Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings

The scent of simmering chicken and herbs, mingling with the tangy sweetness of buttermilk, always transports me back to my grandmother’s kitchen. I can almost see her now, flour dusting her apron as she expertly dropped spoonfuls of dough into a bubbling pot. This wasn’t just a meal; it was love simmered low and slow, a comforting hug on a chilly day, and a tradition I’m honored to carry on.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Dietary Type: Comfort Food

Ingredients

• 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup
• 1 (32 ounce) carton chicken broth
• 2 (12 1/2 ounce) cans Swanson Premium White Chicken Meat (drained)
• 1/2 bag baby carrots, cut in half (or more if desired)
• 1/2 bag frozen baby peas
• 1/2 teaspoon black pepper
• 1/2 pint heavy whipping cream

For Mom’s Southern Buttermilk Biscuits:

• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking powder (rounded)
• 4 tablespoons shortening
• 1 cup buttermilk
• 1/4 teaspoon baking soda

Equipment Needed

• Large Pot
• Whisk
• Fork
• Measuring Cups and Spoons

Instructions

1. In a large pot, pour the chicken broth, cream of chicken soup, and black pepper. Whisk until the mixture is well blended.

2. Add the drained Swanson chicken and the halved baby carrots to the pot.

3. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer until the carrots are tender, about 30-40 minutes. This step allows the flavors to meld and the carrots to soften beautifully.

4. While the stew simmers, prepare the biscuit dough. In a large bowl, sift together the flour, salt, and baking powder. This ensures a light and airy texture for the dumplings.

5. Using a fork or pastry blender, blend the shortening into the flour mixture until the mixture resembles coarse crumbs. The key here is to work quickly and avoid overmixing to prevent tough dumplings.

6. In a separate small bowl, mix the baking soda into the buttermilk. This creates a chemical reaction that helps the biscuits rise and adds a characteristic tang.

7. Pour the buttermilk mixture into the flour mixture and blend until all the ingredients are just moist. Be careful not to overmix; a few streaks of flour are fine. Overmixing will develop the gluten, resulting in tough dumplings.

8. Set the dough aside. Now it’s time to return to the stew.

9. Add the frozen peas to the simmering stew. Simmer for about 10 minutes, allowing the peas to thaw and become tender-crisp.

10. Add the heavy whipping cream to the chicken stew and stir while bringing the mixture back to a boil. The cream enriches the stew and adds a velvety smoothness.

11. Once the stew has reached a boil, drop spoonfuls of the biscuit dough into the stew. Aim for evenly sized dumplings to ensure they cook uniformly.

12. Reduce the heat to medium-high and cook for 5 minutes.

13. Gently flip the dumplings over and cook for another 5-7 minutes, or until they are cooked through. The dumplings should be golden brown and firm to the touch. To test for doneness, insert a toothpick into the center of a dumpling; it should come out clean.

14. Serve immediately and enjoy!

Expert Tips & Tricks

• For extra flavor, brown the chicken in the pot before adding the broth.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.
• To prevent the dumplings from sinking to the bottom of the pot, make sure the stew is at a gentle simmer before adding them.
• Don’t overcrowd the pot with dumplings. If necessary, cook them in batches.
• For a richer flavor, use bone-in, skin-on chicken thighs to make your broth, and then shred the meat for the stew.
• To add more vegetables, try adding diced celery, potatoes or parsnips along with the carrots.
• For a touch of heat, add a pinch of red pepper flakes to the stew.

Serving & Storage Suggestions

Serve the Chicken and Dumplings hot, straight from the pot. Garnish with fresh parsley or thyme for a pop of color and added flavor. A side of crusty bread or a simple green salad complements the dish perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the Chicken and Dumplings on the stovetop over low heat, adding a splash of chicken broth or water if needed to prevent sticking. You can also reheat them in the microwave in short intervals, stirring occasionally.

Freezing is not recommended as the dumplings may become soggy upon thawing.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	813.8 kcal	N/A
Calories from Fat	362 g	45%
Total Fat	40.3 g	61%
Saturated Fat	18.5 g	92%
Cholesterol	186.7 mg	62%
Sodium	1797.9 mg	74%
Total Carbohydrate	54.1 g	18%
Dietary Fiber	1.8 g	7%
Sugars	3.9 g	N/A
Protein	55.8 g	111%

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend for the biscuit dough. You may also need to add a binding agent like xanthan gum.
• Dairy-Free: Substitute the heavy cream with coconut cream for a richer flavor, or use a plant-based milk alternative. Ensure the cream of chicken soup is also dairy-free.
• Vegetarian: Replace the chicken with vegetable protein pieces and use vegetable broth.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the stew for a spicy kick.
• Herbed Dumplings: Mix fresh herbs like thyme, rosemary, or chives into the biscuit dough for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the biscuit dough ahead of time?
A: It’s best to make the biscuit dough fresh for the best results. However, you can prepare the dry ingredients ahead of time and store them in an airtight container. Then, add the wet ingredients just before you’re ready to make the dumplings.

Q: My dumplings are sinking. What am I doing wrong?
A: Make sure the stew is at a gentle simmer when you add the dumplings, and avoid overcrowding the pot. Adding too many dumplings at once can lower the temperature of the stew and cause them to sink.

Q: How do I know when the dumplings are cooked through?
A: The dumplings should be golden brown and firm to the touch. To test for doneness, insert a toothpick into the center of a dumpling; it should come out clean.

Q: Can I use a different type of chicken?
A: Yes, you can use any type of cooked chicken you prefer. Shredded rotisserie chicken is a convenient option. Or, use leftover cooked turkey for a post-Thanksgiving twist.

Q: Can I freeze the leftovers?
A: Freezing is not recommended as the dumplings may become soggy upon thawing. It’s best to enjoy the leftovers within 3 days of making the dish.

Final Thoughts

This Chicken and Dumplings recipe with Southern Buttermilk Biscuit Dumplings is more than just a meal; it’s a comforting experience that nourishes the body and soul. Don’t be intimidated by the seemingly long list of ingredients or the detailed instructions. Once you taste the final product, you’ll realize it’s worth every minute spent in the kitchen. So, gather your ingredients, put on some music, and create a batch of this classic comfort food for yourself and your loved ones. I’m sure it will bring just as much warmth and joy to your home as it has to mine for all these years. Feel free to share your feedback and variations. Bon appétit!