Chicken and Dumplings with Biscuits

On a chilly evening, when my family gathers around the table after a long day, nothing comforts like a steaming bowl of chicken and dumplings with biscuits. I love how this hearty dish combines tender shredded chicken, crisp vegetables, and fluffy biscuit dumplings in a creamy broth. It’s nourishing and so satisfying. The aroma of simmering herbs always fills my kitchen, creating that warm sense of home right away.

That’s why this chicken and dumplings with biscuits recipe is my go-to. Its straightforward preparation fits perfectly into my busy schedule, and it’s ready in under an hour. Leftovers reheat beautifully for quick lunches during the week. Plus, the biscuits bring a delightful, pillowy texture that my family raves about every time. It’s the kind of meal that warms you from the inside out, ideal for weeknights or relaxed weekends.

Why You’ll Love This Recipe

• Hearty Comfort: This dish gives you a cozy, filling meal with tender chicken and fluffy biscuits. They soothe perfectly on cold days.
• Quick Prep Time: Ready in about 50 minutes, it’s great for busy moms like me juggling schedules. You won’t sacrifice any flavor.
• Family Favorite: The creamy broth and veggies appeal to all ages in my house. It makes a versatile option for weeknight dinners.
• Easy Customization: I often swap in my favorite veggies or tweak seasonings. This adds a personalized twist every time you make it.
• Make-Ahead Friendly: Prep components in advance to simplify things. Storage and reheating become a breeze for later meals.

Chicken And Dumplings With Biscuits Ingredients

The ingredients in my chicken and dumplings with biscuits create a balanced, flavorful stew. The creamy base highlights the chicken’s savoriness perfectly. Meanwhile, the biscuits add a soft, golden contrast. I always choose fresh vegetables and quality broth to elevate the taste. This ensures a comforting dish that’s rich but not too heavy.

• Cooked chicken: It offers tender, protein-packed bites. These form the hearty base of the entire stew.
• Onion: I dice it for a subtle sweetness and depth when sautéed. This enhances the overall savory profile nicely.
• Carrots: Chopped, they add natural sweetness and a slight crunch. This balances the creamy broth beautifully.
• Celery: It brings a fresh, earthy note to the mix. This complements the other vegetables and seasonings well.
• Unsalted butter: I use it as the base for sautéing. It adds richness without overpowering the other flavors.
• All-purpose flour: This thickens the broth smoothly for me. It creates a velvety texture throughout the stew.
• Chicken broth: It forms the flavorful liquid foundation. This infuses the whole dish with savory essence.
• Milk: I add it for creaminess and a touch of lightness. This keeps the sauce from feeling too heavy.
• Poultry seasoning: It delivers warm, herby notes in my recipe. These tie together the chicken and vegetables seamlessly.
• Garlic powder: This boosts umami and subtle aroma easily. I skip fresh garlic for convenience on busy nights.
• Salt: It enhances all the flavors just right. This brings out the natural taste of every ingredient.
• Black pepper: A dash provides a mild kick and sharpness. This rounds out the seasonings perfectly.
• Refrigerated biscuits: I quarter them and cook on top. They turn into fluffy, golden dumplings everyone loves.
• Frozen peas: These add a pop of color, sweetness, and tender texture. They shine in the final stew.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Chicken And Dumplings With Biscuits

Step 1: Sauté the Vegetables

I start in a large oven-safe skillet or Dutch oven. First, I melt the butter over medium heat. Then, I add the diced onion, chopped carrots, and celery. I sauté them for about 5 minutes until they soften. This releases their aromas beautifully. It builds the flavorful foundation for the whole stew, and I never skip this step.

Step 2: Make the Roux

Next, I sprinkle the flour over the softened vegetables. I stir continuously for 2 minutes to cook out the raw taste. Gradually, I whisk in the chicken broth and milk. This ensures everything stays smooth and lump-free. I keep the heat at medium to avoid scorching. It takes just a moment, but it makes such a difference.

Step 3: Season and Simmer

Now, I add the poultry seasoning, garlic powder, salt, and black pepper. I bring the mixture to a gentle simmer. Then, I cook it for about 5 minutes until the sauce thickens. It reaches a creamy consistency that I love. I stir occasionally for even heating, keeping things simple.

Step 4: Add Chicken and Peas

I stir in the shredded cooked chicken and frozen peas now. The peas thaw and warm through quickly in the hot mixture. The chicken integrates seamlessly, adding moisture and heartiness right away. I always taste here and adjust the seasoning if needed. It’s my favorite part for that personal touch.

Step 5: Top with Biscuits and Cook

Finally, I evenly arrange the quartered biscuit pieces on top. I cover the skillet and simmer on low heat for 15-20 minutes. Or, I bake it in a preheated 375°F oven for the same time. The biscuits turn golden brown and fluffy inside either way. I check doneness to ensure the interiors cook through fully.

Pro Tips for Success

• Choose Oven-Safe Skillet: I pick one that goes from stovetop to oven easily. This simplifies the baking method without any transferring hassle.
• Check Biscuit Doneness: I insert a toothpick into a dumpling center. This confirms it’s fully cooked and fluffy, avoiding any underdone spots.
• Stir Roux Thoroughly: I whisk constantly when adding liquids. This prevents lumps and ensures a smooth, creamy broth every time.
• Use Low Heat for Simmer: I keep the temperature gentle during stovetop cooking. This cooks the biscuits evenly without drying out the stew.
• Adapt for Stovetop Only: If I have no oven, I extend the covered simmering time a bit. I rotate the pan too for uniform cooking results.

How to Serve Chicken And Dumplings With Biscuits

Garnishes

I like to sprinkle fresh chopped parsley over the top. It adds a bright pop of color and herbal freshness that cuts through the richness. A light dusting of black pepper brings subtle heat too. Sometimes, I add a dollop of sour cream for extra creaminess. These simple touches make each bowl feel special without much effort on my part.

Side Dishes

I pair it with a crisp green salad dressed in a light vinaigrette. This balances the hearty stew’s warmth nicely. Steamed broccoli or roasted asparagus works great too. They provide a nutritious, vibrant contrast that complements the creamy broth. For something simple, I serve crusty bread on the side. It soaks up the flavorful sauce perfectly.

Creative Ways to Present

I spoon the dish into individual oven-safe bowls before baking the biscuits on top. This creates a personalized, restaurant-style serving that impresses. For family-style, I layer it in a casserole dish at the table. Everyone can dig in together that way. Sometimes, I add a ring of biscuit quarters around the edge. It makes an eye-catching, golden border that highlights the cozy filling.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. They keep well for up to three days without issue. The biscuits may soften slightly, but the flavors meld even more deliciously. I portion them into single servings for easy grab-and-go meals during busy days.

Freezing

For longer storage, I cool the chicken and dumplings with biscuits completely first. Then, I transfer it to freezer-safe bags or containers. This lasts up to two months easily. I always label with the date to track freshness. When ready, I thaw it overnight in the fridge for best results.

Reheating

I reheat portions in the microwave on medium power. I cover them with a damp paper towel to retain moisture. This prevents the biscuits from drying out. For oven reheating, I warm at 350°F for 10-15 minutes, tented with foil. Either way, it keeps the texture tender and the broth creamy, just like fresh.

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