Go Back
easy-chicken-and-dumplings-with-biscuits_feature

Easy Chicken and Dumplings with Biscuits - Comfort Food Classic

This classic comfort food gets a modern update with flaky biscuit dough that transforms into tender dumplings floating in a rich, creamy broth. Using canned biscuits makes this recipe incredibly easy without sacrificing that homemade flavor we all love, creating a complete one-pot meal that's satisfying and simple to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 can (16.3 oz) refrigerated biscuit dough
  • 4 cups chicken broth
  • 1 cup heavy cream or milk
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional: 1 cup frozen peas

Method
 

Instructions
  1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
  2. Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to create a roux. Gradually pour in chicken broth while stirring constantly to prevent lumps. Add dried thyme, bay leaf, and season with salt and pepper.
  3. Add chicken pieces to the pot, making sure they're submerged in the liquid. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until chicken is cooked through and tender.
  4. Remove chicken from pot and shred using two forks. Return shredded chicken to the pot. Stir in heavy cream and frozen peas (if using). Bring back to a gentle simmer.
  5. Open the can of biscuit dough and separate biscuits. Cut each biscuit into quarters or tear into smaller pieces. Drop biscuit pieces directly into the simmering broth, spacing them evenly. These will become your fluffy dumplings.
  6. Cover the pot and let the dumplings cook for 10-15 minutes without lifting the lid. This steaming process is crucial for light, fluffy dumplings. The dumplings should puff up and cook through completely.

Notes

Don't stir after adding biscuit pieces - let them steam gently on top. Maintain a gentle simmer, not rolling boil. Taste broth before adding dumplings as biscuit dough will dilute flavors. For thicker stew, add extra flour to roux or use cornstarch slurry.