When you think of warm, comforting, deeply satisfying meals, chicken and dumplings almost always tops the list. It’s rich, creamy, flavorful, and full of nostalgia. But many classic versions can take hours — simmering broth, hand-rolling dough, and tending to each component. That’s why this easy chicken and dumplings with biscuits recipe is a game changer.

Using refrigerated canned biscuits for the dumplings saves time without sacrificing taste or texture. In minutes, you get soft, pillowy dumplings floating in a creamy, savory chicken stew loaded with vegetables and seasoning. It tastes homemade, feels like something grandma simmered all afternoon, and yet it’s done quickly enough for a busy weeknight.

This dish is everything you want from comfort food: hearty, warm, flavorful, filling, and guaranteed to bring everyone back for seconds.

Why This Recipe Works

1. Biscuit dough makes perfect dumplings

Refrigerated biscuits puff up beautifully, cook evenly, and absorb flavor from the broth. No mixing flour, rolling dough, or worrying about stiffness.

2. Creamy broth without fuss

The broth thickens naturally with a quick roux and finishes silky-smooth.

3. Uses simple, everyday ingredients

Chicken, broth, veggies, butter, and seasoning — pantry staples that turn into something magical.

4. Fast prep

From fridge to table in under 40 minutes.

5. Family-friendly

Kids love it, adults crave it, and leftovers taste even better.

Ingredients

For the Chicken Stew

• 3 cups cooked shredded chicken (rotisserie or leftover chicken works great)
• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 1 cup heavy cream or whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp poultry seasoning
• 1 tsp dried thyme

For the Dumplings

• 1 can refrigerated biscuits (8-count)
• Extra flour for dusting

Instructions

1. Sauté the veggies.
   In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened.
2. Add garlic.
   Cook 1 minute more until fragrant.
3. Make the roux.
   Sprinkle flour over the vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste.
4. Add broth.
   Slowly pour in the chicken broth while stirring. Increase heat to gently bring to a simmer.
5. Add chicken and season.
   Add shredded chicken, salt, pepper, poultry seasoning, and thyme. Simmer 10 minutes.
6. Prepare the biscuit dumplings.
   Cut each biscuit into 4–6 small pieces. Lightly coat with flour to prevent sticking.
7. Add dumplings to the pot.
   Drop the biscuit pieces into the simmering broth. Do NOT stir yet — let them cook on the surface for 3–4 minutes.
8. Stir gently.
   After dumplings puff up, gently stir to submerge.
9. Add cream.
   Stir in heavy cream or milk. Simmer another 10 minutes until dumplings are cooked through and broth is creamy.
10. Serve warm.
    Ladle into bowls and enjoy peak comfort.

Easy Chicken and Dumplings with Biscuits

A creamy, comforting chicken and dumplings recipe made easy with refrigerated biscuit dough and tender shredded chicken.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American, Southern

Calories: 420

Ingredients

  

Chicken Stew

• 3 cups shredded chicken
• 2 tbsp butter
• 1 onion diced
• 2 carrots sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 0.25 cup all-purpose flour
• 6 cups chicken broth
• 1 cup heavy cream or whole milk
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp poultry seasoning
• 1 tsp dried thyme

Dumplings

• 1 can refrigerated biscuits 8-count, cut into pieces

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Method

 

1. Melt butter in a large pot and sauté onion, carrots, and celery for 5 minutes.
2. Add garlic and cook 1 minute.
3. Stir in flour to form a roux and cook 1–2 minutes.
4. Slowly add chicken broth and bring to a simmer.
5. Add shredded chicken, salt, pepper, poultry seasoning, and thyme. Simmer 10 minutes.
6. Cut biscuits into small pieces and toss lightly in flour.
7. Drop biscuit pieces into the simmering broth and let cook on top 3–4 minutes.
8. Stir gently, then add heavy cream and simmer 10 minutes more.
9. Serve warm.

Notes

Do not stir dumplings too early or they may break apart. Add peas at the end for color.

Tips for Success

Avoid stirring too early

Let the dumplings set on the surface so they don’t break apart.

Use rotisserie chicken for convenience

It tastes rich, tender, and shreds perfectly.

Thicken more or less

Simmer longer for a thicker stew or add extra broth for a thinner one.

Add peas for color

Stir in frozen peas in the last 5 minutes.

Prefer a more herbal flavor?

Add a bay leaf or rosemary sprig while simmering.

Variations

Creamy Cheddar Chicken and Dumplings

Add 1 cup shredded cheddar at the end.

Herb Dumplings

Toss biscuit pieces in parsley, basil, or chives.

Spicy Chicken and Dumplings

Add crushed red pepper or a splash of hot sauce.

Vegetable-Packed Version

Add potatoes, mushrooms, or corn.

Slow Cooker Version

Cook chicken and soup base 4 hours on low, add biscuits in last 30 minutes.

What to Serve With Chicken and Dumplings

• Garden salad
• Roasted green beans
• Southern-style cornbread
• Simple steamed broccoli
• Warm dinner rolls

This dish is hearty on its own, but sides round it out perfectly.

Storage & Reheating

Refrigerate:

Store up to 4 days.

Reheat:

Warm on stovetop with a splash of broth or milk.

Freezing:

Freeze without biscuits for up to 2 months.
Add fresh biscuits when reheating.