Description
Classic comfort in one pot—this creamy chicken and dumplings recipe uses biscuit dough for a fast, fluffy topping over a rich, savory stew.
Ingredients
680 g (1.5 lb) boneless skinless chicken breasts or thighs
6 cups (1.4 L) low-sodium chicken broth
3 tbsp unsalted butter (or 2 tbsp olive oil)
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 (standard 8-count can, or frozen/homemade equivalent)
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
1 bay leaf (optional)
2 tbsp chopped fresh parsley (or 2 tsp dried parsley)
Salt and freshly ground black pepper, to taste
Instructions
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One Pot, Stovetop
- Cuisine: American, Southern
