Chicken And Dumplings With Biscuits
Chicken and Dumplings with Biscuits is a cozy comfort food classic featuring tender chicken, hearty vegetables, and fluffy biscuit dumplings simmered in a rich, creamy broth. This easy, family-friendly recipe is perfect for chilly evenings, Sunday dinners, or whenever you need a warm and satisfying meal.
Equipment
- Large Dutch oven or heavy soup pot with lid
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Tongs or forks for shredding chicken
- Small bowl
- Ladle
Ingredients
For the Chicken Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 5 cups low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1/2 cup heavy cream
For the Biscuit Dumplings
- 1 can refrigerated biscuit dough 16.3 ounces
- 1 tablespoon chopped fresh parsley optional
Instructions
Step 1: Cook the vegetables
- Place a large Dutch oven or soup pot over medium heat. Add the butter and olive oil. Once the butter melts, add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables begin to soften.
Step 2: Add garlic
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Step 3: Add flour
- Sprinkle the flour over the vegetables. Stir well and cook for 1 minute. This helps thicken the broth later.
Step 4: Add broth and milk
- Slowly pour in the chicken broth while stirring. Add the milk, thyme, poultry seasoning, salt, and black pepper. Stir until smooth.
Step 5: Simmer the filling
- Bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until the broth starts to thicken.
Step 6: Add chicken and peas
- Stir in the shredded chicken, frozen peas, and heavy cream. Let everything simmer for 3 to 4 minutes.
Step 7: Cut the biscuits
- Open the can of biscuits and cut each biscuit into 4 pieces. This helps them cook evenly in the pot.
Step 8: Add the biscuits
- Drop the biscuit pieces over the top of the simmering chicken mixture. Try to spread them out so they are not all stacked in one spot.
Step 9: Cover and cook
- Cover the pot with a lid and reduce the heat to medium-low. Cook for 12 to 15 minutes, until the biscuit dumplings are puffed and cooked through.
Step 10: Check the dumplings
- Cut one dumpling open to make sure the center is no longer doughy. If needed, cover and cook for 2 to 3 more minutes.
Step 11: Finish and serve
- Sprinkle with parsley if using. Let the dish sit for 5 minutes before serving so the filling can thicken slightly.