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Chicken and Dumplings with Biscuits

Chicken and Dumplings with Biscuits

Sarah
This chicken and dumplings with biscuits recipe is classic comfort food made easy. Tender chicken, vegetables, and a creamy, savory broth are simmered together with fluffy dumplings made from refrigerated biscuit dough. It’s a hearty one-pot meal that tastes homemade without the extra work—perfect for busy weeknights or cold evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • Soup Base
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 small onion finely chopped
  • 2 carrots thinly sliced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 5 –6 cups chicken broth low sodium
  • 1 cup milk or half-and-half
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dried thyme or parsley optional
  • ¾ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • Dumplings
  • 1 can 16 oz refrigerated biscuit dough, cut into small chunks

Instructions
 

  • Heat olive oil and butter in a large pot or Dutch oven over medium heat.
  • Add chicken, season lightly with salt and pepper, and cook 4–5 minutes until lightly browned.
  • Add onion, carrots, and celery. Cook 4–5 minutes until vegetables soften.
  • Stir in garlic, poultry seasoning, and thyme. Cook 30 seconds until fragrant.
  • Sprinkle flour over the mixture and stir well. Cook 1 minute to remove raw flour taste.
  • Slowly pour in chicken broth, stirring constantly until smooth.
  • Bring to a gentle boil, then reduce heat to a simmer.
  • Stir in milk or half-and-half and simmer 8–10 minutes until slightly thickened.
  • Evenly drop biscuit dough pieces over the surface of the soup.
  • Cover the pot and simmer 12–15 minutes without lifting the lid, until dumplings are puffed and cooked through.
  • Turn off heat and let rest 5 minutes. Stir gently, taste, and adjust seasoning before serving.

Notes

  • Do not lift the lid while dumplings cook—steam is essential for fluffy dumplings.
  • Cut biscuit dough into small pieces so they cook evenly.
  • Dumplings will continue to soften as the soup sits but remain delicious.