Easy Chicken and Dumplings with Biscuits
This Easy Chicken and Dumplings with Biscuits recipe yields a creamy, comforting one-pot dinner perfect for family meals. Tender shredded chicken and sautéed vegetables meld in a thickened herb-scented broth, topped with fluffy biscuit dumplings that steam to perfection.Ready in about an hour and serving six, the dish is flexible.
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.