Chicken and Dumplings with Biscuits
A creamy, flavorful dish combining tender chicken, dumplings, and buttery biscuits that embodies comfort food.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk can use buttermilk
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
Dumpling Batter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 1/4 cup unsalted butter, melted
- 1 cup buttermilk (or regular milk)
Biscuits
- 1 cup biscuits (store-bought or homemade)
Instructions
Preparation
- In a large pot over medium heat, combine the chicken broth, shredded chicken, onion, carrots, and celery. Bring to a gentle boil and let simmer for about 20 minutes until the vegetables are tender.
Dumpling Preparation
- In a separate bowl, mix the flour, baking powder, garlic powder, thyme, salt, and pepper. Stir in melted butter and milk until just combined. Avoid over-mixing; the batter should be slightly lumpy.
- Spoon dollops of the dumpling batter into the simmering broth, leaving space between them. Allow them to cook for about 10 minutes, covered, until they rise and become fluffy.
Biscuits Addition
- Place the biscuits on top of the dumplings and cover for another 15 minutes, allowing them to cook through.
- Gently stir to combine, serve hot, and enjoy a dish that warms the heart and fills the belly!
Notes
Feel free to replace the chicken with turkey for a post-holiday dish or vegetables for a vegetarian version. Ensure you don’t rush the simmering stages; it allows the flavors to meld properly. Avoid overmixing the dumplings—the fluffier, the better! To store, keep in an airtight container in the refrigerator for up to 3 days and freeze separately for up to 3 months.