Description
A creamy, cozy classic made simple—this Chicken and Dumplings with Biscuits recipe combines tender shredded chicken, rich savory broth, and soft, pillowy biscuits cooked right in the pot. A true Southern comfort food favorite for weeknights or weekends.
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)
Instructions
1. Season chicken with salt and pepper. In a large pot or Dutch oven, sear chicken on both sides in oil until golden. Remove and set aside.
2. In the same pot, melt butter and sauté onions, carrots, and celery until softened. Add garlic and cook for 1 more minute.
3. Sprinkle flour over vegetables and stir well to coat. Cook for 1–2 minutes to remove raw flour taste.
4. Gradually add chicken broth while stirring. Return chicken to pot. Add thyme and bring to a simmer. Cook for 20 minutes.
5. Remove chicken, shred it, then return it to the pot. Stir in milk or cream. Adjust salt and pepper.
6. Cut biscuit dough into quarters. Place pieces on top of simmering broth. Cover and cook for 12–15 minutes until fluffy.
7. Serve hot, garnished with parsley if desired.
Notes
Use rotisserie chicken for a faster version—just add it after simmering the broth.
Don’t lift the lid while the biscuits are cooking to keep them fluffy.
If the soup thickens too much when reheating, stir in a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 870mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg