Chicken and Dumplings (Easy One-Pot Biscuit Dumplings)

Chicken and dumplings in one pot, with a creamy broth, tender vegetables and fluffy biscuit dumplings: this is an easy comfort dinner for tonight. It uses rotisserie chicken and refrigerated biscuits, so there’s no rolling or kneading. Everything cooks in a single Dutch oven in about 45 minutes.

why make this recipe

This recipe gives you slow-simmered flavor with weeknight effort.

• One pot: less cleanup, with the dumplings cooking right in the broth.
• Creamy and cozy: a rich, herby broth with tender chicken and vegetables.
• Shortcut dumplings: refrigerated biscuits turn fluffy as they steam.
• Ready in 45 minutes: faster than traditional versions.

how to make chicken and dumplings

Ingredients

For the soup

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 3 cups shredded cooked chicken (about 1 rotisserie chicken)
• 1 teaspoon dried thyme
• ½ teaspoon poultry seasoning or dried sage
• 1 bay leaf
• ¾ teaspoon salt and ½ teaspoon black pepper, or to taste
• 1 cup frozen peas

For the dumplings

• 1 can (16.3 ounces, 8 biscuits) refrigerated biscuit dough
• 2 tablespoons all-purpose flour, for tossing

Directions

1. Cook the vegetables: Melt the butter in a large Dutch oven over medium heat. Cook the onion, carrots and celery for 6 to 8 minutes, until softened. Add the garlic and cook 1 minute.
2. Make the base: Stir in ⅓ cup flour and cook 1 minute. Slowly whisk in the broth and milk until smooth.
3. Add the chicken: Stir in the chicken, thyme, poultry seasoning, bay leaf, salt and pepper. Bring to a gentle simmer and cook 5 minutes to thicken slightly.
4. Prep the dumplings: Cut each biscuit into 4 pieces and toss them with 2 tablespoons flour.
5. Add the dumplings: Stir in the peas, then drop the biscuit pieces in an even layer over the surface. Press them lightly into the broth.
6. Cover and cook: Cover and simmer over low heat for 12 to 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
7. Check and serve: Cut one dumpling open to make sure the center is fluffy, not doughy. Remove the bay leaf and serve hot.

how to serve chicken and dumplings

Ladle into wide bowls with plenty of dumplings and broth, and sprinkle with fresh parsley and black pepper. A green salad or roasted green beans balances the richness. It’s a good Sunday dinner or a make-for-a-friend meal.

how to store chicken and dumplings

Refrigerate leftovers in an airtight container for up to 3 days. The dumplings soak up broth, so add a splash of broth or milk when reheating on the stove over low heat. The soup freezes for up to 2 months, though the dumplings are best fresh.

tips to make chicken and dumplings

• Keep the broth at a gentle simmer, not a rolling boil, so the dumplings don’t break apart.
• Don’t lift the lid while the dumplings steam.
• Toss the biscuit pieces in flour to help them cook and thicken the broth.
• Float the dumplings on top instead of stirring them in, so they stay fluffy.
• Cut one open to check that the center is cooked.

variation

• Homemade dumplings: mix 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt and 1 cup milk, then drop spoonfuls on top.
• Herby: stir chopped parsley or chives into the dumplings.
• Cheddar: add shredded cheddar to the biscuit pieces.
• Slow cooker: cook the soup base on low and add the biscuit pieces for the last 30 to 45 minutes.
• Lighter: use all broth and skip the milk for a thinner soup.

FAQs

What are the dumplings made of?
This version uses refrigerated biscuit dough cut into pieces. They puff up and turn fluffy in the steaming broth.

Why are my dumplings doughy?
The pot may have been uncovered, or the broth too cool. Keep the lid on and maintain a gentle simmer.

Can I use raw chicken?
Yes. Simmer 1½ pounds of boneless chicken in the broth for 15 to 20 minutes, shred it and return it to the pot before adding the dumplings.

How do I thicken the broth?
The flour in the base thickens it. For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in.

Can I make it ahead?
Make the soup base ahead and refrigerate it. Reheat to simmering, then add the dumplings.

Can I use frozen vegetables?
Yes. A bag of frozen mixed vegetables works in place of fresh carrots and celery. Add them with the broth.

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Ellie

Chicken and Dumplings

One-pot chicken and dumplings with a creamy broth, tender vegetables and fluffy biscuit dumplings. An easy comfort dinner ready in about 45 minutes.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons unsalted butter
• 1 medium yellow onion diced
• 3 carrots peeled and sliced
• 3 stalks celery sliced
• 3 cloves garlic minced
• ⅓ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 3 cups shredded cooked chicken
• 1 teaspoon dried thyme
• ½ teaspoon poultry seasoning
• 1 bay leaf
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 cup frozen peas
• 1 can 16.3 ounces refrigerated biscuit dough
• 2 tablespoons all-purpose flour for tossing

Equipment

• Large Dutch oven with lid
• Whisk
• Wooden Spoon
• Cutting Board and Knife

Method

 

1. Melt the butter in a Dutch oven over medium heat. Cook the onion, carrots and celery 6 to 8 minutes. Add the garlic and cook 1 minute.
2. Stir in ⅓ cup flour for 1 minute, then whisk in the broth and milk until smooth.
3. Add the chicken, thyme, poultry seasoning, bay leaf, salt and pepper. Simmer gently 5 minutes.
4. Cut each biscuit into 4 pieces and toss with 2 tablespoons flour.
5. Stir in the peas and drop the biscuit pieces over the surface in an even layer.
6. Cover and simmer on low 12 to 15 minutes without lifting the lid.
7. Check that the dumplings are cooked through, remove the bay leaf and serve hot.

Notes

Yield: 6 servings. Prep time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes. Course: Dinner. Cuisine: American. Storage: refrigerate up to 3 days and add broth when reheating; soup base freezes up to 2 months. Keep the broth at a gentle simmer. Do not lift the lid while the dumplings steam. Contains wheat, dairy.