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Ultimate Easy & Creamy Chicken and Dumplings with Fluffy Drop Biscuits

A white bowl filled with creamy chicken and dumpling stew, featuring fluffy dumplings and shredded chicken.
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Make this classic comfort food dinner quickly. This recipe delivers tender shredded chicken and fluffy biscuit dumplings in a savory, creamy broth, perfect for a weeknight chicken meal.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • For the Fluffy Drop Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally, until the broth thickens slightly.
  5. Stir in the heavy cream and the shredded chicken. Reduce the heat to low and let it warm through. Stir in the frozen peas and season generously with salt and pepper. Keep the mixture at a very gentle simmer.
  6. Prepare the dumpling dough: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the buttermilk and stir just until the dough comes together. Do not overmix; a slightly shaggy dough is best for fluffy dumplings.
  8. Drop the dumpling dough by rounded tablespoons directly onto the simmering chicken mixture, leaving a small space between each drop. Do not overcrowd the pot.
  9. Cover the pot tightly, reduce the heat to low, and let the dumplings steam for 15 minutes without lifting the lid. This traps the steam needed for fluffy dumplings.
  10. After 15 minutes, check one dumpling for doneness. If it is cooked through, remove the pot from the heat. The broth will thicken further as it rests.
  11. Serve your hearty chicken and dumplings immediately in bowls.

Notes

  • For a quicker weeknight chicken meal, substitute 3 cups of pre-cooked rotisserie chicken for raw chicken.
  • If you prefer a richer broth, use whole milk instead of half-and-half.
  • If you want a Southern Style preparation, you can use a biscuit dough recipe that incorporates a bit of melted butter mixed into the buttermilk for richer flavor.

Nutrition

Find it online: https://pureplatepath.com/chicken-and-dumpling-recipe-easy-creamy/