Easy Chicken and Dumplings with Biscuits
This comforting dish features tender chunks of chicken and fluffy biscuits in a rich broth, perfect for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 1 lb chicken, cooked and shredded You can use shredded rotisserie chicken for a quicker option.
- 2 cups chicken broth
- 1 cup milk For the broth.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion chopped
- 2 cups biscuit mix
- 2/3 cup milk (for biscuits)
- Salt and pepper to taste
- 1 tablespoon butter
- 1 teaspoon garlic powder (optional)
Instructions
Preparation
- Start by shredding cooked chicken into bite-sized pieces. Set aside.
- In a large pot over medium heat, combine chicken broth, 1 cup of milk, carrots, celery, and chopped onion. Bring to a gentle simmer and cook for about 10 minutes, or until vegetables are tender.
- Stir in shredded chicken, seasoning with salt, pepper, and garlic powder if desired. Allow the mixture to heat through.
- In a separate bowl, combine the biscuit mix with 2/3 cup of milk, stirring until just combined.
- Using a spoon, drop spoonfuls of the biscuit mixture into the simmering broth. They don’t have to be perfect—rustic is charming!
- Cover the pot and let the dumplings cook for about 10–15 minutes. They will puff up slightly and become fluffy.
- Once the dumplings are cooked through, ladle the warm chicken and dumplings into bowls and serve immediately.
Notes
Store leftovers in airtight containers for up to 3 days in the fridge or 3 months in the freezer. Reheat gently, adding a splash of chicken broth or milk to retain creamy texture.