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Easy Chicken and Dumplings with Biscuits

A creamy, comforting chicken and dumplings recipe made easy with refrigerated biscuit dough and tender shredded chicken.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.