Recipe details Easy · 3 servings
Nutrition Per Serving
estimated
Creamy Chicken and Biscuit Dumplings
Tender pieces of chicken simmer in a lightly creamy broth with soft, homemade biscuit-style dumplings. This classic Southern-inspired comfort meal is hearty, simple, and especially satisfying served hot from the pot.
Ingredients
Dumplings
- • 1 1/2 cups baking mix, plus 1 tablespoon for dusting
- • 1/2 cup milk
Chicken and Broth
- • 8 ounces boneless, skinless chicken breast, diced
- • 4 cups salted water
- • 1/2 cup milk, divided
- • 1/2 cup baking mix
- • 1/4 cup all-purpose flour
- • Salt, to taste
Method
Tap a step to see its ingredients.
- Dust a work surface with 1 tablespoon baking mix.
- Cut the chicken into bite-size pieces.
| Chicken and Broth 8 ounces boneless, skinless chicken breast, diced | boil chicken | thicken broth | simmer dumplings | adjust and serve | |
| Chicken and Broth 4 cups salted water | |||||
| Chicken and Broth 1/2 cup milk, divided | make thickener | ||||
| Chicken and Broth Salt, to taste | |||||
| Chicken and Broth 1/2 cup baking mix | |||||
| Chicken and Broth 1/4 cup all-purpose flour | |||||
| Dumplings 1 1/2 cups baking mix, plus 1 tablespoon for dusting | make dough | roll and cut | |||
| Dumplings 1/2 cup milk |
1 make dough 2 ingredients
Stir 1 1/2 cups baking mix with 1/2 cup milk until a soft dough forms.
Dumplings- 1 1/2 cups baking mix, plus 1 tablespoon for dusting
- 1/2 cup milk
2 roll and cut 1 ingredient
Knead the dough briefly on the dusted work surface, roll it to 1/8 inch thick, and cut it into 2-inch squares.
From: make dough
Dumplings- 1 1/2 cups baking mix, plus 1 tablespoon for dusting
3 boil chicken 4 ingredients
Bring the diced chicken and salted water to a boil in a large pot, then stir in 1/2 cup milk and salt.
Chicken and Broth- 8 ounces boneless, skinless chicken breast, diced
- 4 cups salted water
- 1/2 cup milk, divided
- Salt, to taste
4 make thickener 3 ingredients
Whisk the remaining 1/2 cup milk with 1/2 cup baking mix and the flour until smooth.
Chicken and Broth- 1/2 cup milk, divided
- 1/2 cup baking mix
- 1/4 cup all-purpose flour
5 thicken broth
Stir the milk, baking mix, and flour slurry into the chicken broth, then simmer uncovered for 10 minutes while stirring occasionally.
From: boil chicken, make thickener
6 simmer dumplings
Add the cut dumpling squares to the simmering broth and cook gently for about 10 minutes, until the dumplings are tender and the chicken is cooked through.
From: thicken broth, roll and cut
7 adjust and serve 2 ingredients
Thin the finished chicken and dumplings with a little milk if needed, season to taste with salt, and serve hot.
From: simmer dumplings
Chicken and Broth- 1/2 cup milk, divided
- Salt, to taste
- 1
make dough
Stir 1 1/2 cups baking mix with 1/2 cup milk until a soft dough forms.
Dumplings: 1 1/2 cups baking mix, plus 1 tablespoon for dusting; 1/2 cup milk
- 2
roll and cut
Knead the dough briefly on the dusted work surface, roll it to 1/8 inch thick, and cut it into 2-inch squares.
Dumplings: 1 1/2 cups baking mix, plus 1 tablespoon for dusting
- 3
boil chicken
Bring the diced chicken and salted water to a boil in a large pot, then stir in 1/2 cup milk and salt.
Chicken and Broth: 8 ounces boneless, skinless chicken breast, diced; 4 cups salted water; 1/2 cup milk, divided; Salt, to taste
- 4
make thickener
Whisk the remaining 1/2 cup milk with 1/2 cup baking mix and the flour until smooth.
Chicken and Broth: 1/2 cup milk, divided; 1/2 cup baking mix; 1/4 cup all-purpose flour
- 5
thicken broth
Stir the milk, baking mix, and flour slurry into the chicken broth, then simmer uncovered for 10 minutes while stirring occasionally.
- 6
simmer dumplings
Add the cut dumpling squares to the simmering broth and cook gently for about 10 minutes, until the dumplings are tender and the chicken is cooked through.
- 7
adjust and serve
Thin the finished chicken and dumplings with a little milk if needed, season to taste with salt, and serve hot.
Chicken and Broth: 1/2 cup milk, divided; Salt, to taste
Text instructions
Dust a work surface with 1 tablespoon baking mix.
Cut the chicken into bite-size pieces.
Stir 1 1/2 cups baking mix with 1/2 cup milk until a soft dough forms.
Knead the dough briefly on the dusted work surface, roll it to 1/8 inch thick, and cut it into 2-inch squares.
Bring the diced chicken and salted water to a boil in a large pot, then stir in 1/2 cup milk and salt.
Whisk the remaining 1/2 cup milk with 1/2 cup baking mix and the flour until smooth.
Stir the milk, baking mix, and flour slurry into the chicken broth, then simmer uncovered for 10 minutes while stirring occasionally.
Add the cut dumpling squares to the simmering broth and cook gently for about 10 minutes, until the dumplings are tender and the chicken is cooked through.
Thin the finished chicken and dumplings with a little milk if needed, season to taste with salt, and serve hot.
Recipe from Cookbook Hub - www.cookbookhub.org