Description
This comforting Chicken and Dumplings with Biscuits recipe combines tender chicken breast simmered in a flavorful creamy broth with homemade fluffy biscuit dumplings. Perfect for a hearty meal, it features a rich blend of vegetables, herbs, and a simple biscuit dough dropped directly into the pot to cook until puffed and golden.
Ingredients
Scale
For the Chicken and Broth
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
For the Biscuit Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or as needed)
Instructions
- Prepare the Chicken and Broth: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for 6-7 minutes, until browned on all sides. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 4-5 minutes until vegetables are softened and aromatic.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Simmer the Broth: Pour in chicken broth and bring the mixture to a simmer. Stir in heavy cream, dried thyme, dried parsley, salt, and pepper to taste. Let the broth simmer gently for 10 minutes to develop flavors.
- Make the Biscuit Dough: In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, garlic powder, and dried thyme. Add the cold cubed unsalted butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Combine Milk and Dough: Gradually add whole milk to the dry ingredients, stirring just until the dough comes together. It should be thick and slightly sticky; do not overmix.
- Return Chicken to Pot: Add the browned chicken pieces back into the simmering broth and vegetables in the pot.
- Drop Biscuit Dough: Using a spoon, drop spoonfuls of biscuit dough evenly over the simmering broth, making sure not to overcrowd the surface to allow them room to puff.
- Cook Dumplings: Cover the pot with a tight-fitting lid and cook for 15-20 minutes over low heat, until the dumplings are puffed, cooked through, and a toothpick inserted into the center comes out clean.
- Serve Hot: Ladle the chicken, creamy broth, vegetables, and pillowy biscuit dumplings into bowls. Serve immediately for a warm, comforting meal.
Notes
- For a richer flavor, you can substitute chicken broth with homemade stock.
- Do not lift the lid during dumpling cooking time to prevent them from collapsing.
- You can add frozen peas or corn for extra vegetable variety.
- If desired, make biscuit dough with whole wheat flour for a healthier option, adjusting milk as needed.
- Leftover chicken works well in this recipe if you want to skip browning the raw chicken.
