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Easy Chicken and Dumplings with Biscuits: Ultimate Comfort Food Dinner

Close-up of creamy chicken and dumplings with biscuits in a cast iron skillet.
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Make this ultimate cozy comfort food dinner quickly. This recipe uses refrigerated biscuit dough for simple, fluffy dumplings atop a creamy chicken stew, perfect for a weeknight meal.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups cooked, shredded chicken
  • 1 (10.25 ounce) can cream of chicken soup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits), cut into quarters
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until vegetables soften, about 5 to 7 minutes.
  2. Stir in thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer, stirring occasionally, until the broth thickens slightly.
  5. Stir in the heavy cream, cream of chicken soup, cooked chicken, salt, and pepper. Heat through until the stew is bubbling gently around the edges. Do not boil rapidly.
  6. Drop the quartered biscuit pieces directly onto the simmering stew mixture, spacing them out slightly. They will expand as they cook.
  7. Cover the pot tightly, reduce heat to low, and let the dumplings steam for 12 to 15 minutes. Do not lift the lid during this time to keep the steam in for fluffy biscuits.
  8. Check that the biscuits are cooked through by inserting a toothpick into the center of one; it should come out clean.
  9. Garnish with fresh parsley before serving this hearty winter soup with biscuits.

Notes

  • For the fluffiest biscuit dumplings, ensure your stew base is simmering gently, not boiling hard, when you add the dough.
  • If you prefer a thicker stew, use 1/3 cup of flour instead of 1/4 cup.
  • This recipe works well as a one pot chicken and dumplings meal, minimizing cleanup.

Nutrition

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