Introduction

Chicken and Dumplings with Biscuits is a comforting, hearty dish perfect for cozy nights. Tender chicken and vegetables simmer in a creamy broth, topped with fluffy biscuit dumplings that soak up all the delicious flavors.

The image shows a white pan filled with chicken and biscuit stew, where fluffy, golden-brown biscuits sit on top of shredded chicken mixed with small pieces of celery and carrot in a creamy beige sauce, lightly sprinkled with black pepper. Below, a white plate holds a serving of the dish, showing three biscuits and shredded chicken drenched in the thick gravy, with a rustic metal spoon resting on the side of the plate. The pan and plate are placed on a blue and white checkered cloth, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 large yellow onion, diced
3 stalks celery, sliced
1/2 cup matchstick carrots
2 cloves garlic, minced
3 cups cooked and shredded chicken (rotisserie chicken works well)
8 oz evaporated milk (or half and half)
1 (10.5 oz) can cream of chicken soup
40 oz chicken broth
Salt and freshly cracked black pepper, to taste
1 (16.3 oz) can buttermilk biscuits (add an extra 5 oz can for more biscuits)
1/4 cup all-purpose flour

Instructions

Step 1: In a large heavy-bottomed pot, melt the butter over medium-high heat. Add the diced onion, sliced celery, matchstick carrots, and minced garlic. Cook, stirring often, until the vegetables are tender, about 6 to 8 minutes.
Step 2: Stir in the shredded chicken, chicken broth, evaporated milk, and cream of chicken soup. Bring the mixture to a simmer. Season with salt and freshly cracked black pepper to taste.
Step 3: Cut each biscuit into four equal pieces. Lightly toss the biscuit pieces in the flour to coat.
Step 4: Add the floured biscuit pieces to the simmering soup. Gently press them under the broth using a spoon or spatula. Cover the pot with a lid and cook the dumplings for 8 to 10 minutes. If the dumplings stick together, break them apart and press them back under the broth as needed.
Step 5: Test one biscuit piece to ensure it’s cooked through and no longer raw in the center. Once fully cooked, serve the chicken and dumplings immediately for best flavor and texture.

Tips & Variations

For extra flavor, add fresh herbs like thyme or parsley to the broth before simmering.
You can substitute the evaporated milk with half and half or whole milk for a creamier texture.
If you prefer thicker broth, mix a bit more flour with water to create a slurry and stir it into the pot before adding the biscuits.
Use leftover roasted chicken or a store-bought rotisserie chicken to save time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dumplings from becoming tough. Add a splash of broth or milk when reheating if the mixture seems too thick.

How to Serve

The dish on a white plate has three large, soft dumplings on top, each light beige with a slightly uneven, puffy texture. Underneath and around the dumplings, there is shredded chicken mixed with small pieces of green and orange vegetables, all covered in a thick, creamy, light brown gravy that looks rich and smooth. A large, slightly tarnished spoon rests on the right side of the plate, partially dipped into the gravy, showing its thick consistency. The plate sits on a white marbled surface with a blue and white checked cloth partly underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free biscuits and substitute the all-purpose flour with a gluten-free flour blend for tossing the biscuit pieces.

Can I freeze chicken and dumplings with biscuits?

Freezing is not recommended as the biscuit dumplings may become mushy after thawing. It’s best to enjoy this dish fresh or refrigerate leftovers for a few days.