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Easy Southern Chicken and Dumplings with Drop Biscuits

A close-up of a white bowl filled with creamy chicken and dumpling stew, featuring tender dumplings, shredded chicken, carrots, and celery.
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Make this classic Southern comfort food easily. This recipe uses simple ingredients to create tender chicken in a creamy stew topped with fluffy, homemade drop dumplings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup milk
  • 1/4 cup cold butter, cut into small pieces

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Stir in the thyme, parsley, pepper, and salt. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes to allow the vegetables to soften further.
  4. Stir in the heavy cream and the shredded chicken. Increase the heat slightly to maintain a gentle simmer. Do not let it boil rapidly.
  5. Prepare the drop dumplings: In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.
  6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the milk and stir just until combined to form a shaggy dough. Do not overmix.
  8. Drop spoonfuls of the dumpling dough directly onto the simmering stew. Place them evenly across the surface.
  9. Cover the pot tightly and cook without lifting the lid for 15 minutes. The dumplings will steam and become fluffy.
  10. Remove from heat. Check one dumpling for doneness; it should be cooked through. Serve immediately for a hearty winter soup experience.

Notes

  • For a thicker stew consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the dumplings.
  • If you prefer a biscuit-topped version, use canned biscuit dough cut into quarters instead of making the drop dumplings.
  • Using leftover cooked chicken makes this a quick weeknight dinner solution.

Nutrition

Find it online: https://chefsily.com/easy-chicken-and-dumpling-drop-biscuits/