Description
This easy chicken and dumplings recipe is a comforting and hearty dish perfect for cozy nights. Tender shredded chicken, vegetables, and fluffy biscuit dumplings simmered in a creamy broth create a satisfying meal the whole family will love.
Ingredients
Scale
For the Chicken and Vegetable Stew:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 3 cups cooked shredded chicken (rotisserie works well)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
For the Dumplings:
- 1 (16-ounce) can refrigerated biscuit dough, cut into small pieces
For Garnish:
- Chopped parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery and cook for 5–6 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Add Broth and Chicken: Pour in the chicken broth, add the shredded chicken, salt, pepper, and thyme, and bring to a simmer. Stir in the heavy cream.
- Add Dumplings: Add the biscuit dough pieces one at a time to the simmering broth, gently pressing them down to submerge. Cover the pot with a lid and simmer on low for 15–20 minutes, or until the dumplings are puffed and cooked through.
- Finish and Serve: Stir gently before serving and garnish with chopped parsley if desired.
Notes
- For extra flavor, sauté the vegetables in a little poultry seasoning or add a splash of white wine before the broth.
- You can use homemade biscuit dough instead of canned if preferred.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 970mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
