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.
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)
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.
Notes
Use rotisserie chicken to save time.
Avoid over-stirring once the biscuits are in—let them steam.
Add a splash of broth or milk when reheating to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430
- Sugar: 4g
- Sodium: 920mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken and dumplings, biscuit dumplings, comfort food