Thick, golden stew bubbling away on the stove, fluffy biscuit-style dumplings puffed up on top, the whole kitchen smelling like a hug, that's exactly what this Chicken and Dumplings with Biscuits delivers every single time. I started making this on rainy Sunday afternoons when the kids needed something warm and filling, and it never once let me down.
The whole thing comes together with simple pantry ingredients, and if you love cozy dinner recipes, you'll want to bookmark this one right next to my Easy Taco Bell Enchirito Recipe and Healthy Smothered Cube Steak Recipe for your next weeknight rotation.
This is the kind of bowl that makes everyone go quiet at the table, in the best way. Tender shredded chicken, soft carrots and celery, a rich golden broth thickened with a homemade roux, and those soft, savory dumplings sitting right on top like little clouds. Don't miss the Best Dorito Taco Salad Recipe either if you're building out your comfort food lineup.
Why You'll Love This Chicken and Dumplings with Biscuits
This easy chicken and biscuit recipe hits every note you want from a comfort meal.
The dumplings are the real star. Made with buttermilk and a touch of melted butter, they stay thick and fluffy on top without turning dense or gummy. You drop them right in, cover the pot, and let the steam do the work.
The base is rich without being heavy. Building a golden roux before adding the stock gives the stew that deep, savory flavor that broth alone can't create. It coats every bite of chicken and vegetable beautifully.
It's weeknight-friendly. Using a rotisserie chicken cuts your prep way down, and the whole meal is on the table in under an hour. It's a quick chicken and biscuit stew that tastes like it took all day.
Jump to:
- Why You'll Love This Chicken and Dumplings with Biscuits
- Ingredients for Chicken and Dumplings with Biscuits
- How to Make Chicken and Dumplings with Biscuits
- Substitutions and Swaps
- Equipment For Chicken and Dumplings with Biscuits
- Storage Your Chicken and Dumplings with Biscuits
- Expert Tips
- FAQ
- Related
- Pairing
- Chicken and Dumplings with Biscuits
Ingredients for Chicken and Dumplings with Biscuits
Here's everything that goes into this biscuit-topped chicken stew, with a little note on what each one does.
See Recipe Card Below This Post For Ingredient Quantities
For the Chicken Stew
Salted butter : Used in two stages, first to soften the vegetables, then to build the roux. Butter adds richness and a toasty depth to the base of the stew.
Large onion, finely diced: Onion builds the savory foundation of the stew. Cooking it down first softens the sharp bite and adds a natural sweetness.
Celery stalks, finely diced : Celery adds a gentle, earthy flavor and a little texture to the broth.
Carrots, peeled and finely chopped: Carrots bring a mild sweetness and color to the stew. Chop them small so they soften evenly.
Salt and pepper, to taste: Season as you go so the stew tastes balanced, not flat.
All-purpose flour : This goes into the roux and is what thickens the broth into that silky, spoonable stew consistency.
Chicken stock : The liquid base of everything. Use a flavorful stock or add a bouillon cube for extra depth. A rich stock makes a noticeably better stew.
Rotisserie chicken, shredded: The easiest shortcut in this Chicken and Dumplings with Biscuits. Pre-cooked rotisserie chicken adds tender, already-seasoned meat without any extra work.
For the Dumplings
All-purpose flour : The structure of the dumpling dough. It gives the Chicken and Dumplings with Biscuits their body and helps them puff up during cooking.
Baking powder : This is what makes the dumplings rise and stay fluffy. Don't skip it or reduce it.
Black pepper : A little heat in the dumplings themselves balances the richness of the stew underneath.
Buttermilk : Buttermilk makes the dumplings tender and adds a slight tang that works beautifully against the savory broth. It also reacts with the baking powder to help them rise.
Large egg: Binds the dumpling dough together and adds a little richness.
Salted butter, melted : Keeps the dumplings moist and adds flavor from the inside out.
Chopped parsley : A bright, fresh garnish that adds a little color right before serving.
How to Make Chicken and Dumplings with Biscuits
Here's a quick intro: start with the stew, build the dumplings while it simmers, and let the pot do most of the work.
For the Stew
Soften the vegetables: Melt ¼ cup of butter in your Dutch oven over medium heat. Add the diced onion, celery, and carrots. Season with salt and pepper and cook for about 5 to 6 minutes, stirring occasionally, until the vegetables are soft and the onion looks translucent. Remove them from the pot and set aside.
Build the roux: Melt the remaining ¼ cup of butter in the same pot over medium-low heat. Sprinkle in the flour and whisk continuously. Keep whisking for 8 to 12 minutes, until the roux turns a deep golden color and smells nutty. Don't rush this step, it's what gives the stew its flavor and thickness.
Add the stock: Gradually pour in the chicken stock while whisking, scraping up all that golden roux from the bottom of the pot. Bring the mixture to a boil, stirring as it thickens.
Add the chicken and vegetables: Stir in the shredded rotisserie chicken and the cooked vegetables. Let everything simmer together for a few minutes until the sauce thickens slightly. Taste it and adjust the seasoning with salt and pepper as needed.
For the Dumplings
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and black pepper until combined.
Add the wet ingredients: Pour in the buttermilk, egg, and melted butter. Stir until the batter just comes together. It should be thick, almost like a drop biscuit dough, don't overmix it or the dumplings will be tough.
Drop the dumplings: Using a spoon, drop rounded spoonfuls of dough directly into the simmering stew, spacing them out slightly. They'll sit right on top of the broth and won't sink.
Steam and cook: Cover the pot and reduce the heat to low. Let the dumplings cook completely undisturbed for about 20 minutes. Resist lifting the lid, the steam is what makes them fluffy all the way through.
Check for doneness: Cut one dumpling in half. If the center looks cooked through with no raw dough, they're ready. If it's still doughy inside, cover the pot and give them a few more minutes.
Serve and garnish: Ladle the stew and dumplings into bowls and top with a handful of freshly chopped parsley.
Substitutions and Swaps
No rotisserie chicken? Use two or three cooked chicken breasts or thighs, shredded. Bone-in thighs simmered in the stock first add even more flavor.
No buttermilk? Mix ¾ cup of regular milk with ¾ tablespoon of white vinegar or lemon juice. Let it sit for five minutes before using. It works as a great stand-in.
No fresh parsley? Dried parsley works in a pinch, use about one tablespoon. You can also swap in fresh chives for a slightly different flavor.
Want a richer broth? Drop a chicken bouillon cube into the stock before adding it to the roux. It deepens the flavor noticeably, especially if your stock is on the lighter side.
Gluten-free option? A 1:1 gluten-free all-purpose flour blend can be used in both the stew and the dumplings, though the texture of the Chicken and Dumplings with Biscuits may be slightly denser.
Equipment For Chicken and Dumplings with Biscuits
Dutch Oven: A heavy Dutch oven is ideal for this Chicken and Dumplings with Biscuits because it holds heat evenly and gives the dumplings a consistent steaming environment. The tight-fitting lid is especially important during the dumpling cooking stage.
Storage Your Chicken and Dumplings with Biscuits
Refrigerator: Store leftovers in an airtight container for up to 3 days. The Chicken and Dumplings with Biscuits will absorb more of the broth as they sit, so the stew will be thicker when reheated.
Reheating: Warm gently on the stovetop over low heat, adding a splash of chicken stock or water to loosen it up. Avoid high heat, it can make the Chicken and Dumplings with Biscuits rubbery.
Freezing: The stew base freezes well for up to 2 months. The Chicken and Dumplings with Biscuits, however, don't freeze well once cooked, they tend to get mushy when thawed. Freeze the stew without dumplings and make a fresh batch when you're ready to serve.
Expert Tips
Don't skip the roux time. Whisking the flour and butter for a full 8 to 12 minutes until it turns golden is the most important step. An under-cooked roux makes the stew taste floury and flat. A properly cooked roux makes the whole thing rich and nutty.
Keep your dumpling dough thick. If it seems too thick to stir easily, that's right where you want it. A loose, runny dumpling batter won't hold its shape on top of the stew.
Leave the lid alone. This is the number one rule for fluffy dumplings. Every time you lift the lid, steam escapes and the dumplings lose their rise. Set a timer and walk away.
Season in layers. Season the vegetables when you cook them, then taste the stew again after adding the chicken, and adjust before the dumplings go in. Layering salt throughout cooking builds a much deeper flavor than seasoning only at the end.
FAQ
What biscuits are good for Chicken and Dumplings with Biscuits?
For this Chicken and Dumplings with Biscuits, the dumplings are made from scratch using a thick buttermilk batter, which gives you fluffy biscuit dumplings without the need for store-bought biscuits. If you want to use canned biscuits, Pillsbury Grands work well, just cut them into quarters and drop them into the simmering stew. A family tip: homemade always tastes better, but on a busy night, canned biscuits get the job done.
What are some common mistakes to avoid when making Chicken and Dumplings with Biscuits?
The biggest one is lifting the lid while the dumplings cook, that lost steam is what causes flat, dense dumplings. Another common mistake is not cooking the roux long enough, which leaves a raw flour taste in the broth. Also, overmixing the dumpling batter makes them tough instead of tender. Mix until the dough just comes together and stop there.
Can I use biscuit mix for chicken and dumplings?
Yes, biscuit mix like Bisquick is a popular shortcut for a simple chicken and dumplings with canned biscuits style recipe. Follow the package directions for drop biscuits, then spoon the batter straight into your simmering stew. The texture will be slightly different from scratch dumplings but still delicious, especially when you're short on time.
Can Pillsbury biscuits be used as dumplings?
They can, and a lot of families swear by them. Chicken and Dumplings with Biscuits Pillsbury style is one of the most searched versions of this Chicken and Dumplings with Biscuits for good reason. Open the can, separate the biscuits, tear or cut them into pieces, and drop them into the stew. Cover and let them cook through, about 15 to 20 minutes on low heat. They puff up nicely and soak up all that savory broth.
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Pairing
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Chicken and Dumplings with Biscuits
Ingredients
For the Chicken:
- ½ cup salted butter divided
- 1 large onion finely diced
- 3 celery stalks finely diced
- 5 medium carrots peeled and finely chopped
- Salt and pepper to taste
- ¼ cup all-purpose flour for thickening
- 4 cups chicken stock use flavorful stock or add chicken bouillon for extra flavor
- 1 rotisserie chicken shredded
For the Dumplings:
- 1 ½ cups all-purpose flour for dumplings
- 1 ½ teaspoon baking powder
- ¼ teaspoon black pepper
- ¾ cup buttermilk
- 1 large egg
- 2 ½ tablespoon salted butter melted
- ⅓ cup chopped parsley for garnish
Instructions
- Melt ¼ cup of butter in a large Dutch oven over medium heat.
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Add the diced onion, celery, and carrots to the pot. Season with salt and pepper, and cook until vegetables begin to soften, about 5-6 minutes.
- Remove the vegetables from the pot and set aside.
- Melt the remaining ¼ cup of butter over medium-low heat. Sprinkle in the flour and whisk to form a roux, cooking until it becomes golden brown, about 8-12 minutes.
- Slowly whisk in the chicken stock, scraping up any bits stuck to the bottom of the pot. Increase the heat to medium and bring the mixture to a boil, stirring until smooth.
- Add the shredded rotisserie chicken and the cooked vegetables back into the pot. Stir everything together and allow the sauce to thicken. Taste and adjust seasoning with salt and pepper if needed.
- In a medium bowl, combine the flour, baking powder, and black pepper.
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Add the buttermilk, egg, and melted butter to the dry ingredients and stir until just combined. The mixture should be thick but spoonable.
- Using a spoon, drop dollops of the dumpling mixture into the simmering stew, leaving space between each one. They will stay on top and not sink into the liquid.
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Cover the Dutch oven with a lid and reduce the heat to low. Let the dumplings cook and puff up for about 20 minutes. Avoid lifting the lid during this time to ensure they cook through.
- After 20 minutes, cut one dumpling in half to test for doneness. If it’s still raw inside, cover and cook for a few more minutes.
- Scoop the chicken stew and dumplings into bowls, then garnish with freshly chopped parsley before serving.
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