Easy Chicken and Dumplings with Biscuits

Easy Chicken and Dumplings with Biscuits is a comforting, hearty dish that’s perfect for busy weeknights or cozy family dinners.

Tender chunks of chicken, fluffy biscuit dumplings, and a creamy, flavorful broth come together to create a meal that’s as satisfying as it is simple to prepare. With the help of refrigerated biscuit dough, this recipe cuts down on prep time without sacrificing homemade taste.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Mixing spoon
• Cutting board
• Knife
• Measuring cups and spoons

Ingredients

• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked and shredded chicken (rotisserie chicken works great)
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1/4 tsp black pepper
• 1/2 tsp salt (or to taste)
• 1 cup heavy cream
• 1 can (16.3 oz) refrigerated biscuit dough
• Optional garnish: chopped fresh parsley

Directions

1. Sauté the Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
2. Make the Broth Base: Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth until smooth.
3. Add Chicken and Seasonings: Stir in shredded chicken, thyme, parsley, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Prepare the Biscuits: Separate the biscuit dough and cut each biscuit into quarters. Roll the pieces slightly to form dumpling shapes if desired.
5. Cook the Dumplings: Drop the biscuit pieces into the simmering soup. Cover the pot with a lid and let the dumplings cook for 10-12 minutes, stirring occasionally, until they are puffed up and cooked through.
6. Finish with Cream: Stir in the heavy cream and let the soup heat through for 2-3 minutes. Taste and adjust seasoning if needed.
7. Serve: Ladle into bowls and garnish with fresh parsley, if desired.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (Per Serving)

• Calories: 310
• Protein: 18g
• Carbohydrates: 25g
• Fat: 16g
• Fiber: 2g

Expert Tips

• Thicker Broth: For a thicker consistency, mix 2 tbsp of cornstarch with 2 tbsp of water and stir it into the broth before adding the biscuits.
• Customize Vegetables: Add peas, green beans, or mushrooms for extra nutrition and variety.
• Homemade Dumplings: If you prefer, make dumplings from scratch using flour, milk, and baking powder.

FAQs

Can I use canned chicken instead of cooked chicken? Yes, canned chicken works as a quick substitute. Just drain it before adding to the soup.

Do I need to pre-cook the biscuits? No, the biscuit dough cooks directly in the broth, absorbing the flavors.

Can I make this ahead of time? The soup base can be made ahead, but for best results, add the biscuits and cook them fresh before serving.

Storing & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat on the stovetop over medium-low heat, stirring gently to prevent the dumplings from breaking apart. Add a splash of broth or cream if the soup thickens too much.
• Freezing: The soup base (without biscuits) freezes well for up to 3 months. Thaw and add fresh biscuits when reheating.

Substitutions & Variations

• Milk Substitute: Use whole milk or half-and-half instead of heavy cream for a lighter version.
• Herbs: Swap thyme and parsley for rosemary or sage for a different flavor profile.
• Vegetarian Option: Replace chicken with mushrooms and use vegetable broth for a vegetarian dish.

Easy Chicken and Dumplings with Biscuits

Easy Chicken and Dumplings with Biscuits is a comforting, hearty dish that’s perfect for busy weeknights or cozy family dinners.

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Equipment

• - Large pot or Dutch oven
• - Mixing spoon
• - Cutting board
• - Knife
• Measuring cups and spoons

Ingredients

  

• - 2 tbsp unsalted butter
• - 1 small onion diced
• - 2 medium carrots peeled and diced
• - 2 celery stalks diced
• - 3 garlic cloves minced
• - 1/4 cup all-purpose flour
• - 6 cups chicken broth
• - 2 cups cooked and shredded chicken rotisserie chicken works great
• - 1/2 tsp dried thyme
• - 1/2 tsp dried parsley
• - 1/4 tsp black pepper
• - 1/2 tsp salt or to taste
• - 1 cup heavy cream
• - 1 can 16.3 oz refrigerated biscuit dough
• - Optional garnish: chopped fresh parsley

Instructions

 

• **Sauté the Vegetables:** In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
• **Make the Broth Base:** Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth until smooth.
• **Add Chicken and Seasonings:** Stir in shredded chicken, thyme, parsley, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to a simmer.
• **Prepare the Biscuits:** Separate the biscuit dough and cut each biscuit into quarters. Roll the pieces slightly to form dumpling shapes if desired.
• **Cook the Dumplings:** Drop the biscuit pieces into the simmering soup. Cover the pot with a lid and let the dumplings cook for 10-12 minutes, stirring occasionally, until they are puffed up and cooked through.
• **Finish with Cream:** Stir in the heavy cream and let the soup heat through for 2-3 minutes. Taste and adjust seasoning if needed.
• **Serve:** Ladle into bowls and garnish with fresh parsley, if desired.