Chicken and Dumplings with Biscuits (Printable)

Tender chicken and fluffy biscuit dumplings in a rich, creamy broth perfect for cozy dinners.

# What You’ll Need:

→ Chicken and Broth

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ cup heavy cream
13 - 2 tablespoons chopped fresh parsley

→ Biscuits (Dumplings)

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - ½ teaspoon baking soda
17 - 1 teaspoon salt
18 - ⅓ cup cold unsalted butter, cubed
19 - ¾ cup cold buttermilk

# How to Prepare:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery; sauté 5 minutes until softened. Add garlic; cook 1 minute more.
02 - Add chicken, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked through.
03 - Remove chicken from the pot and shred with two forks. Discard bay leaf. Return shredded chicken to the pot. Stir in heavy cream and parsley. Keep at a gentle simmer.
04 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry blender or fingers until mixture resembles coarse crumbs. Add cold buttermilk, stirring just until dough comes together. Do not overmix.
05 - Drop tablespoon-sized mounds of dough onto the simmering soup, spacing them apart. Cover the pot tightly and simmer on low (do not lift lid) for 15 minutes, until dumplings are puffed up and cooked through.
06 - Uncover, taste broth, and adjust seasoning if needed. Serve hot, garnished with extra parsley.

# Expert Advice:

01 -
  • The broth impossibly rich and velvety thanks to that finish of heavy cream
  • Biscuit dumplings that are fluffy inside but soak up all that flavorful liquid
  • One pot magic that turns basic ingredients into something people beg for
02 -
  • Lifting that lid even once during the dumpling cooking time will make them collapse and stay dense
  • The butter and buttermilk absolutely must be cold or you lose that fluffy tender texture
  • Dropping dough onto hot soup not into it is what keeps them from dissolving
03 -
  • If your dumplings are still doughy inside put the lid back on and give them another 5 minutes
  • Using a cookie scoop instead of a tablespoon makes them all uniform and pretty

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