Name: Classic Chicken And Dumplings With Biscuits
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern Comfort
Ingredients: 1.5 lbs chicken thighs or breasts; 2 carrots, diced; 2 celery stalks, diced; 1 small onion, chopped; 2 cloves garlic, minced; 4 tablespoons butter; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 cup milk or cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 can refrigerated biscuit dough (about 8 biscuits), quartered; 2 tablespoons fresh parsley, chopped (optional)

Nothing warms you up quite like a bowl of Classic Chicken and Dumplings with Biscuits. This Southern comfort food is the perfect remedy for chilly nights or when you just need a little nostalgic indulgence. Imagine juicy shredded chicken in a rich, creamy broth, loaded with tender carrots and celery, and topped with fluffy, buttery biscuits that soak up all the delicious flavor.

This dish isn’t just a meal—it’s a cozy, heart-hugging experience. Whether you’re feeding a crowd or curling up on the couch with a big bowl, this recipe brings that homemade love straight to your kitchen. Plus, it’s easy to make with pantry staples and a few fresh ingredients, making it a go-to for busy weeknights or lazy Sundays.

What Kind of Biscuits Should I Use?

For this version, refrigerated biscuit dough makes life a lot easier without sacrificing that comforting, homemade feel. You can use store-bought flaky layers, southern-style, or buttermilk biscuits—whichever suits your texture preference. If you have the time and love making dough from scratch, go for it! Just make sure they’re cut into smaller chunks so they cook evenly and absorb that creamy broth.

Ingredients for the Classic Chicken and Dumplings With Biscuits

Chicken thighs or breasts – Tender, flavorful, and perfect for shredding into the creamy base.

Carrots and celery – These add a lovely pop of color and texture while infusing the broth with classic comforting flavor.

Onion and garlic – The aromatic foundation that makes the entire kitchen smell amazing.

Butter and flour – This duo creates the rich roux that thickens the broth to silky perfection.

Chicken broth – The soul of the soup; opt for low-sodium if you’re controlling salt.

Milk or cream – Adds creaminess and richness that makes the broth irresistible.

Salt, pepper, and thyme – Essential seasoning to bring balance and herby warmth.

Refrigerated biscuit dough – Quick, convenient, and the star dumplings of this dish.

Fresh parsley (optional) – For a final touch of brightness and color.

How To Make the Classic Chicken and Dumplings With Biscuits

Step 1: Sear and Cook the Chicken

Start by seasoning your chicken with a bit of salt and pepper. Heat a large Dutch oven or soup pot over medium heat with a little oil, then sear the chicken on both sides until golden. Remove it and set aside—it will finish cooking in the broth.

Step 2: Sauté the Aromatics

In the same pot, melt butter and add the diced onion, celery, and carrots. Sauté until softened, then stir in minced garlic and cook for another minute.

Step 3: Make the Roux

Sprinkle flour over the sautéed vegetables and stir to coat. Cook this mixture for 1-2 minutes to eliminate the raw flour taste. This forms the base of your creamy soup.

Step 4: Add Broth and Simmer

Slowly pour in the chicken broth while stirring to avoid lumps. Add the chicken back into the pot along with thyme. Bring everything to a gentle simmer and cook for about 20 minutes until the chicken is fully cooked.

Step 5: Shred the Chicken

Remove the chicken, shred it with two forks, and return it to the pot. Stir in the milk or cream and adjust seasoning with more salt and pepper if needed.

Step 6: Drop in the Biscuits

Cut your refrigerated biscuit dough into quarters and gently place them on top of the simmering broth. Cover with a lid and let the biscuits cook through for 12-15 minutes—they’ll puff up and absorb some of the broth, becoming tender dumplings.

Step 7: Serve and Garnish

Once the biscuits are cooked and fluffy, ladle the soup into bowls and top with fresh parsley for a pop of green. Serve hot and enjoy every comforting bite.

Serving and Storing Your Chicken and Dumplings

This dish is best served hot straight from the stove while the biscuits are still fluffy and the broth is warm and silky. Pair it with a crisp green salad or steamed green beans to round out your meal.

To store leftovers, let the dish cool completely, then transfer it into airtight containers. Refrigerate for up to 4 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or milk to loosen the consistency if needed.

Note: The biscuits may continue to absorb liquid as they sit, so expect the texture to thicken over time.

Frequently Asked Questions

What if I don’t have biscuit dough?

You can make quick drop dumplings with pantry staples like flour, baking powder, milk, and butter. They’re just as comforting and easy to stir together.

Can I use rotisserie chicken instead?

Absolutely! Using pre-cooked shredded rotisserie chicken is a huge time-saver. Just add it in after the broth simmers, right before the biscuits go in.

Do the biscuits get soggy?

They become tender and pillowy, soaking up flavor without getting mushy—as long as you don’t overcook them. Keep the pot covered and avoid stirring too much.

Can this be frozen?

Yes, but the texture of the biscuits can change after thawing. If you plan to freeze, consider freezing the soup base without the biscuits and adding fresh dough when reheating.