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Old-Fashioned Chicken and Dumplings - featured image

Old-Fashioned Chicken and Dumplings: Fluffy Drop Biscuits for Dinner Parties

  • Author: Olivia
  • Total Time: 65 minutes
  • Yield: 6 servings 1x

Description

A comforting, rustic dish featuring tender shredded chicken in a rich, creamy golden broth, topped with pillowy soft drop biscuits that are steamed to perfection without the need for rolling dough.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour (for roux)
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1/2 cup heavy cream
  • 3 cups shredded cooked chicken
  • Salt and black pepper to taste
  • 2 cups all-purpose flour (for dumplings)
  • 1 tablespoon baking powder
  • 1 teaspoon salt (for dumplings)
  • 1/4 cup unsalted butter, melted (for dumplings)
  • 3/4 cup whole milk (for dumplings)
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

  1. Heat 4 tablespoons of butter in a large Dutch oven over medium heat. Add diced onion, carrots, and celery, and sauté for 5-7 minutes until soft and translucent.
  2. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
  3. Sprinkle 3 tablespoons of flour over the vegetables and stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Add the bay leaf and thyme sprigs.
  5. Bring the mixture to a gentle simmer and cook for 10 minutes to thicken and meld flavors. Season with salt and pepper.
  6. Stir in the heavy cream and simmer for another 2 minutes until the broth is creamy and golden.
  7. Add the shredded chicken and heat through for 3-4 minutes.
  8. In a medium bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
  9. In a separate bowl, whisk together 1/4 cup melted butter and 3/4 cup milk.
  10. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; the dough should look shaggy and lumpy.
  11. Bring the broth back to a gentle simmer (do not boil vigorously).
  12. Using an ice cream scoop or large spoon, drop dollops of dough onto the surface of the broth, spacing them out.
  13. Cover the pot with a tight-fitting lid and steam the dumplings undisturbed for 15-20 minutes. Do not peek.
  14. Remove the lid, gently stir dumplings into the broth, and sprinkle with fresh parsley before serving.

Notes

Do not overmix the dumpling dough to ensure they remain fluffy. Keep the lid on during steaming to prevent dumplings from collapsing. Use a gentle simmer to avoid breaking the dumplings. This dish is best served fresh as dumplings do not freeze well.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl with dumpling
  • Calories: 450
  • Sugar: 4
  • Sodium: 680
  • Fat: 22
  • Saturated Fat: 12
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 25

Keywords: chicken and dumplings, drop biscuits, comfort food, southern cooking, easy dinner, family meal, homemade dumplings

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Find it online: https://tableanddinner.com/old-fashioned-chicken-and-dumplings-fluffy-drop-biscuits-for-dinner-parties/