Chicken and Dumplings with Biscuits

Melt ¼ cup of butter in a large Dutch oven over medium heat.
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.
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.
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.

Ingredients

For the Chicken:

For the Dumplings:

Instructions

Notes

Nutrition