Recipe For Chicken And Dumplings Made With Biscuits: Fluffy Pillows in Savory Broth

This recipe brings New England comfort to your table with tender chicken swimming in rich broth, topped with fluffy biscuit dumplings. I developed it after testing multiple versions in my small Boston kitchen to find the most reliable method.

The biscuit dumplings are the star here—light, airy, and soaking up the savory chicken broth with every bite. Using simple pantry staples and a few smart techniques, you can achieve restaurant-quality results at home without complicated steps.

What you get is a bowl of hearty comfort: shredded chicken, aromatic vegetables, and those perfect biscuit dumplings that turn broth into the best part of the meal. It’s the kind of dish that warms you from the inside out.

Serve it steaming hot for a meal that feels like a hug. Here’s how to make it right every time.

Ingredients for Recipe for Chicken and Dumplings Made with Biscuits

Pantry staples and fresh veggies make this comfort classic come alive at home.

[recipe_ingredient_scaler]

The chicken should be fresh and tender—I grab mine from Market Basket when it’s on sale. For the broth, low-sodium chicken broth lets you control the salt. The biscuits need cold butter and milk to stay fluffy (the good stuff, not the pre-shredded kind). If you’re making a double batch, grab a 5-lb bag of flour—you’ll use it faster than you think.

No fresh thyme or parsley? Dried works at one-third the amount. Out of chicken broth? Vegetable broth plus a bouillon cube gets you close. The milk can be 2% or whole—whatever you’ve got. If you’re avoiding dairy, unsweetened almond milk with a splash of vinegar works in a pinch (but the biscuits won’t be as rich).

Leftovers keep 3-4 days in the fridge—reheat gently to avoid breaking the dumplings. The biscuit dough can be prepped ahead and chilled overnight. Honestly, it’s even better the next day once the flavors meld (worth the extra minute).

Step-by-Step Instructions for Chicken and Dumplings Made With Biscuits

Here’s how I make this comforting classic with tender biscuit dumplings every time.

Step 1: Sauté Aromatics and Cook Chicken

In a large pot or Dutch oven, combine the diced yellow onion, peeled and sliced carrots, and sliced celery stalks. Cook over medium heat for 5 minutes until the vegetables begin to soften and the onion turns translucent.

Add the bite-sized pieces of boneless skinless chicken breasts and minced garlic cloves. Cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink on the outside. This builds a flavorful base for your broth.

Step 2: Simmer Broth with Herbs

Pour in all 6 cups of chicken broth, then add ½ teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried parsley. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for 15-20 minutes until the chicken is fully cooked and the vegetables are tender. You’ll know it’s ready when the chicken shreds easily with a fork.

Step 3: Prepare Biscuit Dough for Dumplings

In a bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and the remaining 1 teaspoon of salt. Cut in the 4 tablespoons of butter until the mixture resembles coarse crumbs.

Gradually add the ¾ cup of whole milk, stirring just until the dough comes together. Be careful not to overmix—this ensures your dumplings stay fluffy and light. The dough will be slightly sticky but should hold together when pressed.

Step 4: Drop Dumplings and Finish Cooking

Using a spoon or small cookie scoop, drop golf ball-sized portions of biscuit dough into the simmering broth. I like to space them evenly across the surface. Cover the pot and let cook for 15-18 minutes.

Resist the urge to lift the lid during cooking—steam is what makes these dumplings rise. They’re done when a toothpick inserted comes out clean and the tops are firm to the touch. The broth should be thickened slightly from the dumplings absorbing liquid.

Step 5: Rest and Serve

Remove from heat and let sit covered for 5 minutes. This resting time allows the dumplings to set completely and the flavors to meld together. The broth should be rich and aromatic, with visible herbs and vegetables.

Serve hot in bowls, making sure each portion gets several dumplings and plenty of broth. The dumplings should be light and fluffy on the inside with a slightly firm exterior, soaking up the savory broth beautifully.

Regional Styles of These Flavors

New England Style

This version reflects my Boston roots with hearty, simple ingredients. I use whole milk in the biscuits for richness and add extra black pepper in the broth for that classic New England bite. The dumplings are drop-style, rustic and imperfect—just like Nonna taught me. 💛

Southern Comfort

In the South, they often use self-rising flour for their dumplings, which eliminates the need for baking powder. I add ½ tsp poultry seasoning to the broth for depth. The dumplings are rolled thin and cut into strips, creating a lighter, more delicate texture.

Appalachian Tradition

Mountain cooks often use chicken thighs instead of breasts for richer flavor. The broth is typically thicker, almost stew-like, with dumplings that are more like soft biscuits. I add 1 tbsp apple cider vinegar at the end for brightness.

Pennsylvania Dutch

This version features pot pie-style dumplings that are rolled out and cut into squares. They’re denser and more bread-like, perfect for soaking up the thick, creamy broth. I sometimes add 1 tsp turmeric for color and earthiness.

Midwest Farmhouse

Here, they often use buttermilk instead of whole milk in the biscuits for extra tang. The broth is lighter, with more visible vegetables. I add 1 bay leaf while simmering for subtle depth. The dumplings are dropped in 1 tbsp portions for bite-sized pieces.

Frequently Asked Questions