Description
A comforting and hearty Chicken and Dumplings recipe featuring tender chicken simmered in a creamy broth with vegetables, topped with fluffy homemade biscuit dumplings. This dish combines savory flavors and satisfying textures, perfect for a cozy family meal.
Ingredients
Scale
Chicken and Broth
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Biscuit Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or as needed)
Instructions
- Prepare the Chicken and Broth: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for 6-7 minutes, until browned. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 4-5 minutes, until softened. Add minced garlic and cook for 1 minute until fragrant.
- Simmer Broth: Pour in chicken broth and bring to a simmer. Stir in heavy cream, dried thyme, dried parsley, salt, and pepper. Let simmer gently for 10 minutes to develop flavors.
- Make Biscuit Dumplings: In a large bowl, whisk together flour, baking powder, salt, garlic powder, and dried thyme. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture is crumbly. Gradually add milk, stirring just until combined; the dough should be thick and slightly sticky.
- Combine Chicken and Dumplings: Return the cooked chicken to the pot with the broth and vegetables. Using a spoon, drop spoonfuls of the biscuit dough over the simmering broth, making sure not to overcrowd.
- Cook Dumplings: Cover the pot tightly with a lid and cook for 15-20 minutes until the dumplings are puffed up and a toothpick inserted into the center comes out clean.
- Serve: Ladle the chicken, broth, and dumplings into bowls and serve hot. Enjoy this comforting and creamy dish!
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Fresh herbs can be used instead of dried; use about 1 tablespoon fresh thyme and parsley.
- Do not lift the lid while dumplings are cooking to ensure they steam properly and become fluffy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- You can add peas or other vegetables for extra nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
