Classic Southern Chicken and Biscuit Dumplings

There are few comfort foods as satisfying as a steaming bowl of classic Southern chicken and dumplings. Tender shredded chicken, soft biscuit-style dumplings, and a rich, creamy chicken broth come together in one cozy dish that feels homemade from the very first spoonful.

This version uses simple ingredients and an easy biscuit-dumpling method. The dumplings are dropped directly into the simmering broth, where they cook until tender and fluffy while helping the broth become wonderfully thick and comforting. It is the kind of meal that works just as well for a relaxed Sunday dinner as it does for a chilly evening when you want something hearty and familiar.

Why You’ll Love This Recipe

• Classic Southern comfort food with simple, familiar flavors
• Tender shredded chicken in every bite
• Soft, fluffy biscuit dumplings cooked right in the broth
• A creamy sauce without requiring complicated techniques
• Made in one large pot for easier cleanup
• Perfect for a cozy family dinner

Ingredients

For the Chicken and Broth

• 2 pounds boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 1 medium yellow onion, finely diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 bay leaf

For the Creamy Broth

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• Additional salt and black pepper, to taste

For the Biscuit Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 tablespoons cold butter, cut into small pieces
• ¾ cup buttermilk
• 1 tablespoon chopped fresh parsley, optional

Step 1: Cook the Chicken

Place the chicken in a large Dutch oven or heavy-bottomed pot. Add the chicken broth, diced onion, celery, carrots, garlic, salt, pepper, thyme, parsley, and bay leaf.

Bring the mixture to a gentle boil over medium-high heat. Once it begins bubbling, reduce the heat to medium-low and allow the chicken to simmer gently.

Cook for approximately 20–25 minutes, or until the chicken is fully cooked and tender. The exact cooking time will depend on the thickness of the chicken pieces.

Transfer the cooked chicken to a plate and allow it to cool slightly. Remove and discard the bay leaf.

Step 2: Shred the Chicken

Once the chicken is cool enough to handle, shred it using two forks.

For larger pieces, pull the chicken apart into chunky shreds. For a more traditional spoonful, shred it finely so that the chicken distributes evenly throughout the broth.

Set the shredded chicken aside while you prepare the creamy base.

Step 3: Build the Creamy Chicken Broth

Strain the cooking liquid if desired, or simply leave the vegetables in the pot for a more rustic dish.

In the same pot, melt 3 tablespoons of butter over medium heat.

Sprinkle in the flour and whisk continuously for about 1–2 minutes. This creates a simple roux that will thicken the broth.

Slowly pour in the milk while whisking. Continue adding the chicken broth gradually, stirring constantly to prevent lumps.

Pour in the heavy cream and continue stirring until the mixture becomes smooth and lightly thickened.

Taste the broth and adjust the salt and black pepper as needed.

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