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Chicken And Dumplings With Red Lobster Biscuits

5/5 - (10 votes)


  • 2 lbs of chicken (bone-in, skin-on)
  • 2 tablespoons of vegetable oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 1/4 cup of all-purpose flour
  • 4 cups of chicken broth
  • 1 bay leaf
  • 1 teaspoon of dried thyme
  • Salt and pepper, to taste
  • 1 cup of frozen peas
  • 1/2 cup of heavy cream
  • Fresh parsley, for garnish
  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of garlic powder
  • 1/2 cup of cold butter, cubed
  • 1 cup of buttermilk
  • 1 cup of shredded cheddar cheese
  • 2 tablespoons of melted butter
  • 1 tablespoon of chopped parsley
Chicken and dumplings with Red Lobster biscuits


  1. Wash the chicken pieces and pat them dry.
  2. Heat the vegetable oil in a large pot over medium heat.
  3. Add the chicken pieces and cook until they’re nicely browned on all sides. Set the chicken aside.
  4. In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until they’re softened and fragrant.
  5. Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly.
  6. Slowly pour in the chicken broth while stirring continuously to avoid lumps.
  7. Add the bay leaf, dried thyme, salt, and pepper. Stir to combine.
  8. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
  9. Remove the chicken from the pot, shred the meat using two forks, and discard the bones. Return the shredded chicken to the pot.
  10. Stir in the frozen peas and heavy cream. Simmer for an additional 10 minutes to let the flavors meld together.
  11. In a separate bowl, combine the flour, baking powder, salt, and garlic powder for the Red Lobster biscuits.
  12. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  13. Stir in the buttermilk and shredded cheddar cheese into the flour mixture until just combined. Be careful not to overmix.
  14. Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper, spacing them a few inches apart.
  15. Bake the biscuits in a preheated oven at 425°F (220°C) for about 12-15 minutes, or until they turn golden brown on top.
  16. While the biscuits are baking, brush the tops with melted butter and sprinkle chopped parsley over them.
  17. Once the biscuits are done, remove them from the oven and let them cool slightly before serving.
  18. Serve the warm and fluffy Red Lobster biscuits alongside the chicken and dumplings for a delicious meal.
  19. To enjoy the Red Lobster biscuits with the chicken and dumplings, you can either serve them on the side or break them into smaller pieces and add them directly to the bowl. The cheesy, garlicky flavors of the biscuits will complement the comforting flavors of the dish.

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Here are some short points to keep in mind for the Chicken and Dumplings with Red Lobster biscuits recipe. By keeping these precautions in mind you will have a safe and enjoyable cooking experience.

  1. Be cautious when adding dumpling dough to the boiling broth.
  2. Use tongs or a spoon to remove hot bay leaves from the pot.
  3. Watch out for sharp edges if breaking biscuits into smaller pieces.
  4. Be careful not to overmix the dumpling dough.
  5. Keep an eye on the cooking temperature.

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