There is perhaps no dish more synonymous with deep, satisfying American comfort food than a bowl of steaming hot chicken and dumplings. But we aren’t talking about the flat, slippery noodles often found in Northern variations. We are celebrating the Southern classic: robust, creamy chicken stew crowned with light, airy, Chicken and Dumplings with Biscuits also known as biscuit drop dumplings.
This recipe is an heirloom; it takes time, care, and attention, but the result is nothing short of transcendent. We start by creating a rich, flavorful broth from scratch using a whole chicken and aromatic vegetables. This process is the secret sauce or rather, the secret broth that elevates the final dish far beyond anything you could achieve with canned stock. The broth becomes silken and savory, enveloping tender shredded chicken.
The true magic, however, lies in the dumplings themselves. Unlike denser, rolled dumplings, these fluffy drop dumplings are essentially miniature, savory biscuits steamed right on top of the stew. They puff up beautifully, doubling in size, absorbing the rich chicken flavor while maintaining a soft, pillowy texture. When you serve a generous ladle of this classic, homestyle meal, you are serving up a piece of culinary history. Get ready to ditch the shortcuts and embrace the slow, rewarding path to the very best Chicken and Dumplings with Biscuits you’ve ever tasted.
Why You’ll Fall in Love with This Chicken and Dumplings with Biscuits Recipe
If you are searching for a meal that warms the soul from the inside out, stops dinnertime chaos in its tracks, and delivers unparalleled flavor, look no further. This recipe for Chicken and Dumplings with Biscuits is not just a dish; it’s an experience. It taps into childhood nostalgia and the warmth of a grandmother’s kitchen, making it an instant family favorite.
The Texture Contrast: Creamy Broth Meets Fluffy Biscuits
Many chicken and dumpling recipes disappoint because the dumplings are too tough, too gummy, or simply disappear into the soup. Our fluffy biscuit drop dumplings solve this problem entirely. Because they rely on cold butter, baking powder, and cold milk just like traditional buttermilk biscuits they achieve an incredible lift when steamed. When you break into one of these, you find a light, airy crumb that soaks up the creamy broth without dissolving. This contrast the silky, savory stew against the pillowy softness of the dumplings is what makes this dish truly addictive.
Unbeatable Broth Depth
The base of any good stew is the broth. By simmering bone-in chicken pieces (we recommend using a whole chicken for maximum flavor extraction) for an hour, you build a foundation of rich, savory gelatinous stock that cannot be replicated with boxed broth. This deep, complex flavor profile is then further enhanced by searing the chicken pieces first. This browning process the Maillard reaction adds layers of nutty, caramelized notes that define true homestyle cooking. You will be amazed at the difference in flavor compared to using store-bought rotisserie chicken and stock.
A Complete Meal in One Pot
This preparation of Chicken and Dumplings with Biscuits provides everything you need for a satisfying meal. You have the lean protein from the chicken, essential nutrients from the carrots, celery, and onion used to build the broth, and the comforting carbohydrates from the dumplings. It’s hearty, fulfilling, and requires minimal sides, although a simple green salad or side of collard greens pairs wonderfully.
Why You Should Try Making Homestyle Chicken and Dumplings with Biscuits Today
While the instructions may look lengthy, the preparation of classic Chicken and Dumplings with Biscuits involves simple, repetitive steps that build flavor slowly and methodically. This isn’t a rush-job meal; it’s a weekend project, a Sunday dinner staple, or a perfect dish for a chilly evening. Beyond the exceptional taste, there are several compelling reasons why this particular recipe should jump to the top of your cooking list.
Superior Flavor and Quality Control
When you make this dish from scratch, you control the salt levels, the quality of the ingredients, and the richness of the final product. Many commercial versions are overly salty or rely on thickeners that result in a gluey texture. By utilizing the fat from the chicken and the natural starches, and perhaps an optional light flour slurry, we achieve a velvety, luxurious consistency that tastes homemade, because it is! This same dedication to quality control is something we strive for in all our comfort food classics, whether we are crafting this chicken stew or a hearty bowl of creamy garlic parmesan pasta.
It’s Surprisingly Economical
Using a whole chicken or bone-in pieces is far more economical than buying boneless, skinless breasts. The bones and skin are essential for rendering the rich, flavorful broth, which essentially means you are getting two ingredients meat and stock from one source. This recipe utilizes inexpensive pantry staples like flour, baking powder, and basic root vegetables, making it a budget-friendly option for feeding a large family or meal prepping for the week.
The Therapeutic Power of Slow Cooking
There is a profound therapeutic quality to simmering a pot of broth for an hour. The aroma of simmering thyme, bay leaves, and chicken fills your home, creating an atmosphere of cozy anticipation. This slow process encourages patience in the kitchen, a valuable trait that translates directly into better food. When the chicken is falling-off-the-bone tender, you know you’ve done it right.
Versatility for Different Dietary Needs
While this recipe is built on traditional ingredients, it is highly adaptable. If you need a dairy-free version, use shortening or vegetable oil instead of butter in the dumplings and skip the heavy cream/milk in the broth. For those avoiding wheat, there are variations (discussed below) that allow for gluten-free flour swaps in both the broth thickener and the dumplings, ensuring everyone can enjoy this classic comfort meal.
Mastering the Ingredients and Tools for the Best Chicken and Dumplings with Biscuits
Success in making Chicken and Dumplings with Biscuits hinges on quality ingredients and the right tools. Pay special attention to the state of your dairy products cold is key for the fluffy dumplings!
Essential Ingredients Breakdown (Quantities for 6-8 Servings)
Getting the measurements right, especially for the dumplings, is non-negotiable. Using cold ingredients for the dumplings ensures they achieve maximum lift.
Ingredients for the Chicken and Broth (The Flavor Base)
- The Chicken: 1 (3 to 4 pound) whole chicken, cut into pieces, or 4 large bone-in, skin-on chicken breasts and thighs. Bone-in is mandatory for the best broth.
- Fat: 2 tablespoons olive oil or unsalted butter (used for searing and sautéing).
- Aromatics: 1 large yellow onion, coarsely chopped; 2 large carrots, peeled and coarsely chopped; 2 stalks celery, coarsely chopped.
- Liquid: 8 cups cold water, or enough to fully cover the chicken and vegetables.
- Seasoning & Herbs: 1 teaspoon dried thyme; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper (plus more to taste).
- Optional Thickener: 1/2 cup all-purpose flour (whisked with 1 cup cold water/broth to form a slurry).
- Optional Enricher: 1/2 cup heavy cream or whole milk (for richness and color).
- Garnish: 1/2 cup fresh parsley, chopped.
Ingredients for the Fluffy Drop Dumplings (Chicken and Dumplings with Biscuits Essential)
These proportions are carefully calibrated to ensure a light, biscuit-like texture.
- Dry Ingredients: 2 cups all-purpose flour; 4 teaspoons baking powder (crucial for lift); 1 teaspoon salt; 1/2 teaspoon black pepper.
- Fat: 1/2 cup cold unsalted butter, cut into small cubes (or shortening). Tip: Cold butter melts slowly, creating pockets of air that result in flaky, tender biscuits.
- Liquid: 3/4 cup cold whole milk, plus 1 to 2 tablespoons if needed. The milk must be cold to prevent melting the butter.
Recommended Kitchen Utensils for Recipe Success
While you don’t need highly specialized equipment, the right tools make the process of making this Chicken and Dumplings with Biscuits dish far smoother and more efficient.
- Very Large Pot or Dutch Oven (6-8 quarts): Essential for simmering the chicken and cooking the dumplings. The pot needs to be large enough to hold the liquid and allow the dumplings to expand.
- Fine-Mesh Sieve: Necessary for straining the broth to achieve that clean, restaurant-quality consistency. Don’t skip this step!
- Pastry Blender or Two Forks: Used for cutting the cold butter into the flour mixture for the dumplings. This prevents overworking the dough with your hands.
- Slotted Spoon or Tongs: For easily removing the chicken pieces from the hot broth.
- Measuring Cups and Spoons: Accuracy is key, especially with the baking powder in the dumplings.
- Large Mixing Bowl: For assembling the dumpling dough.
For more great kitchen essentials and recipe inspiration, be sure to check out my boards on Pinterest!
Step-by-Step Guide to Making the Ultimate Chicken and Dumplings with Biscuits
This recipe is broken down into three distinct parts: building the broth, preparing the dough, and the final cook. Follow these steps carefully to ensure a flavorful, perfectly textured result.
Part One: Cooking the Chicken and Preparing the Rich Broth (45-60 Minutes)
- Sear the Chicken: Rinse the chicken pieces and pat them thoroughly dry. Season generously with salt and pepper. In your very large pot or Dutch oven, heat the olive oil or butter over medium-high heat. Sear the chicken pieces in batches (do not overcrowd the pot) until well-browned on all sides, about 3 to 4 minutes per side. The browning is essential for flavor depth. Remove the chicken and set it aside.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until the onion is translucent and soft. As you stir, make sure to scrape up any browned bits (fond) stuck to the bottom of the pot this adds huge amounts of savory flavor to the broth.
- Simmer the Broth: Return the chicken to the pot. Add the cold water (it should fully cover the chicken and vegetables), dried thyme, and bay leaves. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot partially and cook for 45 to 60 minutes, or until the chicken is falling-off-the-bone tender.
- Shred the Chicken: Carefully remove all the chicken pieces from the broth and place them on a platter to cool slightly. Once cool enough to handle, remove and discard the skin and bones. Shred or dice the chicken meat into bite-sized pieces. Set the shredded chicken aside.
- Strain and Refine the Broth: This step is critical for a smooth broth. Strain the entire contents of the pot through a fine-mesh sieve into a clean bowl, discarding all the cooked vegetables, herbs, and solids. Return the perfectly clear, strained broth to the pot.
Part Two: Thickening the Broth and Crafting the Biscuit Drop Dumplings
- Season and Thicken the Broth: Bring the strained broth back to a low simmer. Taste the broth and adjust the seasoning with salt and pepper as needed. If you prefer a thinner, soupier base, skip the thickening. If you desire a classic, thicker broth, create a slurry: whisk the 1/2 cup flour with 1 cup of cold water or cold broth in a small bowl until completely smooth. Slowly whisk the slurry into the simmering broth. Simmer for 5 to 10 minutes until the broth thickens slightly, coating the back of a spoon.
- Prepare for Dumpling Drop: Stir the heavy cream or milk into the broth if using (this adds richness). Now, raise the heat and maintain a rapid, rolling boil before beginning the dumplings. The intense heat is required to set the dumplings instantly.
- Mix Dry Ingredients: While the broth is coming up to a boil, prepare the dumpling dough. In a large mixing bowl, whisk together the 2 cups of flour, baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Cut in the Butter: Add the cold butter cubes to the dry ingredients. Using a pastry blender, a fork, or your fingertips, quickly cut the butter into the flour mixture until the mixture resembles coarse, pea-sized crumbs. Work quickly so the butter remains cold.
- Add Wet Ingredients: Pour in the 3/4 cup of cold milk all at once. Stir the mixture quickly until just combined. The dough will be shaggy, slightly sticky, and stiff. Do not overmix; overmixing develops gluten and results in tough dumplings.
For another creamy and comforting classic that’s perfect for a cold evening, check out our recipe for loaded potato soup!
Part Three: Cooking the Dumplings and Finishing the Dish
- Drop the Dumplings: Ensure the broth is at a vigorous, rolling boil. Using a tablespoon (or a small cookie scoop), drop the shaggy dumpling dough by tablespoonfuls directly into the boiling broth. Work quickly, leaving some space between each dumpling to allow for expansion. If your pot is very crowded, cook the dumplings in two batches, removing the first batch before dropping the second.
- Cover and Steam: As soon as all the dumplings are added, immediately reduce the heat to low, cover the pot tightly with a lid, and cook without lifting the lid for exactly 15 minutes. The steam trapped inside the pot is essential for cooking the dumplings through, turning them into fluffy biscuit drops.
- The Reveal and Serve: After 15 minutes, remove the lid. The dumplings should be fluffy, doubled in size, and cooked completely (a toothpick inserted into the center should come out clean).
- Final Assembly: Gently fold the reserved shredded chicken meat back into the broth. Stir carefully to avoid breaking the delicate dumplings. Ladle the hot Chicken and Dumplings with Biscuits into large bowls, ensuring each serving has several fluffy biscuit dumplings and plenty of chicken. Garnish generously with fresh chopped parsley before serving.
Tips, Variations, and Troubleshooting for Perfect Chicken and Dumplings with Biscuits
Even though this is a straightforward recipe, mastering the art of the perfect fluffy dumpling can take a little practice. Here are some essential tips and common troubleshooting solutions.
Pro Tips for Fluffy Dumplings
- The Secret to Cold Ingredients: Ensure your butter and milk are as cold as possible. Some seasoned bakers even put the flour in the freezer for 15 minutes before mixing. Cold ingredients prevent the fat from melting too soon, which is what creates steam pockets and lift during cooking.
- Do NOT Overmix the Dough: Mix the dough just until the dry ingredients are moistened. A shaggy, sticky dough is correct. If you mix too much, you develop gluten, leading to hard, tough, rubbery dumplings.
- No Peeking Rule: The 15 minutes of steaming time is crucial. If you lift the lid, the steam escapes, the temperature drops, and your dumplings will likely sink or cook unevenly. Trust the timer!
Ingredient and Preparation Variations
While the classic version is hard to beat, sometimes you need alternatives to suit different needs or time constraints:
Quick Chicken Swap: If time is short, you can skip Part One and use 6 cups of high-quality, low-sodium chicken stock combined with two shredded rotisserie chickens. However, you must still thicken the broth (Step 6) and bring it to a boil before dropping the dumplings.
Gluten-Free Chicken and Dumplings with Biscuits: Substitute the all-purpose flour in the dumpling recipe with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. You may need slightly less milk as gluten-free flours absorb liquids differently.
Adding More Flavor to the Broth: For an extra depth of flavor, add 1 tablespoon of finely minced garlic along with the onions, carrots, and celery in Step 3. You can also add a splash of dry sherry or white wine before adding the water for extra complexity.
Herb Variation: Instead of or in addition to thyme, try adding a half teaspoon of dried rosemary or sage to the broth for a more pronounced holiday flavor profile. Fresh herbs, like a handful of fresh dill or chives mixed into the finished dough, can also elevate the biscuit flavor.
Troubleshooting Common Issues
- “My Dumplings are Tough/Hard”: This is almost always due to one of two things: either the dough was overmixed, or the broth was not kept at a vigorous boil when the dumplings were added. Ensure quick mixing and high heat at the start.
- “My Broth is Runny”: If your broth hasn’t thickened sufficiently after adding the slurry, you can quickly make another small slurry (1 tbsp flour mixed with 2 tbsp cold water) and whisk it in, simmering for another 5 minutes. Alternatively, mash some of the cooked carrots/onions (if you didn’t strain them out) to naturally thicken the stew.
- “My Dumplings are Sticky/Sticking Together”: You likely overcrowded the pot. The dumplings must have space to expand and rise without touching the sides of the pot or each other. Cook them in smaller batches if your Dutch oven is on the smaller side.
For other fantastic comfort food starters that utilize simple biscuit dough, take a look at our easy recipe for Bisquick sausage balls they are always a huge hit!
Nutritional Profile and Health Benefits of This Homestyle Dish
While Chicken and Dumplings with Biscuits is undeniably comfort food, it offers significant nutritional benefits due to the quality protein and nutrient-rich broth base. This dish is designed to be highly satisfying and energy-dense, making it a perfect meal for busy families or cold weather.
Breakdown of Key Nutrients (Estimates based on 8 servings):
The exact nutritional values will vary based on the specific cuts of chicken used (skin on vs. skin off) and whether the optional heavy cream is included. Below are general estimates per serving:
- Calories: Approximately 450-550 kcal.
- Protein: High, typically 30-40 grams. This comes primarily from the lean shredded chicken meat.
- Fats: 18-25 grams. Most of this fat is healthy unsaturated fat from the olive oil and saturated fat from the butter/cream.
- Carbohydrates: 40-50 grams. These are derived from the vegetables and the flour used in both the dumplings and the thickening slurry.
- Fiber: 3-5 grams, primarily from the flour and the residual fiber from the broth vegetables.
Health Benefits of Key Ingredients
Protein Powerhouse: Chicken is an excellent source of lean protein, which is essential for muscle repair, immune function, and prolonged satiety. Using bone-in chicken also introduces small amounts of collagen and gelatin into the broth, which can support gut and joint health.
Vitamin Rich Vegetables: Carrots, celery, and onions, while strained out, infuse the broth with essential vitamins and minerals. Carrots are packed with Beta-Carotene (Vitamin A), crucial for vision and immune support. Celery offers Vitamin K and folate.
The Comfort Factor (Mental Health): Comfort food, particularly when prepared from scratch, offers significant psychological benefits. Preparing and sharing a nourishing, classic meal like Chicken and Dumplings with Biscuits can reduce stress and increase feelings of well-being and connection. The deep savory flavor of the homemade broth provides a sense of grounding and warmth often needed on challenging days.
Importance of Hydration and Electrolytes: A homemade chicken broth is naturally rich in electrolytes and trace minerals extracted from the bones, making this a wonderfully nourishing dish, especially during cold or flu season.
FAQs About Classic Chicken and Dumplings with Biscuits
What is the difference between a dumpling and a biscuit in the context of Chicken and Dumplings with Biscuits?
In traditional Southern cooking, a dumpling is often interchangeable with a biscuit drop. Unlike flat, rolled dumplings (more common in the Midwest/Northeast), these are made from a thick, wet biscuit dough using leavening agents like baking powder. They are dropped directly into the simmering stew and cooked via steaming, resulting in a fluffy, cake-like texture rather than a chewy noodle.
Can I use pre-made biscuits or biscuit dough for my Chicken and Dumplings with Biscuits?
While pre-made canned biscuit dough is a common shortcut, it is strongly recommended that you make the dough from scratch using this recipe. Canned dough often contains different preservatives and fats, which can lead to a slightly greasy, less airy texture when boiled. The cold butter and high baking powder content in homemade drop dumplings ensures superior fluffiness.
Why do my biscuit dumplings sink or turn out hard?
Hard or dense dumplings are usually caused by one of two factors: overmixing the dough, which develops too much gluten; or not having the broth at a rapid boil when the dumplings are added. Additionally, lifting the lid during the crucial 15-minute steaming period causes the dumplings to deflate and cook improperly. Ensure rapid heat and minimal dough handling.
How do I store and reheat leftover Chicken and Dumplings with Biscuits?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the dumplings will absorb a lot of the broth upon cooling, becoming denser. To reheat, slowly warm the dish on the stovetop over low heat, adding a splash of extra chicken stock or water to restore a soupier consistency. Avoid microwaving if possible, as it tends to make the dumplings rubbery.
Is it necessary to strain the broth after cooking the chicken?
Yes, straining the broth is essential for achieving the best consistency for Chicken and Dumplings with Biscuits. It removes cooked-out herbs, fat solids, and mushy vegetable pieces, resulting in a smooth, elegant base. While you could technically leave the vegetables in, straining ensures the final stew has a clean, refined texture that really lets the dumplings shine.
Conclusion: Embrace the Comfort of Homestyle Chicken and Dumplings with Biscuits
Few dishes carry the nostalgic weight and sheer comforting quality of perfectly prepared Chicken and Dumplings with Biscuits. This recipe guides you through the process of building flavor from the ground up, starting with a rich, aromatic chicken broth and culminating in the creation of those signature, fluffy drop dumplings.
We’ve emphasized the critical steps: searing the chicken for depth, straining the broth for clarity, and treating the dumpling dough gently while ensuring the heat is high for a perfect steam-cook. Following these detailed instructions ensures your dish will be savory, tender, and the definition of homestyle perfection.
This meal is more than just dinner; it’s an heirloom recipe that invites you to slow down and savor the process. Gather your family, set aside an afternoon, and prepare to be rewarded with a deeply satisfying, memorable meal. Once you taste the difference between these homemade biscuit dumplings and their flat, rolled counterparts, you won’t look back.
We encourage you to try this recipe for your next Sunday dinner. If you enjoyed crafting this classic comfort meal, please let us know in the comments below! Share your results and your favorite serving tips. Happy cooking!
CLASSIC HOMESTYLE CHICKEN AND DUMPLINGS WITH FLUFFY BISCUIT DROP DUMPLINGS
Ingredients
Equipment
Method
- Rinse the chicken pieces and pat them dry with paper towels. Season generously with salt and pepper.
- In a very large pot or Dutch oven, heat the olive oil or butter over medium-high heat. Sear the chicken pieces in batches until browned on all sides, about 3 to 4 minutes per side. Remove the chicken and set aside.
- Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables until the onion is translucent and soft, about 5 to 7 minutes, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot. Add the cold water, dried thyme, and bay leaves. The water should fully cover the chicken and vegetables. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot partially and cook for 45 to 60 minutes, or until the chicken is falling-off-the-bone tender.
- Carefully remove all the chicken pieces from the broth and place them on a platter to cool slightly. Leave the broth in the pot. Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred or dice the chicken meat into bite-sized pieces. Set the shredded chicken aside.
- Strain the broth through a fine-mesh sieve into a clean bowl, discarding the cooked vegetables, herbs, and any solids. Return the strained broth to the pot.
- Bring the strained broth back to a low simmer. Taste the broth and adjust the seasoning with salt and pepper as needed.
- If you desire a thicker broth, create a slurry by whisking the 1/2 cup flour with 1 cup of cold water or cold broth in a small bowl until smooth. Slowly whisk the slurry into the simmering broth. Simmer for 5 to 10 minutes until the broth thickens slightly.
- Stir the heavy cream or milk into the broth if using, and maintain a rapid, rolling boil before beginning the dumplings.
- While the broth is simmering, prepare the dumpling dough. In a large mixing bowl, whisk together the 2 cups of flour, baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Add the cold butter cubes to the dry ingredients. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour in the cold milk all at once. Stir the mixture quickly until just combined. The dough will be shaggy, slightly sticky, and stiff, but do not overmix.
- Ensure the broth is at a vigorous, rolling boil.
- Drop the dumpling dough by tablespoonfuls directly into the boiling broth. Work quickly, leaving space between each dumpling. Do not overcrowd the pot; cook in batches if necessary.
- Once all the dumplings are added, immediately reduce the heat to low, cover the pot tightly with a lid, and cook without lifting the lid for exactly 15 minutes. The steam is essential for cooking the dumplings through.
- After 15 minutes, remove the lid. The dumplings should be fluffy and doubled in size. Gently fold the shredded chicken meat back into the broth. Stir carefully to avoid breaking the dumplings.
- Ladle the Chicken and Dumplings into large bowls, ensuring each serving has several dumplings and plenty of chicken. Garnish generously with fresh chopped parsley before serving.
