Easy Chicken and Dumplings with Biscuits

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Comfort food doesn’t get cozier than a bubbling pot of Easy Chicken and Dumplings with Biscuits. This classic dish combines tender shredded chicken, fluffy biscuit-style dumplings, and a creamy, savory broth filled with carrots, celery, and herbs. It’s rich, hearty, and the very definition of home-cooked goodness — all without hours spent in the kitchen.

Whether you’re whipping up a quick weeknight dinner or looking for a satisfying one-pot meal to warm up your weekend, this recipe delivers that soul-hugging flavor you crave. The best part? We use canned biscuits to create pillowy dumplings in a fraction of the time, making this dish faster and more approachable without sacrificing that from-scratch taste.

Why You’ll Love This Easy Chicken and Dumplings with Biscuits

• It’s a one-pot meal, perfect for easy cleanup.
• Uses store-bought biscuit dough, saving time without compromising flavor.
• Great for leftover or rotisserie chicken.
• Ready in under an hour — a true weeknight winner.
• Cozy, hearty, and satisfying any time of year.

Preparation Phase & Tools to Use

To bring this comfort classic together smoothly, having the right tools makes all the difference:

• Large Dutch oven or deep skillet with lid: Crucial for cooking the chicken, vegetables, and simmering the dumplings evenly.
• Mixing spoon or spatula: For stirring the broth and dumplings without breaking them apart.
• Two forks or shredding claws: Makes quick work of pulling apart the cooked chicken.
• Cutting board & sharp knife: Prepping the veggies efficiently and safely.

Each tool supports the flow of this recipe — from sautéing vegetables to gently poaching biscuit dumplings. The lid is especially important to help the dumplings steam to fluffy perfection.

Preparation Tips

Before you start, chop all your vegetables and have your chicken shredded and ready — mise en place is key here. Opt for buttermilk biscuit dough for the fluffiest dumplings, and avoid overmixing or reshaping the dough to keep them tender. Let the broth come to a simmer before adding the biscuits so they cook through evenly without getting soggy. Keep the lid on while they steam, and resist the urge to peek too often — this ensures they puff up just right.

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Ingredients for Easy Chicken and Dumplings with Biscuits

For the Chicken Base:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk (or heavy cream for richer flavor)
• 3 cups cooked shredded chicken (rotisserie chicken works great)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Salt and pepper, to taste

For the Biscuit Dumplings:

• 1 (16 oz) can refrigerated buttermilk biscuit dough
• 1 tablespoon fresh parsley, chopped (optional garnish)

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Step 1: Sauté the Vegetables

Heat butter and olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onions, carrots, and celery. Cook for 5-7 minutes until vegetables are soft and fragrant. Add minced garlic and cook for another 30 seconds.

Step 2: Make the Roux

Sprinkle flour over the vegetables and stir continuously for 1-2 minutes. This creates a roux that helps thicken the broth. Be careful not to let it brown.

Step 3: Add the Liquids

Slowly pour in the chicken broth, stirring constantly to avoid lumps. Once fully incorporated, stir in the milk. Bring the mixture to a gentle simmer.

Step 4: Add the Chicken and Seasonings

Stir in the shredded chicken, dried thyme, and parsley. Season with salt and pepper to taste. Let the mixture simmer on low heat for 10-15 minutes to thicken and develop flavor.

Step 5: Prepare the Biscuit Dumplings

Open the canned biscuits and cut each biscuit into quarters (or sixths for smaller dumplings). Lightly roll each piece into a ball without overworking the dough.

Step 6: Add Dumplings to the Pot

Gently place the biscuit pieces on top of the simmering chicken mixture. Make sure they are not submerged. Cover the pot with a tight-fitting lid and reduce heat to low. Let cook undisturbed for 15-18 minutes, or until dumplings are puffed and cooked through.

Step 7: Final Touches

Once the dumplings are fluffy and no longer doughy inside, turn off the heat. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

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Notes

Using canned biscuit dough makes this recipe incredibly accessible and fast, but don’t be afraid to customize it. Add frozen peas for a pop of color and sweetness, or a splash of heavy cream for extra richness. If you’re using homemade shredded chicken, simmer it with bay leaves and onion for added depth. The dish thickens as it cools, so if you prefer a thinner broth, you can stir in extra warm broth right before serving.

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Watch Out for These Mistakes While Cooking

• Overcrowding the dumplings: Leave space between biscuit pieces so they can expand properly while steaming.
• Peeking too early: Lifting the lid too soon can cause the dumplings to deflate or cook unevenly.
• Using high heat: Once dumplings are added, simmer gently on low. High heat can scorch the bottom or cause curdling.
• Adding biscuits too early: Wait until the broth is hot and bubbling before adding the biscuit dough — otherwise, they may become soggy.

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Storage Instructions

Let the chicken and dumplings cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce as it thickens when chilled. This dish is not ideal for freezing, as the dumplings may become rubbery upon thawing.

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Estimated Nutrition (Per Serving – Approx. 6 servings)

• Calories: 410 kcal
• Protein: 25g
• Carbohydrates: 28g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 720mg
• Fiber: 2g
• Sugar: 5g

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Frequently Asked Questions

What kind of chicken works best for this recipe?

Rotisserie chicken is the fastest option, but any cooked, shredded chicken breast or thigh will do.

Can I use homemade biscuit dough instead of canned?

Yes, homemade biscuit dough can be used. Just ensure the pieces are small enough to steam evenly.

How do I know when the dumplings are fully cooked?

They should be puffed up and no longer doughy in the center. You can test one by cutting it open.

Can I add vegetables to this recipe?

Absolutely! Peas, corn, or green beans can be added during the last few minutes of cooking.

Can I make this recipe dairy-free?

Yes, substitute plant-based butter and unsweetened almond or oat milk. The flavor will change slightly but still be delicious.

What can I use instead of canned biscuits?

You can use homemade drop dumplings or even small chunks of pie crust dough for a rustic twist.

Why did my dumplings come out tough?

Overmixing the dough or overcooking can make dumplings dense. Use a light hand and avoid lifting the lid too often.

Can I double this recipe?

Yes, but use a larger pot and make sure there’s enough space for dumplings to steam without crowding.

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Conclusion

Easy Chicken and Dumplings with Biscuits is a timeless, comforting classic that fits right into your modern kitchen. It brings all the cozy, from-scratch taste of traditional chicken and dumplings with the convenience of store-bought ingredients. Perfect for chilly evenings, busy weekdays, or whenever you need a taste of home — this recipe is sure to warm hearts and fill bellies with every creamy, biscuit-topped bite.

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