Chicken And Dumplings Recipe With Biscuits

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Chicken And Dumplings Recipe With Biscuits

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Chicken And Dumplings Recipe With Biscuits

Elevate your comfort food game with this Chicken and Dumplings recipe featuring biscuits, a heartwarming dish that brings together tender chicken and soft, fluffy dumplings in a savory broth. This version streamlines the traditional recipe by using pre-made biscuit dough, making it an ideal choice for a cozy, comforting meal any day of the week. Let’s dive into the steps to create this delicious, soul-soothing dish.


For the Chicken Stew:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 cup water (optional, for thinner broth)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • 1 cup frozen peas

For the Dumplings:

  • 1 can (about 16 oz) refrigerated biscuit dough


1. Sauté Vegetables:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

2. Brown the Chicken:

Add the chicken pieces to the pot, season with salt and pepper, and cook until lightly browned on all sides. This doesn’t fully cook the chicken but adds flavor to the broth.

3. Simmer the Stew:

Pour in the chicken broth (and water, if a thinner broth is preferred). Stir in the dried thyme, sage, and additional salt and pepper to taste. Bring to a simmer, then reduce the heat, cover, and let cook for about 20 minutes, or until the chicken is fully cooked.

4. Prepare the Dumplings:

While the stew is simmering, open the can of biscuit dough. On a lightly floured surface, roll out each biscuit to about 1/4-inch thickness and cut into strips or squares. This will be your dumplings.

5. Add Dumplings to the Stew:

Bring the stew back to a gentle boil. Drop the biscuit dough pieces into the stew one at a time, stirring gently to ensure they don’t stick together. Reduce the heat to a simmer, cover, and let the dumplings cook for 10 to 15 minutes, or until they are puffed and no longer doughy in the center.

6. Final Touches:

Stir in the frozen peas and let them cook through for about 5 minutes. Taste and adjust the seasoning as needed.

7. Serve:

Ladle the chicken and dumplings into bowls, making sure to scoop up a generous amount of chicken, vegetables, dumplings, and broth for each serving. Serve hot and enjoy the comforting embrace of this classic dish.


  • For a richer broth, you can stir in a splash of heavy cream or a dollop of sour cream just before adding the dumplings.
  • Feel free to experiment with different herbs like rosemary or parsley to suit your taste preferences.
  • Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stove or in the microwave.


This Chicken and Dumplings recipe with biscuits is a testament to the power of simple, comforting meals to bring warmth and satisfaction to your dining table. It’s a perfect dish for cold evenings, family dinners, or anytime you need a little extra comfort in your life.