Description
When the weather leans chilly or your soul craves comfort, nothing quite compares to a steaming bowl of Classic Chicken and Dumplings with Biscuits. This cozy, creamy dish brings together tender shredded chicken, fluffy biscuit-style dumplings, and hearty vegetables all enveloped in a velvety, savory broth. It’s the kind of meal that whispers home with every spoonful.
Ingredients
1 ½ pounds boneless skinless chicken thighs
3 tablespoons butter
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken broth
2 cups whole milk
½ teaspoon dried thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
1 can (16.3 oz) refrigerated biscuit dough
2 tablespoons fresh parsley, chopped
Instructions
1. Season chicken thighs with salt and pepper. In a large Dutch oven, melt 1 tablespoon of butter over medium-high heat. Sear chicken for about 4-5 minutes per side until golden. Remove and set aside.
2. In the same pot, add remaining 2 tablespoons of butter. Add chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 more minute.
3. Sprinkle in ¼ cup flour and stir to coat the veggies. Cook for 1-2 minutes, stirring constantly, to remove raw flour taste.
4. Slowly pour in 4 cups chicken broth while stirring to avoid lumps. Add 2 cups whole milk, 1 bay leaf, ½ teaspoon thyme, and return chicken to the pot. Bring to a gentle boil.
5. Reduce heat and simmer uncovered for 20-25 minutes, or until chicken is cooked through. Remove chicken, shred it with two forks, and return to the pot.
6. Cut biscuit dough into quarters and gently drop them on top of the simmering mixture. Cover and simmer for 15 minutes without lifting the lid. Then uncover and cook 5 more minutes until dumplings are puffed and cooked through.
7. Remove bay leaf, taste, and adjust seasoning. Sprinkle with fresh parsley and serve warm.
Notes
Don’t lift the lid while the dumplings steam—this helps them rise perfectly.
You can use leftover shredded chicken or rotisserie to save time.
Add a splash of broth or milk when reheating to keep the dish creamy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 490
- Sugar: 6g
- Sodium: 1280mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Keywords: classic chicken and dumplings, creamy chicken and biscuits, comfort food recipe