Classic Chicken and Dumplings with Biscuits: The Ultimate Comfort Food Masterpiece

There are few dishes that instantly transport you back to Grandma’s kitchen quite like a perfectly crafted bowl of chicken and dumplings. It’s the culinary equivalent of a warm hug rich, savory, creamy, and deeply satisfying. But let’s clarify something crucial: when we talk about true comfort, we aren’t using the slippery, flat noodle-style dumplings. We are talking about the glorious, fluffy, cloud-like biscuit dumplings that steam atop the simmering stew, soaking up all the incredible flavor of the homemade broth.

This recipe for Chicken and Dumplings with Biscuits is the definitive guide to achieving that quintessential, cozy flavor. We guide you through the process of building a complex, bone-deep chicken broth from scratch the absolute secret to success before transforming it into a luxurious, creamy stew. Topped with quick-mix, cold-butter buttermilk biscuits, this dish elevates standard comfort food to gourmet status. Yes, it takes a little time, but every single minute spent simmering that whole chicken is worth it when you taste the deeply savory results. Get ready to create a meal that will be requested time and time again.

Why You’ll Love This Classic Chicken and Dumplings with Biscuits Recipe

The culinary world is flooded with quick hacks and semi-homemade versions of classic dishes, but the magic of genuine Chicken and Dumplings with Biscuits lies in its authentic preparation. This recipe honors those traditional methods while ensuring the steps are clear and achievable for the modern home cook. The love for this particular rendition stems from several key features that set it apart from faster, less flavorful variations.

The Superiority of Homemade Broth

Unlike recipes that rely on store-bought broth (which can often be thin or overly salted), our process begins with simmering a whole chicken and aromatics for an hour. This step isn’t just about cooking the protein; it’s about extracting maximum flavor, gelatin, and body from the bones. The resulting liquid is rich, golden, and deeply savory a foundation you simply cannot replicate with a carton. When this magnificent broth is thickened with a simple roux, it transforms into a silky, luscious stew base that coats the back of a spoon. This depth of flavor is the number one reason you will fall in love with this ultimate comfort dish.

Fluffy Biscuit Dumplings: A Texture Masterpiece

The texture of the dumplings is often the dividing line in the chicken and dumplings debate. If you prefer light, tender, and airy dumplings, then this biscuit topping is for you. By using cold butter and buttermilk, and steaming them atop the stew rather than boiling them within it, they puff up beautifully. They remain slightly chewy on the bottom where they touch the broth and incredibly tender and flaky on the top. The delicate steam-cooking method ensures they are cooked through yet retain their light structure, avoiding the dreaded dense or gummy texture often associated with inferior dumplings. They are the perfect absorbent vessels for that rich, creamy stew.

A Wholesome and Satisfying Meal

This dish is a complete meal in one pot. You have tender, shredded chicken (protein), a rich, vegetable-infused broth (vitamins and hydration), and hearty biscuit dumplings (carbohydrates). It’s comforting without being overwhelmingly heavy, especially compared to some cream-heavy casserole recipes. It offers that deep, soul-satisfying warmth necessary for cool evenings or whenever you simply need a taste of home. Once you experience the unparalleled harmony of the rich, savory filling and the fluffy, buttery biscuit topping, you’ll understand why this version of Chicken and Dumplings with Biscuits earns its “classic” status.

Why You Should Try Making Chicken and Dumplings from Scratch

In our fast-paced lives, it’s tempting to grab pre-made meals, but some dishes are truly transformative when created from basic, fresh ingredients. Chicken and Dumplings with Biscuits falls squarely into this category. Committing to this scratch-made process offers rewards far beyond just a good meal; it offers a connection to traditional cooking, superior ingredient control, and an unparalleled level of flavor.

Unmatched Flavor Control and Customization

When you make the broth yourself, you control the seasoning from the ground up. You can adjust the thyme, bay leaves, salt, and pepper precisely to your palate. This level of customization extends to the stew base as well. Prefer a thicker stew? Cook the roux slightly longer. Want it lighter? Use less cream or more stock. Starting with raw ingredients allows you to tailor the final product, ensuring it’s exactly the comfort food you crave. This meticulous process ensures that every spoonful of your Chicken and Dumplings with Biscuits is packed with perfectly balanced flavor.

A Lesson in Culinary Fundamentals: Mastering the Roux

This recipe is an excellent opportunity to master a fundamental cooking technique: the roux. A simple mixture of melted butter and flour, the roux is the magic element that transforms the thin chicken broth into a rich, velvety sauce. Learning to cook a roux properly (just long enough to eliminate the raw flour taste but not so long that it browns) is a skill that will serve you well in soups, gravies, and sauces forever. The moment that warm, measured stock hits the roux, and the mixture thickens into a glossy stew base, is incredibly satisfying and boosts your confidence in the kitchen.

Creating Kitchen Magic with Simple Ingredients

The required ingredients for this meal are incredibly simple chicken, standard vegetables, flour, butter, and buttermilk. Yet, the way they interact and transform is nothing short of culinary magic. There’s a genuine pride that comes from serving a dish this complex and comforting, knowing that every single component was prepared by your own hands. The process, while requiring patience, is meditative and rewarding, turning humble ingredients into a luxurious feast. Plus, the glorious aroma of simmering chicken, onions, and thyme will fill your home, making the anticipation of diving into your bowl of homemade classic comfort food even sweeter.

Mastering the Ingredients and Essential Kitchen Tools

Success in making the perfect Chicken and Dumplings with Biscuits hinges on quality ingredients and having the right equipment ready. Pay special attention to the temperature of the ingredients for the biscuit dumplings, as cold fat is crucial for a fluffy rise.

Ingredients for the Best Chicken and Dumplings with Biscuits

A. For the Chicken and Broth (The Foundation)

• 1 whole (about 3.5 lb) chicken, cut into pieces, or 4 bone-in, skin-on chicken breasts and 4 thighs: Using bone-in, skin-on pieces (or a whole chicken) is non-negotiable for maximizing flavor and gelatin release into the broth.
• 1 large yellow onion, roughly chopped: Adds essential sweetness and depth to the stock.
• 2 large carrots, peeled and roughly chopped: Aromatic base component.
• 2 celery stalks, roughly chopped: Provides a subtle, earthy flavor profile.
• 2 teaspoons salt, plus more to taste: Start with this amount for the broth, then adjust the stew base later.
• 1 teaspoon black pepper, plus more to taste: Standard seasoning.
• 1 teaspoon dried thyme: Classic poultry pairing; adds warmth.
• 2 bay leaves: Essential for that deep, traditional savory note.
• 8 to 10 cups cold water or low-sodium chicken stock: Always start with cold liquid when making stock; this helps extract impurities slowly for a cleaner flavor.

B. For the Creamy Stew Base (The Velvety Filling)

• 4 tablespoons unsalted butter: Used to create the roux.
• 4 tablespoons all-purpose flour (for the roux): The thickening agent. Ensure this is measured accurately.
• 1/2 cup heavy cream or whole milk: Adds richness and creaminess to the final stew. Heavy cream yields a more luxurious texture.
• 1/2 cup frozen peas (optional): Adds a pop of color and freshness.

C. For the Biscuit Dumplings (The Fluffy Topping)

The success of the fluffy dumplings relies heavily on these ratios and using cold ingredients.

• 2 cups all-purpose flour, plus more for dusting: Standard baking flour.
• 1 tablespoon baking powder: Provides the necessary lift for tall, fluffy dumplings.
• 1 teaspoon salt: Balances the flavor.
• 1/4 teaspoon black pepper: A little secret seasoning that makes the biscuit savory.
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes: This must be very cold! Cold butter creates pockets of steam, resulting in flakiness.
• 3/4 cup cold buttermilk (or whole milk mixed with 1 teaspoon lemon juice): The acidity in buttermilk reacts with the baking powder, promoting maximum rise and tenderizing the dough. Keep it in the fridge until the very last moment.

If you are looking for a delightful comfort food dessert to follow this savory meal, check out this recipe for The Ultimate Classic Butter Spritz Cookie, which uses similar cold-butter techniques for an impeccable texture.

Essential Tools for Making Chicken and Dumplings with Biscuits

While this recipe is straightforward, a few key pieces of equipment will streamline the cooking process, particularly for the broth and the biscuits.

• Large Stockpot or Dutch Oven (6-8 quart): Crucial for simmering the chicken and then cooking the dumplings. The pot must have a tight-fitting lid to properly steam the biscuits.
• Fine-Mesh Sieve or Colander: Necessary for straining the rich broth away from the spent vegetables and bones.
• Measuring Cups and Spoons: Accuracy is key, especially for the roux and the biscuit ingredients.
• Whisk: Essential for making a smooth, lump-free roux and thickening the stew base.
• Pastry Blender or Two Knives: Used to cut the cold butter into the flour for the biscuit dumplings. You can also use your fingertips, but work very quickly to avoid melting the butter.
• Cutting Board and Sharp Knife: For prepping the chicken and vegetables.
• Tongs: Helpful for removing the hot chicken pieces from the broth.

Step-by-Step Guide to Perfect Classic Chicken and Dumplings with Biscuits

This recipe is divided into five distinct stages: creating the foundational broth and chicken, straining the liquid, building the creamy base, preparing the biscuit dough, and finally, cooking the dumplings. Follow these steps precisely for the best results.

STEP 1: Cook and Shred the Chicken (The Broth Foundation)

1. Combine Ingredients: Place the chicken pieces, roughly chopped onion, carrots, celery, salt, pepper, thyme, and bay leaves into your large stockpot or Dutch oven.
2. Cover and Simmer: Pour the cold water or stock over the ingredients, ensuring the chicken is completely submerged. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to the lowest setting (a gentle simmer). Cover the pot partially to allow steam release, and simmer gently for 45 to 60 minutes. The chicken is done when the meat is incredibly tender and falling off the bone.
3. Remove and Cool: Using tongs, carefully remove all the chicken pieces from the pot and set them aside on a cutting board to cool slightly. Leave the aromatic vegetables and liquid in the pot.
4. Shred the Meat: Once the chicken is cool enough to handle, discard the skin and bones. Shred or chop the meat into bite-sized pieces. Tip: Use two forks or a stand mixer with a paddle attachment for quick, efficient shredding. Set the shredded chicken aside.

STEP 2: Strain and Prepare the Broth (The Clarification)

1. Strain the Stock: Pour the liquid and vegetables remaining in the pot through a fine-mesh sieve or colander into a separate heatproof bowl. Press gently on the solids to extract all the liquid. Discard the cooked vegetables and aromatics they have served their purpose and given up their flavor.
2. Measure the Stock: Measure out 6 cups of the reserved chicken stock. This is the exact amount needed for the stew base. Set aside any remaining stock in case you need to thin the stew later (which is unlikely if measurements are precise).
3. Clean the Pot: Wipe out the original stockpot or Dutch oven. You want to start fresh to build the roux without any lingering vegetable bits. Return the pot to the stovetop over medium heat.

STEP 3: Thicken the Stew Base (The Roux Magic)

1. Melt Butter: Add the 4 tablespoons of butter to the pot and allow it to melt completely.
2. Make the Roux: Whisk in the 4 tablespoons of all-purpose flour. Cook this mixture (the roux) for 1 to 2 minutes, stirring constantly. It should form a smooth, pale paste and smell slightly nutty, like popcorn. Crucially, do not let it brown; a brown roux will not thicken the stew effectively and will impart a bitter taste.
3. Whisk in Stock: Slowly pour in the measured 6 cups of warm chicken stock, whisking continuously and vigorously as you pour. This prevents lumps from forming. The mixture will look like gravy.
4. Simmer and Thicken: Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let it simmer for about 10 minutes. The sauce should thicken slightly.
5. Finish the Stew: Stir in the heavy cream or milk and the shredded chicken. Add the frozen peas (if using). Taste the stew base and season generously with additional salt and pepper as needed. The final seasoning here is essential because the dumplings themselves are unsalted. Keep the finished stew at a gentle, steady simmer this low heat is crucial for the next step.

While the stew simmers, it’s a great time to prep a healthy side dish to serve alongside the rich chicken and dumplings, such as Crispy Parmesan-Crusted Roasted Brussels Sprouts.

STEP 4: Prepare the Biscuit Dumplings (The Fluff Factor)

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of flour, baking powder, salt, and pepper for the dumplings.
2. Cut in the Cold Butter: Cut the cold butter cubes into the flour mixture using a pastry blender, two knives, or quick fingertips. Work until the mixture resembles coarse crumbs with some noticeable pea-sized pieces of butter still remaining. Do not overwork the butter, as warmth is the enemy of flaky biscuits.
3. Add Liquid: Pour in the cold buttermilk (or the milk/lemon mixture) and mix just until a shaggy, cohesive dough forms. It should look dry and ragged. Seriously, do not overmix, or your dumplings will be tough.
4. Shape the Dough: Lightly dust a clean surface with flour. Turn the dough out and gently pat or roll it out to about 1/2-inch thickness. Using a small round cutter, or simply using a knife to cut the dough into 1-inch squares or drops, prepare the dumplings. They don’t have to be perfect rustic is wonderful!

STEP 5: Cook the Dumplings (The Steaming Method)

1. Check the Simmer: Ensure the chicken stew is at a steady, gentle simmer. It should be bubbling lightly, not boiling aggressively.
2. Place the Dumplings: Carefully drop the biscuit pieces onto the surface of the simmering stew. Do not push them down into the liquid. Leave a small amount of space between each piece, as they will double in size.
3. Cover and Steam (The Crucial Step): Immediately cover the pot tightly with a lid. Do not lift the lid during the cooking process! The internal heat and steam are absolutely essential for the biscuits to rise and cook completely through without becoming waterlogged.
4. Cook Time: Allow the dumplings to steam and cook for 15 to 20 minutes.
5. Serve: After 15-20 minutes, remove the lid. The dumplings should be doubled in size, firm to the touch, and look fully cooked. Serve the classic Chicken and Dumplings with Biscuits immediately, ensuring each bowl gets a generous portion of the creamy stew and a few fluffy, buttery dumplings. Garnish with fresh parsley if desired.

Tips, Troubleshooting, and Delicious Variations

While this recipe for Chicken and Dumplings with Biscuits is designed for success, knowing how to troubleshoot common issues and explore simple variations can elevate your cooking experience and adapt the dish to different preferences.

Troubleshooting Common Dumpling Dilemmas

• Why are my dumplings dense/tough? This is the most common issue. You likely overworked the dough (developing too much gluten) or used warm butter/milk. Remember: mix the dough only until just combined, and keep all ingredients for the biscuit mixture very cold.
• Why didn’t my dumplings rise? The lid may have been lifted too early, releasing the crucial steam necessary for the baking powder activation. Ensure your baking powder is fresh (check the date!) and the lid is secured tightly for the full 15-20 minutes.
• My roux is lumpy! If you add the stock too quickly, lumps will form. If this happens, remove the pot from the heat and whisk vigorously until the lumps smooth out, or pour the mixture through a fine-mesh sieve before returning it to the heat.

Ingredient Alternatives and Substitutions

• For Gluten-Free Dumplings: Use a high-quality 1:1 gluten-free flour blend designed for baking (like King Arthur or Bob’s Red Mill). The process remains the same, but you may need slightly less liquid, so add the buttermilk slowly.
• Vegan/Dairy-Free Stew: Substitute the butter with vegan stick butter and the heavy cream/milk with full-fat coconut milk (not canned, but the liquid kind) or a high-quality vegan cream alternative. Use vegetable stock instead of chicken stock, and substitute the chicken with large chunks of root vegetables (potatoes, turnips) and mushrooms.
• Using Pre-Cooked Chicken: If you have leftover rotisserie chicken, you can skip Step 1. However, you must still make a highly concentrated chicken stock using bones, aromatics, and store-bought stock to ensure the rich flavor base is present.
• Herb Variations: Try swapping thyme for a blend of herbs de Provence, or add a teaspoon of dried rosemary to the stew base for an earthier flavor profile.

Time-Saving and Freezing Tips

The majority of the time spent on this recipe is in simmering the broth.

• Make Ahead Broth: The chicken and the broth can be prepared up to three days in advance. Strain the broth and store it and the shredded chicken separately in the refrigerator. When ready to serve, proceed directly to Step 3.
• Freezing the Stew: The finished creamy stew base (Steps 1-3) freezes well, but do not freeze the cooked dumplings. If freezing the stew, omit the cream until reheating. Thaw the stew, gently reheat, stir in the cream, bring to a simmer, and cook the fresh biscuit dumplings on top.

For those looking for a lighter sweet ending after this hearty meal, consider these No-Bake Peanut Butter Energy Bites.

Nutritional Value and Comfort Benefits

While Chicken and Dumplings with Biscuits is undeniably rich and comforting, understanding its nutritional components highlights why it’s such a satisfying and beneficial meal, especially when prepared from scratch.

A Protein Powerhouse

By using bone-in chicken and simmering it thoroughly, this recipe maximizes the protein content. Chicken is an excellent source of lean protein, essential for muscle repair, satiety, and energy. Shredding the meat ensures every bite of the stew delivers this crucial macronutrient.

• Protein (High): Essential amino acids from the chicken.
• Fats (Moderate to High): Primarily derived from the chicken skin/fat used in the broth, the butter in the roux and biscuits, and the heavy cream. These fats are responsible for the dish’s flavor and richness.

The Magic of Homemade Bone Broth

The broth created in Step 1 is more than just flavored water; it’s a nutrient-dense liquid gold. Simmering the chicken bones and connective tissues releases valuable components often missing from store-bought stock:

• Collagen and Gelatin: When the broth chills, it should slightly set, a sign of gelatin. Gelatin is believed to support gut health and joint function.
• Minerals: The long simmer helps leach minerals like calcium, magnesium, and phosphorus from the bones into the liquid, making the broth highly nourishing.

Balancing the Macronutrients

This dish provides a complete profile of macronutrients:

• Carbohydrates: Provided by the flour in the dumplings and the carrots/celery in the broth. The biscuits serve as a satisfying, energy-rich component of the meal.
• Micronutrients: Carrots and celery contribute Vitamin A and Vitamin K, and the optional addition of peas provides fiber and Vitamin C.

Reducing the Richness

To create a slightly lighter version of your Chicken and Dumplings with Biscuits, consider these minor swaps without compromising the essential comfort factor:

• Use only bone-in chicken breast instead of thighs to reduce overall fat.
• Replace heavy cream with whole milk (as listed in the ingredients) or even half-and-half for a less intense fat content in the stew base.
• Substitute some of the all-purpose flour in the dumplings with whole wheat flour for a fiber boost.

While we don’t calculate precise calories here due to variations in chicken size and cuts, this dish typically sits in the moderate to high-calorie range due to the butter and cream content, but the density of protein and homemade ingredients makes it a significantly healthier and more beneficial option than canned or frozen equivalents.

Frequently Asked Questions about Chicken and Dumplings with Biscuits

Conclusion: The Rewards of Authentic Comfort Food

Making Chicken and Dumplings with Biscuits from scratch is truly an experience that defines comfort cooking. While it requires time and attention, particularly in building the homemade broth and perfecting the biscuit dough, the results are spectacularly rewarding. The depth of flavor from the slow-simmered chicken and vegetables cannot be matched, providing a savory foundation for the luxurious, creamy stew.

This recipe delivers on all fronts: the rich, savory filling, the tender chunks of shredded chicken, and the crowning glory those light, buttery biscuit dumplings that puff up like edible clouds. Serving this dish is more than just feeding your family; it’s sharing a piece of culinary history and the warmth of a homemade meal. It’s the perfect antidote to a chilly day or a needed dose of nostalgic comfort.

We encourage you to set aside an afternoon, savor the aromas that fill your kitchen, and experience the pride of serving a genuinely classic dish. If you enjoyed creating this ultimate comfort food, please share this recipe for Chicken and Dumplings with Biscuits with your friends and family. We love to hear how these timeless recipes turn out, so please leave a comment below and let us know your favorite part of this delightful, homemade masterpiece!

CLASSIC CHICKEN AND DUMPLINGS WITH FLUFFY BISCUIT TOPPING

This comforting recipe features tender shredded chicken simmered in a rich, creamy broth, topped with light and fluffy buttermilk biscuit dumplings that steam perfectly over the stew.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dinner, Main Course

Cuisine American, Southern

Servings 6 servings

Calories 650 kcal

Equipment

• Large Stockpot or Dutch Oven (6-8 quart)
• Fine-Mesh Sieve or Colander
• Pastry Blender (optional)

Ingredients

  

A. For the Chicken and Broth

• 1 whole chicken, cut into pieces About 3.5 lb, or 4 bone-in breasts and 4 thighs
• 1 large yellow onion Roughly chopped
• 2 large carrots Peeled and roughly chopped
• 2 celery stalks Roughly chopped
• 2 teaspoons salt Plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 8 to 10 cups cold water or low-sodium chicken stock

B. For the Creamy Stew Base

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour For the roux
• 1/2 cup heavy cream or whole milk
• 1/2 cup frozen peas (optional)

C. For the Biscuit Dumplings

• 2 cups all-purpose flour Plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (1 stick) cold unsalted butter Cut into 1/2-inch cubes
• 3/4 cup cold buttermilk Or whole milk mixed with 1 tsp lemon juice

Instructions

 

STEP 1: Cook and Shred the Chicken

• Place the chicken pieces, onion, carrots, celery, 2 teaspoons of salt, 1 teaspoon of pepper, thyme, and bay leaves into a large stockpot or Dutch oven. Pour the water or chicken stock over the ingredients, ensuring the chicken is covered.
• Bring the liquid to a boil over high heat, then reduce the heat immediately to low, cover partially, and simmer gently for 45 to 60 minutes, or until the chicken is tender and cooked through.
• Carefully remove all the chicken pieces from the pot and set them aside on a cutting board to cool slightly. Leave the vegetables and liquid in the pot. Once the chicken is cool enough to handle, discard the skin and bones. Shred or chop the meat into bite-sized pieces and set aside.

STEP 2: Strain and Prepare the Broth

• Pour the liquid and vegetables remaining in the pot through a fine-mesh sieve or colander into a separate bowl. Discard the cooked vegetables (they have given up most of their flavor).
• Measure out 6 cups of the reserved chicken stock. Set aside the remaining stock in case you need to thin the stew later. Wipe out the stockpot or Dutch oven and return it to the stovetop over medium heat.

STEP 3: Thicken the Stew Base

• Add the 4 tablespoons of butter to the pot and allow it to melt. Whisk in the 4 tablespoons of all-purpose flour to create a roux. Cook the roux for 1 to 2 minutes, stirring constantly, until it forms a smooth paste and smells slightly nutty. Do not let it brown.
• Slowly pour in the measured 6 cups of warm chicken stock, whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let it simmer for 10 minutes, allowing the sauce to thicken slightly.
• Stir in the heavy cream or milk and the shredded chicken. Season the stew base with additional salt and pepper as needed. Add the frozen peas (if using). Keep the stew at a gentle simmer.

STEP 4: Prepare the Biscuit Dumplings

• In a large mixing bowl, whisk together the 2 cups of flour, baking powder, salt, and pepper for the dumplings.
• Cut the cold butter cubes into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Pour in the cold buttermilk (or milk/lemon mixture) and mix just until a shaggy dough forms. Do not overmix.
• Lightly dust a clean surface with flour. Turn the dough out and gently pat or roll it out to about 1/2-inch thickness. Using a small round cutter, or simply using a knife, cut the dough into 1-inch squares or drops.

STEP 5: Cook the Dumplings

• Ensure the chicken stew is at a steady, gentle simmer (it should not be violently boiling). Carefully drop the biscuit pieces onto the surface of the simmering stew, leaving a small amount of space between each piece.
• Immediately cover the pot tightly with a lid.
• Allow the dumplings to steam and cook for 15 to 20 minutes without lifting the lid. The internal heat and steam are crucial for the biscuits to rise and cook thoroughly.
• After 15 minutes, remove the lid. The dumplings should be doubled in size, firm to the touch, and cooked completely through. Serve the Chicken and Dumplings immediately, garnishing with fresh parsley if desired.

Notes

Ensure all dairy and butter for the biscuits are very cold; this is the key to achieving fluffy, light dumplings. If your stew seems too thick before adding the dumplings, you can thin it with some of the reserved chicken stock from Step 2. Do not uncover the pot while the dumplings are cooking, or you will release the steam necessary for proper rising.

Keyword biscuit, chicken, comfort food, easy weeknight dinner, stew