Chicken And Biscuit Dumplings Easy Recipes

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So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. 🙂 But you’ve also got that primal urge to comfort yourself with something warm, fluffy, and ridiculously easy. Enter: Chicken and Biscuit Dumplings. This ain’t your grandma’s fancy-pants chicken and dumplings (though bless her heart, she was probably amazing). This is the “I want it NOW and I don’t want to cry about it” version. Let’s get this bread… or rather, this biscuit!

Why This Recipe is Awesome

Okay, let’s be real. The “awesome” factor here is off the charts. First off, it’s ridiculously forgiving. Think of it as the culinary equivalent of a hug in a bowl. You basically toss stuff into a pot, and BAM! Magic happens. Plus, it’s a one-pot wonder, which means fewer dishes for you, you glorious slob. And the best part? It tastes like you slaved away for hours, when in reality, you probably watched an episode of your favorite show while it simmered. It’s idiot-proof, even I didn’t mess it up (and that’s saying something).

Ingredients You’ll Need

• Chicken: About 1-2 pounds of boneless, skinless chicken thighs or breasts. Thighs are juicier, but breasts work if you’re feeling lean.
• Broth: 4-6 cups of chicken broth. Use the good stuff, or the low-sodium kind if you’re watching your salt intake (but seriously, who are we kidding?).
• Veggies (The Fancy Stuff): 1 cup of chopped carrots, 1 cup of chopped celery, 1 medium onion (chopped). These are the foundational flavor builders. Don’t skip ’em unless you want blandness.
• Herbs & Spices: A pinch of dried thyme, a bay leaf (optional, but adds a touch of sophistication), salt and pepper to taste. Keep it simple, folks.
• The Magic Biscuits: 1 can (16 oz) of refrigerated biscuit dough. Yes, the Pillsbury kind. No judgment here.
• Thickener (Optional, for Gravy Lovers): 2 tablespoons of flour or cornstarch, mixed with a little cold water to make a slurry. Only if you want it saucier.

Step-by-Step Instructions

1. Get a big pot or Dutch oven. Heat a tablespoon of oil over medium-high heat. Brown your chicken pieces on all sides. Don’t cook them through, just get some color. Remove the chicken and set it aside.
2. Toss in your chopped veggies (carrots, celery, onion). Sauté them until they start to soften, about 5-7 minutes. This is where the flavor party starts!
3. Pour in your chicken broth. Scrape up any tasty bits from the bottom of the pot. Add the thyme and bay leaf (if using). Bring it to a simmer.
4. Return the browned chicken to the pot. Lower the heat, cover, and let it simmer gently for about 20-30 minutes, or until the chicken is cooked through and tender.
5. While the chicken simmers, grab your biscuit dough. Cut each biscuit into 4 pieces. Think bite-sized happiness.
6. Once the chicken is cooked, shred it into smaller pieces using two forks. This makes it easier to eat with your dumplings.
7. If you want it thicker, whisk in your flour/cornstarch slurry and simmer for another minute or two until it thickens. Taste and add salt and pepper as needed. This is your moment to shine with seasoning!
8. Drop your biscuit pieces into the simmering stew. **Don’t overcrowd them!** Let them bob around and cook, covered, for about 10-15 minutes, or until they’re puffed up and cooked through. They should be like fluffy little clouds.
9. Serve hot! Ladle that gloriousness into bowls and bask in the glory of your culinary genius.

Common Mistakes to Avoid

• Using Too Much Liquid: Don’t drown your biscuits! They need space to puff up and get fluffy. Adjust broth as needed.
• Skipping the Sauté: Those veggies aren’t just for show; they build flavor. Give them a good sauté!
• Overcooking the Biscuits: Soggy dumplings are sad dumplings. Keep an eye on them and don’t let them get mushy.
• Not Tasting and Adjusting: Your taste buds are your best friend here. Taste, season, taste again. It’s the secret to truly delicious food.

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re missing a key ingredient? No sweat!

• Chicken: Leftover rotisserie chicken is your *best friend* for an even quicker meal. Just shred it and toss it in during step 6. Turkey also works if you’re feeling festive.
• Veggies: Frozen peas or corn? Toss ’em in during the last 10 minutes of simmering. Spinach wilts in beautifully at the end too.
• Herbs: Dried herbs are great, but fresh herbs like parsley or chives sprinkled on top at the end add a pop of freshness.
• Biscuits: If you’re feeling ambitious (or have a hankering for something different), you could try homemade biscuit dough, but the canned stuff is legit for this recipe. For a gluten-free option, look for gluten-free biscuit dough or even dumplings – though results may vary wildly!

FAQ (Frequently Asked Questions)

Got burning questions? I’ve got casual answers!

• Can I make this ahead of time? Honestly, the stew part is fine, but biscuits are best fresh. They can get a bit gummy if they sit too long. So, make the stew and add the biscuits just before serving.
• What if I don’t have thyme? No worries! A pinch of sage or rosemary can work in a pinch. Or just skip it. The other flavors will carry it.
• Can I use a different type of dough? Look, you *could* try pie crust cut into strips, but it won’t have that same fluffy dumpling vibe. Stick to the biscuits for the intended magic.
• Is this healthy? It’s comfort food, my friend! It’s got protein and veggies. It’s as healthy as a warm hug can be. Balance is key, right?
• My dumplings are flat. What did I do wrong? Did you lift the lid too much? Are they too crowded? Make sure the stew is simmering nicely when you add them and let them cook undisturbed.
• Can I freeze leftovers? Yes, but the texture of the dumplings might change a bit. It’s still edible, just maybe not as cloud-like.

Final Thoughts

And there you have it! A ridiculously easy, ridiculously delicious chicken and biscuit dumpling recipe that’ll make you feel like a culinary rockstar without breaking a sweat. It’s the perfect dish for a chilly evening, a lazy weekend, or anytime you need a taste of pure, unadulterated comfort. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

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