Chicken and Dumplings

Chicken and Dumplings

Bring this easy-to-make, hearty classic to the table at your next family dinner.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people


  • 4 tbs butter
  • 1 1/2 lbs chicken Boneless, skinless
  • 1 onion
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups water, hot
  • 14 1/2 oz chicken broth
  • 3 carrots, sliced
  • 3 celery, sliced
  • 1 1/4 cup biscuit mix
  • 1/2 cup milk
  • Thyme Garnish


  • In a deep skillet or Dutch oven, melt butter over medium-high heat. Add chicken and season with salt and pepper to taste. Brown on each side, 2-3 minutes, then remove from pot.
  • Add onion and garlic to the pan and sauté until tender, about 5 minutes.
  • Add flour to the pan. Cook for 1 minute, stirring continuously.
  • Slowly add water and chicken broth, stirring to combine.
  • Bring mix to a boil over high heat.
  • Add carrots, celery, chicken, and accumulated juices to the pan.
  • Reduce heat to low. Cover and cook for 20 minutes. Add any additional salt and pepper or other spices at this stage.
  • Remove chicken to a clean serving dish, cover to keep warm.
  • Combine biscuit mix and milk in a separate bowl.
  • Once mixed, drop rounded spoonfuls into hot liquid.
  • Cook uncovered for 10 minutes, then cook covered for 5 minutes.
  • Ladle stew and dumplings over chicken. Garnish with thyme sprigs.


Try adding herbs like rosemary and thyme to the broth, or punch it up with fresh jalapeños for a spicy kick.