Classic Chicken and Dumplings with Biscuits: The Ultimate Comfort Food Recipe

There are few dishes that evoke the same profound sense of comfort and nostalgia as a bowl of creamy, savory chicken stew topped with light, fluffy, perfect biscuits. This isn’t just soup; it’s a culinary hug, a dish that whispers of grandmothers’ kitchens and snow days spent indoors. Our recipe for Chicken and Dumplings with Biscuits elevates the traditional drop-dumpling style by crowning the rich stew with tender, golden-brown biscuit pieces that steam perfectly atop the simmering broth. If you are searching for a hearty, soul-warming meal that provides deep, complex flavors developed from scratch, look no further. We guide you through creating a rich, homemade stock, thickening it into a luxurious stew, and crafting the ideal biscuit dough that rises beautifully right in the pot. Get ready to master this classic, transforming simple ingredients into a meal your family will request again and again.

Why You’ll Fall in Love with This Chicken and Dumplings with Biscuits Recipe

The magic of homemade Chicken and Dumplings with Biscuits lies in the interplay of texture and flavor, a symphony that store-bought versions simply cannot replicate. First, consider the foundation: the broth. Unlike using pre-made cartons, starting with a whole chicken and fresh aromatics allows you to build a stock that is deeply savory, rich with gelatin, and undeniably nourishing. This lengthy simmer time is not a chore; it is an investment in unparalleled flavor depth. When this golden liquid is transformed by a classic roux and enriched with cream, it achieves a velvety mouthfeel that coats every piece of shredded chicken.

But the true showstopper, and what distinguishes this version, is the fluffy biscuit topping. Many recipes use a simple drop dumpling, which absorbs the broth and often becomes dense or slightly chewy. Our recipe utilizes a true buttermilk biscuit dough, cut into rounds or squares and steamed directly on the surface of the stew. This method traps the moisture and heat, allowing the biscuits to puff up dramatically, resulting in a tender, light, and airy texture that is far superior to traditional dumplings. When you scoop a serving, you get creamy, savory chicken stew paired perfectly with a cloud-like piece of biscuit a duality that is incredibly satisfying.

Moreover, this dish is versatile and incredibly efficient. Cooking the chicken and creating the stock in the same pot streamlines the process. The resulting shredded chicken is moist and plentiful, ensuring every bite is protein-packed. The overall presentation is also appealing; the creamy white stew, speckled with carrots and peas (if used), contrasts beautifully with the pale, fluffy biscuit tops. It’s comforting, hearty, and elegant in its rustic simplicity. If you enjoy wholesome, filling meals that celebrate the art of cooking from scratch, preparing Chicken and Dumplings with Biscuits is a truly rewarding experience.

The Culinary Appeal: Why You Should Try Making Homemade Chicken and Dumplings with Biscuits

Choosing to make Chicken and Dumplings with Biscuits from scratch, particularly utilizing a whole chicken to create your own stock, is a rewarding culinary endeavor that brings several distinct advantages over using shortcuts. Firstly, flavor control is paramount. By simmering the chicken, vegetables, and herbs, you control the salt levels and ensure the stock is concentrated and pure. This deep, savory base is impossible to match with standard low-sodium broths, providing the robust backbone necessary for the stew.

Secondly, this recipe is a masterclass in fundamental cooking techniques. Perfecting the roux (Step 3) is a foundational skill. Achieving the nutty aroma without browning the flour ensures your stew is thick, smooth, and maintains a beautiful pale color. Similarly, the biscuit dough preparation requires attention to detail specifically, ensuring the butter is cold and the dough is minimally handled. Mastering these elements means you can confidently tackle other comfort food staples or even complex baking projects.

Finally, there’s the aspect of economy and nutrition. Utilizing bone-in chicken is significantly more cost-effective than buying pre-shredded meat or boneless breasts. Furthermore, simmering the bones extracts collagen, which gives the finished broth superior body and provides beneficial nutrients often lost in highly processed ingredients. This commitment to fresh, whole ingredients makes this hearty meal both incredibly flavorful and deeply nourishing, fitting perfectly into a weeknight rotation where warmth and substance are key. If you are looking for other hearty, classic recipes to master, we highly recommend trying our Ultimate Recipe for Easy Ham and Corn Chowder or the incredibly satisfying Creamy Classic Broccoli Casserole Recipe to round out your comforting meal repertoire.

Essential Ingredients and Tools for Perfect Chicken and Dumplings with Biscuits

Success in creating the ideal Chicken and Dumplings with Biscuits hinges on high-quality ingredients and having the right tools for both the broth and the baking components. This recipe requires a commitment to building flavor layers, starting with the homemade stock, transitioning to the creamy roux, and finishing with the light, airy biscuits.

Ingredients Breakdown

We divide the components into three crucial sections. Remember, for the best biscuit texture, all ingredients labeled “cold” must be kept chilled until the moment they are mixed.

A. For the Chicken and Broth (Flavor Base)

• Chicken: 1 whole (about 3.5 lb) chicken, cut into pieces, or 4 bone-in, skin-on chicken breasts and 4 thighs. (Using bone-in meat provides the collagen necessary for a rich, flavorful, and slightly viscous broth essential for authentic Chicken and Dumplings.)
• Aromatics: 1 large yellow onion, roughly chopped; 2 large carrots, peeled and roughly chopped; 2 celery stalks, roughly chopped. (These are for the stock only and will be discarded after simmering.)
• Seasoning: 2 teaspoons salt (Kosher or sea salt), plus more to taste; 1 teaspoon black pepper; 1 teaspoon dried thyme; 2 bay leaves.
• Liquid: 8 to 10 cups cold water or low-sodium chicken stock. (Starting with cold liquid helps the impurities rise to the surface, resulting in a clearer, cleaner stock.)

B. For the Creamy Stew Base (Thickening and Finishing)

• Fat and Thickener: 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour (for the roux). (The 1:1 ratio ensures a medium-thick sauce base.)
• Creaminess: 1/2 cup heavy cream or whole milk. (Heavy cream adds superior richness and ensures the stew doesn’t curdle when heating.)
• Color/Texture: 1/2 cup frozen peas (optional).

C. For the Biscuit Dumplings (The Fluffy Topping)

This is where precision matters for maximum fluffiness. These are not drop dumplings; they are actual biscuits steamed in the pot.

• Dry Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 teaspoon black pepper. (Baking powder is key for the lift.)
• Cold Fat: 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes. (The cold butter creates pockets of steam, resulting in flaky, light biscuits.)
• Cold Liquid: 3/4 cup cold buttermilk (or whole milk mixed with 1 teaspoon lemon juice). (Buttermilk reacts with the baking powder, enhancing the rise and adding a slight tang.)

Necessary Kitchen Equipment

While this recipe is straightforward, the right tools ensure efficiency and the best texture for both the stew and the biscuits.

• Large Stockpot or Dutch Oven (6-8 quarts): Essential for simmering the chicken and allowing the dumplings room to expand during steaming.
• Fine-Mesh Sieve or Colander: Crucial for straining the initial broth and discarding the spent aromatics.
• Whisk: Necessary for smooth incorporation of the roux and preventing lumps when adding the stock back to the thickened base.
• Pastry Blender or Two Knives: Best tool for cutting the cold butter into the flour mixture for the biscuit dough. Using warm hands will melt the butter, resulting in denser biscuits.
• Large Mixing Bowl: For combining biscuit ingredients.
• Cutting Board and Sharp Knife: For preparing chicken and vegetables.
• Small Round Cutter (or just a Knife): For shaping the dumplings.
• Ladle and Serving Spoons: For serving the finished Chicken and Dumplings with Biscuits.

Successfully making Chicken and Dumplings with Biscuits is contingent upon respecting the stages of cooking. The contrast between the effort spent on the deep, rich broth and the quick, crucial steps for the fluffy biscuits is what makes this comfort classic truly exceptional.

Step-by-Step Instructions: Mastering the Classic Chicken and Dumplings with Biscuits

This detailed guide ensures you move smoothly from raw ingredients to a deeply flavorful, finished dish. Pay close attention to the temperatures and timing, especially when building the roux and cooking the biscuits.

Phase 1: Creating the Flavorful Chicken Broth and Shredding the Meat

1. Set up the Simmer: Place the chicken pieces (bone-in skin-on is best for flavor), the roughly chopped onion, carrots, and celery, along with the initial 2 teaspoons of salt, 1 teaspoon of pepper, thyme, and bay leaves into your large stockpot or Dutch oven.
2. Add Liquid and Cook: Pour 8 to 10 cups of cold water or chicken stock over the ingredients, ensuring the chicken is completely submerged. Bring the liquid to a high boil, then immediately reduce the heat to low. The goal is a gentle simmer small, slow bubbles only. Cover the pot partially and simmer gently for 45 to 60 minutes, or until the chicken is fork-tender and falling away from the bone.
3. Remove and Cool Chicken: Carefully use tongs or a slotted spoon to remove all the cooked chicken pieces from the pot and transfer them to a clean cutting board to cool. Leave the vegetables and liquid in the pot.
4. Shred the Meat: Once the chicken is cool enough to handle (about 10–15 minutes), discard all skin and bones. Shred or chop the meat into uniform, bite-sized pieces. Set the shredded chicken aside; it will be added back into the stew later.

Phase 2: Building the Rich, Creamy Stew Base

5. Strain the Broth: Pour the entire contents of the pot (liquid and vegetables) through a fine-mesh sieve or colander into a separate, large bowl. Discard the cooked, mushy vegetables. They have already sacrificed their flavor to the broth.
6. Measure Broth and Clean Pot: Measure out exactly 6 cups of the reserved chicken stock. Set aside any remaining stock. Wipe out the original stockpot or Dutch oven with a paper towel and return it to the stovetop over medium heat.
7. Create the Roux: Add the 4 tablespoons of unsalted butter to the clean pot and melt completely. Once the butter is melted and foamy, whisk in the 4 tablespoons of all-purpose flour. Cook the roux for 1 to 2 minutes, stirring continuously. It should form a smooth paste and smell slightly nutty, but it must not brown.
8. Add Stock and Thicken: Slowly begin pouring the measured 6 cups of warm chicken stock into the roux, whisking vigorously and continuously. This prevents lumps from forming. Bring the mixture to a simmer, stirring until smooth. Reduce the heat to low and let it simmer for 10 minutes, allowing the sauce to thicken slightly.
9. Finish the Stew Base: Stir in the 1/2 cup of heavy cream or milk and the shredded chicken. Add the frozen peas now, if you are using them. Taste the stew base and adjust the seasoning with additional salt and pepper as needed. Keep the stew at a steady, gentle simmer it should be bubbling just enough to maintain heat, but not aggressively boiling.

Phase 3: Preparing the Fluffy Biscuit Dumplings

The secret to light biscuits is fast work and cold ingredients.

10. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of flour, baking powder, salt, and pepper designated for the dumplings.
11. Cut in the Butter: Add the cold butter cubes. Use a pastry blender or your fingertips to quickly cut the butter into the flour mixture until it resembles coarse crumbs. There should still be some pea-sized pieces of butter visible; these are crucial for flakiness.
12. Add Liquid and Mix: Pour in the 3/4 cup of cold buttermilk. Mix gently with a fork or spatula only until a shaggy dough forms. Do not overmix or the biscuits will be tough.
13. Shape the Dumplings: Lightly dust a clean counter surface with flour. Turn the dough out and gently pat or roll it out to about 1/2-inch thickness. Use a small round cutter (about 1.5 inches) or simply use a knife to cut the dough into 1-inch squares or drops.

Phase 4: Cooking the Biscuits and Final Serving

14. Cook the Dumplings: Ensure the chicken stew is maintaining a steady, gentle simmer. Carefully drop the biscuit pieces onto the surface of the simmering stew. They should sit on top of the liquid, leaving a small amount of space between each piece for expansion.
15. Crucial Steaming Step: Immediately cover the pot tightly with a heavy lid. This traps the steam, which is essential for cooking and rising the biscuits.
16. Wait and Check: Allow the dumplings to steam and cook for 15 to 20 minutes without lifting the lid. Lifting the lid prematurely releases the steam, preventing the biscuits from fully rising. After 15 minutes, remove the lid. The dumplings should be doubled in size, firm to the touch, and cooked completely through.
17. Serve: Serve the hot Chicken and Dumplings with Biscuits immediately, ensuring each bowl has a generous portion of creamy stew and several fluffy biscuit dumplings. Garnish with fresh parsley if desired. For dessert, consider whipping up a classic like the Classic Chocolate Chess Pie.

Expert Tips, Troubleshooting, and Variations for Chicken and Dumplings with Biscuits

While the classic recipe for Chicken and Dumplings with Biscuits is perfect as written, understanding how to troubleshoot common issues and offering delicious variations can make this dish a flexible favorite for any kitchen.

Troubleshooting Common Issues

• My Stew is Too Thin: If, after the initial 10-minute simmer (Step 8), the stew isn’t thick enough, you can make a quick slurry. Whisk 1 tablespoon of cornstarch (or flour) with 2 tablespoons of cold water in a separate bowl until smooth. Whisk this slurry into the simmering stew and cook for 2-3 minutes until thickened.
• My Stew is Too Thick: If the sauce is too dense after adding the cream, thin it out using the reserved chicken stock you set aside earlier. Add 1/2 cup at a time until you reach your desired consistency.
• My Biscuits are Hard/Dense: This is nearly always due to two factors: the butter wasn’t cold enough (it melted into the flour) or the dough was overworked (developing gluten). Ensure the butter is rock-hard and mix the dough just until combined a shaggy texture is good. Also, ensure the lid is tightly sealed during the steaming process.
• My Biscuits Didn’t Cook Through: If they are firm on the outside but doughy inside, the heat likely escaped. The pot must maintain a steady, gentle simmer and the lid must not be removed for the full 15-20 minutes.

Flavor and Ingredient Variations

• The Rotisserie Shortcut: Pressed for time? Skip Phase 1 entirely. Use 4 cups of shredded rotisserie chicken and 6 cups of high-quality, full-sodium chicken stock (adjusting added salt accordingly). This cuts the total time down dramatically while still delivering great flavor.
• Adding Vegetables: Beyond the initial stock vegetables and the optional peas, consider adding diced potatoes or sliced mushrooms when you add the cream (Step 9). They will cook gently in the simmering stew, adding bulk and nutrition.
• Herb Boost: For deeper savory notes, add a tablespoon of fresh chopped rosemary or sage along with the shredded chicken. This gives the Chicken and Dumplings with Biscuits a more wintry, complex profile.
• Gluten-Free Dumplings: Substitute the all-purpose flour in the biscuit recipe (Section C) with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The process remains the same, though the texture might be slightly less resilient.
• Cream Swap: If you are avoiding heavy cream, half-and-half or even evaporated milk works well for achieving creaminess without adding too much fat.
• Making It Vegan/Vegetarian: The stew base and biscuits can be easily adapted. Use mushroom or vegetable stock, replace the chicken with firm tofu cubes or hearty mushrooms (like maitake), and use plant-based butter and plant milk (like soy or oat cream) for the roux. Ensure the buttermilk is replaced with a dairy-free milk mixed with lemon juice.

For more great tips on mastering classic comfort foods and baking projects, follow our dedicated Pinterest page where we share endless inspiration and tested recipes.

Nutritional Insights and Benefits of This Hearty Meal

While Chicken and Dumplings with Biscuits is undeniably a comfort food, when prepared from scratch using whole ingredients, it offers significant nutritional value and benefits, making it a wholesome addition to your diet. The nutrient profile balances protein, complex carbohydrates, and essential fats, providing lasting satiety.

Protein Powerhouse

The core ingredient, chicken, is an excellent source of lean protein. Protein is crucial for muscle repair, immune function, and keeping you full long after the meal is over. By using bone-in chicken to create the broth, you also benefit from the natural gelatin and amino acids extracted from the bones. This homemade bone broth is known to support gut health and joint function, adding therapeutic benefits often missed in dishes made with processed ingredients.

Complex Carbohydrates and Energy

The biscuit dumplings, while containing flour and butter, serve as the primary source of complex carbohydrates. Carbs are essential for energy. The structure of this meal ensures that the energy is released steadily, preventing the quick sugar spike associated with simpler snacks. Furthermore, the small amount of vegetables (onions, carrots, celery used in the stock, and optional peas) contribute fiber and micronutrients like Vitamin A and C.

Fat and Calorie Considerations

The richness of the stew comes from the butter used in the roux and the heavy cream. While high in fat, these components are essential for flavor and texture. A typical serving of this Chicken and Dumplings with Biscuits (depending on portion size) might range between 500 and 700 calories. If you are aiming for a lighter option without sacrificing flavor, you can substitute heavy cream with whole milk or half-and-half, and be mindful of the amount of butter used in the stew base.

• Satiety: The combination of high-quality protein and fats ensures that this dish is extremely filling, making it less likely that you will need to snack shortly after the meal.
• Customization: Making this dish at home gives you control over sodium levels, which are often excessively high in canned or frozen versions. You control the initial salt and adjust only after the broth is fully cooked.

Overall, Chicken and Dumplings with Biscuits is more than just comfort food; it is a well-rounded, homemade meal rich in high-quality protein and built upon a deeply nourishing broth.

FAQs about Chicken and Dumplings with Biscuits

Conclusion: Your New Go-To Chicken and Dumplings with Biscuits Recipe

Mastering this recipe for classic Chicken and Dumplings with Biscuits is a culinary milestone. It represents the pinnacle of homemade comfort food, combining the foundational techniques of stock-making and roux preparation with the delightful simplicity of baking powder biscuits. The effort invested in creating the rich, homemade chicken broth pays off immensely, resulting in a depth of flavor that elevates this dish far beyond standard weeknight fare.

From the first comforting spoonful of velvety stew to the light, buttery texture of the perfectly steamed biscuit, this meal is designed to satisfy the soul. It’s perfect for cool weather, family gatherings, or any time you need a culinary reminder of the warmth of home. Whether you opt for the traditional buttermilk recipe or utilize the rotisserie chicken shortcut, the result is a guaranteed crowd-pleaser.

We encourage you to try this recipe, pay close attention to the steaming phase for the biscuits, and enjoy the delicious fruits of your labor. If you loved this hearty meal, please share this recipe with friends and family who cherish classic comfort food. We always love hearing about your kitchen successes, so leave a comment below and tell us how your Chicken and Dumplings with Biscuits turned out!

CLASSIC CHICKEN AND DUMPLINGS WITH FLUFFY BISCUIT TOPPING

This comforting, hearty stew features tender shredded chicken swimming in a rich, creamy broth, topped with light, airy, scratch-made biscuit dumplings that steam right on the stovetop for ultimate comfort food perfection.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 710

Ingredients Equipment Method Notes

Ingredients

  

A. For the Chicken and Broth

• 1 whole whole chicken About 3.5 lb, cut into pieces, or use bone-in, skin-on parts.
• 1 large yellow onion Roughly chopped.
• 2 large carrots Peeled and roughly chopped.
• 2 celery stalks Roughly chopped.
• 2 teaspoons salt Plus more to taste.
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 8 to 10 cups cold water or low-sodium chicken stock

B. For the Creamy Stew Base

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour For the roux.
• 1/2 cup heavy cream or whole milk
• 1/2 cup frozen peas Optional.

C. For the Biscuit Dumplings

• 2 cups all-purpose flour Plus more for dusting.
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cold unsalted butter 1 stick, cut into 1/2-inch cubes.
• 3/4 cup cold buttermilk Or substitute whole milk mixed with 1 teaspoon lemon juice.

Equipment

• Large Stockpot or Dutch Oven
• Fine-mesh Sieve
• Pastry Blender (optional)
• Whisk

Method

 

STEP 1: Cook and Shred the Chicken

1. Place the chicken pieces, onion, carrots, celery, 2 teaspoons of salt, 1 teaspoon of pepper, thyme, and bay leaves into a large stockpot or Dutch oven. Pour the water or chicken stock over the ingredients, ensuring the chicken is covered.
2. Bring the liquid to a boil over high heat, then immediately reduce the heat to low, cover partially, and simmer gently for 45 to 60 minutes, or until the chicken is tender and cooked through.
3. Carefully remove all the cooked chicken pieces from the pot and set them aside on a cutting board to cool slightly. Leave the vegetables and liquid in the pot.
4. Once the chicken is cool enough to handle, discard the skin and bones. Shred or chop the meat into bite-sized pieces and set aside (this should yield about 3 cups of shredded chicken).

STEP 2: Strain Broth and Thicken Stew Base

1. Pour the liquid and vegetables remaining in the pot through a fine-mesh sieve or colander into a separate bowl. Discard the cooked vegetables. Measure out 6 cups of the reserved chicken stock and set aside. Wipe out the stockpot and return it to the stovetop.
2. Over medium heat, melt the 4 tablespoons of butter in the cleaned pot. Whisk in the 4 tablespoons of flour to create a roux. Cook the roux for 1 to 2 minutes, stirring constantly, until it forms a smooth, pale paste and smells slightly nutty.
3. Slowly pour in the measured 6 cups of warm chicken stock, whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring occasionally, then reduce the heat to low and let it simmer for 10 minutes to thicken slightly.
4. Stir in the heavy cream, the shredded chicken, and the frozen peas (if using). Season the stew base with additional salt and pepper as needed. Keep the stew at a steady, gentle simmer.

STEP 3: Prepare and Cook the Biscuit Dumplings

1. In a large mixing bowl, whisk together the 2 cups of flour, baking powder, salt, and pepper for the dumplings. Cut the cold butter cubes into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Pour in the cold buttermilk and mix just until a shaggy dough forms. Do not overmix. Lightly dust a clean surface with flour, turn the dough out, and gently pat or roll it out to about 1/2-inch thickness.
3. Cut the dough into 1-inch squares or drops using a knife or small cutter.
4. Carefully drop the biscuit pieces onto the surface of the simmering stew, ensuring the stew is bubbling gently but not violently boiling. Leave a small amount of space between each piece.
5. Immediately cover the pot tightly with a lid. Allow the dumplings to steam and cook for 15 to 20 minutes WITHOUT lifting the lid. After 15 minutes, remove the lid. The dumplings should be doubled in size, firm to the touch, and cooked completely through. Serve immediately.

Notes

For faster preparation, substitute 6 cups of pre-made chicken broth and 3 cups of rotisserie chicken. Skip Step 1 and use Step 2 to heat the broth before thickening. Ensure all ingredients for the biscuit dumplings are very cold for the fluffiest results.