Chicken and Dumplings with Biscuits (Printable)

Tender chicken and fluffy biscuit dumplings simmered in a rich, creamy vegetable broth for ultimate comfort.

# What You'll Need:

→ Chicken and Broth

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt, plus more to taste
11 - 1/2 teaspoon black pepper
12 - 1/2 cup heavy cream
13 - 2 tablespoons chopped fresh parsley

→ Biscuits (Dumplings)

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 1/3 cup cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk

# How To Make It:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery; sauté 5 minutes until softened. Add garlic; cook 1 minute more.
02 - Add chicken, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked through.
03 - Remove chicken from the pot and shred with two forks. Discard bay leaf. Return shredded chicken to the pot. Stir in heavy cream and parsley. Keep at a gentle simmer.
04 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry blender or fingers until mixture resembles coarse crumbs. Add cold buttermilk, stirring just until dough comes together. Do not overmix.
05 - Drop tablespoon-sized mounds of dough onto the simmering soup, spacing them apart. Cover the pot tightly and simmer on low (do not lift lid) for 15 minutes, until dumplings are puffed up and cooked through.
06 - Uncover, taste broth, and adjust seasoning if needed. Serve hot, garnished with extra parsley.

# Expert Hints:

01 -
  • The biscuit dumplings turn impossibly fluffy while soaking up all that savory broth
  • Its one of those rare comfort foods that feels fancy enough for company but easy enough for a random Tuesday
  • The whole house smells like butter and thyme and pure comfort within minutes
02 -
  • The cold butter in your dumplings is what creates those flaky layers, so work quickly and keep it chilled
  • Never lift the lid while dumplings cook or they will collapse into dense, doughy disappointments
  • Letting the broth stay at a gentle simmer, not a rolling boil, keeps the dumplings from falling apart
03 -
  • Use a cookie scoop for perfectly uniform dumplings that cook evenly
  • Rotisserie chicken works beautifully if you are short on time

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