I love making this comforting chicken and biscuit dumplings recipe when I want something warm, hearty, and simple. It brings together tender chicken, creamy broth, and fluffy biscuit dumplings in one cozy dish that feels like a homemade classic.
Why You’ll Love This Recipe
I enjoy how quick and satisfying this recipe is without sacrificing flavor. I can use simple pantry ingredients and still create something rich and filling. The biscuit dumplings make it especially easy since I don’t have to prepare dough from scratch. I also like that it’s a one-pot meal, which means less cleanup and more time to relax.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or diced
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup milk
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas and carrots mix
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 can (16 oz) refrigerated biscuit dough
Directions
I start by heating olive oil in a large pot over medium heat. I add the diced onion and cook it until soft, then stir in the garlic and cook for another minute.
Next, I pour in the chicken broth, milk, and cream of chicken soup, stirring everything together until smooth. I add the shredded chicken, frozen vegetables, salt, pepper, and thyme, then let the mixture simmer for about 10 minutes.
While the soup is simmering, I cut each biscuit into quarters. I gently drop the biscuit pieces into the pot, spacing them out so they don’t stick together.
I cover the pot and let everything cook for 12–15 minutes, making sure not to lift the lid too often. The dumplings become fluffy and fully cooked through. Once done, I give it a gentle stir and serve it hot.
Servings and Timing
I usually get about 4 servings from this recipe. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I sometimes switch things up depending on what I have at home. I like using rotisserie chicken for extra flavor and convenience. If I want a thicker texture, I reduce the broth slightly. I also enjoy adding fresh herbs like parsley at the end for brightness. For a richer dish, I sometimes stir in a bit of heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the stovetop over low heat and adding a splash of milk or broth to loosen the consistency. The dumplings may absorb liquid, so this helps bring the dish back to life.
FAQs
Can I use raw chicken instead of cooked chicken?
I can use raw chicken, but I make sure to cook it thoroughly in the broth before adding the dumplings. I usually dice it small so it cooks faster.
Can I make this recipe without canned soup?
I can replace the cream of chicken soup with a homemade mixture of butter, flour, and milk to create a similar creamy base.
How do I know when the dumplings are done?
I check that the dumplings are firm and not doughy inside. I sometimes cut one open to be sure it’s fully cooked.
Can I freeze this dish?
I don’t recommend freezing it with the dumplings because their texture changes. I prefer freezing just the soup base and adding fresh dumplings later.
Can I use homemade biscuit dough?
I absolutely can use homemade dough if I want a more traditional touch. I just make sure to keep the pieces small so they cook evenly.
Conclusion
I find this easy chicken and biscuit dumplings recipe perfect for busy days when I still want something homemade and comforting. It’s simple, flavorful, and always satisfying. Once I make it, it quickly becomes one of those go-to meals I keep coming back to.
