Easy Chicken and Dumplings with Biscuits – Cozy, Creamy, Classic Comfort in Minutes

Few dishes capture the feeling of home quite like a warm bowl of chicken and dumplings. It’s the kind of old-fashioned comfort food that brings you right back to childhood—steamy bowls filling the kitchen, the smell of simmering broth, and fluffy dumplings soaking up all that flavor. But traditional dumplings can take time, and on busy weeknights, you need something just as comforting but much easier. That’s where this easy chicken and dumplings with biscuits recipe comes in.

This version delivers all the creamy, cozy goodness of the classic dish while using a simple shortcut that still tastes homemade: canned biscuits. They puff beautifully into tender dumplings as they simmer in the broth, absorbing all the savory chicken flavors. The result is hearty, rich, and unbelievably satisfying—without hours of kneading or rolling dough.

The base is a velvety chicken stew loaded with shredded chicken, vegetables, and a buttery, flavorful broth thickened to perfection. As the biscuit pieces cook, they become soft and pillowy on the inside with a slightly chewy texture on the outside. Every bite is warm, comforting, and exactly what you crave on chilly evenings, sick days, or nights when you want something deeply nourishing.

Let’s dive into the full recipe, plus helpful tips, variations, serving suggestions, storage guidance, FAQs, and fun history behind this beloved classic.

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Ingredients:

• 3 cups shredded cooked chicken
• 1 can refrigerated biscuits (8-count)
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 6 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• Optional: fresh parsley for garnish

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Instructions:

1. Sauté vegetables.
   Heat olive oil and butter in a large pot. Add onion, carrots, celery, and garlic. Sauté 5–7 minutes until softened.
2. Make the roux.
   Stir in the flour and cook for 1–2 minutes to thicken the base.
3. Add broth.
   Slowly pour in chicken broth while whisking to avoid lumps. Bring to a gentle simmer.
4. Add seasonings.
   Stir in salt, pepper, poultry seasoning, and thyme.
5. Add chicken.
   Stir in shredded chicken and let the mixture simmer 5 minutes.
6. Cut the biscuits.
   Quarter each biscuit into bite-sized pieces.
7. Add dumplings.
   Drop biscuit pieces into the simmering broth, gently pressing them down but not stirring too much.
8. Simmer.
   Cover and cook 12–15 minutes, stirring occasionally, until biscuits are cooked through and fluffy.
9. Finish with cream.
   Stir in heavy cream and simmer another 2–3 minutes.
10. Serve warm.
    Garnish with parsley and ladle into bowls.

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Tips & Tricks

• Don’t over-stir after adding biscuits—they can fall apart.
• Use rotisserie chicken for super fast prep.
• Keep the lid on during biscuit cooking to create steam.
• Cut biscuits small for lighter dumplings.
• Add frozen peas during the last 5 minutes for color and sweetness.

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Variations

• Cajun Chicken & Dumplings: Add Cajun seasoning and andouille sausage.
• Cream of Chicken Shortcut: Replace 1 cup broth with cream of chicken soup.
• Veggie-Packed: Add potatoes, corn, peas, mushrooms, or spinach.
• Herb Lover’s Version: Add rosemary, sage, or tarragon.

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Serving Suggestions

• Serve with a simple salad or roasted veggies.
• Add crusty bread for dipping into extra creamy broth.
• Pair with sweet tea or a cozy mug of hot cider.
• Serve in deep bowls for ultimate comfort.

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Storage Information

• Refrigerator: 3–4 days in airtight container.
• Freezer: Freeze broth + chicken base without biscuits (they get mushy).
• Reheat: Warm gently on the stovetop; add a splash of broth if too thick.

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FAQ

Can I use homemade biscuits?
Absolutely—cut them into small pieces.

Why are my dumplings doughy?
They need more time covered to steam through.

Can I use canned chicken?
Yes—use high-quality canned chicken and add at the end.

What vegetables work best?
Carrots, celery, onion, peas, mushrooms, and corn.

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History / Fun Facts

Chicken and dumplings originated in the American South as a hearty, economical one-pot meal meant to stretch ingredients. Dumplings were an easy way to turn a small amount of chicken into a filling dinner for a whole family. Over time, variations spread across the U.S., from flat rolled dumplings to drop dumplings to biscuit-based versions. Today, it remains one of the ultimate comfort foods loved by generations.