I love how comforting and nostalgic this dish is while still being incredibly easy to pull together. It uses simple ingredients I usually have on hand, and the use of canned biscuits cuts down the prep time without sacrificing flavor. The broth is rich and creamy, the chicken is tender, and the dumplings come out soft and pillowy every time. It’s just the kind of satisfying meal I want on a chilly evening or when I need something hearty for the whole family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
680 g (1.5 lb) boneless skinless chicken breasts or thighs
6 cups (1.4 L) low-sodium chicken broth
3 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
⅓ cup (40 g) all-purpose flour
½ cup (120 ml) whole milk (or heavy cream for a richer version)
1 cup (150 g) frozen peas (optional)
8 canned biscuits (one standard 8-count can, or use frozen or homemade dough)
2 tablespoons olive oil (optional, for searing instead of butter)
Directions
I start by patting the chicken dry and seasoning lightly with salt and pepper. If using rotisserie chicken, I shred it and skip to the simmering step.
To build flavor, I sear the chicken in butter or oil for 1–2 minutes per side, then set it aside. It doesn’t need to cook through at this point.
In the same pot, I sauté the onion, carrots, and celery until softened (about 5–7 minutes), then add garlic and cook another minute.
I sprinkle the flour over the vegetables and stir to coat. After cooking the flour for 1–2 minutes, I slowly whisk in the broth to avoid lumps. I add thyme and bay leaf and bring the pot to a simmer.
I return the chicken to the pot (or add pre-shredded chicken) and simmer until cooked through—about 10–12 minutes. Then I shred the chicken and stir it back in.
I add the milk or cream, season to taste with salt and pepper, and adjust the thickness by simmering uncovered if needed.
I stir in the frozen peas and parsley and let them simmer briefly.
While that cooks, I prepare the biscuit dough by cutting each biscuit in halves or quarters (if using canned) or forming homemade dough into 1–1.5-inch rounds.
I reduce the heat so the soup simmers gently, then arrange the biscuits on top without pressing them down.
I cover the pot tightly and let the biscuits steam for 12–16 minutes. I try not to lift the lid to keep the steam trapped.
After checking for doneness, I let the pot rest (still covered) for 3–5 minutes off the heat to let the flavors settle.
I discard the bay leaf, then gently stir around the edges before spooning into bowls, making sure everyone gets some dumplings.
Servings and Timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories: 550 kcal per serving
Variations
Sometimes I add extra vegetables like chopped green beans or corn to bulk it up. For a deeper flavor, I’ve used chicken thighs exclusively, and I occasionally swap in buttermilk biscuits for a tangy touch. If I want to make it dairy-free, I use unsweetened almond milk and olive oil instead of butter.
Storage/Reheating
I store leftovers in the fridge for up to 3 days in an airtight container. When reheating, I do it gently on the stovetop over low heat or in the microwave in short intervals. The biscuits may soften a bit but still taste great. If the stew thickens too much, I add a splash of broth or milk to loosen it.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, I often do. It’s a great shortcut—just shred it and add it in after the broth and vegetables have simmered.
Do I need to cook the biscuits before adding them?
No, I place the raw biscuit dough right on top of the simmering soup. The steam inside the pot cooks them through and makes them fluffy.
What kind of biscuits should I use?
I usually go with a standard canned biscuit dough, but frozen or homemade biscuit dough works just as well. Just make sure the pieces aren’t too big so they cook evenly.
Can I make this ahead of time?
Yes, I prepare the stew portion ahead and store it in the fridge. When I’m ready to eat, I reheat it to a gentle simmer, add the biscuit dough, and steam them fresh.
Is it possible to make this gluten-free?
Yes, I use a gluten-free flour blend to make the roux and swap in gluten-free biscuit dough. It still turns out rich and comforting.
Conclusion
This Easy Chicken and Dumplings with Biscuits recipe is everything I want in a hearty one-pot meal. Creamy, flavorful, and topped with buttery dumplings, it’s a dish I come back to again and again—especially when I need a dinner that feels like home. Simple to make and satisfying to eat, it’s a recipe that never fails to bring comfort to the table.
Prep the Chicken:
Pat chicken dry and season with salt and pepper. If using rotisserie chicken, skip to step 5.
Sear the Chicken (optional):
Heat 1 tbsp butter or oil in a large Dutch oven over medium-high heat. Brown chicken for 1–2 minutes per side, then remove and set aside.
Sauté Aromatics:
Reduce heat to medium. Add remaining butter, then sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook for 30–60 seconds.
Make the Roux:
Sprinkle in flour, stir to coat veggies, and cook 1–2 minutes. Gradually whisk in chicken broth to avoid lumps. Add thyme and bay leaf.
Cook Chicken & Shred:
Return chicken to pot (or add shredded rotisserie). Simmer until fully cooked (about 10–12 minutes), shred with forks, and return to pot.
Add Milk & Adjust:
Stir in milk or cream. Simmer to thicken. Add more broth/milk if needed. Season to taste.
Add Peas & Parsley:
Stir in peas (if using) and parsley. Simmer 1–2 minutes.
Prepare Biscuits:
Cut canned biscuits in halves or quarters. For homemade, form into 1–1.5″ rounds.
Top with Biscuits:
Reduce heat to low. Gently place biscuit pieces on top of the stew. Don’t press down.
Steam Biscuits:
Cover with lid and steam-cook for 12–16 minutes without lifting the lid. Check one biscuit after 12 minutes. Cook longer if needed.
Finish & Rest:
Remove from heat and let sit, covered, for 3–5 minutes. Discard bay leaf. Gently stir edges without breaking biscuits.
Serve:
Spoon into bowls with dumplings on top. Garnish with parsley if desired.
Notes
For richer flavor, use heavy cream instead of milk.
Peas are optional but add color and texture.
Use rotisserie chicken for a shortcut.
Avoid lifting the lid while biscuits are cooking — steam is essential.
