Description

A smoky, slow-simmered chicken stew featuring tender, falling-apart smoked chicken and fluffy drop biscuits, cooked outdoors for a depth of flavor that indoor recipes can’t replicate.

Ingredients

Scale

1 large whole chicken (4–5 lbs, bone-in, skin-on)
1 cup hickory or applewood chips (soaked)
6–8 cups low-sodium chicken broth
2 large carrots, diced
2 celery stalks, diced
1 large onion, diced
3 tablespoons unsalted butter (for stew)
3 tablespoons all-purpose flour (for roux)
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
½ cup heavy cream (optional)
2 cups all-purpose flour (for biscuits)
1 tablespoon baking powder
1 teaspoon salt (for biscuits)
½ cup cold butter, cubed (for biscuits)
¾ cup buttermilk
1 large egg yolk

Instructions

Preheat smoker to 225-250°F. Add soaked wood chips. Place whole chicken breast-side up on the grate and smoke until internal temperature reaches 165°F (approx. 1.5-2 hours).
Remove chicken and let rest for 20 minutes. Discard skin and bones, then shred meat into bite-sized pieces.
In a large Dutch oven, melt 3 tablespoons butter over medium heat. Sauté diced onion, carrots, and celery for 5-7 minutes until softened.
Stir in 3 tablespoons flour and cook for 2 minutes to create a light roux.
Slowly whisk in chicken broth, thyme, parsley, and bay leaves. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
Stir shredded chicken into the pot and heat through for 5 minutes. Stir in heavy cream if using.
In a bowl, whisk together biscuit flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
In a separate bowl, whisk buttermilk and egg yolk. Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix).
Drop spoonfuls of dough directly into the simmering stew. Cover and steam for 15-20 minutes without lifting the lid.
Remove bay leaves and serve immediately.

Notes

Keep butter cold for flaky biscuits. Do not overmix dough. Do not lift lid while dumplings are steaming. Use low-sodium broth as smoked chicken is salty. Dumplings do not freeze well; freeze stew only if necessary.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with chicken,
Calories: 550
Sugar: 4
Sodium: 800
Fat: 22
Saturated Fat: 10
Carbohydrates: 45
Fiber: 3
Protein: 35

Keywords: chicken and dumplings, smoked chicken, drop biscuits, outdoor cooking, smoker recipes, comfort food, hickory smoked, one pot meal