Creamy Chicken Dumplings & Biscuits
A bowl of tender chicken in dreamy gravy, fluffy dumplings, and buttery biscuits perfect for cozy gatherings.
Ingredients
For the Chicken and Gravy
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream For richness
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 3/4 cup milk
- A sprinkle of parsley For garnish
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cold and cubed
- 3/4 cup milk
Instructions
Cooking the Chicken
- In a large pot over medium heat, add your chicken breasts and cover them with chicken broth. Bring it to a boil, then reduce the heat and simmer for about 15-20 minutes until the chicken is cooked through and tender. Once done, remove the chicken and shred it into bite-sized pieces.
Creating the Gravy
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until tender (about 5 minutes). Stir in the shredded chicken, heavy cream, salt, and pepper. Let this simmer on low for another 10-15 minutes.
Making the Dumpling Batter
- In a separate bowl, combine flour, baking powder, and salt. Stir in the melted butter and milk until just mixed.
Steaming the Dumplings
- Drop spoonfuls of the dumpling batter into the simmering chicken and gravy. Cover the pot and let these steam for about 15 minutes.
Preparing the Biscuits
- In a bowl, mix together the flour, baking powder, and salt. Cut in the cold butter until it resembles coarse crumbs. Add milk and stir until just combined.
Baking the Biscuits
- Preheat your oven to 425°F (220°C). Roll out the biscuit dough on a floured surface and cut into rounds. Place them on a baking sheet and bake for about 15-20 minutes, or until golden brown.
Serving
- Ladle the chicken and dumplings into bowls, garnish with parsley, and serve warm with flaky biscuits on the side.
Notes
You can use rotisserie chicken for a shortcut. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Prepare the chicken and gravy in advance and make the dumplings and biscuits fresh when ready to serve.