Easy Biscuit Chicken And Dumplings Recipe

Give it up, my sweet friend! You cannot resist the temptation of this Easy Biscuit Chicken And Dumplings. It’s the hug-in-a-bowl we all need, and it’s about to become your new best friend. If you love classic, hands-off comfort food, you must try this homestyle Crockpot chicken and dumplings recipe next.

I’m talking about creamy, dreamy soup loaded with tender chicken and fluffy, pillowy dumplings. The best part? We’re using a genius shortcut that makes this a quick dinner hero. No one will ever guess your secret!

This is the ultimate semi-homemade magic trick. It’s cozy, comforting, and so incredibly simple. Get ready to make your family do a happy dance around the kitchen table.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course, Soup
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6

Do You Love This Recipe Too?

I am completely obsessed with this dish. It’s my go-to on crazy weeknights when I need a win. I remember the first time I made it for my niece and nephew.

They were suspicious of “soup with weird dough.” One bite later? Total silence, followed by a chorus of “More, please!” That’s the moment I knew this recipe was pure gold. It’s the definition of kid friendly comfort.

My Shopping List for This Recipe

This recipe is all about smart, simple ingredients. You probably have most of this already! Here’s what you need to grab for that creamy base and those amazing dumplings.

Let’s Get Your Ingredients Ready

Okay, let’s line everything up. This makes the cooking process so smooth and fast. Trust me, a little prep goes a long way!

• 2 tbsp butter
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 3 cups cooked, shredded chicken (rotisserie chicken is perfect!)
• 1/2 cup heavy cream or half-and-half
• 1 (16.3 oz) can of flaky refrigerated biscuit dough (the kind in the pop-open tube!)
• Salt, to taste
• Fresh parsley, for garnish (optional)

Bringing This Recipe to Life (Step-by-Step)

Here we go! This is where the magic happens. Follow these steps and you’ll have a perfect pot of comfort in no time. Let’s do this!

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes, until they start to soften.
2. Add the minced garlic and cook for one more minute, until it smells amazing.
3. Sprinkle the flour over the veggies. Stir constantly for about 2 minutes. This cooks the flour and makes our soup nice and thick!
4. Slowly pour in the chicken broth while stirring. This prevents lumps! Add the thyme and black pepper. Bring the soup to a gentle boil, then reduce to a simmer for 10 minutes.
5. Stir in the shredded chicken and the heavy cream. Let it heat through for about 5 minutes. Give it a taste and add salt if needed.
6. Now for the fun part! Open your can of canned biscuits. Separate each biscuit, then tear or cut each one into 4-6 small, rough pieces. These are your dumplings!
7. Drop the biscuit pieces one by one into the simmering soup. Don’t stir! Just let them sit on top. Cover the pot with a lid and let it simmer for 10-12 minutes. The dumplings will puff up and cook through. This is the secret step—no peeking!
8. Once the dumplings are fluffy and cooked, ladle the soup into bowls. Garnish with a little fresh parsley if you like. Serve it up hot and watch the smiles appear!

Fun Variations to Try Next Time

Once you master the basic recipe, feel free to play! Here are a couple of my favorite twists to keep things exciting.

Add a cup of frozen peas or corn in the last 5 minutes of simmering for a pop of color and sweetness.

Recipe

Easy Biscuit Chicken And Dumplings Recipe

Make Easy Biscuit Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 15 min | Cook: 25 min | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 2 tbsp butter
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 3 cups cooked, shredded chicken (rotisserie chicken is perfect!)
• 1/2 cup heavy cream or half-and-half
• 1 (16.3 oz) can of flaky refrigerated biscuit dough (the kind in the pop-open tube!)
• Salt, to taste
• Fresh parsley, for garnish (optional)

Bringing This Recipe to Life (Step-by-Step)

1

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes, until they start to soften.

2

Add the minced garlic and cook for one more minute, until it smells amazing.

3

Sprinkle the flour over the veggies. Stir constantly for about 2 minutes. This cooks the flour and makes our soup nice and thick!

4

Slowly pour in the chicken broth while stirring. This prevents lumps! Add the thyme and black pepper. Bring the soup to a gentle boil, then reduce to a simmer for 10 minutes.

5

Stir in the shredded chicken and the heavy cream. Let it heat through for about 5 minutes. Give it a taste and add salt if needed.

6

Now for the fun part! Open your can of canned biscuits. Separate each biscuit, then tear or cut each one into 4-6 small, rough pieces. These are your dumplings!

7

Drop the biscuit pieces one by one into the simmering soup. Don’t stir! Just let them sit on top. Cover the pot with a lid and let it simmer for 10-12 minutes. The dumplings will puff up and cook through. This is the secret step—no peeking!

8

Once the dumplings are fluffy and cooked, ladle the soup into bowls. Garnish with a little fresh parsley if you like. Serve it up hot and watch the smiles appear!

Notes

Enjoy your homemade Easy Biscuit Chicken And Dumplings Recipe!

Nutrition Information

Calories: ~450

Carbohydrates: 38g

Protein: 25g

Fat: 22g

Saturated Fat: 9g

Cholesterol: 85mg

Sodium: 1350mg

Fiber: 2g

Sugar: 6g

Did You Make This?

Leave a review and tag us on social media!

Swap the thyme for a poultry seasoning blend or add a dash of smoked paprika for a deeper, smoky flavor.

For a herby kick, mix a tablespoon of chopped fresh dill or parsley right into the biscuit dough pieces before you drop them in.

How to Store, Freeze, and Reheat

This soup makes fantastic leftovers! Here’s how to keep it tasting great. The dumplings are best fresh, but they’re still delicious the next day.

Let the soup cool completely. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it’s too thick.

You can freeze the soup base (the creamy chicken part) for up to 2 months. I don’t recommend freezing it with the dumplings, as they can get soggy. Thaw in the fridge overnight and reheat on the stove, then make fresh dumplings when you’re ready to serve! For another great make-ahead meal, this easy crockpot chicken, potatoes, and green beans is a complete one-pot wonder.

NUTRITION INFORMATION

• Calories: ~450
• Carbohydrates: 38g
• Protein: 25g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 1350mg
• Fiber: 2g
• Sugar: 6g

Please note: Nutrition is an estimate and will vary based on specific ingredients used.

A Quick Q&A on This Recipe

Can I use homemade biscuit dough instead?

Absolutely! If you have a favorite drop biscuit recipe, use that! Just drop small spoonfuls of the dough into the soup. The canned biscuits are just our super-speedy, no-fuss shortcut to get dinner on the table fast.

My soup is too thin/thick. Help!

No worries! If it’s too thin, let it simmer uncovered for a few extra minutes to reduce. If it’s too thick, just stir in a little more chicken broth or water until it’s the perfect, cozy consistency for you.

Can I make this in a slow cooker?

You bet! Sauté the veggies first for the best flavor, then add everything except the cream and biscuit dough to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in the cream, then add the biscuit pieces, cover, and cook on high for about 45 minutes until the dumplings are cooked through.

See? I told you this recipe was a game-changer. It’s the perfect blend of homemade love and clever shortcut, creating something truly special. It’s the dish that makes everyone ask for seconds. If you’re craving more creamy, cheesy flavor, you’ll adore this Garlic Parmesan Crockpot Chicken and Potatoes.

I live for your kitchen stories! I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!