Chicken And Dumplings With Biscuits

Chicken And Dumplings With Biscuits is a cozy, creamy chicken dinner made with tender chicken, vegetables, broth, and soft biscuit dumplings. Instead of making dumpling dough from scratch, this recipe uses refrigerated biscuit dough, which keeps the process simple and quick.

This is a great meal for cold nights, Sunday dinner, or any weeknight when you want comfort food without too much prep. The biscuits cook right in the creamy chicken filling, turning into fluffy dumplings that soak up all that savory broth.

Why You Will Love This Recipe

• Easy shortcut: Refrigerated biscuits make the dumplings simple and beginner-friendly.

• Comforting and filling: Chicken, vegetables, and creamy broth make a full meal in one pot.

• Family-friendly: The flavors are mild, warm, and easy to enjoy.

• Great for leftovers: It reheats well for lunch or dinner the next day.

Equipment Needed

• Large Dutch oven or heavy soup pot with lid

• Cutting board

• Sharp knife

• Measuring cups and spoons

• Wooden spoon or spatula

• Tongs or forks for shredding chicken

• Small bowl

• Ladle

Ingredients List

For the Chicken Filling

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2 carrots, peeled and diced

• 2 celery ribs, diced

• 3 garlic cloves, minced

• 1/3 cup all-purpose flour

• 5 cups low-sodium chicken broth

• 1 cup whole milk

• 1 teaspoon dried thyme

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 2 cups cooked shredded chicken

• 1 cup frozen peas

• 1/2 cup heavy cream

For the Biscuit Dumplings

• 1 can refrigerated biscuit dough, 16.3 ounces

• 1 tablespoon chopped fresh parsley, optional

Timing & Servings

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

How to Make Chicken And Dumplings With Biscuits Step by Step

Step 1: Cook the vegetables
Place a large Dutch oven or soup pot over medium heat. Add the butter and olive oil. Once the butter melts, add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables begin to soften.

Step 2: Add garlic
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Step 3: Add flour
Sprinkle the flour over the vegetables. Stir well and cook for 1 minute. This helps thicken the broth later.

Step 4: Add broth and milk
Slowly pour in the chicken broth while stirring. Add the milk, thyme, poultry seasoning, salt, and black pepper. Stir until smooth.

Step 5: Simmer the filling
Bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until the broth starts to thicken.

Step 6: Add chicken and peas
Stir in the shredded chicken, frozen peas, and heavy cream. Let everything simmer for 3 to 4 minutes.

Step 7: Cut the biscuits
Open the can of biscuits and cut each biscuit into 4 pieces. This helps them cook evenly in the pot.

Step 8: Add the biscuits
Drop the biscuit pieces over the top of the simmering chicken mixture. Try to spread them out so they are not all stacked in one spot.

Step 9: Cover and cook
Cover the pot with a lid and reduce the heat to medium-low. Cook for 12 to 15 minutes, until the biscuit dumplings are puffed and cooked through.

Step 10: Check the dumplings
Cut one dumpling open to make sure the center is no longer doughy. If needed, cover and cook for 2 to 3 more minutes.

Step 11: Finish and serve
Sprinkle with parsley if using. Let the dish sit for 5 minutes before serving so the filling can thicken slightly.

Tips for the Best Chicken And Dumplings With Biscuits

1. Keep the soup at a gentle simmer before adding the biscuits. If the heat is too low, the dumplings may turn gummy.
2. Cut the biscuits into small pieces so they cook through faster and more evenly.
3. Do not stir too much after adding the biscuits. Let them sit on top and steam with the lid on.
4. Use cooked shredded chicken to save time. Rotisserie chicken works well for this recipe.
5. If the filling gets too thick, add a splash of chicken broth or milk before serving.
6. Taste before serving. Store-bought broth and rotisserie chicken can vary in salt, so adjust at the end.

Variations to Try

• Use chicken thighs: Shredded cooked chicken thighs make the dish extra tender.

• Add more vegetables: Corn, green beans, mushrooms, or diced potatoes work well.

• Make it lighter: Use half-and-half instead of heavy cream.

• Add herbs: Fresh thyme, rosemary, or parsley can add more flavor.

• Spicy version: Add a pinch of cayenne pepper or a few dashes of hot sauce.

• Use homemade biscuits: If you have biscuit dough from scratch, cut it into small pieces and use it the same way.

Serving Suggestions

Chicken And Dumplings With Biscuits is hearty enough to serve on its own.

For a simple side, pair it with a green salad, roasted broccoli, green beans, or steamed carrots.

If you want a bigger comfort food meal, serve it with cranberry sauce, mashed potatoes, or extra biscuits on the side.

Make-Ahead, Storage, and Reheating

You can make the chicken filling ahead of time, but it is best to add and cook the biscuits right before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over medium-low heat, stirring carefully. Add a little broth or milk if the filling has thickened too much.

You can also microwave individual portions in 60-second intervals until warm.

Freezing is not recommended once the biscuits are cooked because they can become soft and soggy after thawing. If you want to freeze it, freeze only the chicken filling for up to 2 months. Thaw overnight in the refrigerator, then reheat and add fresh biscuit dough.

Nutritional Facts

Calories: 430
Fat: 21g
Carbs: 35g
Protein: 25g
Sugar: 7g
Sodium: 850mg

Chicken And Dumplings With Biscuits

Chicken and Dumplings with Biscuits is a cozy comfort food classic featuring tender chicken, hearty vegetables, and fluffy biscuit dumplings simmered in a rich, creamy broth. This easy, family-friendly recipe is perfect for chilly evenings, Sunday dinners, or whenever you need a warm and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American, american comfort food, southern american

Servings 6 people

Calories 430 kcal

Equipment

• Large Dutch oven or heavy soup pot with lid
• Cutting board
• Sharp knife
• Measuring Cups and Spoons
• Wooden spoon or spatula
• Tongs or forks for shredding chicken
• Small bowl
• Ladle

Ingredients

  

For the Chicken Filling

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 2 carrots peeled and diced
• 2 celery ribs diced
• 3 garlic cloves minced
• 1/3 cup all-purpose flour
• 5 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon black pepper
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1/2 cup heavy cream

For the Biscuit Dumplings

• 1 can refrigerated biscuit dough 16.3 ounces
• 1 tablespoon chopped fresh parsley optional

Instructions

 

Step 1: Cook the vegetables

• Place a large Dutch oven or soup pot over medium heat. Add the butter and olive oil. Once the butter melts, add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables begin to soften.

Step 2: Add garlic

• Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Step 3: Add flour

• Sprinkle the flour over the vegetables. Stir well and cook for 1 minute. This helps thicken the broth later.

Step 4: Add broth and milk

• Slowly pour in the chicken broth while stirring. Add the milk, thyme, poultry seasoning, salt, and black pepper. Stir until smooth.

Step 5: Simmer the filling

• Bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until the broth starts to thicken.

Step 6: Add chicken and peas

• Stir in the shredded chicken, frozen peas, and heavy cream. Let everything simmer for 3 to 4 minutes.

Step 7: Cut the biscuits

• Open the can of biscuits and cut each biscuit into 4 pieces. This helps them cook evenly in the pot.

Step 8: Add the biscuits

• Drop the biscuit pieces over the top of the simmering chicken mixture. Try to spread them out so they are not all stacked in one spot.

Step 9: Cover and cook

• Cover the pot with a lid and reduce the heat to medium-low. Cook for 12 to 15 minutes, until the biscuit dumplings are puffed and cooked through.

Step 10: Check the dumplings

• Cut one dumpling open to make sure the center is no longer doughy. If needed, cover and cook for 2 to 3 more minutes.

Step 11: Finish and serve

• Sprinkle with parsley if using. Let the dish sit for 5 minutes before serving so the filling can thicken slightly.

Keyword Chicken And Dumplings With Biscuits

FAQs

Can I use canned biscuits for chicken and dumplings?
Yes. Refrigerated canned biscuits work well and make the recipe much easier.

Why are my biscuit dumplings doughy?
They may need more time to cook, or the heat may have been too low. Keep the filling at a gentle simmer and cook covered until the centers are done.

Can I use rotisserie chicken?
Yes. Rotisserie chicken is a great shortcut. Remove the skin and shred the meat before adding it to the pot.

Can I make this without heavy cream?
Yes. You can use more milk, half-and-half, or evaporated milk. The filling may be a little less rich but still creamy.

Conclusion

Chicken And Dumplings With Biscuits is warm, creamy, and easy to make with simple ingredients. The biscuit shortcut keeps the recipe practical, while the chicken and vegetables make it filling enough for a family dinner. Try it when you want a cozy one-pot meal without making dumplings from scratch.