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Comforting Chicken and Dumplings with Biscuits

Chicken and Dumplings with Biscuits made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 4 cups chicken broth
  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup butter melted
  • 3/4 cup milk

Instructions

  • Prepare the ingredients: Chop the chicken, vegetables, and herbs.
  • Heat olive oil in a large pot over medium heat and sauté onions, carrots, and celery until tender.
  • Add garlic and thyme, cooking for another minute until fragrant.
  • Pour in the chicken broth and bring to a simmer.
  • Add the chicken thighs to the pot and simmer for 20-25 minutes, until they are fully cooked.
  • Remove the chicken from the pot, shred it, and return it to the pot.
  • In a bowl, combine flour, baking powder, and salt. In another bowl, mix melted butter and milk, then combine with the dry ingredients to form the dumpling dough.
  • Scoop spoonfuls of the dumpling mixture into the simmering broth.
  • Cover and simmer without lifting the lid for 15 minutes to allow dumplings to cook through.
  • Season with salt and pepper to taste before serving.
  • Serve hot, garnished with fresh herbs if desired.