There’s just something soul-soothing about a warm bowl of chicken and dumplings. This isn’t just any version—this is a hearty, flavorful chicken stew crowned with tangy, fluffy sourdough drop biscuits that soak up all that rich broth. It’s a riff on the old fashioned chicken and dumplings you may have grown up eating at grandma’s table, but with a slightly modern twist thanks to the sourdough. Whether you're craving southern comfort or just need an easy weeknight meal that feels like a hug, this dish delivers. Think of it as a marriage of homey flavors and rustic texture, perfect for chilly nights or lazy Sundays.
Chicken and Dumplings with Sourdough Drop Biscuits
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American
Dutch oven or large heavy-bottomed pot Ideal for even cooking and heat retention. A large stockpot will work too.
Mixing bowls One for biscuit dough, one for prepping veggies.
Wooden Spoon or Spatula For sautéing and stirring.
Pastry cutter or fork To cut butter into the biscuit dough. Alternatively, use your fingers.
Measuring cups and spoons For accuracy with ingredients.
Ladle Makes serving much easier, especially with the thick stew.
Baking sheet or parchment paper (optional) If you decide to bake the biscuits separately for extra crispiness.
For the Chicken Stew
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion diced
- 2 carrots peeled and sliced into ¼-inch rounds
- 2 celery stalks sliced
- 3 garlic cloves minced
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning optional but adds great depth
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 cups chicken broth preferably low sodium
- 2 cups cooked shredded chicken rotisserie or leftover works beautifully
- ½ cup frozen peas optional for color and sweetness
- 2 tablespoons all-purpose flour for thickening
- ¼ cup heavy cream or half-and-half optional for creaminess
For the Sourdough Drop Biscuits
- 1 cup all-purpose flour
- 1 cup sourdough starter discard or active
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons cold butter cut into small cubes
- ¼ cup milk plus a splash more if needed
Sauté the Aromatics
Heat olive oil or butter in a Dutch oven over medium heat. Add diced onions, carrots, and celery. Cook for 5–7 minutes until softened and translucent. Stir in garlic, thyme, poultry seasoning (if using), salt, and pepper.
Build the Base
Sprinkle in the flour and stir well to coat the vegetables—this will help thicken the stew later. Cook for 1–2 minutes to remove the raw flour taste.
Add Broth and Simmer
Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer, then add shredded chicken and peas. Reduce heat to low and let it bubble gently for about 10 minutes.
Prepare the Sourdough Drop Biscuits
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in sourdough starter and milk until just combined—don’t overmix. The dough should be sticky but not runny.
Drop the Biscuits In
Using a spoon, drop heaping tablespoons of biscuit dough right on top of the simmering stew. You’ll get about 6–8 drop biscuits depending on size. Cover the pot tightly and cook over low heat for 15 minutes. Do not lift the lid—steam is essential to cook the biscuits through.
Add the Cream
Once the biscuits are puffed and cooked through, stir in the cream gently around the edges of the pot. Let simmer uncovered for 2 more minutes to thicken slightly.
Serve and Enjoy
Ladle into deep bowls, making sure everyone gets a dumpling or two. Garnish with fresh parsley or black pepper if desired.
Pairings
This hearty one-pot wonder is a meal in itself, but you can elevate the experience with some thoughtful additions:
- Crisp green salad – A light vinaigrette-dressed salad helps cut through the richness. Think arugula, shaved fennel, or even apple slices.
- Stewed greens – A bowl of garlicky collard greens or Southern-style mustard greens would pair beautifully.
- Cranberry sauce or chutney – A tart contrast can bring out the savory chicken flavors.
- Chilled white wine – A dry Chardonnay or a lightly oaked Viognier complements the creamy stew without overwhelming it.
- Iced tea or cider – For a more family-style setting, both beverages go well with the comforting southern chicken and dumplings feel.
FAQs
1. What kind of chicken works best?
Boneless, skinless chicken thighs are ideal for their tenderness and flavor, but breast meat works well too if you prefer leaner protein. Rotisserie chicken is a fantastic shortcut for quick chicken and dumplings.
2. Can I use canned biscuits instead of homemade?
Yes! If you’re looking for easy chicken and dumplings with biscuits, canned biscuits can be used instead of the sourdough drop biscuits. Just follow the stovetop cooking time to make sure they steam properly.
3. Can I make this in a slow cooker?
Absolutely. It’s one of those perfect chicken crockpot recipes. Cook your chicken and veggies on low for 6 hours or high for 3–4, then drop in the biscuit dough in the last hour and cook on high with the lid on.
4. Is this recipe freezer-friendly?
The stew part freezes beautifully—just leave out the biscuits and make them fresh when reheating. Portion out into containers and freeze up to 3 months.
5. Are these biscuits considered old fashioned dumplings?
They’re a cousin, for sure! While the traditional old fashioned dumplings recipe might use rolled dough or thick noodle-like dumplings, these sourdough drop biscuits offer a rustic twist with that homey texture and tartness that makes chicken and dumplings homemade feel extra special.
