The first time I made this 30-minute chicken and dumplings with biscuits, I was stunned by how homey it tasted with almost no fuss.
It’s the kind of weeknight dish that feels slow-cooked even when the clock says otherwise.
You’ll get velvet-rich broth, tender shredded chicken, and fluffy biscuit dumplings in the same pot.
If you’re chasing comfort without the day-long simmer, this recipe is a winner.
It’s fast, forgiving, and perfect for using leftover or rotisserie chicken.
Pair it with a simple green salad and you’ve got a full meal in under half an hour.
Why You’ll Love This Recipe
- Ready in about 30 minutes for true weeknight convenience.
- Uses pantry-friendly staples and store-bought biscuit dough to save time.
- Deep, savory flavor from herbs and butter without complicated steps.
- Dumplings are pillowy and light thanks to biscuit dough—no rolling or cutting required.
- Easily scalable and kid-friendly.
The broth cooks down into a silky, herb-forward gravy that clings to shredded chicken and vegetables.
When you drop biscuit pieces into the simmering broth, they puff and steam into cloud-like dumplings that soak up flavor without becoming gummy.
The peas add a pop of color and sweet freshness that balances the cream and butter.
“Absolutely a family favorite—so quick and comforting. My picky kids asked for seconds!” — 5★ from a reader
If you love quick chicken dinners, this dish joins the same lineup of easy comfort food that stretches a busy weeknight.
Key Ingredients
Butter — Real butter is the backbone of the flavor here.
I recommend Kerrygold unsalted butter for its rich, grassy profile that deepens the base of the stew.
Salted butter will work but reduce added salt later.
Biscuit dough — Using 16.3 oz Pillsbury Grands (or a similar canned biscuit) gives consistent rise and texture.
Coating pieces lightly with flour prevents sticking and helps the exterior firm slightly while steaming inside.
Chicken broth + heavy cream — The combination makes a luxurious, velvety sauce.
Use a low-sodium chicken broth so you can control salt; full-fat heavy cream produces the best mouthfeel.
Herbs and aromatics — Sage, thyme, Italian seasoning, and bay leaves build a classic savory profile.
Smoked paprika gives a whisper of warmth and depth without heat.
When I want a sandwich with bold flavors on game day, I turn to the chicken cheese steak sandwich for inspiration on layering tastes.
Full ingredients:
- 5 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 medium onion (diced into 1/2-inch pieces)
- 1.25 cups carrots (peeled and diced into 1/2-inch pieces)
- 1.25 cups celery (diced into 1/2-inch pieces)
- 7 garlic cloves (minced)
- 1.5 tbsp Italian seasoning
- 2.5 tsp sage leaves
- 1.5 tsp thyme leaves
- 0.5 tsp smoked paprika
- 3 tbsp flour
- 4 cups chicken broth
- 2 cups shredded chicken (rotisserie works great)
- 2 cups heavy cream
- 1 cup peas
- 2 bay leaves
- Salt, black pepper, to taste
- 16.3 oz biscuit dough (like Pillsbury Grands)
- Flour for coating
- Parsley (freshly chopped for garnish)
Step-by-Step Instructions
Step 1: Prepare your ingredients
Mince the garlic and dice the onion, carrots, and celery into roughly 1/2-inch pieces.
Shred about 2 cups of cooked chicken—rotisserie chicken saves time.
Open the biscuit can and tear each biscuit into 2–3 pieces; toss lightly in flour to prevent sticking.
Pro Tip: Ready-to-use shredded chicken cuts total time dramatically and produces tender, even pieces.
Step 2: Build the flavor base
Melt 5 tablespoons of butter in a large Dutch oven over medium heat.
Add the onion, carrots, and celery and cook until the onion is translucent and the carrots start to soften, about 5–6 minutes.
Stir in the minced garlic, Italian seasoning, sage, thyme, and smoked paprika for about 30 seconds until fragrant.
Pro Tip: Don’t rush the vegetables—softened aromatics are the flavor engine for the broth.
Step 3: Thicken the broth
Sprinkle 3 tablespoons of flour over the vegetables and stir to combine.
Cook the flour for 1–2 minutes to remove the raw taste, then gradually whisk in 4 cups of chicken broth.
Add the bay leaves and bring the mixture to a gentle simmer.
Pro Tip: You’ll know it’s ready when the broth thickens slightly and coats the back of a spoon.
Step 4: Add chicken and cream
Stir in the shredded chicken and 2 cups heavy cream.
Adjust the heat to keep a simmer—too vigorous and the cream may separate.
Cook for 3–4 minutes so the chicken warms through and the sauce slightly reduces.
Pro Tip: Use low-sodium broth and salt at the end to avoid over-salting.
Step 5: Drop the biscuit dumplings and finish
Reduce heat to low. Carefully drop the floured biscuit pieces into the simmering stew, spacing them so steam can circulate.
Cover the pot with a tight lid and cook for 8–10 minutes—do not lift the lid while they’re steaming.
After the dumplings have puffed, add the peas, taste and adjust seasoning, and let everything rest for 2 minutes off heat.
Pro Tip: The visual cue is the biscuits—when they’ve doubled and feel springy to the touch, they’re done.
Expert Tips for Success
- Timing with the biscuits: Keep the heat at a gentle simmer before adding biscuits.
A rolling boil will overcook the exterior and leave the centers doughy. - Rotisserie chicken shortcut: Using pre-cooked shredded chicken saves 10–15 minutes and gives consistent texture.
- Flour technique: Toast the flour with the vegetables before adding liquid—this prevents a floury mouthfeel and deepens flavor.
- Cream care: Add cream off high heat to prevent breaking; gentle simmering keeps it glossy.
- Biscuit prep: Lightly coating biscuit pieces with flour stops them from sticking together and creates a slight crust that holds up in the stew.
- Herb balance: Sage can be assertive—start with a little less if you’re unfamiliar and taste as you go.
- Pan choice: Use a heavy-bottomed pot or Dutch oven for even heat distribution and to avoid burning the milk fats.
- Make-ahead note: Cook the base to the point before adding biscuits and refrigerate; reheat and add biscuit pieces to finish for a quick meal.
- Visual cues: Look for a silky, slightly thickened gravy that coats rather than runs off a spoon.
- Kid-friendly tweak: If your kids shy from visible herbs, finely chop them or briefly blend half the stew (before adding biscuits) for a smooth texture.
For a sweet finish to the meal or to try something seasonal, I often recommend pairing with a simple recipe like baked apples with feta, honey, and cranberries.
Storage & Freezing
Fridge: Cool the stew to room temperature within two hours and store in an airtight container for up to 3 days.
Note that biscuits will soften as they sit—reheat gently to minimize sogginess.
Reheat from fridge: Warm the stew on low in a pot, stirring occasionally.
If the sauce is too thick after chilling, add a splash of chicken broth or cream to loosen it.
Freezer: For best texture, freeze the stew base without the biscuit pieces.
Cool fully, transfer to freezer-safe containers, and freeze for up to 3 months.
Thawing & finishing: Thaw overnight in the refrigerator.
Reheat on the stove until simmering, then add fresh biscuit pieces and steam them according to the recipe instructions.
Quick reheat hack: For single servings, warm leftovers in the microwave in short bursts, stirring in between, and add a fresh biscuit microwaved separately for 40–50 seconds until puffed.
Variations & Substitutions
- Dairy-free: Swap heavy cream for full-fat coconut milk and use a dairy-free butter alternative; expect a subtle coconut note.
- Gluten-free: Use a gluten-free biscuit dough or make dumplings with a gluten-free flour blend; you may need a slightly different thickener (cornstarch slurry) to achieve the same body.
- Protein swaps: Turkey or shredded pork work beautifully in place of chicken.
- Veg-forward: Add potatoes or mushrooms with the mirepoix for more heft and earthiness.
- Herb-forward twist: Replace sage with fresh rosemary and lemon zest for a brighter profile.
- Spicy version: Add a pinch of crushed red pepper or a dash of hot sauce to the broth for a gentle kick.
If you’re experimenting with bold pan sauces and sandwiches to serve alongside, check ideas in the chicken cheese steak sandwich collection.
Frequently Asked Questions
Q: Can I make these dumplings from scratch instead of using biscuit dough?
A: Yes. Scratch dumplings (flour, baking powder, salt, butter, and milk) work fine, but using canned biscuit dough saves time and gives a reliably fluffy, airy result.
If you use a homemade dough, keep pieces small and steaming time similar—about 8–12 minutes.
Q: What kind of chicken is best for this recipe?
A: Cooked, shredded chicken like rotisserie is ideal for speed and texture.
If starting raw, cube boneless chicken and brown briefly, then increase simmer time until cooked through (about 8–10 minutes).
Q: My biscuits became soggy—what did I do wrong?
A: Sogginess usually comes from over-steaming in a dense stew or adding too many biscuit pieces close together.
Use a low simmer, space the biscuits apart, and avoid lifting the lid during cooking.
Q: Can I reduce the cream or make this lighter?
A: Yes—swap half the heavy cream for whole milk or Greek yogurt (temper yogurt to avoid curdling).
Keep in mind texture will be thinner and less luxurious.
Q: How do I reheat leftovers without turning the biscuits to mush?
A: Reheat the stew base separately and add fresh biscuits, or microwave individual servings briefly and crisp leftover dumplings in a hot oven or broiler for a minute to restore some texture.
Final Thoughts
This 30-minute chicken and dumplings with biscuits is proof that comfort doesn’t need to be complicated.
It’s fast, forgiving, and perfect for busy nights or when you want nostalgic, warming food without the wait.
Please leave a star rating in the recipe card below if you try it, and don’t forget to pin this recipe to Pinterest for later.
Conclusion
If you’re interested in global comfort-food stories, read about the way to a Singaporean’s heart for context on cultural food connections.
For a fascinating look at soup dumplings and their cultural journey, see Xiao Long Bao (Chinese Soup Dumplings) and New York City.
Chicken and Dumplings with Biscuits
Ingredients
For the broth and dumplings
- 5 tbsp butter (unsalted, preferably Kerrygold) Real butter enhances flavor.
- 1 medium onion (diced into 1/2-inch pieces) Adds sweetness and depth.
- 1.25 cups carrots (peeled and diced into 1/2-inch pieces) Offers sweetness and texture.
- 1.25 cups celery (diced into 1/2-inch pieces) Provides crunch and flavor.
- 7 cloves garlic (minced) Enhances overall flavor.
- 1.5 tbsp Italian seasoning Adds an herby flavor profile.
- 2.5 tsp sage leaves Provides a classic savory flavor.
- 1.5 tsp thyme leaves Contributes to the herb flavor.
- 0.5 tsp smoked paprika Gives warmth and depth.
- 3 tbsp flour Helps thicken the broth.
- 4 cups chicken broth (low-sodium) Use for better salt control.
- 2 cups shredded chicken (rotisserie works great) Quick protein source.
- 2 cups heavy cream Creates a rich and velvety sauce.
- 1 cup peas Adds color and sweetness.
- 16.3 oz biscuit dough (like Pillsbury Grands) Conveniently makes fluffy dumplings.
- as needed Flour (for coating) Prevents biscuit pieces from sticking.
- for garnish Parsley (freshly chopped) For added color and flavor.
Instructions
Preparation
- Mince the garlic and dice the onion, carrots, and celery into roughly 1/2-inch pieces.
- Shred about 2 cups of cooked chicken; rotisserie chicken saves time.
- Open the biscuit can and tear each biscuit into 2-3 pieces; toss lightly in flour to prevent sticking.
Build the Flavor Base
- Melt 5 tablespoons of butter in a large Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until the onion is translucent and the carrots start to soften, about 5-6 minutes.
- Stir in the minced garlic, Italian seasoning, sage, thyme, and smoked paprika for about 30 seconds until fragrant.
Thicken the Broth
- Sprinkle 3 tablespoons of flour over the vegetables and stir to combine.
- Cook the flour for 1-2 minutes to remove the raw taste, then gradually whisk in 4 cups of chicken broth.
- Add the bay leaves and bring the mixture to a gentle simmer.
Add Chicken and Cream
- Stir in the shredded chicken and 2 cups of heavy cream.
- Adjust the heat to keep a simmer; cook for 3–4 minutes so the chicken warms through and the sauce slightly reduces.
Drop the Biscuit Dumplings and Finish
- Reduce heat to low. Carefully drop the floured biscuit pieces into the simmering stew.
- Cover the pot with a tight lid and cook for 8-10 minutes—do not lift the lid while they’re steaming.
- After the dumplings are puffed, add the peas, taste and adjust seasoning, and let everything rest for 2 minutes off heat.
