Name: Comforting Chicken And Dumplings With Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter 1 small yellow onion, diced 2 medium carrots, peeled and sliced 2 celery stalks, sliced 3 garlic cloves, minced; 0.25 cup all-purpose flour 6 cups low-sodium chicken broth 1 teaspoon salt; 0.5 teaspoon black pepper 1 teaspoon dried thyme 3 cups cooked shredded chicken 1 cup frozen peas; 0.5 cup heavy cream 1 can (16 oz) refrigerated biscuit dough (8 biscuits) Fresh parsley, chopped (optional)

When the temperature drops and comfort food calls, nothing answers quite like a big bowl of Chicken and Dumplings with Biscuits. This cozy classic combines tender shredded chicken, hearty vegetables, and soft biscuit dumplings in a creamy, savory broth that warms you from the inside out. Whether you’re feeding a crowd or just need a soul-soothing meal for a quiet night in, this dish delivers big flavor with minimal fuss.

What sets this version apart is the shortcut of using fluffy refrigerated biscuits for the dumplings. They puff up beautifully in the pot, absorbing all the goodness of the broth, while still maintaining a soft, satisfying bite. It’s old-fashioned comfort made a little simpler, but every bit as delicious.

What Kind of Biscuits Should I Use?

Refrigerated biscuit dough is a lifesaver here. Look for homestyle or buttermilk varieties—they hold their structure and give that pillowy texture you want. Avoid flaky layer styles, which can separate too much in the broth.

Ingredients for the Comforting Chicken And Dumplings With Biscuits

2 tablespoons unsalted butter
1 small yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried thyme
3 cups cooked, shredded chicken (rotisserie works great)
1 cup frozen peas
1/2 cup heavy cream
1 can (16 oz) refrigerated biscuit dough (8 biscuits)
Fresh parsley, chopped (optional, for garnish)

Comforting Chicken And Dumplings With Biscuits (1)

How To Make the Comforting Chicken And Dumplings With Biscuits

Step 1: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened. Stir in garlic and cook for 1 more minute.

Step 2: Make the Roux

Sprinkle in the flour and stir continuously for 2 minutes. This thickens the base and adds a rich flavor.

Step 3: Add the Broth and Simmer

Slowly pour in the chicken broth, stirring to dissolve the flour mixture. Add salt, pepper, and thyme. Bring to a boil, then reduce heat and let simmer for 10 minutes.

Step 4: Add Chicken and Peas

Stir in the shredded chicken and peas. Let it simmer for 5 minutes more.

Step 5: Add Cream and Biscuits

Stir in the heavy cream. Cut each biscuit into quarters and gently drop them into the simmering soup. Cover the pot and cook for 15 minutes on low, until the biscuits are fluffy and cooked through.

Step 6: Finish and Serve

Taste and adjust seasoning. Sprinkle with fresh parsley and serve hot in bowls with a spoon for scooping up every comforting bite.

How to Serve and Store Chicken and Dumplings with Biscuits

Serve this dish piping hot, right from the stovetop, with a sprinkle of fresh herbs. It pairs wonderfully with a crisp green salad or steamed green beans for balance. Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stovetop with a splash of broth or milk to refresh the dumplings.

Frequently Asked Questions

How do I prevent the biscuits from getting soggy?

Make sure the broth is simmering when you drop them in, and don’t stir once they’re cooking. Keep the lid on for even steaming.

Can I use homemade biscuit dough?

Absolutely! Just roll the dough and cut into small pieces before adding.

What vegetables can I substitute?

Corn, green beans, or even mushrooms can be swapped in or added to suit your taste.

Can I freeze leftovers?

It’s best fresh, but you can freeze the broth and chicken mixture separately. The biscuits may lose texture after thawing.

Is this recipe suitable for a slow cooker?

Yes, cook everything except the biscuits on low for 4–6 hours, then add the biscuit pieces and cook on high for another hour.

Want More Cozy Dinner Ideas?

If you love this Comforting Chicken and Dumplings With Biscuits, you might also enjoy these hearty meals:

Creamy Garlic Chicken Breasts with rich flavor and quick stovetop cooking.
Marry Me Chicken Pasta for a creamy, date-night worthy dinner.
Shipwreck Dinner, a layered casserole that’s a meal in itself.
One Pan Chicken with Buttered Noodles, a fast favorite with minimal cleanup.
Slow Cooker Creamy Ranch Chicken for those set-it-and-forget-it nights.

📌 Save this recipe to your Pinterest comfort food board so it’s just a click away when the craving hits.

And I’d love to hear how yours turned out! Did you go classic or add a twist? Drop your version in the comments—questions welcome too. We’re all about sharing delicious ideas and kitchen wins.

More cozy dinners and daily dishes are waiting on my Pinterest @NinaDishes.

Comforting Chicken And Dumplings With Biscuits

Author: Nina Klatten
Total Time: 45 minutes
Yield: 6 servings

Print Recipe

Description

This cozy Comforting Chicken and Dumplings With Biscuits recipe is perfect for chilly nights. Tender chicken, hearty vegetables, and fluffy biscuit dumplings simmer in a creamy, savory broth—easy enough for weeknights, comforting enough for weekends.

Instructions

1. Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened. Stir in garlic and cook for 1 more minute.

2. Sprinkle in flour and stir continuously for 2 minutes to form a roux.

3. Slowly pour in chicken broth, stirring well. Add salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add shredded chicken and peas. Simmer for 5 more minutes.

5. Stir in heavy cream. Cut each biscuit into quarters and gently drop into the simmering pot. Cover and cook on low for 15 minutes, until biscuits are cooked through.

6. Taste and adjust seasoning. Garnish with parsley and serve hot.