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Cozy Chicken and Dumplings Recipe with Fluffy Buttermilk Biscuits

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A warm, comforting chicken and dumplings dish featuring tender chicken, rich broth, and fluffy buttermilk biscuits baked on top. Perfect for cozy nights and quick weeknight dinners.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great for a shortcut)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • Salt and freshly cracked black pepper, to taste
  • 1 can (16 ounces) refrigerated buttermilk biscuit dough

Instructions

  1. If starting with raw chicken breasts or thighs, poach them in simmering water or broth for about 15 minutes until cooked through. Remove and shred with two forks. If using rotisserie chicken, shred and set aside.
  2. Heat 2 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until softened and fragrant, stirring occasionally.
  3. Stir in minced garlic, dried thyme, dried parsley, and bay leaf. Cook for 1 more minute to release the aromatics.
  4. Sprinkle the flour over the veggies and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste and thicken the stew.
  5. Slowly pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer. The stew should start to thicken within 5-7 minutes.
  6. Add shredded chicken to the pot. Season with salt and freshly cracked black pepper to taste. Let everything simmer together for 10 minutes so the flavors marry and the chicken heats through.
  7. Preheat oven to 375°F (190°C). Open the biscuit dough can and separate the biscuits. Leave them whole or tear into smaller pieces as preferred.
  8. Drop biscuit dough pieces gently on top of the simmering stew, spacing them evenly. Cover with a lid or foil to trap steam.
  9. Place the Dutch oven or oven-safe pot in the preheated oven. Bake for 15-20 minutes until the biscuits are golden brown and cooked through.
  10. Remove from oven carefully and let rest for a couple of minutes before serving.

Notes

If stew gets too thick after baking, stir in a splash of broth or water to loosen before serving. Watch biscuits closely to avoid over-browning. For gluten-free, use gluten-free flour and biscuit dough. For dairy-free, substitute butter with coconut oil and use dairy-free biscuit dough. Patience in sautéing veggies and stirring the roux prevents lumps and enhances flavor.

Nutrition

Keywords: chicken and dumplings, comfort food, buttermilk biscuits, easy dinner, cozy meal, weeknight recipe

Find it online: https://evabake.com/cozy-chicken-and-dumplings-recipe-with-fluffy-buttermilk-biscuits-easy-and-perfect-comfort-food/