You’ve enjoyed Chef Todd’s old school chicken and dumplings at the Beach Plum Farm Kitchen, where he crafts this dish from our own produce and meats.  Now Chef Todd has shared the home version so you can make this deeply satisfying dish and simple in your own kitchen.  Remember, our free range chicken and farm fresh vegetables are available at our farm store every weekend.


Chicken & Dumplings

Yield: 2 Qt
¼ C Oil
2 C Onion, diced ¼”
1 C Carrot, diced ¼”
1 C Potato, diced ¼”
1 C Celery, diced ¼”
2 Tbsp Garlic, minced
1/3 C Flour
3 T Salt
1 T Pepper
¼ C Herbs, chopped (Parsley, Tarragon, Rosemary, Thyme)
2 C Chicken Stock
½ C Heavy Cream

1 lb Chicken, pulled

1x Rosemary Biscuit Recipe (follows)


  • Cook onions in oil on medium heat until onions are translucent
  • Half-way through previous step, add carrots, celery and garlic
  • Add flour, salt and pepper and mix well
  • Slowly add chicken stock while whisking to avoid making lumps
  • Add chicken and potato and simmer, stirring often, until potato is cooked
  • Finish with herbs and heavy cream
  • Chop finished biscuits in 1” pieces and simmer in until soft for Chicken & Dumplings

  Rosemary Buttermilk Biscuits

1 ¼ lb Flour
¼ C Sugar
¼ Tbsp Baking Powder
1/8 tsp Baking Soda
½ Tbsp Salt
1 Tbsp Rosemary, chopped fine

¾ lb Butter, cold, diced ¼“
1 lb + ½ C Buttermilk

Biscuit Method:

  • Mix dry ingredients together
  • Cut in butter to dry ingredients until pea-sized
  • Add buttermilk and mix just until combined
  • Wrap dough and chill in refrigerator for 1 hour
  • Unwrap dough on a floured surface and roll to ½” thickness
  • Tri-fold, turn dough 90°, tri-fold again
  • Roll dough to 1” thickness
  • Cut dough using a biscuit cutter
  • Place biscuits on a parchment-lined baking sheet
  • Brush top of biscuits with remaining buttermilk
  • Bake in 350° oven for 25 minutes or until tops of biscuits start to brown
  • Biscuits will be soft. Allow to cool before removing from the pan