Chicken dumplings with biscuits combine tender shredded chicken, savory broth, and fluffy biscuit dough for a soul-warming meal that’s simple to prepare. This one-pot wonder brings Southern comfort to your table in under an hour—no fancy skills required.
This is a comprehensive guide about chicken dumplings with biscuits.
Key Takeaways
- One-Pot Simplicity: Everything cooks together in a single pot, cutting down on cleanup and prep time.
- Uses Pantry Staples: Most ingredients—like flour, butter, milk, and chicken broth—are likely already in your kitchen.
- Customizable Flavors: Add herbs like thyme or rosemary, or swap in veggies like carrots and celery for extra nutrition.
- Perfect for Meal Prep: This dish reheats beautifully, making it ideal for busy weeknights or batch cooking.
- Kid- and Crowd-Friendly: Mild flavors and soft textures appeal to all ages, from toddlers to grandparents.
- Biscuit Dumplings vs. Traditional: Using biscuit dough instead of rolled dumpling dough makes the recipe faster and more accessible.
- Comfort Food Made Easy: With just 10 minutes of prep, you can have a steaming bowl of homemade goodness ready to serve.
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Why Chicken Dumplings with Biscuits Are the Ultimate Comfort Food
There’s something deeply soothing about a warm bowl of chicken dumplings with biscuits. It’s the kind of dish that wraps around you like a cozy blanket on a chilly evening. The aroma of simmering chicken broth, tender meat, and buttery biscuit dough rising gently on top fills the kitchen with homey warmth. Whether you’re recovering from a long day, feeding a hungry family, or just craving something nostalgic, this meal delivers comfort in every spoonful.
What makes this version special is its simplicity. Unlike traditional chicken and dumplings that require rolling and cutting delicate dough, this recipe uses fluffy biscuit-style dumplings. That means no fussy prep—just drop spoonfuls of dough right into the simmering stew. The result? Pillowy, golden dumplings that soak up the rich broth while staying light and airy. It’s comfort food made easy, without sacrificing flavor or heartiness.
What Makes This Recipe Different?
Many classic chicken and dumplings recipes rely on a thin, noodle-like dough that’s rolled thin and cut into strips. While delicious, that method takes time and precision. Our biscuit-based version skips the rolling pin entirely. Instead, we use a quick-mix biscuit dough made with flour, baking powder, butter, and milk. You simply drop rounded spoonfuls onto the surface of the stew, and as it simmers, the dumplings puff up, creating soft, cloud-like bites that melt in your mouth.
This approach is not only faster but also more forgiving. Even if your dough isn’t perfectly uniform, the dumplings will still turn out tender and flavorful. Plus, because biscuit dough contains fat (usually butter or shortening), the dumplings have a richer, more satisfying texture than their traditional counterparts. They also brown slightly on top as they steam, adding a subtle crispness that contrasts beautifully with the creamy broth below.
Another advantage? Accessibility. Most home cooks keep the ingredients for biscuit dough on hand—flour, baking powder, salt, butter, and milk. That means you can whip up this meal even when you haven’t planned ahead. No need to run to the store for specialty items or spend time making homemade stock (though feel free to use it if you have it!).
Ingredients You’ll Need (and Why They Matter)
The Chicken Base
Start with 2–3 cups of cooked, shredded chicken. Rotisserie chicken works perfectly here—it’s flavorful, tender, and saves tons of time. If you’re cooking from scratch, poach boneless chicken breasts or thighs in water or broth with a bay leaf and onion for 15–20 minutes, then shred. The key is to keep the meat moist; dry chicken can ruin an otherwise perfect dish.
The Broth and Flavor Builders
Use 4 cups of low-sodium chicken broth as your liquid base. Low-sodium lets you control the salt level, which is important since biscuit dough can be slightly salty. Add 1 cup of diced onions, 1 cup of sliced carrots, and 1 cup of chopped celery for classic mirepoix flavor. These veggies soften as they cook, adding sweetness and depth.
For seasoning, stick with pantry staples: 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, ½ teaspoon of black pepper, and a pinch of salt (adjust to taste). A bay leaf adds subtle earthiness—just remember to remove it before serving!
The Biscuit Dumpling Dough
This is where the magic happens. You’ll need:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon salt
– ⅓ cup cold unsalted butter (cut into small pieces)
– ¾ cup whole milk
The cold butter creates steam as it cooks, giving the dumplings their flaky layers. Don’t overmix—just stir until the dough just comes together. It should be slightly sticky but hold its shape when dropped.
Step-by-Step Cooking Instructions
Step 1: Sauté the Aromatics
In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant. This builds the flavor foundation of your stew.
Step 2: Add Broth and Seasonings
Pour in the chicken broth, then add the shredded chicken, garlic powder, thyme, pepper, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld and the chicken to reabsorb some of the broth’s richness.
Step 3: Make the Biscuit Dough
While the stew simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the milk until just combined. Don’t worry if it’s lumpy—overmixing leads to tough dumplings.
Step 4: Drop and Simmer the Dumplings
Using a spoon or small cookie scoop, drop 8–10 rounded portions of dough onto the surface of the simmering stew. Cover the pot with a tight-fitting lid and cook on low heat for 15–20 minutes. Do not lift the lid during this time—the trapped steam is what cooks the dumplings through. After 15 minutes, check one: it should be firm and cooked through, not doughy.
Step 5: Serve and Enjoy
Remove the bay leaf. Ladle the stew into bowls, making sure each serving gets a dumpling or two. Garnish with fresh parsley if desired. Serve hot with crusty bread or a simple green salad on the side.
Tips for Perfect Chicken Dumplings with Biscuits
Don’t Overcook the Dumplings
Once the dumplings are set and fluffy, remove them from the heat. Overcooking can make them dense or rubbery. If you’re unsure, insert a toothpick into the center of a dumpling—it should come out clean.
Adjust Consistency as Needed
If your stew seems too thin after adding the dumplings, let it simmer uncovered for a few extra minutes to reduce. Conversely, if it’s too thick, stir in a splash of broth or water.
Make It Creamier (Optional)
For a richer, creamier texture, stir in ¼ cup of heavy cream or half-and-half at the end. This transforms the dish into a chowder-like comfort bowl—perfect for extra-cold nights.
Freeze with Care
While the stew freezes well for up to 3 months, the biscuit dumplings may become soggy upon reheating. To preserve texture, freeze the stew and dumplings separately, then reheat the stew and add freshly made dumplings for the last 15 minutes.
Double the Batch
This recipe easily scales up. Just use a larger pot and increase the cooking time slightly for the dumplings (up to 25 minutes for a double batch).
Serving Suggestions and Pairings
Chicken dumplings with biscuits are hearty enough to stand alone, but a few simple sides elevate the experience. A crisp green salad with a light vinaigrette cuts through the richness, while buttery mashed potatoes make it even more indulgent. For a Southern twist, serve with collard greens or cornbread.
This dish also pairs beautifully with a crisp white wine like Pinot Grigio or a light lager beer. For non-alcoholic options, try sparkling apple cider or iced herbal tea.
Leftovers? Reheat gently on the stovetop with a splash of broth to revive moisture. The flavors often deepen overnight, making day-two bowls even more delicious.
Conclusion: Comfort You Can Count On
Chicken dumplings with biscuits aren’t just a meal—they’re a moment of calm in a busy world. With minimal effort and maximum flavor, this recipe proves that comfort food doesn’t have to be complicated. Whether you’re cooking for one or feeding a crowd, this one-pot wonder delivers warmth, satisfaction, and a taste of home.
So the next time you’re craving something hearty yet humble, reach for this recipe. It’s easy, adaptable, and guaranteed to bring smiles to the table. After all, the best meals aren’t just about taste—they’re about feeling cared for. And this dish does exactly that.
Frequently Asked Questions
Can I use canned biscuits instead of homemade dough?
Yes! You can use refrigerated canned biscuit dough in a pinch. Simply tear or cut the biscuits into chunks and drop them into the stew. They won’t be as fluffy as homemade, but they’ll still soak up the broth deliciously.
Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using a 1:1 gluten-free flour blend and ensuring your baking powder and broth are certified gluten-free. The texture may vary slightly, but it will still be tasty.
Can I make this in a slow cooker?
You can cook the stew base in a slow cooker on low for 6–8 hours, but add the biscuit dough in the last 30 minutes. Cover and cook on high until dumplings are firm. Note: slow cookers trap less steam, so results may differ slightly.
How do I prevent soggy dumplings?
Avoid lifting the lid while the dumplings cook—this releases steam and can cause them to collapse. Also, don’t overcrowd the pot; give each dumpling space to puff up.
Can I add other vegetables?
Absolutely! Peas, green beans, or diced potatoes work well. Add hardy veggies (like potatoes) with the onions; softer ones (like peas) in the last 5 minutes to retain color and texture.
What’s the difference between chicken dumplings and chicken pot pie?
Chicken dumplings have a broth-based stew with soft dough dropped on top, while pot pie uses a creamy filling baked under a pie crust or biscuit topping. Both are comforting, but dumplings are lighter and quicker to make.