Dumplings and Biscuits in Creamy Chicken
A cozy comfort food featuring fluffy dumplings and buttery biscuits in a rich, creamy chicken sauce, perfect for busy nights.
Ingredients
For the Creamy Chicken
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 cup onion, diced (about 1 medium onion)
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
For the Dumplings and Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅔ cup whole milk
- ⅓ cup unsalted butter, melted
- 1 egg beaten (for egg wash, optional)
Instructions
Sautéing the Chicken
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until it’s browned and cooked through—about 5-7 minutes.
Veggie Time
- Toss in the onion, carrots, celery, and garlic. Sauté until they’re tender, about 5-6 minutes.
Create the Creamy Base
- Pour in the chicken broth and bring it to a simmer. Stir in the heavy cream. Season with salt and pepper to your liking.
Whip Up the Dumplings
- In a bowl, mix the flour, baking powder, and salt. Gradually stir in the milk and melted butter until a soft dough forms.
Dumpling Drop-Off
- Drop spoonfuls of the dumpling dough into the simmering creamy chicken mixture.
Biscuit Bliss
- Roll out the remaining dough for the biscuits, cut into rounds, and nestle them on top of the mixture. Brush with beaten egg if desired.
Cook It All Together
- Cover the pot and let everything simmer gently for about 15-20 minutes.
Serve and Savor
- Garnish with chopped parsley and serve.
Notes
Don’t skip the simmer to ensure the dumplings cook fully. Clean as you go for a tidy kitchen experience.