Chicken and Dumplings with Biscuits
Savory chicken and tender buttermilk biscuit dumplings make for the perfect dinner any night of the week, but especially during the cold weather months!
Servings 6 servings
Equipment
- Microplane (optional)
- Mixing Spoon
Ingredients
- 1 tablespoon butter
- 1 small onion, diced small
- 3 celery ribs, diced small
- 1 large clove of garlic, minced
- 4 chicken breasts, cut into bite-sized pieces
- 4 cups chicken stock
- 2 large carrots, chopped
- 1 10-¾ oz can cream of chicken soup OR cream of potato soup
- ¼ teaspoon poultry seasoning
- ¼ teaspoon dried tarragon OR dried thyme
- ¼ teaspoon dried parsley
- 8 refrigerator buttermilk biscuits, cut into quarters
- 2 tablespoons all-purpose flour
- salt and pepper to taste
Instructions
- Melt the butter in a 4 quart dutch oven and cook the onion and celery until soft over medium high heat Season with salt and pepper. Add garlic and cook 2 minutes more.1 tablespoon butter, 1 small onion, diced small, 3 celery ribs, diced small, salt and pepper to taste, 1 large clove of garlic, minced
- Add the chicken and cook until browned.4 chicken breasts, cut into bite-sized pieces
- Add the chicken stock, carrots, soup, and seasonings. Bring to a boil.4 cups chicken stock, 2 large carrots, chopped, 1 10-¾ oz can cream of chicken soup OR cream of potato soup, ¼ teaspoon poultry seasoning, ¼ teaspoon dried tarragon OR dried thyme, ¼ teaspoon dried parsley
- Reduce the heat and simmer.
- Toss the pieces of biscuit dough with the flour. This keeps them from sticking together and also helps to thicken the gravy.8 refrigerator buttermilk biscuits, cut into quarters, 2 tablespoons all-purpose flour
- Add the bite-sized pieces of biscuits into the pot one at a time.
- Simmer for 15-20 minutes.
Notes
Slow Cooker Chicken and Dumplings with Biscuits Recipe
- Into the crock, add the chicken stock and potato soup, along with the seasonings and herbs. Stir to combine.
- Next, add the butter, onions, garlic, celery, carrots and chicken to the liquid mixture.
- Stir the mixture again and cover.
- Set the slow cooker on HIGH for 5 hours or LOW for 9 hours.
- One hour before serving, cut the biscuits into quarters. Toss the pieces with the flour. This keeps them from sticking together and also helps to thicken the gravy.
- Gently add them into the slow cooker. Cook for 1 hour or until the biscuits are cooked through. NOTE: This may take slightly longer than 1-hour depending on your model of slow cooker.
Tips for Making Dumplings With Biscuits
- Buttermilk biscuits are the best for making dumplings. Be sure to purchase the larger biscuits.
- If you're using frozen buttermilk biscuits, let them come to room temperature on the counter before adding them to the soup.
- Toss the biscuit pieces with all-purpose flour, which helps prevent them from sticking to one another. It also will thicken the soup a bit.
Recipe Variations
- I use chicken breasts, but you could also use chicken thighs in this recipe. For a super-fast alternative, use shredded rotisserie chicken and cut down on the cooking time!
- While it's not traditional, I sometimes add a cup of peeled and diced golden potatoes or sweet potatoes to the soup mixture. This makes for an even heartier meal. Check the amount of liquid as the soup is cooking and add a bit more chicken stock as needed.
- Add a cup of frozen vegetables such as peas or corn just before you add the dumplings. Since this is a rich dish, it makes me feel like I'm adding a little more nutritional value to the chicken and dumplings!
- I love the flavor of tarragon but if it's not your favorite, or you don't have it on hand you can skip it, or use dried thyme instead.
- For an even creamier soup, add ½ cup of cream to the soup just before adding the buttermilk biscuit dough. (It's not every day you make this recipe, right?)