with cold butter, buttermilk, and a touch of baking powder) usually yield a richer, more authentic experience.
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How do I ensure the dumplings float when they’re added to the broth?
Answer: Floating dumplings rely on steam pressure—if they sink, they won’t cook properly. To guarantee they rise, use cold broth (not hot) when adding them, and ensure the dumplings are not overstuffed (about 1 cup of dumpling dough per 4 cups of broth). Let them boil vigorously for 2–3 minutes before removing them to avoid overcooking.
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Can I make this recipe ahead of time, and if so, how should I store it?
Answer: Yes, you can prep the biscuit dumplings and broth separately. Store the dumplings in an airtight container in the fridge for up to 3 days, and the broth for up to 4 days. When reheating, simmer the broth first, then add the dumplings last to prevent them from breaking. For best texture, use them within 2 days.
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What’s the best way to adjust the consistency of the broth if it’s too thin or too thick?
Answer:
– Too thin? Reduce the broth in a pot over medium heat until it thickens slightly (about 10–15 minutes), stirring occasionally. You can also add a splash of cornstarch mixed with cold water (1 tbsp cornstarch + 2 tbsp water) and stir in.
– Too thick? Add a small amount of chicken or vegetable broth (½ cup at a time) and simmer until it reaches your desired consistency.
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Why do some recipes call for adding a splash of cream or milk to the broth, and is it necessary?
Answer: Adding a splash of heavy cream, milk, or half-and-half (about ¼–½ cup) can enhance richness and tenderness, especially if your homemade biscuits are very flaky. However, it’s not strictly necessary—classic versions rely on the buttery flavor of the biscuits and broth. If you prefer a lighter texture, skip it, but for a creamier result, the addition is worth it.
