Classic Chicken And Dumplings With Biscuits

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A steaming bowl of Classic Chicken and Dumplings with Biscuits is pure comfort in every bite. Tender chunks of chicken simmered in a creamy, savory broth with bits of carrots and celery create a rich, hearty base. Topped with fluffy biscuit-style dumplings that are golden on the outside and pillowy on the inside, this dish brings warmth to chilly nights and coziness to family meals. It’s a timeless favorite that bridges generations and always hits the spot.

Whether you’re craving a soul-satisfying dinner or looking to impress with a nostalgic homemade recipe, this one has it all. The creamy texture, buttery dumplings, and mild herbal aroma make it an inviting dish for all ages. It’s one of those meals that tastes like home—even if it’s your first time making it.

Why You’ll Love This Classic Chicken And Dumplings With Biscuits

• The biscuit dumplings are tender and flaky with a crisp top from being cooked uncovered.
• It’s a complete one-pot meal packed with vegetables, protein, and carbs.
• The broth is creamy, savory, and loaded with flavor from herbs and slow-simmered chicken.
• Great for leftovers and easy to reheat.
• Feels like comfort food, yet it’s simple enough for a weeknight dinner.

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Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To prepare Classic Chicken and Dumplings with Biscuits, the following tools are essential:

• Large Dutch Oven or Heavy-Bottomed Pot: Ensures even cooking and can hold all the ingredients comfortably. A Dutch oven is especially ideal for browning chicken and slow simmering the broth.
• Mixing Bowls: Needed for preparing biscuit dough and separating ingredients.
• Sharp Chef’s Knife: Essential for dicing carrots, celery, and onions efficiently.
• Cutting Board: Choose one with a non-slip base for safety while prepping veggies and chicken.
• Wooden Spoon or Silicone Spatula: Great for stirring the broth without scratching the pot.
• Measuring Cups and Spoons: Crucial for accurate dumpling and broth preparation.
• Ice Cream Scoop or Spoon (Optional): Useful for evenly portioning biscuit dough into the pot.

Each of these tools contributes to smoother cooking, better flavor development, and efficient cleanup.

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Preparation Tips

For the best results, use boneless, skinless chicken thighs or breasts, as they cook faster and shred easily. Don’t rush the sautéing of vegetables—letting the onions, carrots, and celery soften and slightly caramelize adds layers of flavor. When making the biscuit dumplings, avoid overmixing the dough; just stir until combined to keep them light and fluffy. Also, be patient when simmering the dumplings—keep the lid on initially to steam them through, then uncover to give them a golden top. Fresh herbs can elevate the flavor, but dried ones work just fine too.

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Ingredients for this Classic Chicken And Dumplings With Biscuits

For the Chicken Stew:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups chicken broth (preferably low sodium)
• 1/2 cup heavy cream (optional for extra creaminess)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 bay leaf
• 1 cup frozen peas (optional, added at the end)

For the Biscuit Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, cold and cut into cubes
• 3/4 cup buttermilk (plus more if needed)

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Step 1: Sear the Chicken

Heat the butter and olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken pieces in batches, searing them until golden brown on both sides. Remove and set aside. This step locks in the flavor and gives the stew a rich, meaty base.

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Step 2: Sauté the Vegetables

In the same pot, add chopped onions, carrots, and celery. Cook until softened and slightly caramelized—about 5 to 7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. This base builds the aromatic foundation of the stew.

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Step 3: Make the Roux

Sprinkle the flour over the vegetables and stir continuously to coat everything evenly. Cook for 2-3 minutes to eliminate the raw flour taste. This creates a roux, which will help thicken the stew.

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Step 4: Add the Broth and Simmer

Slowly pour in the chicken broth while stirring to avoid lumps. Add in the heavy cream, thyme, parsley, bay leaf, salt, and pepper. Return the seared chicken to the pot. Bring to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes until the chicken is tender and the broth has thickened.

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Step 5: Prepare the Biscuit Dough

While the stew is simmering, combine the flour, baking powder, baking soda, and salt in a mixing bowl. Add the cold butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the buttermilk and stir until just combined—do not overmix. The dough should be slightly sticky.

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Step 6: Add the Dumplings

Using a spoon or scoop, drop 2-tablespoon-sized portions of biscuit dough directly onto the simmering stew, spacing them slightly apart. Cover the pot with a tight-fitting lid and let the dumplings steam for 15 minutes without lifting the lid.

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Step 7: Finish and Serve

After 15 minutes, remove the lid and check for doneness. The dumplings should be puffed up and cooked through. If desired, simmer uncovered for another 5 minutes to slightly brown the tops. Stir in frozen peas during the last 5 minutes if using. Discard the bay leaf. Serve hot, garnished with fresh parsley or cracked black pepper.

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Notes

The beauty of this dish lies in its versatility. You can swap chicken thighs with rotisserie chicken for convenience, or replace buttermilk with a mix of milk and lemon juice if you’re out. The dumplings can be made smaller or larger based on preference, and feel free to add other vegetables like corn, green beans, or even mushrooms for added depth. The stew thickens more as it sits, so if you prefer a looser consistency, stir in a little extra broth before serving.

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Watch Out for These Mistakes While Cooking

• Overmixing the dumpling dough: This leads to dense, chewy dumplings. Mix only until ingredients are just combined.
• Removing the lid too early: The dumplings need trapped steam to cook through properly—lifting the lid early interrupts that process.
• Undercooking the vegetables: Make sure carrots and celery are tender before adding broth for a richer flavor.
• Using too much flour for thickening: A small amount goes a long way—too much and your stew could turn gluey.
• Crowding the dumplings: Leave space between scoops so they can puff up without sticking together.

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Storage Instructions

Let leftovers cool completely before transferring them into airtight containers. Refrigerate for up to 4 days. To reheat, use the stovetop over medium-low heat to prevent the dumplings from becoming rubbery. Add a splash of broth or milk to loosen the consistency. This dish also freezes well—freeze the stew without dumplings, then add fresh ones when reheating.

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Estimated Nutrition (Per Serving – serves 6)

• Calories: 480
• Protein: 29g
• Carbohydrates: 39g
• Fiber: 3g
• Sugars: 4g
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 105mg
• Sodium: 820mg

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Frequently Asked Questions

What can I use if I don’t have buttermilk?

Mix 3/4 cup milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend for both the stew and dumplings. Ensure your baking powder is gluten-free as well.

How do I know the dumplings are cooked?

Insert a toothpick—if it comes out clean, they’re done. The dumplings should be fluffy and no longer doughy in the center.

Can I use pre-cooked chicken?

Absolutely. Rotisserie or leftover chicken works great. Just reduce the simmer time since the meat is already cooked.

What herbs pair well with this dish?

Thyme, parsley, and a bit of rosemary complement the chicken nicely. Fresh herbs are ideal, but dried ones work too.

Why did my dumplings fall apart?

Overmixing the dough or stirring them too much in the pot can cause them to break. Be gentle and hands-off during cooking.

Can I make the dumplings ahead of time?

It’s best to make the dough fresh, but you can prepare the dry ingredients in advance and mix in the wet just before cooking.

Is heavy cream necessary?

No, it’s optional. It adds richness, but you can skip it for a lighter broth or substitute with whole milk.

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Conclusion

Classic Chicken and Dumplings with Biscuits is the kind of dish that brings people together. It’s warm, filling, and deeply satisfying—a true comfort food classic. Whether you’re making it from scratch on a cozy Sunday or whipping up a quick version with pre-cooked chicken, this recipe is bound to become a favorite in your home. Take your time with the steps, trust the process, and enjoy every comforting spoonful.

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