Easy Homemade Chicken and Dumplings with Biscuits

I ruined my first batch of chicken and dumplings so badly that my husband asked if we could just order pizza.

The dumplings turned into cement blocks.

The broth was watery.

And I spent two hours in the kitchen for a meal nobody wanted to eat.

Fast forward three years and this is now my go-to comfort meal when the temperature drops below 60 degrees. I’ve made it at least fifty times, tweaked it until it was perfect, and figured out exactly what makes dumplings fluffy instead of dense.

Spoiler: it’s all about not overthinking it.

This whole thing comes together in about an hour. The dumplings are soft and pillowy. The broth is creamy without being heavy.

And you probably already have most of these ingredients sitting in your pantry right now.

What You’ll Need

For the Chicken and Broth

Ingredient	Amount	Notes
Boneless, skinless chicken breasts	1½ pounds	Or thighs (better flavor!)
Chicken broth	4 cups	Low-sodium works best
Water	2 cups	Regular tap water is fine
Carrots	3 medium	Peeled and sliced
Celery stalks	3	Chopped bite-sized
Yellow onion	1 medium	Diced
Garlic	3 cloves	Minced
Bay leaves	2	Remove before serving
Dried thyme	1 tsp	Fresh works too (1 tbsp)
Dried sage	½ tsp	Skip if you don’t like it
Butter	3 tbsp	For richness
All-purpose flour	⅓ cup	Thickens the broth
Heavy cream	1 cup	Half-and-half also works
Fresh parsley	2 tbsp	Optional but pretty
Salt & black pepper	To taste	Season generously

For the Biscuit Dumplings

Ingredient	Amount	Why It Matters
All-purpose flour	2 cups	The base of your dumplings
Baking powder	1 tbsp	Makes them fluffy
Salt	1 tsp	For flavor
Garlic powder	½ tsp	Secret ingredient!
Cold butter	6 tbsp	Must be COLD
Whole milk	1 cup	Also needs to be cold

Tools You’ll Need

🍲 Large Dutch oven (5-6 quarts) – Holds everything and distributes heat evenly

🥄 Wooden spoon – For stirring without scratching your pot

🥣 Medium mixing bowl – For the dumpling batter

🔪 Sharp knife + cutting board – For prepping vegetables

🥛 Measuring cups and spoons – Baking is science, measurements matter

🍴 Whisk – Keeps the broth smooth and lump-free

🥘 Ladle – Makes serving so much easier

Pro Tips (Because I’ve Messed This Up Before)

Tip #1: The Cold Butter Rule

Your butter needs to be actually cold.

Not room temperature. Not slightly chilled.

Straight from the fridge cold.

I keep mine in the freezer for 10 minutes before I cut it up. This creates those little pockets of steam when the butter melts in the hot broth, and that’s what makes your dumplings fluffy instead of flat.

“Cold butter is the difference between fluffy clouds and hockey pucks.” – Me, after my third failed attempt

Tip #2: Don’t Touch That Spoon

When you drop those dumplings into the broth, walk away.

Seriously.

I know you want to peek. I know you want to stir.

Don’t.

Leave the lid on for a full 10 minutes without touching it. The dumplings need that undisturbed time to puff up and cook through.

If you keep lifting the lid, you’re letting out all the steam they need.

Tip #3: The Lumpy Batter Secret

My biggest dumpling breakthrough? Lumpy batter is good batter.

Mix the dumpling dough just until the dry ingredients disappear into the wet ones. You should still see some small lumps and streaks of flour.

Overmixing develops the gluten and turns your dumplings into hockey pucks.

I learned this the hard way (remember that pizza night?).

Tip #4: Thighs Over Breasts Every Time

Chicken Breasts	Chicken Thighs
Leaner	More fat = more flavor
Can dry out easily	Stay juicy
More expensive	Usually cheaper
Fine, but basic	Game-changing

Chicken breasts are fine. They work.

But chicken thighs change the entire game.

They have more fat, which means more flavor in your broth. They stay juicy even if you accidentally overcook them by a few minutes.

And they cost less.

I use a mix of both when I have them on hand, but if I had to pick one, thighs win.

Also Read: Cinnamon Roll Icing without Cream Cheese

Tip #5: Taste Before You Dump

Before those dumplings go in, taste your broth.

Season it more than you think you need to.

The dumplings will absorb a ton of that flavor, so if your broth tastes bland now, your whole dish will taste bland later.

I usually end up adding more salt and pepper than I originally planned.

Trust your taste buds.

How to Make It (Step by Step)

Step 1: Cook the Chicken (20-25 minutes)

Throw your chicken breasts, chicken broth, water, bay leaves, thyme, and sage into your Dutch oven.

Crank the heat to medium-high and bring everything to a boil.

Once it’s bubbling, drop it down to a simmer.

Let the chicken hang out in there for 20-25 minutes until it’s cooked through and tender.

Pro move: While the chicken cooks, prep all your vegetables. By the time the chicken is done, you’re ready to roll.

Pull the chicken out with tongs and set it on a cutting board to cool for a few minutes.

Keep that broth in the pot. You need it.

While the chicken cools, shred or chop it into bite-sized pieces. I usually just use two forks and pull it apart.

Step 2: Build Your Base (5-6 minutes)

Add the butter to your pot of broth and let it melt.

Toss in the diced onion, carrots, and celery.

Let these cook for 5-6 minutes, stirring every now and then, until they start to soften up.

Add the minced garlic and cook for another minute.

Your kitchen should smell amazing right about now.

Step 3: Thicken Everything Up (7 minutes)

Sprinkle the flour over your vegetables and stir it all together.

Let this cook for about 2 minutes. This step gets rid of that raw flour taste and starts thickening your broth.

Slowly pour in the heavy cream while whisking.

This prevents lumps from forming (lumps in your broth are bad, lumps in your dumpling batter are good, I know it’s confusing).

Bring everything back to a gentle simmer and let it cook for about 5 minutes.

Your broth should start looking thick and creamy.

Too thick? Add a splash more broth.

Too thin? Let it simmer a bit longer.

Add your shredded chicken back in and stir everything together.

Taste it. Add salt and pepper. Taste it again.

Fish out those bay leaves and toss them.

Step 4: Make the Magic Happen (5 minutes)

Grab a medium bowl and whisk together the flour, baking powder, salt, and garlic powder.

Add those cold butter cubes.

Use a fork or your fingers to work the butter into the flour until it looks like coarse crumbs with some pea-sized butter chunks still visible.

Pour in the cold milk and stir with a fork just until the dough comes together.

It should be thick and lumpy.

Consistency check:

✅ Thick and slightly lumpy = Perfect

❌ Smooth and pourable = Too wet, add flour

❌ Dry and crumbly = Too dry, add milk

Step 5: Drop Those Dumplings (15 minutes hands-off)

Make sure your chicken mixture is at a gentle simmer.

Not a crazy boil, just softly bubbling.

Use two spoons to drop spoonfuls of dumpling batter onto the surface of your broth.

You should get about 12-15 dumplings depending on how big you make them.

Space them out a bit so they have room to expand (they will, trust me).

Cover the pot with your lid and do not lift it for 15 minutes.

I mean it.

Walk away. Do the dishes. Check your phone. Scroll Instagram.

Just don’t touch that lid.

After 15 minutes, your dumplings should be puffed up and cooked through.

You can cut one in half to check. It shouldn’t be doughy in the center.

Step 6: Finish and Serve

Gently stir the dumplings into the broth.

Be careful because they’re soft and can break apart if you’re too rough with them.

Sprinkle some fresh parsley on top if you’re using it.

Ladle into big bowls and serve immediately.

Also Read: Copycat Taco Bell Chili Cheese Burrito

Time Breakdown

Phase	Time	What You’re Doing
Cooking chicken	20-25 min	Simmer and wait (chop veggies during this)
Building base	5-6 min	Sautéing vegetables
Thickening broth	7 min	Adding flour and cream
Making dumplings	5 min	Mixing batter
Cooking dumplings	15 min	Hands-off cooking time
Total Time	~1 hour	Active time: 30 minutes

Substitutions and Variations

The 30-Minute Version ⚡

Skip cooking raw chicken and grab a rotisserie chicken from the store.

Shred about 3 cups of meat and add it when you’d normally add the cooked chicken back in.

You just cut 30 minutes off your cooking time.

I do this probably half the time because I’m lazy and rotisserie chicken is delicious.

Make It Dairy-Free 🌱

Regular Version	Dairy-Free Swap
Butter	Olive oil or vegan butter
Whole milk	Oat milk or almond milk
Heavy cream	Full-fat coconut milk

It won’t be quite as rich, but it still works and tastes good.

Sneak in More Vegetables 🥕

I’ve thrown in:

• Frozen peas (1 cup)
• Diced potatoes (2 medium)
• Chopped kale (2 cups)
• Corn kernels (1 cup)
• Sliced mushrooms (8 oz)

Add them in the last 5-10 minutes of cooking.

My kids don’t even notice the extra vegetables when they’re buried in creamy broth and fluffy dumplings.

Herb Swaps 🌿

Not into sage? Use fresh rosemary instead.

Want easier? Skip the individual herbs and just use 1 teaspoon of poultry seasoning.

Have fresh thyme? Use about 1 tablespoon of fresh instead of dried.

Spicy Kick 🌶️

Add a pinch of cayenne to the broth or stir in some hot sauce at the end.

My husband likes to shake hot sauce over his bowl, but I like adding it to the whole pot so it’s evenly distributed.

Make Ahead Tips

What You Can Prep

✅ Chop all vegetables the night before (store in fridge)

✅ Cook and shred chicken a day ahead (store in airtight container)

✅ Measure out dry ingredients for dumplings (keep separate from wet)

What You Shouldn’t Prep

❌ Don’t make dumpling batter ahead

❌ Don’t add dumplings until ready to serve

❌ Don’t fully cook the dish and reheat (dumplings get soggy)

My Sunday prep routine:

I chop all my vegetables on Sunday afternoons when I know Monday is going to be chaotic.

Having everything prepped makes dinner feel effortless.

If you know you’ll have leftovers, make a half batch of dumplings now and fresh ones tomorrow to add to the leftover broth.

Nutritional Breakdown

Per Serving (Makes 6 servings)

Nutrient	Amount	% Daily Value*
Calories	485	–
Protein	32g	64%
Carbohydrates	38g	13%
Fat	22g	28%
Saturated Fat	12g	60%
Fiber	3g	11%
Sugar	4g	–
Sodium	850mg	37%
Cholesterol	110mg	37%

*Based on a 2,000 calorie diet

Lighter Version Options

Want to cut calories? Here’s what to swap:

Change This	To This	Saves
Chicken breasts + thighs	Only breasts	~50 cal
Heavy cream	2% milk	~120 cal
Regular butter	Light butter	~30 cal
New Total	~350 calories	Saves 135 cal

You could also use whole wheat flour for the dumplings to add more fiber (they’ll be denser but still good).

What to Serve With It

Side Dish Ideas

🥗 Simple green salad with light vinaigrette (cuts through the richness)

🥖 Crusty bread for dipping (I buy part-bake baguettes from Trader Joe’s)

🥦 Roasted green beans or steamed broccoli (more vegetables!)

🍷 Wine pairing: Chardonnay or Pinot Grigio

Complete Meal Example

Monday Night Dinner:

• Chicken and dumplings (main)
• Simple arugula salad with lemon dressing
• Crusty bread, warmed
• Glass of Chardonnay

Total prep time: 1 hour Leftover potential: High

Leftovers and Storage

Storage Guidelines

Location	Duration	Notes
Refrigerator	3-4 days	Store in airtight container
Freezer (broth only)	Up to 3 months	Don’t freeze dumplings
Freezer (with dumplings)	Not recommended	Dumplings get gummy

The Leftover Reality

Here’s the thing about leftover chicken and dumplings: the dumplings absorb a lot of the broth as they sit.

Your leftovers will be thicker and less soupy than when you first made it.

This isn’t bad, just different. Some people actually prefer it this way.

How to Reheat

Stovetop method (best):

1. Add to pot with splash of chicken broth or water
2. Heat over low, stirring occasionally
3. Warm until heated through

Microwave method (faster):

1. Place portion in microwave-safe bowl
2. Add 2 tablespoons broth or water
3. Cover with damp paper towel
4. Heat 2-3 minutes, stirring halfway

Also Read: Vanilla Ice Cream Maker Recipe

Freezing Strategy

What to freeze: Just the chicken and broth mixture (no dumplings)

How to use it:

1. Thaw overnight in fridge
2. Reheat on stove until simmering
3. Make fresh dumpling batter
4. Drop dumplings and cook 15 minutes

This way you get fresh fluffy dumplings every time.

FAQ

Can I use canned biscuit dough instead?

Yep.

Cut each biscuit into quarters and drop them into the simmering broth.

They’ll cook up in about 10-12 minutes.

It’s not quite the same as homemade, but it works when you’re short on time.

Why are my dumplings dense and tough?

Most common reason: You overmixed the batter.

Mix it just until the ingredients come together. You should still see some lumps.

Other culprits:

• Old baking powder (check expiration date)
• Butter wasn’t cold enough
• You opened the lid while cooking

Can I make this in a slow cooker?

Sort of, but it’s more work than just using the stove.

Slow cooker method:

1. Cook chicken with broth and vegetables on low 4-5 hours
2. Remove chicken, shred it
3. Transfer broth to stovetop to thicken
4. Add dumplings and cook on high 20-30 minutes

I usually skip the slow cooker for this one.

My broth is too thin, help?

Quick fix:

Mix 2 tablespoons cornstarch + 2 tablespoons cold water until smooth.

Stir into simmering broth.

Let cook 3-4 minutes.

It’ll thicken right up.

Can I use chicken thighs instead of breasts?

Please do.

Cooking Time	Result
Breasts: 20-25 min	Good, can dry out
Thighs: 25-30 min	Amazing, stay juicy
Mix of both: 25 min	Perfect balance

Chicken thighs have more flavor and stay juicier.

They might take a few minutes longer to cook through, but they’re worth it.

What if I don’t have heavy cream?

Substitution options:

Substitute	Result
Half-and-half	Lighter but still creamy
Whole milk	Works, less rich
¾ cup milk + ¼ cup melted butter	Mimics heavy cream
Full-fat coconut milk	Dairy-free option

Your broth won’t be quite as rich with milk, but it’ll still taste good.

How do I know when the dumplings are done?

Visual cues:

• Puffed up and doubled in size ✅
• No longer wet or shiny on top ✅
• Firm to gentle touch ✅

The cut test:

Cut one open. The inside should be fluffy and cooked through, not doughy.

If they’re still raw in the center, cover the pot again and give them another 3-5 minutes.

Can I add other vegetables?

Absolutely.

Great additions:

• Frozen peas (add last 5 min)
• Diced potatoes (add with carrots)
• Corn kernels (add last 5 min)
• Green beans (add last 10 min)
• Kale or spinach (add last 3 min)
• Mushrooms (sauté with onions)

Just keep in mind cooking times vary by vegetable.

Softer veggies go in later. Harder ones go in earlier.

Can I double this recipe?

Yes, but you’ll need a really big pot (at least 8 quarts).

All ingredients scale perfectly by 2x.

Just know that your cooking times might be slightly longer (add 5-10 minutes to chicken cooking time).

Help! My dumplings fell apart!

This happens when:

• You stirred too soon (wait 10 min before touching)
• Broth was boiling too hard (keep at gentle simmer)
• Dumplings were too wet (should be thick batter)

If some broke apart, it’s fine. They’ll still taste good, just not as pretty.

Wrapping Up

This recipe turned me from someone who couldn’t make dumplings to someone who gets requests for them at family dinners.

The trick is keeping it simple and not overthinking the process.

Cold butter, lumpy batter, and hands off the lid.

That’s really all there is to it.

I make this on Sunday evenings when I want something cozy, or on random weeknights when I need a meal that feels special but doesn’t require me to run to three different stores for ingredients.

The leftovers (if you have any) taste even better the next day once all the flavors have had time to hang out together.

If you make this, I want to hear about it.

Did you use rotisserie chicken to save time? Add extra vegetables? Make any substitutions?

Drop a comment below and let me know how it turned out for you.

And if you have questions about the recipe or want to share your own dumpling tips (because I’m always learning new tricks), leave those in the comments too. 💛