Chicken and Dumplings with Buttermilk Biscuits

When the sky turns pewter and the house smells like slow-simmered broth, I reach for a big pot and this recipe. This chicken and dumplings with buttermilk biscuits feels like a warm blanket on a plate — steam rising, herbs bright against creamy broth, little pillowy biscuits soaking up every savory drop. I like it for rainy nights, for nursing sore throats, and for when I want a crowd-pleaser without fuss. The dumplings here come from a simple buttermilk biscuit dough that bakes tender and slightly tangy right on top of the stew, so every spoonful gets a soft, buttery bite. Cozy, simple, and forgiving — just how weeknight comfort food should be.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This recipe gives you the best of both worlds: a rich, savory chicken stew and soft, tangy buttermilk biscuits that puff into dumplings. The broth goes silky thanks to a little flour and butter, while the biscuits add a tender, slightly crisp top. It’s comfort food that smells like home, tastes like hug, and won’t stress you out. Plus, it’s so forgiving even busy nights can handle it — your oven (or stove) won’t mind lending a hand.

Ingredients

For the Main Dish:

• 2 lbs boneless, skinless **chicken thighs** or breasts, cut into 1–2″ pieces
• 2 tbsp **unsalted butter**
• 1 tbsp **olive oil**
• 1 large **onion**, diced
• 3 medium **carrots**, sliced ¼” thick
• 2 stalks **celery**, sliced
• 3 cloves **garlic**, minced
• ¼ cup **all-purpose flour**
• 4 cups **chicken broth** (low-sodium preferred)
• 1 cup whole **milk** or half-and-half
• 1 tsp **dried thyme** or 1 tbsp fresh chopped
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp chopped **fresh parsley** for finishing

For the Buttermilk Biscuits (Dumplings):

• 2 cups **all-purpose flour**
• 1 tbsp **baking powder**
• ½ tsp **baking soda**
• 1 tsp salt
• 6 tbsp cold **unsalted butter**, cubed
• 1 ¼ cups **buttermilk**, cold
• Optional: 1 tbsp chopped chives or ½ cup shredded cheddar for savory twist

How I Make It

Step 1:

Heat a large Dutch oven over medium-high heat and add 1 tbsp olive oil and 2 tbsp butter. When the butter shimmers, season the chicken with salt and pepper and brown it in batches until golden around the edges—about 3–4 minutes per side. Don’t crowd the pan; you want that sizzle and color. Transfer the chicken to a plate.

Step 2:

Lower heat to medium and add the diced onion, carrots, and celery. Sauté until the onion turns translucent and the carrots soften a little, about 6 minutes. Stir in the garlic for a minute until fragrant. Sprinkle the ¼ cup flour over the veggies and cook, stirring, for another 1–2 minutes to burn off the raw flour taste—this creates a silky base for the broth.

Step 3:

Pour in the 4 cups chicken broth while stirring to avoid lumps. Add the browned chicken back in along with the 1 cup milk, thyme, and bay leaf. Bring the pot to a gentle simmer, lower the heat, and let it cook for 12–15 minutes so the flavors meld and the chicken cooks through to 165°F. The kitchen will fill with savory, herb-scented steam—my favorite part.

Step 4:

While the stew simmers, make the biscuits. In a mixing bowl, whisk together 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, and 1 tsp salt. Cut in the 6 tbsp cold butter with a pastry cutter or your fingers until the mix looks like coarse crumbs. Stir in the 1 ¼ cups cold buttermilk until just combined—don’t overmix. If you like chives or cheese, fold them in now.

Step 5:

Drop spoonfuls of biscuit dough (about 2 tbsp each) over the simmering stew, spacing them so they have room to puff. Cover the pot and cook for 12–15 minutes, until the biscuits feel set and a toothpick comes out clean. The biscuits will steam and turn pillowy, soaking up the broth but staying fluffy inside. Finish with chopped parsley and a crack of black pepper, then serve immediately.

Pro Tips

• Use a mix of **thighs** and breasts for flavor and tenderness; thighs stay juicy longer during simmering.
• Keep the butter for the biscuits cold—tuck the bowl in the fridge for a few minutes if your kitchen feels warm. Cold butter equals flaky, tender biscuits.
• Don’t lift the lid while dumplings cook; steam builds and helps them puff.
• If the broth tastes flat, finish with a squeeze of lemon or a splash of apple cider vinegar to brighten the flavors.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cubed firm tofu for a vegetarian option; simmer gently so tofu soaks up the broth.
• Use Greek yogurt thinned with milk instead of half-and-half for a tangy creaminess; it will thicken slightly less.
• For a dairy-free version, replace butter with a neutral oil and buttermilk with 1 cup milk + 1 tbsp lemon juice (let sit 5 minutes) or use a dairy-free yogurt—expect slightly different texture.
• To make gluten-free biscuits, use a 1:1 gluten-free flour blend with xanthan gum and expect a slightly crumbly texture.

Variations & Tips

• Spicy: Add ½ tsp cayenne or a chopped jalapeño to the veggies for a gentle kick.
• Kid-friendly: Leave out strong herbs and add peas toward the end for little pops of sweetness.
• One-pot bake: Place biscuit rounds on top and bake at 375°F for 20–25 minutes until golden if you prefer baked biscuits rather than steamed dumplings.
• Herb-forward: Fold rosemary or tarragon into the biscuit dough for a fragrant twist.
• Cheesy: Stir ½ cup shredded cheddar into biscuit dough for gooey, savory bites.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the stew up to 2 days ahead and refrigerate. Reheat gently on the stove, then add fresh biscuit dough and cook until done for best texture.

Can I double the recipe?

Sure thing. Use a larger pot and cook the chicken in batches to brown properly. Dumpling cooking time stays about the same, but you may need to add them in batches or use two pots so they get enough steam.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if substituting and chill the dough well to keep it tender.

How do I know it’s done?

Chicken reaches 165°F and the biscuits should feel set with no raw dough inside—test with a toothpick. Biscuits should look puffed and soft, not wet on the bottom.

What if I don’t have ingredient X?

Out of buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and let sit 5 minutes. No fresh herbs? Use ½ dried amount. Short on broth? Use water + bouillon cube.

How I Like to Serve It

I spoon this stew into deep bowls and place extra buttered biscuits on the side for dunking. I serve it with a crisp green salad or roasted Brussels sprouts for contrast. This dish fits stormy weeknights, lazy Sunday lunches, or a potluck where you want to make people sigh with contentment. Pair it with a cold beer in summer or a mug of hot cider in fall.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently on the stove; add a splash of broth if it thickens too much.
• Safe internal temp for cooked chicken: 165°F.

Final Thoughts

Closing: Go make a batch — fill your kitchen with steam and the smell of butter and thyme. Now go impress someone — or just yourself — with your homemade masterpiece!