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Ultra Easy 30-Minute Chicken and Dumplings with Fluffy Biscuits

A close-up of creamy chicken and dumplings with biscuits, garnished with fresh parsley.
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Make this hearty, creamy chicken stew topped with quick, fluffy biscuits for a comforting family meal in under 30 minutes using refrigerated dough.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk or half-and-half
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10 ounce) package refrigerated biscuit dough, cut into quarters

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until vegetables soften, about 5 minutes.
  2. Stir in thyme, pepper, and salt. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  3. Gradually whisk in chicken broth until smooth. Bring the mixture to a simmer.
  4. Stir in milk, shredded chicken, and cream of chicken soup. Return the stew to a gentle simmer.
  5. Drop the quartered biscuit pieces directly onto the simmering stew, spacing them out slightly. Do not stir after adding dumplings.
  6. Cover the pot tightly and cook for 12 to 15 minutes, or until the biscuits are puffed and cooked through. Check one biscuit to confirm it is done in the center.
  7. Serve immediately.

Notes

  • You can use leftover rotisserie chicken to speed up the cooking process.
  • For a richer flavor, substitute half-and-half for the milk.
  • If the stew seems too thick after the biscuits are cooked, stir in a splash more broth or milk.

Nutrition

Find it online: https://savoryskies.com/chicken-and-dumplings-with-biscuits/