... Print

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

Close-up of golden baked biscuits topping rich stew in a skillet of chicken and dumplings with biscuits.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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)

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

Find it online: https://carlacooking.com/chicken-and-dumplings-with-biscuits/