There’s something truly magical about Chicken and Dumplings with Biscuits. One pot, a handful of wholesome ingredients, and you’re rewarded with a bubbling casserole full of tender chicken, sweet vegetables, luscious broth, and those irresistible golden biscuits floating on top. It’s comfort food at its coziest, perfect for busy weeknights or lazy Sunday suppers, and it never fails to make the kitchen smell like home. Whether you grew up with classic dumplings or are brand new to biscuit-topped versions, this dish always brings warmth and togetherness to the table.
Ingredients You’ll Need
The beauty of Chicken and Dumplings with Biscuits is that every ingredient has a purpose, from the richly aromatic veggies to the fluffy biscuits on top. These basics come together for incredible flavor and a texture that’s pure, creamy comfort—no fancy extras needed, just delicious, down-to-earth food.
- Unsalted Butter: Adds a rich, mellow base for sautéing the vegetables, giving the dish depth and a buttery aroma.
- Olive Oil: Prevents the butter from burning and rounds out the fat for perfectly sautéed veggies.
- Onion: Lends sweetness and savory depth to the broth.
- Carrots: Bring a lovely touch of color, sweetness, and a hint of earthiness.
- Celery: Adds freshness and classic savory flavor to the mix.
- Garlic: Freshly minced garlic gives a subtle kick and great aroma.
- All-Purpose Flour: Thickens the broth into a perfectly creamy base for the filling.
- Low-Sodium Chicken Broth: The main liquid for the dish—use a good-quality brand for the best taste.
- Cooked Shredded Chicken: Rotisserie chicken makes this step so easy and saves tons of time.
- Dried Thyme: Infuses the casserole with warm, savory notes that pair beautifully with chicken.
- Dried Parsley: Brings brightness and balances the richness of the stew.
- Salt: Enhances all the other flavors (adjust to your taste if your broth is saltier).
- Black Pepper: Adds just the right amount of gentle heat.
- Frozen Peas: A pop of green and subtle sweetness; toss them in straight from the freezer.
- Refrigerated Biscuit Dough: The ultimate shortcut for fluffy, golden-topped dumplings—so easy and satisfying!
- Chopped Fresh Parsley (optional): A final sprinkle of this gives color and a hint of freshness right before serving.
How to Make Chicken and Dumplings with Biscuits
Step 1: Prepare Your Aromatics
Start by preheating your oven to 375°F (190°C). In a large Dutch oven or any oven-safe pot, melt the butter along with the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Let them cook for about 5–6 minutes until everything is softened and beginning to look a little golden—this is where your Chicken and Dumplings with Biscuits starts building layers of flavor.
Step 2: Add Garlic and Flour
Once those veggies are soft and aromatic, toss in the minced garlic. Give it about 30 seconds so the garlic can get fragrant without burning. Now, sprinkle the flour right over the vegetables and stir it all together. Let it cook for 1–2 minutes, stirring often—this will take away any raw flour taste and thicken your final broth.
Step 3: Pour in Broth and Simmer
Slowly add the chicken broth, stirring constantly so the flour blends in smoothly. Bring the mixture up to a gentle simmer. You’ll see it start to thicken into a creamy, velvety base—the heart of your Chicken and Dumplings with Biscuits. If you like your stew extra thick, you can let it simmer an extra minute or two.
Step 4: Stir in Chicken and Seasonings
Add the shredded chicken, dried thyme, parsley, salt, pepper, and frozen peas right into the pot. Give everything a good stir so all that juicy chicken and veggie goodness are evenly distributed. The herbs should make the kitchen smell heavenly!
Step 5: Top with Biscuits
Remove the pot from the heat. Open your can of refrigerated biscuits and cut each biscuit into quarters. Arrange the dough pieces evenly on top of your chicken mixture—they’ll puff up to form gorgeous biscuit “dumplings” as they bake. This simple step transforms the dish and gives Chicken and Dumplings with Biscuits its signature look.
Step 6: Bake to Perfection
Now, transfer the whole pot to your preheated oven and bake, uncovered, for 20–25 minutes. The biscuits should grow golden and beautifully cooked through, and the filling will bubble up around them. Let the pot rest for a few minutes out of the oven to set, then grab some fresh chopped parsley for a pretty garnish.
How to Serve Chicken and Dumplings with Biscuits
Garnishes
A sprinkle of fresh parsley right before serving adds a burst of color and lifts the flavors—even just a little green makes the whole dish pop. If you want extra charm, a touch of freshly cracked black pepper or a few flakes of sea salt is all you need. The beauty of Chicken and Dumplings with Biscuits is that it looks inviting straight from the pot.
Side Dishes
This casserole is a meal in itself, but if you want something extra on the side, consider a crisp green salad with a bright vinaigrette or simple steamed green beans for extra crunch and color. Classic roasted vegetables or a homemade applesauce pair beautifully with the creamy, savory flavors of Chicken and Dumplings with Biscuits.
Creative Ways to Present
For family-style comfort, serve the pot right at the table and let everyone scoop up their own biscuits and stew. For a special touch, ladle individual portions into shallow bowls and top each with a piping-hot biscuit. If you’re serving for a potluck or party, arrange the biscuit dumplings separately and let guests add them to their bowls—they soak up the wonderful broth perfectly!
Make Ahead and Storage
Storing Leftovers
Chicken and Dumplings with Biscuits makes wonderful leftovers! Simply let the casserole cool, then store it in an airtight container in the refrigerator for up to 3 days. The flavors deepen and the biscuits absorb some broth, making every reheated bowl even richer.
Freezing
If you want to freeze extra portions, it’s best to freeze the chicken filling separately from the biscuit dough. Store the cooled stew in freezer-safe containers for up to one month. When you’re ready to eat, reheat the filling, top with fresh or canned biscuits, and bake as directed for perfect results every time.
Reheating
Reheat leftovers gently in the microwave or on the stovetop until piping hot—add a splash of extra broth if it looks too thick. If the biscuits get a bit soft, you can crisp them up in a hot oven for a few minutes. Chicken and Dumplings with Biscuits truly tastes just as good (if not better) the second time around!
FAQs
Can I use homemade biscuits instead of canned?
Absolutely! Homemade biscuit dough works beautifully here and adds an even more personal touch. You can use your favorite recipe—just cut the dough into small portions and bake as directed in the Chicken and Dumplings with Biscuits recipe.
Is this recipe easy to double for a bigger group?
Yes, this recipe scales up easily. Use a larger Dutch oven or casserole dish and simply double the ingredients. Just add a few extra minutes to the baking time to ensure all the biscuits are cooked through.
What’s the best chicken to use?
Rotisserie chicken is wonderfully convenient and infuses the dish with deep flavor, but any cooked, shredded chicken breast or thigh will work. Leftovers from roast chicken are perfect, too!
Can I add more vegetables?
Definitely! Feel free to add corn, green beans, or diced potatoes for a heartier filling. Adjust seasoning as needed if you add extra veggies to your Chicken and Dumplings with Biscuits.
Can I make it gluten-free?
You can! Substitute your favorite 1:1 gluten-free flour for the all-purpose flour, and use a gluten-free biscuit dough (store-bought or homemade) to keep everything delicious and comforting.
Final Thoughts
If you haven’t tried Chicken and Dumplings with Biscuits yet, there’s no better time to bring this comforting classic into your kitchen. Each spoonful feels like a warm hug and is sure to turn any meal into something special. Gather your ingredients and make some memories—this is home cooking at its absolute best!
Print
Chicken and Dumplings with Biscuits Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty dish, Chicken and Dumplings with Biscuits is a classic American favorite that combines tender shredded chicken, flavorful vegetables, and fluffy biscuit topping in a savory broth.
Ingredients
For the Chicken and Vegetable Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
For the Biscuit Topping:
- 1 can (16 ounces) refrigerated biscuit dough
For Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté Vegetables: In a large Dutch oven, melt the butter with olive oil. Add onion, carrots, and celery; cook until softened. Add garlic and cook briefly.
- Add Flour: Sprinkle in flour, stir to coat vegetables, and cook to remove raw flour taste.
- Add Broth and Chicken: Gradually pour in chicken broth, stirring. Add shredded chicken, thyme, parsley, salt, pepper, and peas.
- Add Biscuit Topping: Cut biscuit dough into quarters. Place biscuit pieces on top of the chicken mixture.
- Bake: Bake uncovered for 20-25 minutes until biscuits are golden and cooked through.
- Serve: Garnish with parsley, if desired, and serve warm.
Notes
- For a homemade touch, you can use your favorite biscuit recipe instead of canned biscuits.
- This dish is delicious reheated the next day—just store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
