Chicken and Dumplings with Biscuits
This quick 30-minute chicken and dumplings recipe delivers comfort food that feels slow-cooked, featuring tender shredded chicken, fluffy biscuit dumplings, and a rich broth.
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.
Notes
For best texture, freeze the stew base without biscuit pieces. Use rotisserie or pre-cooked chicken for speed. Adjust seasonings to personal taste, especially with herbs like sage.