Amazing chicken and dumplings with biscuits 1 pot

There is just something about a steaming bowl of creamy chicken and dumplings, right? It instantly feels like a hug on a cold night. For years, I thought truly authentic, soul-satisfying versions needed hours of simmering and complicated rolling of dough. Oops! I was wrong! When I’m trying to get dinner on the table fast for my family, I’ve perfected this ultimate weeknight solution: chicken and dumplings with biscuits. I’m Carla Davis, and my whole cooking philosophy is bringing that soulful, cozy food back to your everyday table, even when life is hectic. This stovetop wonder uses refrigerated biscuits—trust me, they’re our secret weapon here—to deliver pure Southern comfort in under an hour. You are going to love how easy this is for a great weeknight dinner!

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Why This One-Pot Chicken and Dumplings with Biscuits is Your New Weeknight Favorite

Look, I get it. Sometimes you need dinner on the table yesterday. That’s why I developed this recipe to be the ultimate time-saver without sacrificing one bit of that home-cooked magic. This isn’t fussy cooking; this is real-life cooking that tastes amazing!

Speed and Simplicity: The Ultimate Quick Weeknight Chicken Meal

The total time is right around 45 minutes, which for a dish this hearty, is basically a miracle! We’re leaning into smart little shortcuts here, like using rotisserie chicken, which dramatically cuts down on work. It’s the perfect component for busy nights when you need a go-to Family Dinner Idea that feels really satisfying.

Hearty, Creamy, and Southern Inspired

Forget watery soup! This recipe creates such a thick, rich base. It’s basically a Creamy Chicken Stew that gets smothered in dough. That rich base, combined with the fluffy biscuit dumplings cooking right on top, gives you that classic, hug-in-a-bowl feeling you expect from true Southern Chicken and Dumplings. It’s comfort food gold, seriously.

Gathering Ingredients for Your Chicken and Biscuits Dumplings Recipe

Okay, let’s talk about what you need to pull this incredible chicken and dumplings with biscuits feast together. Getting the right measurements here is key, especially because we are relying on those canned biscuits for speed! Remember, clarity builds trust, so I’m going to be super specific about how you need to prep everything before we even turn on the stove. Don’t skip reading this part; it makes the whole 30-minute cooking process smooth sailing.

Here is what you’ll need lined up on your counter after you’ve done your chopping and measuring:

• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/2 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 (10.5 ounce) can cream of chicken soup
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits), cut into quarters
• 1 tablespoon fresh parsley, chopped (for garnish)

Ingredient Notes and Substitutions for Perfect Chicken and Dumplings with Biscuits

Everyone cooks a little differently, and that’s beautiful! But for this specific recipe—because we are using the *biscuit* style dumpling—we need to be careful with substitutions so they puff up right. My biggest tip? For the chicken, please, please reach for a rotisserie bird if you can. It saves you about 20 minutes right off the bat and it’s already perfectly seasoned!

Now, about those biscuits. Those refrigerated ones in the can are designed to steam beautifully right on top of the stew. If you absolutely must use homemade biscuit dough, you can totally do it, but you’ll need to make sure your pieces are roughly the same size as the quarters of the canned ones. If your homemade ones are much thicker, you might need to add an extra five minutes to the covered cooking time. Trust me, keeping the dough pieces uniform is worth the extra second.

Also, for the broth, always go low-sodium if you can. Since we are adding canned soup and salt separately, we want to control the saltiness ourselves. If you can’t find cream of chicken soup? You can swap half the broth for heavy cream or half-and-half, but you might need a little extra flour to thicken things up later, just keep that in mind as you cook!

Step-by-Step Instructions for One Pot Chicken and Dumplings

Alright, deep breath! This is where the magic happens, and because we are doing this all in one pot—hello, easy cleanup!—we have to follow the steps in order. I’ve found that keeping things moving but patient during the thickening phase is key to getting that perfect, rich consistency for our easy homestyle cooking dream meal.

Building the Creamy Base and Adding Chicken

First things first, grab that large pot or Dutch oven and melt your butter over medium heat. Toss in your chopped onion, celery, and carrots. We’re sweating these veggies down until they start to get happy and soft—about 5 to 7 minutes. Once they’ve softened up a bit, sprinkle in your flour right over the top and stir like crazy for a full minute. This step cooks off that raw flour taste, which is super important! Now, slowly whisk in your chicken broth until everything is smooth as silk. Then, stir in that can of cream of chicken soup, thyme, salt, and pepper. Bring this all up to a gentle simmer until you see it starting to thicken up, maybe 5 minutes. Once it’s looking thick and delicious, stir in all your shredded chicken and immediately reduce that heat way down low. We want a gentle, lazy simmer right before the biscuits go in.

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Cooking the Biscuit Dumplings Perfectly

This part requires discipline, my friends! Take your quartered biscuit pieces and just set them right on top of that simmering chicken stew—don’t stir them in! They need to sit right on the surface so they can steam up nice and fluffy. Now, what you absolutely do NOT do is lift the lid! Cover that pot tightly. Seriously, don’t even peek for 12 to 15 minutes. The steam trapped inside is what cooks the dumplings through and makes them puff up into those light, airy pillows we adore. Once the time is up, take it off the heat, let it rest, still covered, for about 5 minutes, and then open it up! Garnish with parsley and get ready to eat!

Tips for Success When Making Chicken and Dumplings with Biscuits

If you treat this recipe like a fast-food chain kit, you might get decent results, but if you give it just a tiny bit of home cook’s love, you get perfection. I’ve made this so many times I know exactly where things can go wrong, especially with those delicate biscuit toppings. Don’t worry, I’m here to save you from dense, gummy dumplings!

My first, non-negotiable tip is about the chicken. Seriously, save yourself the trouble and grab a rotisserie chicken! It’s already cooked, already seasoned, and shreds beautifully into this stew. That one move shaves off a good 20 minutes easily, making this a truly achievable weeknight wonder.

When you get to the simmering stage—right before you put the biscuits on—paying attention to the heat is everything. You must reduce the heat to low. If the stew is bubbling hard when you put those dough pieces on top, the liquid grabs the edges too fast, and you end up steaming the biscuit flat against the stew instead of letting it puff up fluffy with trapped steam. We want gentle movement, not a roaring boil!

And finally, that resting period after the stove goes off? Don’t skip it! Just like when you bake a cake, letting the internal heat redistribute helps everything firm up slightly. If you immediately take the lid off and start shoveling it into bowls, the stew might look a little runnier than you hoped. Letting it sit, covered, for five minutes means that steam condensation soaks perfectly into the top layer of those biscuits, making them tender all the way through before you serve.

Serving Suggestions for Your Comfort Food Dinners

Once you pull that lid off and see those gorgeous, fluffy biscuit dumplings peeking out, you’ll be so excited you might forget about sides! But this dish is hearty enough that you only need simple companions. We want to keep the cozy vibe going, right? We aren’t pulling out any fancy salads here; we are sticking to classic American comfort food pairings that just make sense with a thick, creamy stew.

Because this chicken and dumplings with biscuits recipe is so rich and savory, I always lean toward something green and something slightly tangy to cut through that creaminess. Think of it like balancing the plate!

Here are a few of my favorite things to serve alongside this meal:

• A Simple Green Vegetable: Steamed green beans tossed with a little browned butter and salt are classic, but if you want something a touch more exciting, try my very favorite creamy broccoli casserole. It adds a welcome layer of texture!
• Something Tangy: A small side salad dressed very simply with a light vinaigrette (maybe just lemon juice, olive oil, and a pinch of sugar) wakes everything up.
• No Fuss Greens: If you have leftover rotisserie chicken flavor in your life, you might also love making simple collard greens cooked down with a little smoked turkey wing or ham hock if you have them handy. That slight bitterness plays off the sweet biscuits perfectly.

Honestly, though? Sometimes, when it’s just me and the kids and we’re craving this specific meal, we eat it straight out of the bowl. It’s a total meal right there! But for guests, those simple green sides make it feel like a complete, beautiful, soul-warming dinner experience.

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Storage and Reheating Chicken and Biscuits Dumplings Recipe Leftovers

Oh, the dreaded aftermath of a successful comfort food night—leftovers! This delicious chicken and dumplings with biscuits is almost always better the next day flavor-wise, but the texture of those lovely biscuits can definitely take a hit overnight in the fridge. They tend to get a little soggy absorbing all that creamy goodness, and frankly, we don’t want sad, dense dough the next day!

Here’s my best advice for keeping your One Pot Chicken and Dumplings tasting great for round two. Since this recipe is so rich and relies on that steam action for the dumplings, the best practice is separation!

When you know you’ll have leftovers, try your best to scoop out the stew base (the creamy chicken and veggies) into one airtight container, and then gently pull out any biscuits you want to save and put them in a separate, smaller container. This way, the stew stays saucy and the biscuits stay slightly firmer.

The Best Way to Reheat the Stew Base

For the stew itself, reheating on the stovetop is always my preferred method. Pour the reserved stew base back into a clean pot over medium-low heat. You’ll probably need to thin it out a bit, so keep some extra chicken broth handy—maybe a splash or two—to get it back to that perfect, rich, pourable consistency. Stir it gently and slowly until it’s warmed all the way through. It’s so fast this way!

Reviving Biscuit Dumplings Without Losing All Hope

Reheating the biscuits is tricky; that’s why I often just make fresh ones if I’m having leftovers the next day! But if you must reheat the ones you saved, skip the microwave entirely if you can. Microwaving turns those soft biscuits into little rubber hockey pucks, and trust me, we want tenderness.

The oven is your friend here. Lay the saved biscuit pieces on a foil-lined baking sheet. Give them a tiny spritz of water or melted butter—this is crucial for adding back moisture!—and pop them into a preheated oven at about 350°F (175°C) for about 5 to 7 minutes. They won’t be *quite* as fluffy as they were fresh out of the pot, but they’ll warm up evenly and taste way better than microwaved mush. Once they are warm, spoon that hot stew base into bowls and place the revived biscuits right on top. You’re basically reconstructing the meal, and it works beautifully for an Easy Food second helping!

Frequently Asked Questions About Easy Chicken and Dumplings

I get so many wonderful questions after people try this recipe for the first time! Since this is my spin on classic comfort food, sometimes folks wonder how to adapt it perfectly to their specific needs, whether that’s freezer space, ingredient swaps, or changing the dumpling style completely. Here are the top things I hear most often about making this chicken and dumplings with biscuits staple.

Can I freeze this Chicken and Biscuits Dumplings Recipe?

This is a big one! Because we are using refrigerated biscuit dough, freezing it after it’s been cooked isn’t ideal. The biscuits tend to get really sad and gummy when thawed, even if you reheat them carefully. If you are making this as a Comfort Food Dinner with the intention of freezing it, I highly recommend cooking just the creamy chicken stew base (the base with veggies, broth, soup, and chicken) entirely. Let that base cool completely, pour it into an airtight container, and freeze it flat. When you are ready to eat, thaw the base and then proceed with step 5: placing the *fresh* biscuit dough on top and cooking according to the directions. That will give you the freshest flavor!

Can I use only chicken broth instead of cream of chicken soup?

You totally can, and this moves the recipe slightly away from the ultra-creamy style toward a thinner, brothier Southern Chicken and Dumplings style soup. If you ditch the soup, you absolutely must thicken the broth base using a different route, or it will just be thin soup with bread floating in it! If you skip the soup, whisk in about 1/4 cup of heavy cream or half-and-half right before you reduce the heat for the biscuits. Or, for a slightly lower-fat option, make a slurry using 2 tablespoons of cornstarch mixed with 1/4 cup of cold water, and whisk that into the simmering broth until it thickens up nicely.

What if I want traditional drop dumplings instead of using the biscuit cans?

That’s a fantastic idea if you want to skip the refrigerated dough entirely! If you want those classic, flatter, almost noodle-like drop dumplings, you’ll need to make a separate, simple dough. Usually, this is just flour, salt, and milk or buttermilk mixed until it forms a stiff, shaggy dough. You would then drop spoonfuls directly into the simmering stew base (just after adding the chicken but before reducing the heat too much), cover, and cook them for about 15 minutes. Keep in mind that drop dumplings absorb more liquid, so your final dish will be less like a stew and more like a classic soup. For serving this dish as a true chicken and dumplings recipe, you’ll still reduce the heat like we did in the main recipe, but skip the resting step!

Is this genuinely a 30-minute meal if I use rotisserie chicken?

I call this a 30-minute (plus 15 minutes of no-peeking time) meal because the active cooking time is super fast! You have 5–7 minutes for the veggies, 1 minute for the flour, 5 minutes for the broth to thicken, and then you add the chicken and drop the dough. Once the dough is down, you just wait those 12-15 minutes while the biscuits steam. So yes, if you buy a rotisserie chicken, you are looking at about 30 minutes of *active* stirring and chopping, making this one of the best quick weeknight chicken solutions I have!

Estimated Nutritional Information for Chicken and Dumplings with Biscuits

I always feel a little funny sharing nutrition facts because, honey, this dish is pure comfort, not calorie counting! When you’re making rich, creamy Comfort Food Dinners like this, you know it’s going to be hearty. The numbers below are based on the 6 servings listed in the recipe, assuming standard commercial biscuit dough and rotisserie chicken.

Please know these are just estimates from me looking up standard ingredient breakdowns. My kitchen doesn’t run on spreadsheets, so treat these figures as a helpful guideline, not gospel!

• Serving Size: 1 serving
• Calories: 550
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 45g
• Protein: 35g
• Sodium: 950mg (This is where that broth control comes in handy!)
• Sugar: 5g
• Fiber: 3g

See? Totally satisfying! If you are watching sodium, remember that slightly reducing the salt you add in step 3, or using lower-sodium broth, can make a big difference since a lot of that comes from the broth and soup base. Enjoy this wonderful, hearty meal!

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Share Your Chicken and Dumplings with Biscuits Creations!

That’s it—you’ve done it! You’ve turned simple kitchen staples into a gorgeous, creamy, one-pot masterpiece. Seriously, when you pull that lid off and smell that steam escaping, you’ll know you made something truly special. This is my favorite part of sharing recipes like this one!

Now that you’ve made this ultimate dish of chicken and dumplings with biscuits, I need to know how it went! Did you use the rotisserie chicken shortcut, or did you roast your own? Tell me all about it in the comments below.

Your feedback really helps other home cooks decide if this is the right Comfort Food Dinner for them. Did you add extra pepper? Did you serve it with those simple green beans I mentioned?

If you snapped a picture of that steaming bowl—and I really hope you did—please tag me on social media! Seeing your family enjoying an easy, soulful meal is why I spend so much time tinkering in my kitchen. It truly makes my day!

If you have any final lingering questions about technique or storage, feel free to use my contact page right here. Happy cooking, friends, and thanks again for letting this recipe be part of your table!

The Easiest One-Pot Chicken and Biscuits Dumplings (Creamy & Weeknight Ready)

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This recipe delivers classic Southern comfort food fast. You make a creamy chicken stew base on the stovetop and top it with refrigerated biscuit dough for quick, fluffy dumplings. It is a simple, hearty, one-pot meal perfect for busy weeknights.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/2 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 (10.5 ounce) can cream of chicken soup
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits), cut into quarters
• 1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
2. Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
3. Slowly whisk in the chicken broth until the mixture is smooth. Stir in the cream of chicken soup, thyme, pepper, and salt. Bring the mixture to a gentle simmer, stirring occasionally until the stew thickens slightly, about 5 minutes.
4. Stir in the shredded cooked chicken. Reduce the heat to low so the stew maintains a gentle simmer.
5. Arrange the quartered biscuit pieces evenly over the top of the simmering chicken stew. Do not stir them in; they should rest on top.
6. Cover the pot tightly and cook for 12 to 15 minutes, or until the biscuits are puffed up and cooked through. Do not lift the lid during this time to trap the steam needed for fluffy dumplings.
7. Remove from heat. Let it stand, covered, for 5 minutes before serving. Garnish with fresh parsley.

Notes

• Using pre-cooked, shredded chicken is the best shortcut for this weeknight recipe.
• If you prefer a richer flavor, substitute half of the chicken broth with heavy cream or half-and-half.
• You can use homemade biscuit dough, but adjust the cooking time slightly if the pieces are much larger than the quartered refrigerated ones.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 5
• Sodium: 950
• Fat: 28
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 45
• Fiber: 3
• Protein: 35
• Cholesterol: 110