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Chicken and Dumplings with Sourdough Drop biscuits

Chicken and Dumplings with Sourdough Drop Biscuits

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sauté the Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Ladle into deep bowls, making sure everyone gets a dumpling or two. Garnish with fresh parsley or black pepper if desired.