chicken and dumpling biscuit recipe

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The Best chicken and dumpling biscuit recipe

I’m so excited to share with you my family’s favorite chicken and dumpling biscuit recipe. This comforting dish has been a staple in our household for years, and it’s always a hit with my kids. The combination of tender chicken, fluffy biscuits, and rich gravy is simply irresistible.

What I love most about this recipe is how easy it is to make and customize to suit any occasion. Whether it’s a weeknight dinner or a special Sunday gathering, this recipe never fails to impress. As a busy mom, I appreciate how quickly it can be prepared and how versatile it is for different tastes and dietary needs.

My kids love helping me in the kitchen, and they’re always eager to get involved in the process of making the biscuits from scratch. We’ve even started a fun tradition where we make these biscuits together as a family on lazy Sundays. There’s something special about sharing meals around the table that brings us all closer together.

In this recipe, I’ll share with you the secret to making the fluffiest, most tender biscuits that will make your family beg for more. So grab your apron, preheat your oven, and let’s get cooking! This recipe has been passed down through generations in my family, and I’m thrilled to be able to share it with you today.

It’s a true comfort food classic that never goes out of style. The best part? It’s ridiculously easy to make and customize to suit any taste or dietary need.

Chicken and Dumpling Biscuit Casserole

Chicken and Dumpling Biscuit Casserole

4.8 from 1309 votes

A comforting casserole featuring tender chicken, savory gravy, and fluffy biscuit dumplings. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp dried thyme

For the Gravy

4 cups low-sodium chicken broth
2 tbsp cornstarch
2 tbsp water
1 cup frozen peas

For the Dumpling Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup milk

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2In a large Dutch oven or pot, heat olive oil over medium heat.
3Add onion, carrots, and celery.
4Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
5Add garlic and cook for an additional 1 minute.
6Add chicken to the pot.
7Season with salt, black pepper, paprika, and thyme.
8Cook, stirring occasionally, until chicken is browned on all sides, about 5-7 minutes.
9Remove chicken and vegetables from the pot and set aside.
10In the same pot, add chicken broth.
11Stir to scrape up any browned bits from the bottom.
12Bring to a boil.
13In a small bowl, mix cornstarch and water until smooth.
14Slowly pour the cornstarch mixture into the boiling broth, stirring constantly.
15Simmer for 2-3 minutes, until the gravy has thickened.
16Stir in the peas and cook for an additional 2 minutes.
17Add the chicken and vegetables back to the pot and stir to combine.
18In a separate bowl, combine flour, baking powder, and salt.
19Add cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
20Stir in milk until a soft dough forms.
21Drop spoonfuls of dough onto the chicken and gravy mixture in the pot.
22Cover the pot with a tight-fitting lid.
23Bake in the preheated oven for 25-30 minutes, until the biscuits are golden brown and cooked through.
24Remove from the oven and let rest for 5 minutes before serving.

🔧Equipment

Dutch oven or large pot with lid
Mixing bowl
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a quicker version, use rotisserie chicken instead of cooking chicken breasts. You can also add other vegetables like mushrooms or bell peppers to the casserole.

Watch Video Of How Chicken and Dumpling Biscuit Casserole Works

This chicken and dumpling biscuit recipe is truly a crowd-pleaser that works well for both everyday meals and special occasions like family gatherings or holidays.

The leftovers are perfect for reheating throughout the week or storing in an airtight container in the fridge for up to three days.

For an added touch of elegance at your next dinner party or potluck, serve these delicious biscuits alongside your favorite roasted vegetables or soup.

❓ Frequently Asked Questions About Chicken and Dumpling Biscuit Casserole

1.

Q: What type of chicken is best for this recipe?
A: You can use boneless, skinless chicken breasts or thighs for this recipe. If using breasts, cut them into bite-sized pieces before cooking.

2.

Q: Can I substitute the all-purpose flour with whole wheat flour?
A: Yes, you can substitute up to 25% of the all-purpose flour with whole wheat flour for added nutrition and texture.

3.

Q: How do I prevent the biscuits from becoming too dense?
A: Make sure not to overmix the biscuit dough, as this can lead to tough or dense biscuits.

4.

Q: Can I prepare the biscuit dough ahead of time?
A: Yes, you can prepare the biscuit dough up to 24 hours in advance by refrigerating it overnight and then letting it come to room temperature before baking.

5.

Q: What if I don’t have buttermilk? Can I use regular milk instead?
A: You can use regular milk as a substitute for buttermilk by adding 1 tablespoon of white vinegar or lemon juice per cup of milk.

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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