Chicken and dumplings—the ultimate comfort food! This recipe elevates the classic dish by using store-bought biscuits for incredibly easy, fluffy dumplings. Forget the fuss of making dumplings from scratch; this method delivers delicious results in a fraction of the time. Perfect for a cozy weeknight meal or a comforting Sunday supper, this recipe is sure to become a family favorite.
What You'll Need:
For the Chicken:
- 1 whole chicken (about 3-4 pounds), or 8 bone-in, skin-on chicken thighs
- 8 cups chicken broth (low sodium preferred)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Dumplings:
- 1 can (16.3 ounces) refrigerated biscuits
Optional additions:
- 1 cup chopped potatoes
- 1 cup frozen peas or green beans
- Fresh herbs (parsley, chives) for garnish
Instructions:
1. Cooking the Chicken and Broth:
- Place the chicken (whole or pieces) in a large pot or Dutch oven. Add chicken broth, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is cooked through and easily shreds. If using a whole chicken, it will likely take longer (1.5-2 hours).
- Once cooked, remove the chicken from the pot and let it cool slightly. Shred the chicken, discarding the skin and bones. Set the shredded chicken aside.
2. Preparing the Dumplings:
- While the chicken is simmering, preheat your oven according to the biscuit can instructions (usually 375°F or 190°C).
- Once the chicken is cooked and shredded, you can optionally add any additional vegetables (potatoes, peas, etc.) to the broth and simmer for another 10-15 minutes, until tender.
3. Assembling and Baking:
- Return the shredded chicken to the pot.
- Separate the biscuits into individual pieces. You can either drop them directly into the simmering broth (for a softer dumpling) or place them on top of the broth (for a slightly crispier top). If placing them on top, carefully spoon some of the hot broth over them.
- Cover the pot and simmer for 10-15 minutes, or until the biscuits are cooked through and fluffy. If you prefer a crispier top, you can broil the dumplings for the last few minutes, carefully watching them to prevent burning.
4. Serving:
- Ladle the chicken and dumplings into bowls.
- Garnish with fresh herbs, if desired.
Frequently Asked Questions:
Can I use frozen biscuits instead of refrigerated biscuits?
Yes, you can use frozen biscuits, but you'll need to adjust the cooking time. Allow them to thaw slightly before adding them to the pot, and they may need a bit longer to cook through. You might need to add a few minutes to the simmering time or even try baking them separately before adding them to the pot.
How do I thicken the chicken and dumplings?
If your broth is too thin after cooking, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Whisk the slurry into the broth and simmer for a few minutes, or until thickened.
What kind of chicken broth should I use?
Low-sodium chicken broth is recommended, as you can always add more salt to taste. Using homemade chicken broth will add even more flavor to the dish.
Can I make this recipe ahead of time?
You can cook the chicken and broth ahead of time and store it in the refrigerator for up to 3 days. Add the dumplings just before serving. Reheating can be done on the stovetop or in the microwave.
Can I make this recipe in a slow cooker?
Yes! You can adapt this recipe for a slow cooker. Brown the chicken pieces before adding them to the slow cooker with the broth and vegetables. Cook on low for 6-8 hours, or until the chicken is cooked through and tender. Add the biscuits during the last hour of cooking.
This chicken and dumplings recipe using biscuits is a guaranteed crowd-pleaser. Enjoy the delicious comfort and ease of this shortcut to a classic dish!
