Easy Chicken And Dumplings With Biscuits Recipe

This hearty comfort dish features tender chicken, a blend of carrots, celery, and onions in a creamy, savory broth. The succulent chicken and vegetables meld with the biscuit pieces that puff up into delightful dumplings, creating a satisfying meal. Enjoy Chicken Biscuit Dumplings and Quick Chicken Dumplings for dinner.

I love making this easy chicken and dumplings with biscuits recipe cause its a quick, hearty dinner that feels a bit like comfort food from home. I start off by seasoning 1.5 lbs of boneless, skinless chicken breasts or thighs with salt and pepper and then sear it in 2 tbsp olive oil with a large chopped onion, 2 chopped celery stalks and 2 chopped carrots.

Then I add in 3 minced garlic cloves which really bring the dish to life. I pour in 4 cups low sodium chicken broth and stir in 1 cup heavy cream, dried thyme and dried rosemary to create a creamy base thats warm and satisfying.

For extra texture and a burst of color you can add 1/2 cup frozen peas if you like. I then toss in canned biscuits cut into quarters which makes the dumplings super easy.

Its a recipe thats rich in protein and warmth, perfect for a quick dinner any day.

Why I Like this Recipe

I really love this recipe because it’s super easy even when I’m in a rush. I mean, I just season the chicken, throw in some veggies, and let the creamy broth do its magic without any fuss.

I like how the chicken gets nicely browned and then infuses the whole soup with flavor. It makes the dish really comforting on a chilly day.

I also enjoy that the biscuits turn into dumpling-like bites that add a fun twist to the texture, making every spoonful a bit different than the next.

And I appreciate how flexible it is; like, sometimes I’ll toss in some peas for extra color and crunch which always makes the meal feel a little more special.

Ingredients

• Chicken: High in protein and lean helps form a hearty base for the dish.
• Olive oil: Provides healthy fats and adds a pleasant, rich flavor to every bite.
• Vegetables (onion, celery, carrots): Loaded with fiber, vitamins, and antioxidants that boost crunch.
• Garlic: Boosts flavor and aroma, a must have in many savory recipes.
• Heavy cream: Gives creaminess and richness; use in moderation for a velvety mouthfeel.
• Refrigerated biscuits: Adds a comforting carbohydrate element that makes the meal complete.
• Dried herbs (thyme and rosemary): Offer earthy, aromatic notes infusing every morsel with warm subtlety.
• Chicken broth: Provides a savory base bursting with flavor and moisture in a gentle simmer.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 4 cups low sodium chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 cup frozen peas (optional)
• 1 can (16 oz) refrigerated biscuits, cut into quarters

How to Make this

1. First, season the chicken chunks with salt and pepper. Heat the olive oil in a large pot over medium heat and add the chicken. Cook until it is lightly browned on all sides.

2. Once the chicken is browned, add the chopped onion, celery, and carrots along with the minced garlic into the pot. Stir and cook for about 5 minutes until the veggies soften.

3. Pour in the low sodium chicken broth and the heavy cream. Give everything a good stir.

4. Add the dried thyme and dried rosemary to the mixture. Bring everything to a gentle simmer and let it cook for 10 minutes so the flavors start to come together.

5. If you are using frozen peas, add them now so they can heat through with the soup.

6. Preheat your oven to 375°F while the soup simmers if you prefer a slightly baked top for your biscuits, or you can let the biscuits simmer right in the pot.

7. Cut the refrigerated biscuits into quarters and gently press them into the simmering soup. Make sure they are evenly distributed across the top.

8. Cover the pot with a lid and let it cook for another 10 to 12 minutes. The biscuits will puff up and become dumpling-like as they finish cooking.

9. Check the soup for seasoning and add more salt or pepper if needed.

10. Serve hot and enjoy a warm, easy dinner that is both comforting and hearty.

Equipment Needed

1. Large pot with lid for browning the chicken and simmering the soup
2. Cutting board for chopping the onion, celery, carrots, and other veggies
3. Chef’s knife to cut the chicken and veggies
4. Measuring cups and spoons to get the correct amounts of broth, cream, and spices
5. Wooden spoon for stirring the ingredients
6. Oven to preheat at 375°F for a baked biscuit top if you want that option
7. Can opener to open the can of refrigerated biscuits

FAQ

Easy Chicken And Dumplings With Biscuits Recipe Substitutions and Variations

• Chicken: you can replace chicken breasts with turkey cutlets or even pork tenderloin for a change.
• Olive oil: if you dont have olive oil, you might use canola oil or vegetable oil instead.
• Heavy cream: if heavy cream is not available, try using half and half or evaporated milk with a little butter for richness.
• Chicken broth: you can swap low sodium chicken broth for vegetable broth or another type of broth like beef broth if needed.

Pro Tips

1. Make sure you get a good, deep brown on the chicken but don’t crowd the pot, cause if you do the chicken steams instead of browning which makes the whole soup taste a bit flat.
2. When you add in the heavy cream, keep the heat low so it doesn’t curdle. A gentle simmer is best instead of a full boil.
3. If you like your biscuits on top to be a bit crispy, try preheating the oven and then pop the pot inside for the last few minutes instead of cooking everything just on the stove.
4. Always taste your soup near the end and adjust the salt and pepper. Sometimes the veggies and chicken sauce can change the flavor balance.