Chicken and Biscuit Dumplings Recipe - Comfort Food Meals

Let’s be honest: who doesn’t love a hearty, soul-warming meal that involves chicken, biscuits, and a rich broth? It feels like a warm hug on a plate. Enter chicken and biscuit dumplings—an elevated comfort food that effortlessly combines nostalgia with delightful flavors.

This dish isn’t just about eating; it’s about gathering around the table, sharing stories, and savoring each wholesome bite. In my kitchen, “chicken and biscuit dumplings” isn’t just a recipe; it’s an experience.

I remember the first time I made these dumplings. My family gathered in the kitchen, the enticing smells wafting through the air. I knew right then this dish was something special.

I hope that through this article, you’ll see how this meal can provide not only nourishment but also cherished memories.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Lunch

Cuisine: American

Calories: 562

Ingredients Method Notes

Ingredients

40 oz chicken stock
3 cups cooked and shredded rotisserie chicken
1 large sweet onion, chopped
3 stalks of celery, thinly sliced
½ cup shredded carrots
2 cloves garlic, minced
2 tablespoons unsalted butter
1 can condensed cream of chicken soup
8 oz heavy cream or whole milk
¼ cup all-purpose flour
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
1 can flaky buttermilk biscuits

Method

Step 1: Sauté the Vegetables

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add your chopped 1 large sweet onion, 3 stalks of thinly sliced celery, and ½ cup of shredded carrots. Sauté for about 5-7 minutes until the vegetables are just tender and the onions are translucent. You’ll truly enjoy the savory aroma filling your kitchen at this point.

Step 2: Add Garlic

Once your vegetables have softened, stir in 2 cloves of minced garlic and sauté for another 1-2 minutes. You want the garlic to become fragrant but not browned.

Step 3: Create the Broth

Next, pour in 40 oz of chicken stock and bring the mixture to a simmer. Add your 3 cups of shredded rotisserie chicken, a can of condensed cream of chicken soup, and 8 oz of heavy cream or whole milk. Mix well until fully combined.

Step 4: Thicken the Broth

In a small bowl, combine ¼ cup of all-purpose flour with a bit of cold water to create a slurry. Slowly pour this into the pot while stirring. This will help thicken the broth. Continue to simmer gently for about 10 minutes, allowing the flavors to meld together.

Step 5: Season the Broth

Now it’s time to enhance the flavor. Add 1 teaspoon of dried thyme, 1 tablespoon of Worcestershire sauce, and season with salt and freshly ground black pepper to taste. Give it a stir and taste—adjust seasonings if necessary!

Step 6: Add the Dumplings

To create the dumplings, open the can of flaky buttermilk biscuits. Cut each biscuit into quarters. Gently drop the dough pieces into your simmering broth. Allow them to cook for about 10 minutes uncovered, until they puff up and become fluffy.

Step 7: Serve and Enjoy

Once the dumplings are cooked through, it’s time to serve. Ladle the hot chicken and biscuit dumplings into bowls. If you fancy, a sprinkle of freshly chopped parsley can add a lovely touch. Enjoy this comforting dish with your loved ones, and prepare for the compliments!

Notes

Use left-over rotisserie chicken: It can save you quite a bit of time and adds better flavor than freshly cooked chicken.
Don’t rush the vegetable sauté: Letting the onions and celery become slightly caramelized adds depth to the broth.
Season as you go: Taste regularly and adjust herbs or seasonings to your personal preference.
Keep the broth at a gentle simmer: A rolling boil can cause the dumplings to break apart.
Serve immediately for the best texture: If left too long, dumplings can absorb the broth and lose their fluffy quality.