Chicken and Dumplings with Biscuits is one of those timeless comfort dinners that instantly brings warmth to the table.
This dish delivers a creamy, savory chicken filling topped with soft, fluffy biscuit dumplings that steam to perfection right in the pot.
Whether you prefer to use canned biscuits for convenience or homemade biscuits for a from-scratch finish, this guide will show you exactly how to make this comforting classic with ease.
Let’s get started.
Ingredients You’ll Need
This recipe works with simple, accessible ingredients, making it a great option for weeknights or pantry cooking.
Chicken Options
- Boneless skinless chicken breasts
- Boneless skinless chicken thighs (more flavor)
- Rotisserie chicken for an easy shortcut
Vegetables
- Onion
- Carrots
- Celery
- Garlic
Broth Base
- Chicken broth or stock
- Flour or cornstarch to thicken
- Butter or olive oil
- Seasonings: thyme, pepper, salt, parsley, bay leaf
Biscuits
- Canned biscuits (regular or flaky varieties)
- Frozen biscuits
- Homemade biscuit dough (if preferred)
Optional add-ins:
- Heavy cream for extra richness
- Frozen peas for sweetness and color
- Fresh herbs like rosemary or sage
How to Make Chicken and Dumplings with Biscuits
The process is simple, and once you get the hang of it, this recipe becomes a reliable go-to meal.
1. Sauté the Vegetables
Start by sautéing onion, celery, and carrots in butter or oil. This step builds flavor and softens the vegetables so they blend beautifully into the creamy broth.
2. Make the Creamy Broth
Sprinkle flour over the sautéed vegetables to create a quick roux. Slowly pour in chicken broth, stirring as it thickens. Add seasonings like thyme, salt, and pepper.
3. Add the Chicken
Shredded or diced chicken gets stirred in at this stage. If using rotisserie chicken, add it later so it doesn’t overcook.
4. Add the Biscuits
Cut the biscuits into halves or quarters depending on the size. Arrange them gently on top of the simmering stew. Do not stir them in; they need to steam on top to achieve the perfect dumpling texture.
5. Cover and Simmer
Place a tight-fitting lid on the pot and let the biscuits steam. Avoid removing the lid frequently because the steam is what cooks the dumplings.
6. Let the Dumplings Finish Cooking
Once the dumplings are fluffy and cooked through, remove the lid and let the stew thicken for a few minutes before serving.
Biscuit Options: Homemade vs. Store-Bought
There’s no wrong choice, and each option has its benefits.
Canned Biscuit Dough
- Fast and convenient
- Consistent results
- Ideal for weeknight cooking
Frozen Biscuits
- Thaw slightly before adding
- Retain a sturdy texture and rise well
Homemade Biscuit Dough
- Best flavor and texture
- Allows control over ingredients
- Great for cooks who enjoy a from-scratch approach
Recommended canned biscuit types:
- Buttermilk biscuits
- Homestyle biscuits
- Flaky layers biscuits (cut smaller so they cook evenly)
Tips for Perfect Fluffy Biscuit Dumplings
- Never stir dumplings once added. This keeps them from breaking apart.
- Keep the simmer low and steady. A rapid boil will toughen the biscuits.
- Keep the lid closed while biscuits cook to trap steam.
- Cut biscuits into smaller pieces if they rise too large or cook unevenly.
- Add a splash of cream at the end for an extra silky finish.
Variations and Flavor Add-Ins
Chicken and Dumplings with Biscuits is incredibly versatile. Here are some flavorful ideas to try:
- Southern-Style: Use buttermilk biscuits and add a pinch of poultry seasoning.
- Creamy Version: Stir in heavy cream or half-and-half for a richer broth.
- Veggie-Packed: Add peas, corn, green beans, or mushrooms.
- Herb Lovers: Add fresh thyme, rosemary, or sage for an aromatic twist.
- Spicy: Add a pinch of cayenne or a splash of hot sauce to the broth.
- Slow Cooker Method: Cook the chicken, broth, and vegetables on low for 6 hours, then add biscuit pieces for the last hour.
- Instant Pot Method: Pressure cook the chicken and vegetables, then add dumplings on sauté mode until cooked.
What to Serve with Chicken and Dumplings
This dish is comforting all on its own, but the right side dishes can round out the meal perfectly.
Great pairings include:
- Mixed green salad
- Southern-style cornbread
- Roasted vegetables
- Steamed green beans
- Cranberry salad for a sweet-tart contrast
Light sides help balance the richness of the dish, while bread options make it even more indulgent.
Storage, Reheating, and Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat gently on the stove over low heat. Add a splash of broth if the stew thickens too much.
- Freezing: Freeze the chicken stew base without biscuits for best results.Add fresh biscuit dumplings when reheating to preserve texture.
- Make-Ahead Tips: Prepare the broth and chicken ahead of time, then add biscuits fresh before serving.Great for meal prep or busy nights.
Recipe FAQ’s
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great shortcut. Add shredded rotisserie chicken in step 5 and reduce simmering time since the chicken is already cooked.
Can I use homemade biscuits?
Absolutely. Use biscuit dough formed into 1–1½ inch rounds so they cook evenly in the same time window (you may need to adjust steaming time slightly).
Can I freeze the full assembled dish?Can I freeze the full assembled dish?
Freezing assembled with biscuits will make the biscuits soggy. Freeze the stew/base (without biscuits) and add fresh biscuit dough when reheating.
Easy Chicken and Dumplings with Biscuits
Ingredients
- 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 1/2 cup heavy cream for richer)
- 1 cup (150 g) frozen peas (optional)
- 8 canned biscuits one standard 8-count can, or equivalent frozen or homemade biscuit dough
- 1 teaspoon dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf optional
- 2 tablespoons fresh parsley chopped (or 2 tsp dried parsley)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil optional, if you prefer oil instead of butter
Instructions
- Prep the chicken (if using raw): Pat chicken dry and season lightly with salt and pepper. If using rotisserie chicken, shred and skip to step 5.
- Sear the chicken (optional for more flavor): In a large Dutch oven or heavy pot, heat 1 tablespoon butter (or 1 tbsp oil) over medium-high heat. Add chicken and brown 1–2 minutes per side just to develop color (it does not need to be fully cooked). Remove chicken to a plate.
- Sauté the aromatics: In the same pot, reduce heat to medium. Add remaining 2 tablespoons butter. Add diced onion, carrots, and celery. Sauté until onions are translucent and vegetables begin to soften, about 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- Make the roux and thicken: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Slowly pour in 6 cups chicken broth while stirring or whisking to avoid lumps. Add thyme and bay leaf. Bring to a gentle simmer.
- Cook the chicken through & shred: Return the seared chicken to the pot (or add shredded rotisserie chicken). Simmer until chicken is cooked through (internal temp 74°C / 165°F) — about 10–12 minutes if raw. Remove chicken, shred with two forks, then return shredded chicken to the pot.
- Adjust thickness and flavor: Stir in 1/2 cup milk or cream. Taste and season with salt and pepper. If the broth is too thin, simmer uncovered a few minutes to thicken; if too thick, add a splash more broth or milk.
- Add vegetables (if using frozen peas): Stir in 1 cup frozen peas and 2 tablespoons chopped parsley; simmer 1–2 minutes.
- Prepare biscuits: If using canned biscuits, separate and (optionally) cut each biscuit in halves or quarters depending on size — smaller pieces cook more evenly. For homemade biscuits, form into small rounds about 1–1.5 inches thick.
- Place biscuits on top: Reduce the heat to low so the stew is at a gentle simmer. Arrange biscuit pieces on top of the simmering chicken mixture — do not press them down or stir in. They need steam to cook.
- Cover and steam-cook biscuits: Cover the pot with a tight-fitting lid and let steam-cook the biscuits for 12–16 minutes (time depends on biscuit size and brand). Avoid lifting the lid during this time.
- Check for doneness: After 12 minutes, carefully lift the lid and test one biscuit for doneness — the biscuit should be cooked through (no raw dough) and fluffy. If needed, cover and cook 2–4 minutes longer.
- Finish & rest: Once biscuits are cooked, remove from heat and let the pot sit, covered, for 3–5 minutes to let the juices settle. Discard the bay leaf. Give a gentle stir around the edges (do not break biscuits apart unless serving).
- Serve: Spoon chicken and broth into bowls, making sure each serving gets biscuit pieces. Garnish with extra parsley if desired.