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Chicken stew and drop biscuit dumplings is the perfect wintry warm-you-up meal. It’s snowed (well, flurried, really) a few times so far this season — not a lot, but enough to make things feel cozy and wintry.
When winter finally sets in somewhere mid-January, I love lazy Saturdays and Sundays when we can relax and eat hearty comfort food. And, I find this is most often satisfied by something slowly simmering in a slow cooker or on the stove all day in my dutch oven, with wafts of deep, savory smells permeating the house.
Something like a stew or soup.
Growing up, my grandmother always made chicken and dumplings in the winter, southern-style with drop biscuits on top.
In Maryland (where I grew up), you’d also find chicken and dumplings made with a pasta-type of dumpling, sometimes called Pennsylvania Dutch chicken pot pie or “slippery pot pie,” but I’d never seen that until moving to Frederick in the early 2000s — which makes sense given its close proximity to Pennsylvania.
Call me sentimental, but I think the southern-style drop biscuits are the better of the two styles.
Drop biscuits are a little doughy, with a melt-in-your-mouth texture that comes from the steaming atop the stew. Mmm…
If you’re a fan of these slow, simmering recipes, be sure to check out some of my other favorites:
- Chicken Stew with Biscuits (Ina Garten’s recipe!)
- Classic Beef Stew
- Easy Slow Cooker Pot Roast
- Slow Cooker BBQ Ribs
- Easy Slow Cooker Pork BBQ
- Homemade Applesauce in the Slow Cooker
Chicken Stew and Drop Biscuit Dumplings
Chicken and dumplings with southern-style drop biscuits atop a creamy chicken stew base are the perfect wintry warm-you-up meal.
Ingredients
- 5 chicken thighs, bone-in & skin on
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried parsley
- 1 tablespoon sea salt
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 2 dried bay leaves
- 1 cup whole milk
For the dumplings:
- 1/8 cup canola oil
- 1/2 cup whole milk
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley
Instructions
For the chicken stew:
- In a dutch oven or heavy bottomed soup pot, add the chicken, onion, garlic, parsley, sea salt, garlic salt, pepper, poultry seasoning and bay leaves.
- Fill the dutch oven with enough water to cover the chicken by an inch, and bring to a boil. Once boiling, cover the pot and reduce heat to maintain a simmer, and let it cook for one hour.
- Meanwhile, make the drop biscuit dumplings (below).
- Once the stew is finished cooking, remove it from heat and gently take out the chicken (it will be fall-apart tender) and place it on a cutting board to rest, then chop it into bite-sized pieces.
- Set the dutch oven in the fridge, uncovered, and let it cool for one hour. Once cool, use a spoon to skim the fat off the top of the stew. Discard the fat.
- Place the dutch oven back on the stove over medium heat. Once at a simmer, stir in the milk and let it continue to simmer for a few minutes while you get the dumplings ready.
For the drop biscuit dumplings:
- In a mixing bowl, gently mix the canola oil, milk, all-purpose flour, baking powder, sat, pepper and parsley together with a spoon until it's just combined. Don't over-mix because it can cause the dumpling dough to become tough.
- Drop the dough by tablespoonfuls on top of the simmering chicken stew. Cover it with a lid and let it continue to simmer for 15 minutes.
Notes
Serve the chicken stew and drop biscuit dumplings over rice or egg noodles, or just eat it as-is like soup!
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