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Easy Homemade Chicken and Dumplings with Fluffy Drop Biscuits

A close-up of a bowl of creamy chicken and dumpling stew, featuring shredded chicken and fluffy dumplings garnished with parsley.
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Make classic comfort food tonight with this simple, one-pot Chicken and Dumplings recipe. You get tender chicken in a creamy broth topped with soft, fluffy drop biscuits.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup milk
  • 1/4 cup cold butter, cut into small pieces

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Stir in the thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute to create a roux.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until the broth thickens slightly.
  5. Stir in the shredded chicken, heavy cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to low to keep the stew warm while you prepare the dumplings.
  6. In a separate bowl, whisk together the 1 cup flour, baking powder, and 1/2 teaspoon salt for the dumplings.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until combined. Do not overmix; the dough should be shaggy. This keeps your dumplings soft.
  9. Drop the dumpling batter by rounded tablespoons directly onto the simmering stew. Leave a small space between each drop, as they will expand.
  10. Cover the pot tightly, increase the heat slightly to maintain a gentle simmer, and cook for 15 minutes without lifting the lid. This traps the steam needed for fluffy dumplings.
  11. Remove the lid. The dumplings should be puffed and cooked through. Serve immediately for a hearty, one-pot chicken dinner.

Notes

  • For the softest, fluffiest dumplings, avoid overmixing the dough. A slightly lumpy batter yields the best texture.
  • Do not lift the lid while the dumplings are steaming for the first 15 minutes. This is key to preventing dense dumplings.
  • If you want a richer broth, substitute half of the chicken broth with reserved liquid from cooking raw chicken.

Nutrition

Find it online: https://dishicious.com/chicken-and-dumpling-fluffy-homemade-recipe/